This research was aimed at improving the overall efficiency of the PDO (Protected Designation of Origin) Serra da Estrela cheese production process, a traditional food product with cultural significance. Mapping of the manufacturing and distribution processes was developed from systemic analysis using ethnographic techniques. Critical points were identified, leading to design work. Ergonomic risks in cheese making were detected during the process of chips cutting, fostering the emergence of musculoskeletal disorders of the wrist. A tool that better fitted the job was developed. The systemic analysis provided a relational link across the boundaries of distinct domains approached through the research, including microorganism contamination, ergonomics, energy efficiency, legislation and regulation policies, transportation challenges and economic viability. Based on an analysis that connected various disciplines, maintaining a holistic perspective, a development plan to tackle critical points identified in the system was created. The results ripple across the triple bottom line of sustainability, demonstrating how systemic analysis and design are at the service of improving sustainability. By unveiling and acting on critical points that pushed the system away from zero waste, the environment is conserved; the preservation of cultural heritage has social significance; and the efficiency gains obtained in production attend financial goals.

Malnutrition is a major problem for rural areas of Sub-Saharan Africa. Technology such as the maize mill, which alleviates the burden of pounding grain, also introduces opportunities and new challenges for improved nutrition. While there have been many technical studies of grain mills, and maize mills are in operation in hundreds of locations throughout Sub-Saharan Africa, the maize mill has not been studied from a socio-technical system perspective. This paper reports on the first phase of a study grounded on the hypothesis that mills can improve nutrition by exploiting their function as a social gathering point and providing both instruction and enjoyable healthful products. The objective was to identify those products that could be made available that customers at the mill would be willing to buy. Following observation of food availability, preparation, and consumption preferences within daily work routines, sample products were prepared and presented for cooking and consumption, along with some discussion at a district center mill owned by a local woman. The responses of customers and the mill owner were positive. Strategies for local manufacture and distribution of these products for sale and roles of the mill owner and the mothers are questions for future study.

This paper revisits three reports on ergonomic aspects of development initiatives taking place in Industrially Developing Countries (IDCs). These include a macro-ergonomics intervention in a habitation community in Cape Verde (aimed at designing solutions contributing to sustainable development), the evolution of poultry growers' control strategies as an integrative broiler operation is introduced in Mozambique, and a set of macro-ergonomic considerations related to the Agro Forestry Village Project in Mozambique. The paper seeks to set the reviewed development endeavors against the backdrop of the goals of ergonomics interventions. This reflection may inform development agents in future processes of design and implementation of integrated community and work systems transformation.

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