Chris Fremantle is a researcher and producer. He was RA on The Artist as Leader (AHRC Nature of Creativity funded), […]
Tags: Co-Creation, Design, Food, sustainability
RESULTS
Research
Rebecca has a background in social innovation and developing co-design methods. Her work is driven by people centric thinking and […]
Tags: business, Co-Creation, communities, service design, social innovation
Leigh-Anne Hepburn is a PhD candidate based at Gray’s School of Art, Robert Gordon University, Aberdeen. Leigh-Anne’s research interests are […]
Tags: Co-Creation, Design
Sarah Morton is a second year Ph.D at the University of Abertay in Dundee. Sarah has an academic and professional […]
Tags: Co-Creation, communities, Rural
Gray’s School of Art at Robert Gordon University is one of the academic partners in Design in Action. Based in […]
Tags: business, Co-Creation, Design, Food Sector
Design
temporary spaces
failure
Food
e-learning
pedagogies
Design Management
data
service design
Operations
Storytelling
student engagement
meaning creation
Food Sector
business
artists
Gamification
Mobile Development
innovation
Interaction
Design Promotion
Industry
Digital
Internet of things
Administration
Technology
Co-Creation
creative potential
Culture
Finance
Knowledge exchange
space appropriation
Participation
Wellbeing
Workbased learning
Marketing
economics
Communications
HR
3D printing
Entrepreneurship
Design support
Sport
cryptocurrencies
design thinking
social design
learning
collaboration
design innovation
Physical and Digital Environment
creative industries
intellectual property
creativity
Professional Practice
Social Metrics
Bitcoin
ICT
Rural
communities
environment
Online learning
social innovation
Creative
SMEs
value
Communities of Practice
physiology
Design Research
Public Policy
sustainability
group tacit knowledge
practice-led
Concept Development