COLLABORATIVE PLATAFORM MODEL FOR THE MARKETING OF ORGANIC FOODS ACCORDING TO THE SERVICE DESIGN: MODELO DE PLATAFORMA COLABORATIVA PARA A COMERCIALIZAÇÃO DE ALIMENTOS ORGÂNICOS A PARTIR DO DESIGN DE SERVIÇO

• Autor(a) principal: Soares, Carol de Araujo
• Data de Publicação: 2022
• Outros Autores: Martins Cipolla, Carla, Cotta Fontainha, Tharcisio
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Mix Sustentável (Online)
• Texto Completo: https://ojs.sites.ufsc.br/index.php/mixsustentavel/article/view/5466
• topic: Service Design; Organic Food; Sustainability; Social Innovation; Design de Serviço; Alimentos Orgânicos; Sustentabilidade; Inovação Social

The discussion on the commercialization of organic food is contemporary and must be considered for society to make progress regarding the topic of healthy eating. Encouraging the development of sustainable territorial services contributes to the enrichment of small and micro-entrepreneurs, and the engagement among the stakeholders. This article addresses issues related to the growth of delivery due to the health crisis of COVID-19, issues related to conscious consumption and how design can help in the transformation of collaborative systems. The research adopts the Design Thinking approach as a research methodology. Based on insights from the study’s immersion phase, the authors present a platform proposal based on participatory systems to promote the commercialization of organic foods, thus envisioning a change in behavior towards the preservation of the environment and social well-being. For future research it is suggested the validation of the proposed system through a digital platform, and the development of studies that investigate possible motivations for the practice of conscious consumption.