Resumen

ALCANTARA-REYES, Pablo Roberto; CALDERON-MARTINEZ, María Guadalupe  y  LOPEZ-GONZALEZ, Carlos. Application of Design Thinking in entrepreneurship. Design and improvement of food with a sustainable approach. Cienc. adm. teor. prax. [online]. 2024, vol.20, n.1, pp.14-34.  Epub 27-Mayo-2024. ISSN 2683-1465.  https://doi.org/10.46443/catyp.v20i1.362.

Popular food available to people has social and nutritional relevance and impacts health in an important way. This work addresses the use of both the Design Thinking methodology and the sustainability pyramid theory to improve the nutritional and healthy value of a popular food, seeking at the same time to preserve and increase the value of that food and benefit the consumer. The analysis of the sustainability pyramid in the design of a functional food using the Design Thinking methodology emphasizes nutritional value to promote participation in the design of nutritious and healthy foods for the population. By applying this method to the design and improvement of food, the basic expectations of the end user are met in an empathetic way, allowing greater certainty to be obtained regarding entrepreneurship in new food products with a sustainable approach.

Palabras llave : Nutritional value; sustainability; Design Thinking.