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Aplicação de Lean UX em design de sistemas alimentares: caso de estudo numa empresa de catering e eventos

2025-05-08Dissertação de mestrado Acesso restrito
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datacite.subject.fosHumanidades::Artespt_PT
dc.contributor.advisorCarvalho, Carla Paoliello
dc.contributor.advisorRafael, Sónia Isabel Ferreira dos Santos
dc.contributor.authorRocha, Carla Araújo
dc.date.accessioned2025-05-30T13:04:15Z
dc.date.available2025-05-30T13:04:15Z
dc.date.issued2025-05-08
dc.descriptionEsta dissertação de Mestrado contém dados confidenciais da entidade empregadora, pelo que só poderá ser consultada na Biblioteca da Faculdade de Belas-Artes da Universidade de Lisboa com autorização da Orientadora ou da autorapt_PT
dc.description.abstractThis study intends to show the benefits of implementing Lean UX methodologies in a food system such as a catering company, focusing on sustainability issues and how to mitigate them. Based on Lean UX, the design process uses User Research and Collaborative and Iterative Processes. Focusing on simplifying operations by eliminating obsolete, redundant, and unnecessary processes while engaging with the end user was essential in creating and accepting a new system. The hypothesis was to prove that design strategies like the one proposed can partner with adequate management, help maintain a holistic approach and start the process of solving sustainability issues. Adopting a cross-functional collaboration method was beneficial to achieve a smooth transition, a point where companies usually struggle. Due to its co-creative and collaborative nature, a sense of accountability was created, promoting higher engagement levels. Preliminary findings show that the acceptance of such a methodology depends significantly on the users' behaviour, compliance, and heuristics. It also depends on the investment made by the company and its heads of department since they are the primary motivators for behaviour change within any corporation. Collaborative and iterative processes benefited the user research process and ideation phases. Future proposals include changes in the hierarchy models and work modality, creating critical Thinking moments, restructuring workflow processes, and changing communication documents to best fit the company users' needs. This study showed that implementing design methodologies in system change can promote innovation while maintaining a holistic approach capable of detecting sustainability issues before they occur.pt_PT
dc.identifier.tid203940571pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.5/101155
dc.language.isoporpt_PT
dc.subjectSustentabilidadept_PT
dc.subjectDesign para a Sustentabilidadept_PT
dc.subjectLean UXpt_PT
dc.subjectDesign de Sistemaspt_PT
dc.subjectSistema Alimentarpt_PT
dc.subjectDesign ecológicopt_PT
dc.subjectFood designpt_PT
dc.subjectProjeto Microgreenspt_PT
dc.subjectEstudos de casopt_PT
dc.titleAplicação de Lean UX em design de sistemas alimentares: caso de estudo numa empresa de catering e eventospt_PT
dc.typemaster thesis
dspace.entity.typePublication
rcaap.rightsrestrictedAccesspt_PT
rcaap.typemasterThesispt_PT
thesis.degree.nameDissertação de Mestrado em Design para a Sustentabilidade, Universidade de Lisboa, Faculdade de Belas Artes, 2025pt_PT

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