Food for Thought

InnovationRCA has just published an interesting book by Toke Barter and R√© Dubhthaigh from Radarstation. This book, ‘Food for Thought: A service based approach to embedding innovation‘, addresses innovation processes in corporate organisations.¬†Given the current importance of design-led innovation, the authors have explored the ways that design can play a role in everyday innovation processes. Food_for_thoughtThey have come up synthesised the results of their research in a proposal for an in-house, cross-organisational innovation support service. They have chosen the restaurant as the metaphor for this service, and suggest three levels of service: Snacking, Fast Food and Gourmet.

How to not become (too) cynical

As design researchers at STBY we are dealing with lots of complex issues and data. We are diving into root causes, problem areas and, luckily, also…

Where do you live on Dollar Street?

Are you bamboozled by the daily pandemic statistics of your country? Or have you even tuned out? These numbers are designed to be super clear, and…

Beyond Human Centred Design

COVID19 has given the world the time to rest, and the opportunity for us to rethink the way we live. It has also revealed how inseparable we are with…

Let’s Talk Maps and Mapping

Interested in mapping services, ecosystems, stakeholders and beyond? Join us as we explore how other disciplines approach mapping and what we can take away as design researchers and service designers.

The Subspecies of Design Researcher

As a design research agency, STBY has worked with design researchers of many shapes and sizes. While the role of ‘design researcher’ becomes more common and recognised as a formal position in many different types of organisations, it’s worth reflecting on how we all work and the unique skills and attitudes needed in different settings.