Mendini, Monica and Bitetti, Leandro and Peter, Paula C. (2021) How to Use Co-Creation in Design Thinking to Promote and Enhance Healthy Food Experience Among Vulnerable Populations. In: Batat, Wided, (ed.) Design Thinking for Food Well-Being. Springer Link, pp. 53-69.
Full text not available from this repository.Abstract
One of the most important aspects at the core of design thinking is collaboration. As Olsen (2015) suggested, a milestone in the design-thinking approach always has been collaboration, viewed as an attempt to expand the innovation ecosystem and search for new opportunities for co-creation of value. Design thinking aims to guarantee a more participative and collaborative approach to new products, service creation, and development, implying a close collaboration between companies and consumers.
Item Type: | Chapter in book |
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Subjects: | Business and administrative studies > Business studies Business and administrative studies > Marketing |
Department/unit: | Dipartimento economia aziendale, sanità e sociale > Centro competenze management e imprenditorialità |
Depositing User: | Leandro Bitetti |
Date Deposited: | 19 Jan 2022 09:16 |
Last Modified: | 14 Sep 2023 17:00 |
URI: | http://repository.supsi.ch/id/eprint/13196 |
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