Abstract
This research was aimed at improving the overall efficiency of the PDO (Protected Designation of Origin) Serra da Estrela cheese production process, a traditional food product with cultural significance. Mapping of the manufacturing and distribution processes was developed from systemic analysis using ethnographic techniques. Critical points were identified, leading to design work. Ergonomic risks in cheese making were detected during the process of chips cutting, fostering the emergence of musculoskeletal disorders of the wrist. A tool that better fitted the job was developed. The systemic analysis provided a relational link across the boundaries of distinct domains approached through the research, including microorganism contamination, ergonomics, energy efficiency, legislation and regulation policies, transportation challenges and economic viability. Based on an analysis that connected various disciplines, maintaining a holistic perspective, a development plan to tackle critical points identified in the system was created. The results ripple across the triple bottom line of sustainability, demonstrating how systemic analysis and design are at the service of improving sustainability. By unveiling and acting on critical points that pushed the system away from zero waste, the environment is conserved; the preservation of cultural heritage has social significance; and the efficiency gains obtained in production attend financial goals.
Highlights
Improving the social, environmental and financial benefits brought about by traditional food products contributes to sustainable development
As a result of our field research, we found that the specification guidelines were being applied throughout the production process of all the monitored producers, who would otherwise not be awarded the right to produce certified Serra da Estrela (SE) PDO cheese
Most of the companies involved are characterized by being family-owned microenterprises, i.e., small businesses employing nine people or fewer
Summary
Environmental and financial benefits brought about by traditional food products contributes to sustainable development. In order to maintain and expand the market share of traditional food products (an important part of European culture, identity and heritage), improvement in safety, health, or convenience is needed; these may be achieved by innovating in various dimensions [1], including processing technology, origin-ethnicity, novelty-change, variety and convenience. Innovation implies an important and evident benefit for consumers because it increases the variety of available options: variations in taste, in combinations of food ingredients, in product shapes, and sizes [1]. Food is innovative if it is prepared in a different way, when adding unknown or new ingredients or when adding foreign and unusual ingredients; once innovations become widely adopted they lose their innovative character and in some cases may become a tradition [1]
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