Service Design for Responsible Production

In the Service Design Course, second-year students from the BA Design Management, International programme at HSLU collaborated with Fairafric to explore how service design can contribute to more responsible production systems.
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The students examined the entire value chain: from the cacao farm to the consumer, and from the raw material to the finished product. Their core question was how to create value across the system.

Across projects, the students explored different possibilities:

  • Supporting farmers through health-focused services that strengthen long-term working conditions.
  • Turning by-products into new product and service opportunities, such as skincare from cocoa shells.
  • Connecting Ghanaian production with European consumers through cultural storytelling and participation formats.
  • Addressing food waste through alternative product and service models.
  • Designing journeys that encourage repeat purchases and continued engagement with Fairafric.

Responsible production depends on how people participate in the system. Service designers play a key role in making that participation more sustainable and just.

 

Student presentations

Explore the student proposals below, from new uses for cacao by-products to reducing food waste and building lasting customer relationships. Select an image to watch the presentation.

Drei Studentinnen präsentieren ein Design-Management-Projekt in einem hellen Unterrichtsraum. Eine Studentin spricht vor einer Leinwand mit einer kreisförmigen Prozessgrafik, während zwei weitere neben einem Rednerpult mit Laptop stehen. Im Vordergrund sitzen Zuhörende, links zeichnet eine Kamera die Präsentation auf.

From Cacao Pod to Skin

The team designed a service concept linking farmers, cacao by-product processing and skincare sales, with new ways for fairafric, retailers and customers to work together.

Drei Studierende präsentieren ihre Analyse der Fairafric-Website vor Publikum. Zwei Studentinnen stehen links neben der Leinwand, während ein Student rechts auf seine Unterlagen blickt. Die Präsentationsfolie zeigt Stichpunkte und einen Screenshot der Website.

Connecting Cultures through Chocolate

The team designed a café-based service concept connecting fairafric with consumers through Ghanaian cultural storytelling, supported by a plan for testing and introducing it with cafés.

Eine Studentin präsentiert vor Publikum eine Ökosystemanalyse zum Thema Ghana. Sie steht neben einer grossen Leinwand und zeigt auf ein Diagramm mit miteinander verbundenen Kreisen und Pfeilen. Die Präsentation trägt den Titel «Ecosystem within Ghana».

Addressing Food Waste with Service Design

The team designed a service concept for selling imperfect chocolate, combining a tasting box, a flavour guide and easy re-ordering to address food waste.

Eine Studentin präsentiert vor Publikum die «Impact Journey» eines Projekts im Bereich Design Management. Sie steht vor einer grossen Leinwand mit einer Infografik, die verschiedene Projektphasen anhand von Illustrationen und Textfeldern darstellt.

Building Lasting Customer Relationships

The team designed a customer journey combining a postcard from Ghana, an impact dashboard and loyalty levels to encourage an ongoing relationship with fairafric.