Co-designing a collective food service of artisanal gastronomic products with entrepreneurial university students

Abstract

This paper elucidates a co-design process with entrepreneurial university students to develop a food service that deals with artisanal gastronomic products. Employing the Design Science Research methodology, the study unfolds across three distinct yet interconnected cycles: relevance, design, and rigor. This systematic approach materialized as a tangible collaborative commercial service, considering the concepts of service design and co-design in the construction of the artifact. The result of this process includes the implementation of activities with an interdisciplinary team of researchers, as well as the participation of entrepreneurs in co-design workshops. The solution is a service implemented for collective entrepreneurship for university students working around the contexts of sustainable gastronomy. The obtained findings can promote insights into new service offerings that promote sustainable gastronomy entrepreneurship in academic environments and help qualify students as entrepreneurs through co-design and service design approaches.