Good Design Playbook
Everyone can, at some point in their life, end up with a limited sensory, physical or cognitive capacity: injury, illness, advanced age, temporary handicap (broken arm), situational handicap (baby in arms).… Nowadays, design standards do not yet integrate this problem except for specific and marginalizing product ranges.
This initial observation, which underlines an "inaccessibility", in the sense of use, of everyday objects and services within the home of people with disabilities and/or loss of autonomy, was formulated by APF Development AuRA
Sharing this issue with Groupe SEB, a French industrial player and world leader in the field of small domestic equipment, and also already strongly committed to disability, the association has entered into a partnership to benefit from the company's expertise, particularly in terms of design, and acts as a pair in the context of the response to the call for projects of the National Solidarity Fund for Autonomy (CNSA).
The Consortium APF France Handicap and Groupe SEB, they worked to answer the question: “How to design everyday products and services accessible to all?” and designed together the Good Design Playbook: a guide with good design practices for everyday products and services accessible to all.
Its challenge is to improve the daily lives of people with disabilities or with a loss of autonomy in everyday life. This guide was developed and tested based on a case study and an essential practice for everyone: cooking.
The Good Design Playbook was produced using an inclusive approach, drawing on the knowledge and experience of people with disabilities who were integrated into each phase of the project.
This approach can be adapted and tested beyond in other sectors: the design of products, services, spaces, digital interfaces, etc.
The purpose of this guide is to present analyses, recommendations and design methods that can be enriched and fed by others.
The kitchen was chosen as the subject of study, because it is a place and an everyday practice that presents a major challenge for food and autonomy. Accessible products for cooking allow you to take an active part in the preparation of your meals. The loss of autonomy, especially for cooking, contributes to malnutrition, which accentuates the loss of autonomy, thus sketching a real vicious circle. Beyond health issues, cooking is also representative of sharing, pleasure, good living. This study area also makes it possible to identify tools and methods that can be applied to other products, services, spaces or sectors of activity.