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

Detalhes bibliográficos
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: Repositório Institucional da UFSC
Texto Completo: https://ojs.sites.ufsc.br/index.php/mixsustentavel/article/view/5466
https://repositorio.ufsc.br/handle/123456789/246726
Resumo: 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.
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spelling 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 SERVIÇOMODELO DE PLATAFORMA COLABORATIVA PARA A COMERCIALIZAÇÃO DE ALIMENTOS ORGÂNICOS A PARTIR DO DESIGN DE SERVIÇO: COLLABORATIVE PLATFORM MODEL FOR THE MARKETING OF ORGANIC FOODS ACCORDING TO THE SERVICE DESIGNService DesignOrganic FoodSustainabilitySocial InnovationDesign de ServiçoAlimentos OrgânicosSustentabilidadeInovação SocialThe 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.A discussão sobre a comercialização de alimentos orgânicos é atual e deve ser considerada para que a sociedade avance no tema da alimentação saudável. O estímulo ao desenvolvimento de serviços territoriais sustentáveis contribui para o enriquecimento de pequenos e microempreendedores, e para o engajamento entre as partes envolvidas. O presente artigo aborda questões relacionadas ao crescimento de serviços de entrega em consequência da crise sanitária do COVID-19, assuntos direcionados ao consumo consciente e como o design pode auxiliar na transformação de sistemas colaborativos. A pesquisa adota a abordagem do Design Thinking como metodologia de pesquisa. A partir de insights retirados da fase de imersão do estudo, os autores apresentam uma proposta de plataforma pautada em sistemas participativos para promover a comercialização de alimentos orgânicos, vislumbrando, assim, uma mudança de comportamento em direção a preservação do meio ambiente e o bem-estar social. Para pesquisas futuras é sugerida a validação do sistema proposto através de uma plataforma digital, e o desenvolvimento de estudos que investigam possíveis motivações para a prática de consumo consciente.UFSC - Federal University of Santa Catarina2022-12-222023-05-29T21:33:05Z2023-05-29T21:33:05Zinfo:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://ojs.sites.ufsc.br/index.php/mixsustentavel/article/view/546610.29183/2447-3073.MIX2023.v9.n1.126-136https://repositorio.ufsc.br/handle/123456789/246726Mix Sustentável; Vol. 9 No. 1 (2023): Mix Sustentável (edição regular); 126-136MIX Sustentável; v. 9 n. 1 (2023): Mix Sustentável (edição regular); 126-1362447-30732447-0899reponame:Repositório Institucional da UFSCinstname:Universidade Federal de Santa Catarina (UFSC)instacron:UFSCporhttps://ojs.sites.ufsc.br/index.php/mixsustentavel/article/view/5466/5012Copyright (c) 2022 Carol de Araujo Soares, Carla Martins Cipolla, Tharcisio Cotta Fontainhahttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessSoares, Carol de AraujoMartins Cipolla, CarlaCotta Fontainha, Tharcisio2023-05-29T21:33:05Zoai:repositorio.ufsc.br:123456789/246726Repositório InstitucionalPUBhttp://150.162.242.35/oai/requestopendoar:23732023-05-29T21:33:05Repositório Institucional da UFSC - Universidade Federal de Santa Catarina (UFSC)false
dc.title.none.fl_str_mv 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
MODELO DE PLATAFORMA COLABORATIVA PARA A COMERCIALIZAÇÃO DE ALIMENTOS ORGÂNICOS A PARTIR DO DESIGN DE SERVIÇO: COLLABORATIVE PLATFORM MODEL FOR THE MARKETING OF ORGANIC FOODS ACCORDING TO THE SERVICE DESIGN
title 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
spellingShingle 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
Soares, Carol de Araujo
Service Design
Organic Food
Sustainability
Social Innovation
Design de Serviço
Alimentos Orgânicos
Sustentabilidade
Inovação Social
title_short 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
title_full 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
title_fullStr 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
title_full_unstemmed 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
title_sort 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
author Soares, Carol de Araujo
author_facet Soares, Carol de Araujo
Martins Cipolla, Carla
Cotta Fontainha, Tharcisio
author_role author
author2 Martins Cipolla, Carla
Cotta Fontainha, Tharcisio
author2_role author
author
dc.contributor.author.fl_str_mv Soares, Carol de Araujo
Martins Cipolla, Carla
Cotta Fontainha, Tharcisio
dc.subject.por.fl_str_mv Service Design
Organic Food
Sustainability
Social Innovation
Design de Serviço
Alimentos Orgânicos
Sustentabilidade
Inovação Social
topic Service Design
Organic Food
Sustainability
Social Innovation
Design de Serviço
Alimentos Orgânicos
Sustentabilidade
Inovação Social
description 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.
publishDate 2022
dc.date.none.fl_str_mv 2022-12-22
2023-05-29T21:33:05Z
2023-05-29T21:33:05Z
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://ojs.sites.ufsc.br/index.php/mixsustentavel/article/view/5466
10.29183/2447-3073.MIX2023.v9.n1.126-136
https://repositorio.ufsc.br/handle/123456789/246726
url https://ojs.sites.ufsc.br/index.php/mixsustentavel/article/view/5466
https://repositorio.ufsc.br/handle/123456789/246726
identifier_str_mv 10.29183/2447-3073.MIX2023.v9.n1.126-136
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://ojs.sites.ufsc.br/index.php/mixsustentavel/article/view/5466/5012
dc.rights.driver.fl_str_mv Copyright (c) 2022 Carol de Araujo Soares, Carla Martins Cipolla, Tharcisio Cotta Fontainha
https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Copyright (c) 2022 Carol de Araujo Soares, Carla Martins Cipolla, Tharcisio Cotta Fontainha
https://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv UFSC - Federal University of Santa Catarina
publisher.none.fl_str_mv UFSC - Federal University of Santa Catarina
dc.source.none.fl_str_mv Mix Sustentável; Vol. 9 No. 1 (2023): Mix Sustentável (edição regular); 126-136
MIX Sustentável; v. 9 n. 1 (2023): Mix Sustentável (edição regular); 126-136
2447-3073
2447-0899
reponame:Repositório Institucional da UFSC
instname:Universidade Federal de Santa Catarina (UFSC)
instacron:UFSC
instname_str Universidade Federal de Santa Catarina (UFSC)
instacron_str UFSC
institution UFSC
reponame_str Repositório Institucional da UFSC
collection Repositório Institucional da UFSC
repository.name.fl_str_mv Repositório Institucional da UFSC - Universidade Federal de Santa Catarina (UFSC)
repository.mail.fl_str_mv
_version_ 1808652139790073856

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