Quand le design territorial réinvente la gestion de l’eau et l’alimentation de proximité

Coming from arts, the industrial design gains since about ten years the public sphere. Certain administrations or municipalities resort to the design of services. We co-conceived then analysed two experiences of design, still rare in environment, agriculture and food. They are based on the participation of a diversity of stakeholders and on methods of creativity and design. The one concerned the evolution of water resource in the climate change context in Burgundy (France) and the other one concerned the creation of a « légumerie » (transformation unit of raw vegetables in ready to cook) in Dijon. The design which we consider as territorial design is related to an action-research approach. We highlight the following results. The territorial design stirs the imagination of the participants, inducing ambitious proposals sometimes "too innovative" to be considered as realistic by the participants. Indeed, it is important to legitimize the creative posture. The design serves to embody ideas by creating a "prototype" or maps, so the debate is translated in a concrete realization. This organizational and methodological innovation seems difficult to institute. There is not there a turnkey tool. Every time the assemblage including the actors, the topic addressed and the choice of the realizations is specific.