Multiple Values of Service Design in Participating in Social Sustainability: Research on Food Design in Zhenze, Suzhou, China

Abstract

With the rapid development of society and improvement of material conditions, people begin to focus on internal needs, claiming more complicatedly about the social value of food and the way it presents. The meaning of food not only stays at the material level, but is more of an internal symbol of a regional. Its symbolic meaning reflects the internal culture of the region and the complex social and relationship between the local region and other regions. This research involves service design thinking into the research process of sustainable development of food culture in Zhenze Region of Suzhou, China, focusing on how service design can meet the challenge of complex social development issues, and how to deal with the obstacles of food inheritance and innovation under the background of sustainable development. Specifically, the structural relationship of service design participating in the development of regional food has been combed, and the process model of discovery - exploration - opportunity point - proposal - experiment - execution is provided for the construction of regional food system in China, while playing the role of service design in this process. Furthermore, this paper explores the value of food service design from the perspective of social sustainability, promotes and expands a comprehensive and in-depth understanding of regional, explores the relationship between regional and food, deconstructs and reconstructs the various possibilities of regional food, social sustainability and people. We emphasize the ability and creativity of service design to solve the development issues of regional characteristic food, establish short chain communication between people and regional space, meanwhile, push forward the upgraded food innovation, convey more diversified value significance, and promote the sustainable development of society.