Application of Design Thinking in entrepreneurship. Design and improvement of food with a sustainable approach

Application of Design Thinking in entrepreneurship. Design and improvement of food with a sustainable approach

Popular food available to people has social and nutritional relevance and impacts health in an important way. This work addresses the use of both the Design Thinking methodology and the sustainability pyramid theory to improve the nutritional and healthy value of a popular food, seeking at the same...

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Main Authors: Alcántara-Reyes, Pablo Roberto, Calderón-Martínez, María Guadalupe, López-González, Carlos
Format: Online
Language:spa
Published: ACACIA A.C. 2024
Online Access:https://cienciasadmvastyp.uat.edu.mx/index.php/ACACIA/article/view/362
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spelling oai:ojs.pkp.sfu.ca:article-3622024-01-26T19:35:37Z Application of Design Thinking in entrepreneurship. Design and improvement of food with a sustainable approach Aplicación del Design Thinking en el emprendimiento. Diseño y mejora de alimentos bajo un enfoque sustentable Alcántara-Reyes, Pablo Roberto Calderón-Martínez, María Guadalupe López-González, Carlos Valor nutritivo sostenibilidad Design Thinking Nutritional value sustainability Design Thinking Popular food available to people has social and nutritional relevance and impacts health in an important way. This work addresses the use of both the Design Thinking methodology and the sustainability pyramid theory to improve the nutritional and healthy value of a popular food, seeking at the same time to preserve and increase the value of that food and benefit the consumer. The analysis of the sustainability pyramid in the design of a functional food using the Design Thinking methodology emphasizes nutritional value to promote participation in the design of nutritious and healthy foods for the population. By applying this method to the design and improvement of food, the basic expectations of the end user are met in an empathetic way, allowing greater certainty to be obtained regarding entrepreneurship in new food products with a sustainable approach. La comida popular al alcance de las personas tiene relevancia social, nutricional e impacta en la salud de forma importante. Este trabajo aborda el uso tanto de la metodología del Design Thinking y de la teoría de la pirámide de la sostenibilidad para mejorar el valor nutritivo y saludable de un alimento popular, buscando al mismo tiempo conservar e incrementar el valor de ese alimento y beneficiar al consumidor. El análisis de la pirámide de sostenibilidad en el diseño de un alimento funcional utilizando la metodología Design Thinking enfatiza el valor nutricional para promover la participación en el diseño de alimentos nutritivos y saludables para la población. Al aplicar este método para el diseño y mejora de alimentos se cubren las expectativas básicas del usuario final de forma empática, permitiendo obtener una mayor certidumbre respecto al emprendimiento en nuevos productos alimentarios con un enfoque sustentable. ACACIA A.C. 2024-01-26 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Artículo revisado por pares application/pdf text/html text/xml https://cienciasadmvastyp.uat.edu.mx/index.php/ACACIA/article/view/362 10.46443/catyp.v20i1.362 Ciencias Administrativas. Teoría y Praxis; Vol. 20 No. 1 (2024): ENERO - JUNIO; 14 - 34 Ciencias Administrativas. Teoría y Praxis; Vol. 20 Núm. 1 (2024): ENERO - JUNIO; 14 - 34 2683-1465 2683-1457 spa https://cienciasadmvastyp.uat.edu.mx/index.php/ACACIA/article/view/362/401 https://cienciasadmvastyp.uat.edu.mx/index.php/ACACIA/article/view/362/402 https://cienciasadmvastyp.uat.edu.mx/index.php/ACACIA/article/view/362/427 http://creativecommons.org/licenses/by-nc-nd/4.0
institution CIENCIAS ADMINISTRATIVAS
collection OJS
language spa
format Online
author Alcántara-Reyes, Pablo Roberto
Calderón-Martínez, María Guadalupe
López-González, Carlos
spellingShingle Alcántara-Reyes, Pablo Roberto
Calderón-Martínez, María Guadalupe
López-González, Carlos
Application of Design Thinking in entrepreneurship. Design and improvement of food with a sustainable approach
author_facet Alcántara-Reyes, Pablo Roberto
Calderón-Martínez, María Guadalupe
López-González, Carlos
author_sort Alcántara-Reyes, Pablo Roberto
title Application of Design Thinking in entrepreneurship. Design and improvement of food with a sustainable approach
title_short Application of Design Thinking in entrepreneurship. Design and improvement of food with a sustainable approach
title_full Application of Design Thinking in entrepreneurship. Design and improvement of food with a sustainable approach
title_fullStr Application of Design Thinking in entrepreneurship. Design and improvement of food with a sustainable approach
title_full_unstemmed Application of Design Thinking in entrepreneurship. Design and improvement of food with a sustainable approach
title_sort application of design thinking in entrepreneurship. design and improvement of food with a sustainable approach
description Popular food available to people has social and nutritional relevance and impacts health in an important way. This work addresses the use of both the Design Thinking methodology and the sustainability pyramid theory to improve the nutritional and healthy value of a popular food, seeking at the same time to preserve and increase the value of that food and benefit the consumer. The analysis of the sustainability pyramid in the design of a functional food using the Design Thinking methodology emphasizes nutritional value to promote participation in the design of nutritious and healthy foods for the population. By applying this method to the design and improvement of food, the basic expectations of the end user are met in an empathetic way, allowing greater certainty to be obtained regarding entrepreneurship in new food products with a sustainable approach.
publisher ACACIA A.C.
publishDate 2024
url https://cienciasadmvastyp.uat.edu.mx/index.php/ACACIA/article/view/362
work_keys_str_mv AT alcantarareyespabloroberto applicationofdesignthinkinginentrepreneurshipdesignandimprovementoffoodwithasustainableapproach
AT calderonmartinezmariaguadalupe applicationofdesignthinkinginentrepreneurshipdesignandimprovementoffoodwithasustainableapproach
AT lopezgonzalezcarlos applicationofdesignthinkinginentrepreneurshipdesignandimprovementoffoodwithasustainableapproach
AT alcantarareyespabloroberto aplicaciondeldesignthinkingenelemprendimientodisenoymejoradealimentosbajounenfoquesustentable
AT calderonmartinezmariaguadalupe aplicaciondeldesignthinkingenelemprendimientodisenoymejoradealimentosbajounenfoquesustentable
AT lopezgonzalezcarlos aplicaciondeldesignthinkingenelemprendimientodisenoymejoradealimentosbajounenfoquesustentable
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