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PEER DESIGNERS AS STRONG INFLUENCERS ON THE DESIGN PROCESS OF FOOD STARTUPS

Published online by Cambridge University Press:  27 July 2021

Summer D. Jung ,
Erika Perttunen ,
Senni Kirjavainen ,
Tua Björklund  and
Sohyeong Kim
Summer D. Jung*
Affiliation:
Stanford University;
Erika Perttunen
Affiliation:
Aalto University
Senni Kirjavainen
Affiliation:
Aalto University
Tua Björklund
Affiliation:
Aalto University
Sohyeong Kim
Affiliation:
Stanford University;
*
Jung, Summer D., Stanford University, Mechanical Engineering, United States of America, [email protected]

Abstract

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As design research expands its horizon, there has been a recent rise in studies on nontraditional designers. Previous studies have noted the positive effect of diversity in generating ideas. Among different sources of influence, peers outside the design team have been noted for their positive impact on the design process, yet the research on this topic is still in its early stages. Using qualitative data from 40 small and medium-sized enterprises (SMEs) in the American and Finnish food and beverage industries, the current study examines their interactions with other SMEs, shedding light on the influence of peers on creating new design solutions. The findings suggest that peer companies can act as a frequent and impactful source of inspiration for product design ideas. The most prevalent forms of interaction were co-creating products, sharing information, and sharing ingredients. Furthermore, the interactions were voluntary, organic, and improvisational in nature, and physical proximity or previous connections often initiated the interactions. Taken together, a great number of peer influences contributed towards creative new solutions.

Keywords

New product developmentDesign practiceDesign processCollaborative design
Type
Article
Information
Proceedings of the Design Society , Volume 1: ICED21 , August 2021 , pp. 2409 - 2418
Creative Commons
Creative Common License - CCCreative Common License - BYCreative Common License - NCCreative Common License - ND
This is an Open Access article, distributed under the terms of the Creative Commons Attribution-NonCommercial-NoDerivatives licence (http://creativecommons.org/licenses/by-nc-nd/4.0/), which permits non-commercial re-use, distribution, and reproduction in any medium, provided the original work is unaltered and is properly cited. The written permission of Cambridge University Press must be obtained for commercial re-use or in order to create a derivative work.
Copyright
The Author(s), 2021. Published by Cambridge University Press

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