Virtual Co-Creation: A Guide to Conducting Online Co-Creation Workshops

Benson, Tony; Pedersen, Susanne; Tsalis, George; Futtrup, Rebecca; Dean, Moira; Aschemann‐Witzel, Jessica

doi:10.1177/16094069211053097

Cited by 11 publications

(10 citation statements)

References 30 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Second, the researchers decided to offer an incentive to the specialist trainees, because their registrations were very low. This strategy was also mentioned by former studies (Benson et al, 2021; Santhosh et al, 2021), which found this equally successful. Finally, in accordance with previous research, we recommend over-recruitment to counter the expected drop-out of 50% or more (Menary et al, 2021).…”

Section: Discussionsupporting

confidence: 58%

Accessibility, Retention and Interactivity of Online Co-Creation Workshops: A Qualitative Post-Hoc Analysis

Boone

Michels

Kindermans

et al. 2023

International Journal of Qualitative Methods

View full text Add to dashboard Cite

Introduction: Co-creation is becoming increasingly popular to develop interventions that can achieve results beyond scientific findings. Workshops are one of the main ways to collect data and generate ideas in co-creation, which traditionally have been conducted at a fixed, physical location. However, organising face-to-face workshops is considered challenging, due to the transportation time, low flexibility and high costs. This study aims to investigate the online format of co-creation workshops and to discuss methodological considerations. Methods: Co-creation workshops were organised with 78 medical students, general practitioner (GP) trainees and specialist trainees from five Belgian universities. The study included four different cohorts, namely first-year bachelors ( n = 12), first-year masters ( n = 13), first-year GP trainees ( n = 14) and first-year specialist trainees ( n = 39). Three consequential online workshops were organised for each cohort, resulting in 12 workshops in total. The collected data included qualitative data (video-and audio recordings, notes from interdisciplinary team discussions, Miro boards) and quantitative data (registrations and actual attendance rates). All workshops were transcribed verbatim and thematically analysed using NVivo. Results: The participants reported increased flexibility and reduced costs as main benefits of the online format. In addition, the online platforms Miro and Microsoft Teams were considered dynamic and inspiring, facilitating high levels of engagement and interactivity. However, the online format also showed some challenges, such as the need for a digitally educated population and a stable internet connection. Conclusion: This study has shown that online workshops, also in the highly interactive method of co-creation, provide a viable alternative to collect data and generate ideas. This is particularly the case, when the target population is geographically dispersed, has a high workload and is digitally educated. Online workshops, however, also face limitations and challenges that need to be considered when choosing this format.

show abstract

Section: Discussionsupporting

confidence: 58%

Accessibility, Retention and Interactivity of Online Co-Creation Workshops: A Qualitative Post-Hoc Analysis

Boone

Michels

Kindermans

et al. 2023

International Journal of Qualitative Methods

View full text Add to dashboard Cite

show abstract

“…Most limitations identified in the current research were driven by the Covid pandemic outbreak and impacted the test of the OST procedure. The need to perform collaborative workshops in an online format raised a set of questions in relation to the process, which are in some cases aligned with participants' perceptions: not all participants were comfortable to use the technologies required; technical issues or lack of resources compromised the collaborative process; increased fatigue; lack of focus in the exercises due to other requests and commitments; adaptation to online platforms selected and use of more than one platform at the same time; online group discussion requires more facilitation and consequently a higher number of participants could have compromised the level of interaction with the performed tasks (Benson et al, 2021; Wu et al, 2021).…”

Section: Discussionmentioning

confidence: 99%

Sustainability transition strategies in a business context: A co‐creation process in the Portuguese hospitality sector

Tourais,

Videira

2023

Corp Soc Responsibility Env

View full text Add to dashboard Cite

The role and impact of businesses in transition processes depend on the strategic positioning of firms regarding long‐term sustainability goals. Even though businesses are key actors for transition processes, the literature still lacks an extensive exploration of operational guidelines to support organisations in navigating the complexities of wider sustainability transitions. In this study, contributions from sustainability transitions research to the study of strategic planning processes in a business context were explored to address this gap. A procedure was developed to guide organisations towards development of sustainability transition strategies, which was further tested in a case study from the Portuguese tourism sector. The proposed approach builds on the transition management framework and a set of transversal sustainability elements: a holistic view of sustainability, long‐term thinking, stakeholder involvement and innovation. The testing of the proposed procedure resulted on the co‐creation of a sustainability transition strategy in a hotel which highlighted the need for participatory and long‐term oriented approaches to support businesses in their transformation processes. Improvement opportunities were identified regarding external stakeholder involvement and the integration of innovation elements while co‐creating organisational sustainability transition strategies.

show abstract

“…The online setting has been found suitable to studies which focus on the generation of new ideas (see, e.g., Richard et al, 2021), and where collaborative and interactive processes between consumers are in focus (Bettiga et al, 2018). Also, online qualitative research has many recognised advantages including time and location flexibility, costeffectiveness, the potential for greater geographic reach and diversity of participants, and greater anonymity (Hesse-Biber and Griffin, 2013;Richard et al, 2020;Benson et al, 2021). However, the Covid-19 pandemic was also an influential factor, when deciding to carry out the workshops online.…”

Section: Methodsmentioning

confidence: 99%

What consumers want in a sustainability food label: Results from online co-creation workshops in the United Kingdom, Ireland and Denmark

Pedersen,

Benson,

Tsalis

et al. 2024

Front. Sustain.

Self Cite

View full text Add to dashboard Cite

IntroductionChanges in consumers’ decision-making relating to food play an important role in the sustainable transition of the food system. However, assessing sustainability across choice alternatives is complex. A holistic or multi-dimensional ‘summary’ sustainability label for food could help consumers make more informed choices, but it is important that such a label is developed taking consumers’ perception and understanding of sustainability into consideration. Hence, it is necessary to understand consumers’ needs and wants in a sustainability food label. The objective of this study is therefore to explore in-depth consumer perceptions and preferences for sustainability as a concept in food production as well as for a sustainability label for food.MethodA total of six online co-creation workshops were carried out in the UK and Ireland (3 groups, n = 24) and Denmark (3 groups, n = 21) using an interactive platform, where participants over the course of two weeks discussed and engaged in creative tasks related to food and sustainability.ResultsResults show that consumers in lack information about the sustainability of food products. There were differences with regards to which of 10 pre-tested indicators of sustainability (nature preservation, climate change, animal welfare, fair wages, biodiversity, pollution, health, equality, economic growth and culture) were perceived as most important. The information participants discussed as relevant for a sustainability label included transportation, the degree of processing, and packaging, with some country differences. Consumers acknowledged the complexity of designing and understanding a sustainability food label and existing nutrition labels served as inspiration for creating a sustainability label. Consumers recommended more responsibility to be taken by retailers and food producers through public information campaigns to create awareness.DiscussionPros and cons of co-creating a sustainability label with consumers online are discussed as well as the implications for consumers, the food industry and policy makers.

show abstract

Virtual Co-Creation: A Guide to Conducting Online Co-Creation Workshops

Cited by 11 publications

References 30 publications

Accessibility, Retention and Interactivity of Online Co-Creation Workshops: A Qualitative Post-Hoc Analysis

Accessibility, Retention and Interactivity of Online Co-Creation Workshops: A Qualitative Post-Hoc Analysis

Sustainability transition strategies in a business context: A co‐creation process in the Portuguese hospitality sector

What consumers want in a sustainability food label: Results from online co-creation workshops in the United Kingdom, Ireland and Denmark

Contact Info

Product

Resources

About