Artículos de revistas
Proceedings of the First International Conference on Integration of Design, Engineering and Management for innovation IDEMI09
DESIGN APPLIED TO FAMILY AGRICULTURE AND AQUACULTURE BASED ON SOCIAL INNOVATION
Autor
Merino, Giselle
Institución
Resumen
The design has gradually been considered by
people as an important element for
organizations, reinforcing their identities and
consequently their image perceived by the
society. The design assumes the compromise of
intermediate the communication process
producer-consumer, aggregating and highlighting
the value of the products, in order to create a
concept that reflects and increments their main
characteristics. In this context, we listed and
discussed the basic dimensions of the proposed
model, identifying their influences and
connections in the sector of agriculture and of
aquaculture. In the case of the model of 7I’s, it is
possible to identify in the same context the need
of opting for actions aimed to the integration of
the areas as a way to ensure more
comprehensive solutions, thus bringing in it
innovations at different levels (basic incremental
and radical, as well as the social innovations).
Additionally there is an intervention process with
proactive characteristics (preferentially) which
may similarly potentialize the interaction of all
involved at all levels, in an intelligent and
articulated form. Besides, it generates a feedback
process in an integral form. All this leads to the
shaping of a systemic approach of the situation.
Social innovation and integration can be
achieved through the implementation of actions
of design. In this article we present cases
occurring in sectors of agriculture and family
aquaculture, in which, through of a suggestion of
applied design management, it was possible to
check positive results. The partnerships
established between the government, university
and other copartners, as well as with the
producers themselves, have been resulting in
concrete and evident actions of improvement on
weaknesses detected in the sectors being
studied. With systematic and planned procedures
of management and design, it was possible to
transform some actualities, by having them
measured, quantitatively at points of sale, and
qualitatively based on perception of
consumers/users.