DRIVE 2017 | 25 October - DESIGN FOR CHANGE - Co-Design
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Transcript of DRIVE 2017 | 25 October - DESIGN FOR CHANGE - Co-Design
DRIVE I
DESIGN FOR
CHANGEModerator: Geke van Dijk
CO DESIGN
SUSTAINABLE FOODShay Raviv, Sophie Knight - STBY
NEXT STOP
STBY for Rijksinstituut voor Volksgezondheid en Milieu (RIVM), het
Ministerie van Algemene Zaken en het Ministerie
van Economische Zaken.
SUSTAINABLE & HEALTHY
FOOD
CHALLENGES
How do citizens and staff from the client
organisation perceive sustainable and healthy
food?
STBY for Rijkinstituut voor Volksgezonheid en Milieu (RIVM)
How do citizens and RIVM staff
perceive sustainable and
healthy food?
How do they perceive dietary guidelines?
…and how do they perceive ‘new’ proteins such as
mushrooms, legumes, seaweed and insects?
How do you even start to investigate
perceptions about such a complex topic?
Task 1:
Think of one meal
from the last 2 days.
DESIGN RESEARCH
ON THE SPOT
DESIGN RESEARCH
ON THE SPOT
Task 2:
Rate your meal in
terms of sustainability
on scale of 1 to 5.
Least sustainable
Most sustainable
1
2
3
4
5
• To experience making food choices across different situations with
the topic in mind
• To consider various viewpoints
• To encounter questions and dilemmas
• To discuss with other participants
With such a broad and complicated topic,
people need time and reflection:
METHODOLOGY
AND PROCESS
Together with the client, we decided on an
iterative and co-creative process
to explore perceptions of sustainable/healthy food
The client team played two roles:
collaborators and participants
32 research participants 9 research observers
9 client team
+
23 citizens
Iterations to clarify & refine insights
..STBY...
Verkennen: foodlabs 1
Introduction : Food lab 1
..STBY...
Volgen: experience fellow app
Follow: Experience Fellow app
Follow: Experience Fellow app
..STBY...
Verdiepen: foodlabs 2
Co-creation: Food lab 2
ANALYSIS
WORKSHOP
Co-creation with the client: Analysis workshop
People find it difficult to relate sustainability to food: they
think first of packaging, leftovers and energy used while
cooking rather than how it was produced
Food advice is currently a minefield
Everyone has to balance their criteria
We found three types of people when it comes to
sustainable food
Degree of knowledge
Prepared to change
But current advice is ‘one size fits all’
• Guide people through sustainable food dilemmas
• Enable people to customise dietary recommendations
Key recommendations
KEY INSIGHTS
• Iterating questions enabled us to probe progressively deeper
enough into participants' perceptions, creating more meaningful
insights
• An iterative process gave the client team time to get used to the
design research approach
An iterative process to deepen insights
• The co-creation sessions allowed us to clarify impressions,
prioritise issues, and deepen our insights
• Working with the client team as participants, observers and co-
analysers allowed them to experience the complexity and accept
the findings
• Getting the results embraced in the wider organisation is still
proving to be difficult
Co-creative method to sharpen insights and promote acceptance for change
DIGITAL DIVIDEChristine Dedding, Rolinka Kattouw
NEXT STOP
Digital Dividein Amsterdam
KEY INSIGHTS
DESIGN RESEARCH DISSEMINATION15:00-16:00
PROGRAM AFTER
BREAK
