Do it Small. Do it Local. Co-Designing new uses for edible by-products with SMEs

This paper analyses the integrated application of Systemic Design and Food Design principles across three experiments conducted by the PoliTo Food Design Lab with local Small and Medium- sized Enterprises (SMEs). The objective of this study is to evaluate the potential of this approach in facilitating the valorisation of agro-industrial by-products and activating more circular production models. Through a comparative analysis of the case studies, the contribution reflects on the lessons learned and addresses the question of how co-design between academia and industry can generate a transformative impact within the local agro-industrial context. The results suggest the potential of design, as a discipline, to promote the transition towards more circular models, activating transformative processes within SMEs, facilitating new synergies among small local actors. Furthermore, the research indicates that design can promote a dialogue between innovation and the renewal of the territorial entrepreneurial network.