Percorrer por autor "Borges, Miguel de Aboim"
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- Design and (im)materiality: designing for a regenerative and socially ethical food systemPublication . Duarte, Verónica; Félix, Maria João; Viegas, Cláudia; Borges, Miguel de AboimFood systems are facing serious challenges in the social, economic, and environmental dimensions. This article aims to revitalise the role of design in the transition to a regenerative food system, adopting ethical principles. A literature review was carried out that crossed different themes to stimulate reflection on the involvement of design in the food system. Next, four evolutionary stages were planned and presented, complemented by conceptual models that resulted from the research carried out and relate the different theoretical subjects, in order to generate new perspectives on the topic addressed. The effective contribution of this study lies in demonstrating that designers, together with other stakeholders, can design useful solutions and generate interdisciplinary knowledge related to the food system. Furthermore, it is understood that a greater contribution from social design and inclusive design is needed to address several of the problems of the food system, and, consequently, significant and mutually beneficial changes occur. The expected results focus on the need to carry out additional research to deepen the relationship between design and the food system, to minimise adverse impacts on the environment, human health, and future generations.
- Participatory design and food literacy, promoting health and well-being as integral components of a post-growth economyPublication . Duarte, Verónica; Félix, Maria João; Borges, Miguel de Aboim; Viegas, Cláudia; Félix, Maria João; Pombo, Fátima; Silva, Fernando Moreira da; Cruz, Paulo; Almendra, Rita AssoreiraIn a post-growth economy, it is important to consider the qualitative characterisation of people’s well-being, considering food as a basic need. Inadequate eating habits can have negative health consequences. The presented study aims to demonstrate how participatory design based on gamification can transfer knowledge about food literacy in children. The methods used are based on the mapping of interdisciplinary knowledge (design and nutrition); in the construction of a physical model with gamified activities, and in the application of methods inherent to the participatory design methodology. Namely, participant observation during testing of the physical model and the application of a questionnaire, with non-probabilistic convenience sampling, which generated qualitative and quantitative data, which were analysed in a descriptive way. The effective contribution of this study lies in demonstrating how participatory design can maximise children’s involvement while increasing their interest in food literacy, as well as deepening reflection on the requirements inherent to the development of educational games. The expected results focus on the need to carry out more applied research that relates to design and nutrition, to promote healthy and sustainable eating.