Co-creation in a quintuple helix, the art of including natural environments of society in a living lab that includes different types of stakeholders and monitoring the quality of this process of co-creation.In the last decade, co-creation has not only become a widely used concept in academic discourses but also in public policies that aim to tackle so called 'wicked problems', a term coined in the 1970s (Rittel & Webber, 1973) that is nowadays often interchangeably used with societal challenges or SDGs.This focus on tackling societal challenges by governments in collaboration with citizens opened the door for new concepts such as ‘living labs’ in 2006 (Rădulescu et al., 2022) ‘policy labs’, ‘innovation hubs’, ‘co-creation labs’ and recently ‘public sector innovation (PSI) labs’ (Fuglsang & Hansen, 2022; Hansen & Fuglsang, 2020; McGann et al., 2021; Torvinen & Jansson, 2022). The use of labs has also been addressed by the OECD in their publication on innovation in the public sector outlook to make policymakers aware of the importance of public sector innovation (OECD, 2015).Literature research in combination with questionnaires into these types of labs showed that the definitions of PSI labs are quite ‘fuzzy’, sometimes even interchangeable and are heavily dependent on the national, regional and local context as well (McGann et al., 2018). In addition, research also showed that it is difficult to distinguish good practices, let alone to define specific conditions for these good practices (Meister Broekema et al., 2022).In addition, an inductive analysis of a large number of EU policies shows that on a conceptual level, the EU uses specific interpretations of social innovation (Moulaert & MacCallum 2019) and co-creation in open innovation (‘Open Innovation 2.0’ 2013), influenced by the concept of triple- and quadruple helix innovation in which universities, governments and enterprises are collaborating, sometimes for the benefit of society as a whole (Carayannis & Campbell 2012; Leydesdorff 2010). Co-creation as such is used merely as a criterion within social innovation projects that aim to tackle societal challenges, therefore neglecting the quality of the process of co-creation (Meister Broekema et al. 2021).In order to maximise the impact of co-creation and be able to tackle societal challenges such as climate change, it is therefore essential to focus more on the quality of co-creation between 4 helixes in these processes and include the environment as a fifth helix (quintuple helix innovation as defined by Carayannis et. al. 2012). In the talk, a novel framework will be presented that will support collaborators in a project that aims to tackle a societal challenge by including the right stakeholders at the right time and monitor progress and satisfaction continuously (Meister Broekema 2023) in a quintuple helix setting.This presentation will contribute mostly to SDG 17 (partnership for the goals) and SDG4 (Quality Education) and is best suited for SDG13 (Climate Action).The insights can be used to enable multiple stakeholders from government, education and research, enterprises and citizens within a natural environment (mountains & oceans) to co-create in a quintuple helix setting, maximising their impact on climate change and strengthening partnerships for this goal.
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Co-creation and social innovation are currently linked concepts in both policy and academic research. Almost always, the attitude towards these concepts is intrinsically positive, although evidence of their added value is lacking. In my research, I looked at the development of social innovation and co-creation in theory and practice. By analysing the use of these notions in EU policies, EU grants and awarded EU projects, I was able to show that both concepts are not only unclear, but are also mutually strengthen and add value to each other. For example, co-creation is seen as an integral part of social innovation and therefore stakeholder involvement is sufficient to qualify as good social innovation, without further evidence. A systematic literature review supports these findings.Because of the ambiguity of both concepts and the fact that they reinforce each other, there is hardly any attention to the quality of co-creation as such within social innovation. We witness this not only in social innovation projects, but also, for example, in so-called living labs. In order to monitor and improve the quality of co-creation within social innovation, an evaluation framework was developed based on a systematic literature review. This framework can be used by both policy makers and participants in social innovation projects.
