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GastroLeve / Product-Service System


The Bariatric Surgery is the technique used for morbid obesity treatment. In this procedure, the follow up made by a multidisciplinary team is essential for success. In order to help the patient in this new way, there is a company that provides balanced controlled frozen food portions that are provided in recyclable and disposable packages. The problem is the amount of waste generated in this service. The design team came up with a solution (using the MEPSS Methodology and PSS approach) that manages this problem with sustainable principles



Desenho Industrial - PP
Curitiba, Brazil

Iuri Coutinho de Alencar, Cristiane Ferreira and Cláudio Pereira