How do people perceive food in terms of health and sustainability? Where do they get their information about food from, and what do they do with it? And how do they perceive so-called ‘new’ proteins, derived from plants instead of animals?
Organisations are increasingly developing services for groups of users, such as teams, families, communities, and organisations. Think Spotify, 1Password, Slack etc. How do you research users when they are part of an interconnected collective?
The Netherlands Institute for Sound and Vision asked STBY to carry out service design research as support for an initiative aimed at creating a more future-oriented, open and innovative working culture.
STBY recently conducted a workshop on the topic of Customer Journeys for the Academy for Government Communication, an initiative organised by the Ministry of General Affairs that is open for all civil servants...