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Developing the use of Facebook to share experiences of fish and seafood product consumption

The onset of the Covid-19 pandemic and subsequent lockdowns has challenged us to work out how digital, online platforms can support us to carry out design research with stakeholders from a distance. In the Seafood AGE project, we’ve focussed on designing two key research methods to carry out in parallel. These are designed to establish practical feasibility, receptivity and cultural acceptance of  novel circular economy methods used to make the Seafood Age Ready to cook (RTC) fish product. The methods are designed to be delivered with parity and ease of translation across different Atlantic Area regions, and to support older research participants to engage.

The first method we designed was for engaging stakeholders across the ready to cook fish product value chain. See our last report, for how we did it.  The second method is for engaging would-be RTC fish product consumers to reflect on and exchange their thoughts and experiences around fish and seafood product consumption. The insights generated from this method will in turn be fed in to conversations with the stakeholders further upstream. Check out our latest REPORT_20210329_Developing use of facebook to share experiences of fish and seafood product consumption_v1, for how we designed the second method using the structure of a private Facebook ‘social learning group’ as a tool to support engagement.

The rationale for designing the Facebook social learning group builds on key pieces of learning from the work we’ve done to date including to use an accessible, low-threshold platform to support engagement and bring added value for older research participants. The method is designed to do this through conversation and exchange facilitated by us, supported and documented by a private Facebook group. Video conferencing is used in conjunction to carry out the conversation. While having a Facebook account for taking part is ideal, if a participant does not have a Facebook account, we can still use the group together with screen sharing to support and document conversation.

If you’re interested in taking part and using our Facebook group to share your experiences of fish and seafood product consumption in conversation with Hayley, our Research Associate, please let her know! She’d love to hear from you. Either email Hayley at h.alter@lancaster.ac.uk or request to join the Facebook group.

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