Design Thinking na tomada de decisões no contexto da segurança dos alimentos
Data
2024-04-02
Autores
Ferreira, Ingrid Campos Miguez 
Orientadores
Stedefeldt, Elke
Tipo
Dissertação de mestrado
Título da Revista
ISSN da Revista
Título de Volume
Resumo
Objetivo: Esta pesquisa se propôs a avaliar a aplicação do método Design Thinking (DT) nos processos de tomada de decisões no contexto da segurança dos alimentos (SA). Métodos: Foram comparados dois estudos que empregaram o DT no âmbito da SA: o primeiro no contexto da Análise de Impacto Regulatório (AIR) com o intuito de fortalecer a identificação das necessidades reais dos envolvidos na Lei brasileira sobre a doação de alimentos, nº 14.016/2020, abrangendo as fases de construção da AIR e suas ações propostas por meio da incorporação da empatia e planejamento colaborativo; no segundo foi proposto o uso do DT na transformação proativa da Cultura de Segurança dos Alimentos (CSA) em serviços de alimentação, visando auxiliar os gestores de qualidade na resolução de problemas relacionados à SA. Resultados: O método utilizado, DT baseado na tomada de decisão, permitiu a análise detalhada das alternativas regulatórias para doação de alimentos com segurança sanitária. A trajetória, realizada de forma compartilhada entre o setor regulatório, o setor regulado e beneficiário, foi a base para o relatório de AIR do órgão regulador. A opção regulatória escolhida foi a não-normativa: recomendações, que tem como instrumento, o Guia para doação de alimentos com segurança sanitária. Em relação à CSA, a aplicação do DT afetou diversos elementos, como conhecimento, comprometimento e sistemas de gestão, estilos e processos, mas não provocou uma mudança significativa na CSA predominante. A evolução da CSA é complexa, envolvendo a modificação de comportamentos e a participação de vários agentes. O DT parece ter um impacto mais expressivo no ambiente de trabalho em equipe, mas são necessárias pesquisas adicionais para avaliar sua eficácia na transformação da CSA. Conclusões: A aplicação do DT nos processos de tomada de decisões demonstrou ser um método valioso na busca por soluções eficazes, sobretudo no contexto da SA. Embora as evidências empíricas nesse campo sejam limitadas, o DT tem se destacado na resolução de problemas específicos e na obtenção de resultados concretos. Sua aplicação tem potencial para impulsionar a transformação proativa da CSA, contanto que se continue a investigação e aprimoramento de sua eficácia no contexto específico da SA.
Objective: This research aimed to evaluate the application of the Design Thinking (DT) method in decision-making processes on food safety (FS) issues. Methods: Two studies that used DT within the scope of FS were compared: the first in the context of the construction of the Regulatory Impact Analysis (RIA) with the aim of strengthening the identification of the real needs of those involved in the bill, covering the phases of construction of RIA and its proposed actions through the incorporation of empathy and collaborative planning; the second proposed the use of DT for the proactive transformation of Food Safety Culture (FS-culture) in food services, aiming to assist quality managers in solving problems related to FS. Results: The method used, DT based on decision making, allowed a detailed analysis of the regulatory options for food donation, with emphasis on sanitary safety. The trajectory, carried out in a shared manner between the regulatory sector, the regulated sector and the beneficiary sector, was the basis for the regulatory body's RIA report. The regulatory option chosen was the non-normative: recommendations, which has as the guide to food donation with sanitary safety as a tool. In relation to FS-culture, the DT application affected several elements, such as knowledge, commitment, and management, but has not yet caused a significant change in the predominant FSculture. The evolution of FS-culture is complex, involving the modification of behaviors and the participation of several actors. DT appears to have a more significant impact on the teamwork environment, but additional research is needed to assess its effectiveness in influencing FS-culture. Conclusions: The DT application in the decision-making process, has proven to be a valuable tool in the search for effective solutions, especially in the FS field. Although empirical evidence in this field is limited, DT has stood out in solving specific problems and obtaining concrete results. Its application has the potential to drive improvements in FS-culture, as long as investigation and improvement of its effectiveness in the specific context of FS continues.
Objective: This research aimed to evaluate the application of the Design Thinking (DT) method in decision-making processes on food safety (FS) issues. Methods: Two studies that used DT within the scope of FS were compared: the first in the context of the construction of the Regulatory Impact Analysis (RIA) with the aim of strengthening the identification of the real needs of those involved in the bill, covering the phases of construction of RIA and its proposed actions through the incorporation of empathy and collaborative planning; the second proposed the use of DT for the proactive transformation of Food Safety Culture (FS-culture) in food services, aiming to assist quality managers in solving problems related to FS. Results: The method used, DT based on decision making, allowed a detailed analysis of the regulatory options for food donation, with emphasis on sanitary safety. The trajectory, carried out in a shared manner between the regulatory sector, the regulated sector and the beneficiary sector, was the basis for the regulatory body's RIA report. The regulatory option chosen was the non-normative: recommendations, which has as the guide to food donation with sanitary safety as a tool. In relation to FS-culture, the DT application affected several elements, such as knowledge, commitment, and management, but has not yet caused a significant change in the predominant FSculture. The evolution of FS-culture is complex, involving the modification of behaviors and the participation of several actors. DT appears to have a more significant impact on the teamwork environment, but additional research is needed to assess its effectiveness in influencing FS-culture. Conclusions: The DT application in the decision-making process, has proven to be a valuable tool in the search for effective solutions, especially in the FS field. Although empirical evidence in this field is limited, DT has stood out in solving specific problems and obtaining concrete results. Its application has the potential to drive improvements in FS-culture, as long as investigation and improvement of its effectiveness in the specific context of FS continues.
Descrição
Citação
FERREIRA, Ingrid Campos Miguez. Design Thinking na tomada de decisões no contexto da segurança dos alimentos. 2024. 199 f. Dissertação (Mestrado em Nutrição) - Escola Paulista de Medicina, Universidade Federal de São Paulo (UNIFESP). São Paulo, 2024.