服务设计的四个层次:交互、功能、组织创新与社会转型——以农业食物系统为例  

Four Levels of Service Design:Interaction,Function,Organization and Social Transition:Cases of the Agrifood System in China

作　　者：钟芳 刘新[1] ZHONG Fang;LIU Xin(Eco-Design Research Institute,Academy of Arts&Design,Tsinghua University,Beijing 100089,China)

机构地区：[1]清华大学美术学院生态设计研究所,北京100089

出　　处：《工业工程设计》2024年第2期10-22,共13页INDUSTRIAL&ENGINEERING DESIGN

基　　金：清华大学自主科研计划资助(2023THZWJC11)。

摘　　要：随着我国服务经济的发展,服务设计受到越来越多的重视,专业设计机构将其视为创新的方向。然而,服务设计在产业中的运用与服务设计的教育研究之间,存在着明显的差距。将服务设计分为微观层面的交互/用户体验设计,中观层面向内的功能设计与向外的组织创新设计,以及宏观层面的,以改变服务组织所处环境为目标的社会转型设计。以农业食物系统中服务设计的现状为例,旨在对服务设计在这一具体领域中的四个层次上的发展特征进行分析。With the development of China's service economy,service design has attracted increasing attention,and professional design institutions regard it as the direction of innovation.However,there is an obvious gap between the application of service design in industry and the academic research of service design.The service design is classified into the interaction/user experience design on micro-level,the inward functional design and outward organizational design on meso-level and the social transition design on macro-level,aimed at changing the environment in which service organizations are located.With the present situation of service design in China's agrifood system as an example,the development characteristics of service design at four levels in this specific field are analyzed.

关 键 词：服务设计 农业食物系统 交互设计 用户体验设计 组织设计 转型设计 社会创新设计 

分 类 号：J524[艺术—艺术设计]