ABSTRACT
The paper exposes transversal and cooperative participation as part of design education process, expending teamwork with several partners, from academic field and business world. The research assumes Heiddeger’s propositions and, it is focus oriented on new products development - comprised by a seat, a fashion accessory and a toy - carried out by the gastronomic culture of a place, i.e. procedures, ingredients, utensils, persons and processes that define a regional dish. With this philosophy in mind, it was intended to recognize cooking as a systemic and interactive action to define a new costumer oriented product. With this study the authors proved that cross-ventures between entities from the same place can be an occasion to create social competences in design education and to develop sustainable skills. The need for cooperation became an innovation process, defining new markets chances and flexible solutions to climate change, in order to respect environment and living beings.
