Empathizing Night Market Food Hawkers in Malaysia Using Design Thinking Approach to Improve Food Safety | ||
| Journal of Design Thinking | ||
| دوره 4، شماره 2، اسفند 2023، صفحه 359-378 اصل مقاله (2.15 M) | ||
| نوع مقاله: Original Article | ||
| شناسه دیجیتال (DOI): 10.22059/jdt.2024.381794.1131 | ||
| نویسندگان | ||
| Muhammad Izwan Ahmad* 1؛ Haliyana Khalid2؛ Eraricar Salleh3؛ Mohd Ashraff Nasser4 | ||
| 1Food Safety and Quality Division, Selangor State Health Department, Ministry of Health, Shah Alam, Malaysia | ||
| 2Azman Hashim International Business School, University Technology Malaysia, Kuala Lumpur, Malaysia | ||
| 3Faculty of Chemical and Energy Engineering, University Technology Malaysia, Johor Bahru, Malaysia | ||
| 4Department of Licensing and Hawkers, Kajang Municipal Council, Selangor Darul Ehsan, Malaysia. | ||
| چکیده | ||
| Food safety is a significant health concern in developing countries like Malaysia, where night markets, also known as “pasar malam”, are often linked to food-borne diseases. The practices and environment of these markets are often associated with unhygienic practices by hawkers, contributing to these illnesses. This study aims to identify the experiences, perspectives, and problem statements of six hawkers from two-night market sites in Hulu Langat, Selangor, Malaysia. Using the “Design Thinking” approach covering the initial stages namely “empathy”, “define” and “ideation”, the study identifies the goals and pains of each hawker, aiming to address holistically to increase their livelihoods and consumer’s quality of life. The development of a food warmer was chosen as the best solution, a preliminary outcome of this study, not just it addresses their goals and pains, it also ensures food safety which would reduce enforcement actions, lower the burden of authorities, and indirectly save resources. Consumers also would benefit from increased quality of life and safe, quality products from night markets. To strengthen the study’s outcome, more research is needed, considering wider night market sites, increased respondents/subject matters, and a wider variety of dishes. The next chapter of the research would emphasize the final stages incorporating the “prototype” and “testing” stages to develop physically the food warmer, including ensuring its functionality and obtaining feedbacks from the existing users (hawkers) for further commercialization. A “user-centered design” (UCD) approach would be applied in this final stage of the DT process. | ||
| کلیدواژهها | ||
| Design Thinking؛ Empathy؛ Define؛ Ideate؛ Food Warmer؛ Food Safety | ||
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آمار تعداد مشاهده مقاله: 749 تعداد دریافت فایل اصل مقاله: 2,372 |
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