MASTER OF DESIGN ENTERPRISE
Discover | Develop | Deliver
Creating value through a strategic and empathetic lens underpins my design practice, which follows the principles of systems thinking, regenerative thinking, and design thinking. I was given an opportunity to implement my design practice when a red meat processor was interested in collaboration.
My research involved identifying and comparing the innovation processes and systems of a red meat processor to that of innovation practices at the Food Design Institute at Otago Polytechnic.
I discovered several opportunities for value creation and collaboration that will help the red meat industry create value for businesses, the industry, their customers, society, and the environment.