MDes (Research) Candidate
BSc. Industrial Design (Hons), QUT
Brett Camilleri is an Industrial designer with an interest in the invisible systems that exist around our products. He plans to combine his industrial design background with his masters project to launch himself into a service design career.
His research revolves around observing the motivations and resulting relationships that form between businesses and their customers. Through an understanding of these relationships, he aims to utilise co-creative theory to develop a food service model that is much more reactive to the needs of both user and business. Ultimately, he is interested in designing collaborative services that allow the user to be more involved in the creation of the products and services that they wish to use.
- Service Design
- Service-Dominant logic / Service Logic
- Actor networks
- Value co-creation
- Sociology and values of Dinner/Food
Human-Food interactions: The implications of user value creation processes on touchpoint design and co-creation
As food services evolve and expand into online channels, no longer do customers need to visit grocers to grab what is needed for dinner. Online Food organisations such as HelloFresh, Marley Spoon, Blue Apron and so on offer an alternative in the form of Food boxes; these boxes are conveniently delivered to home, containing both ingredients and recipes that customers can use to cook dinner for 3 or 5 nights a week. The provision of exact quantities of ingredients in addition to the pre-decided, dietician planned meals mean that much of the meal planning is taken out of the user’s process, all with the convenience of not having to leave the house. But in the process of using this service, users sacrifice personal freedoms and preferences for convenience and knowledge offered by the business. While for some this may be considered a worthwhile trade-off, others (especially those with allergies or religious food requirements) may find that these benefits are not worth sacrificing their version of dinner.
Therefore, the aim of this paper is to understand how co-creative practices might be implemented into the online food service models, in the hopes of then conceptualising a method that allows customers a degree of control over how the service is offered to them. By doing so, this allows users to take back control of their dinner processes, whilst still retaining the specialist knowledge, health factors and convenience offered by the food services.