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Assessing the Perception of Service Design: The Impact of Satisfaction

Academic researchers agree on the difficulty of developing metrics and evidence-based frameworks for assessing the impact of service developments. Understanding the complexity of such a challenge, based on a systematic literature search, we focused on researching participant’s (practitioners and clients) perception and satisfaction of service design methods, techniques, and tools.

Published in Touchpoint, the Journal of Service Design, Vol. 8 No. 1. Touchpoint is published by the Service Design Network.

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A community-driven and human-centered approach to designing a farmers' market cart in Savannah, Georgia

Food and design entwined in this collaborative design/build project—enabling an innovative material re-use initiative that fostered community development and highlighted the triple bottom line value of material re-purposing. The project involved creating a cart for a farmers’ market vendor(s), in order to improve the incessant and demanding process of loading, transporting and unloading their produce and wares. The design process comprised a cross-institutional collaboration between two local colleges, which was motivated by a need to represent both a human-centered and a waste-is-food materials approach. This paper concerns the Design Research phase— capturing its trajectory while depicting its nuanced role and illustrating its impact on the project’s perceived scope.

Published and presented at The 2nd International Conference on Food Design. November 6, 2015. The New School. New York City.