PurposeThis article proposes a conceptual basis upon which to address strategic design as business intellectual capital.Design/methodology/approachA literature review was carried out on the subjects of strategic design and intellectual capital.FindingsA conceptual basis is derived from the theoretical proposal that strategic design is an intangible, critical factor, which favors organizational competitiveness, when it impacts the betterment of organizational and intellectual capital processes.Practical implicationsOn the level of business practice, this article submits a broadened view of design, which may be applied to organizational strategic processes and which transcends its emphasis in the production of goods or services.Originality/valueIn previous literature, strategic design has not been addressed as intellectual capital, which supports the resolution of strategic problems.

No abstract

No abstract

Multiple factors create food injustices in the United States. They occur in different societal sectors and traverse multiple scales, from the constrained choices of the industrialized food system to legal and corporate structures that replicate entrenched racial and gender inequalities, to cultural expectations around food preparation and consumption. Such injustices further harm already disadvantaged groups, especially women and racial minorities, while also exacerbating environmental deterioration. This article consists of five sections that employ complementary approaches in the humanities, design studies, and science and technology studies. The authors explore cases that represent structural injustices in the current American food system, including: the racialized and gendered effects of food systems and cultures on both men and women; the misguided and de-territorialized global branding of the Mediterranean Diet as a universal ideal; the role of food safety regulations around microbes in reinforcing racialized food injustices; and the benefits of considering the American food system and all of its parts as designed artifacts that can be redesigned. The article concludes by discussing how achieving food justice can simultaneously promote sustainable food production and consumption practices—A process that, like the article itself, invites scholars and practitioners to actively design our food system in ways that empower different stakeholders and emphasize the importance of collaboration and interconnection.

No abstract