文章基本信息

标题：COOPERATIVISM, REGIONAL AND ORGANIC PRODUCTS: THE DESIGN PERSPECTIVE FOR THE VALORIZATION OF THE BRAZILIAN FOOD SECTOR
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作者：Victória Carolina Pinheiro Lopes Dias ; Daniel de Souza Gamarano ; Davi Neiva Alves 等
期刊名称：Mix Sustentável
印刷版ISSN：2447-0899
电子版ISSN：2447-3073
出版年度：2017
卷号：3
期号：4
页码：119-134
DOI：10.29183/2447-3073.MIX2017.v3.n4.119-134
出版社：Universidade Federal de Santa Catarina (UFSC)
摘要：The goal of this paper is to show how some design actions can be used for the valorization regional products from organic production. Therefore, three activities made by family farming cooperatives located into different Brazilian states (Copacaju-CE, Cooperjap-MG, Coopercuc-BA) were analysed. Aiming verify how can the design support the strengthening of identity, community autonomy and products valorization, contributing to their characteristics and values to be perceived by consumers. The research that guides this study has a qualitative exploratory approach. Through bibliographic review of design domain authors Krucken (2009) and Bistagnino (2009) the cooperatives were analysed, evaluating how product characteristics and their correlation with an identity in the territory, the relations of production and commerce, the valorization of the place and the relation of the man and the environment .
其他摘要：The goal of this paper is to show how some design actions can be used for the valorization regional products from organic production. Therefore, three activities made by family farming cooperatives located into different Brazilian states (Copacaju-CE, Cooperjap-MG, Coopercuc-BA) were analysed. Aiming verify how can the design support the strengthening of identity, community autonomy and products valorization, contributing to their characteristics and values to be perceived by consumers. The research that guides this study has a qualitative exploratory approach. Through bibliographic review of design domain authors Krucken (2009) and Bistagnino (2009) the cooperatives were analysed, evaluating how product characteristics and their correlation with an identity in the territory, the relations of production and commerce, the valorization of the place and the relation of the man and the environment. Observing the results of the analysis, we can see that the action of the design happens in different levels in each cooperative, which may provide support for more assertive future design actions, in the same contexts and in similar contexts.
关键词：Organic food;Cooperativism;Design;Sustainability;Identity