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Co-creation as a concept and process has been prominent in both marketing and design research over the past ten years. Referring respectively to the active collaboration of firms with their stakeholders in value creation, or to the participation of design users in the design research process, there has arguably been little common discourse between these academic disciplines. This article seeks to redress this deficiency by connecting marketing and design research together—and particularly the concepts of co-creation and co-design—to advance theory and broaden the scope of applied research into the topic. It does this by elaborating the notion of the pop-up store as temporary place of consumer/user engagement, to build common ground for theory and experimentation in terms of allowing marketers insight into what is meaningful to consumers and in terms of facilitating co-design. The article describes two case studies, which outline how this can occur and concludes by proposing principles and an agenda for future marketing/design pop-up research. This is the peer reviewed version of the following article: Overdiek A. & Warnaby G. (2020), "Co-creation and co-design in pop-up stores: the intersection of marketing and design research?", Creativity & Innovation Management, Vol. 29, Issue S1, pp. 63-74, which has been published in final form at https://doi.org/10.1111/caim.12373. This article may be used for non-commercial purposes in accordance with Wiley Terms and Conditions for Use of Self-Archived Versions. LinkedIn: https://nl.linkedin.com/in/overdiek12345
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The focus of this project is on improving the resilience of hospitality Small and Medium Enterprises (SMEs) by enabling them to take advantage of digitalization tools and data analytics in particular. Hospitality SMEs play an important role in their local community but are vulnerable to shifts in demand. Due to a lack of resources (time, finance, and sometimes knowledge), they do not have sufficient access to data analytics tools that are typically available to larger organizations. The purpose of this project is therefore to develop a prototype infrastructure or ecosystem showcasing how Dutch hospitality SMEs can develop their data analytic capability in such a way that they increase their resilience to shifts in demand. The one year exploration period will be used to assess the feasibility of such an infrastructure and will address technological aspects (e.g. kind of technological platform), process aspects (e.g. prerequisites for collaboration such as confidentiality and safety of data), knowledge aspects (e.g. what knowledge of data analytics do SMEs need and through what medium), and organizational aspects (what kind of cooperation form is necessary and how should it be financed).Societal issueIn the Netherlands, hospitality SMEs such as hotels play an important role in local communities, providing employment opportunities, supporting financially or otherwise local social activities and sports teams (Panteia, 2023). Nevertheless, due to their high fixed cost / low variable business model, hospitality SMEs are vulnerable to shifts in consumer demand (Kokkinou, Mitas, et al., 2023; Koninklijke Horeca Nederland, 2023). This risk could be partially mitigated by using data analytics, to gain visibility over demand, and make data-driven decisions regarding allocation of marketing resources, pricing, procurement, etc…. However, this requires investments in technology, processes, and training that are oftentimes (financially) inaccessible to these small SMEs.Benefit for societyThe proposed study touches upon several key enabling technologies First, key enabling technology participation and co-creation lies at the center of this proposal. The premise is that regional hospitality SMEs can achieve more by combining their knowledge and resources. The proposed project therefore aims to give diverse stakeholders the means and opportunity to collaborate, learn from each other, and work together on a prototype collaboration. The proposed study thereby also contributes to developing knowledge with and for entrepreneurs and to digitalization of the tourism and hospitality sector.Collaborative partnersHZ University of Applied Sciences, Hotel Hulst, Hotel/Restaurant de Belgische Loodsensociëteit, Hotel Zilt, DM Hotels, Hotel Charley's, Juyo Analytics, Impuls Zeeland.
Flying insects like dragonflies, flies, bumblebees are able to couple hovering ability with the ability for a quick transition to forward flight. Therefore, they inspire us to investigate the application of swarms of flapping-wing mini-drones in horticulture. The production and trading of agricultural/horticultural goods account for the 9% of the Dutch gross domestic product. A significant part of the horticultural products are grown in greenhouses whose extension is becoming larger year by year. Swarms of bio-inspired mini-drones can be used in applications such as monitoring and control: the analysis of the data collected enables the greenhouse growers to achieve the optimal conditions for the plants health and thus a high productivity. Moreover, the bio-inspired mini-drones can detect eventual pest onset at plant level that leads to a strong reduction of chemicals utilization and an improvement of the food quality. The realization of these mini-drones is a multidisciplinary challenge as it requires a cross-domain collaboration between biologists, entomologists and engineers with expertise in robotics, mechanics, aerodynamics, electronics, etc. Moreover a co-creation based collaboration will be established with all the stakeholders involved. With this approach we can integrate technical and social-economic aspects and facilitate the adoption of this new technology that will make the Dutch horticulture industry more resilient and sustainable.
Agricultural/horticultural products account for 9% of Dutch gross domestic product. Yearly expansion of production involves major challenges concerning labour costs and plant health control. For growers, one of the most urgent problems is pest detection, as pests cause up to 10% harvest loss, while the use of chemicals is increasingly prohibited. For consumers, food safety is increasingly important. A potential solution for both challenges is frequent and automated pest monitoring. Although technological developments such as propeller-based drones and robotic arms are in full swing, these are not suitable for vertical horticulture (e.g. tomatoes, cucumbers). A better solution for less labour intensive pest detection in vertical crop horticulture, is a bio-inspired FW-MAV: Flapping Wings Micro Aerial Vehicle. Within this project we will develop tiny FW-MAVs inspired by insect agility, with high manoeuvrability for close plant inspection, even through leaves without damage. This project focusses on technical design, testing and prototyping of FW-MAV and on autonomous flight through vertically growing crops in greenhouses. The three biggest technical challenges for FW-MAV development are: 1) size, lower flight speed and hovering; 2) Flight time; and 3) Energy efficiency. The greenhouse environment and pest detection functionality pose additional challenges such as autonomous flight, high manoeuvrability, vertical take-off/landing, payload of sensors and other equipment. All of this is a multidisciplinary challenge requiring cross-domain collaboration between several partners, such as growers, biologists, entomologists and engineers with expertise in robotics, mechanics, aerodynamics, electronics, etc. In this project a co-creation based collaboration is established with all stakeholders involved, integrating technical and biological aspects.
