Design Thinking for Food Well-Being

1. Front Matter

   Pages i-xxxiii

   PDF

2. Design Thinking for Food Well-Being: Foundations and Origins

   1. Front Matter

      Pages 1-1

      PDF

   2. From Design Thinking (DT) to Experiential Design Thinking (EDT): New Tool to Rethink Food Innovation for Consumer Well-Being

      • Wided Batat

      Pages 3-18

   3. The History of Design Thinking and its Contributions to Food Experiences and Well-Being

      • Caroline Graham Austin

      Pages 19-33

   4. How Design Thinking Can Influence Food Choices and Healthy Eating Experiences Among Consumers

      • Matthew Rothe, Debra Dunn

      Pages 35-52

   5. How to Use Co-Creation in Design Thinking to Promote and Enhance Healthy Food Experience Among Vulnerable Populations

      • Monica Mendini, Leandro Bitetti, Paula C. Peter

      Pages 53-69

   6. How Will Empathetic Design Thinking Influence Food Experience Innovation? A Practitioner Perspective on Food Well-Being

      • Mike Atassi

      Pages 71-80

3. Implementation of Design Thinking for Food Experience Innovation and Well-Being

   1. Front Matter

      Pages 81-81

      PDF

   2. Psychological Mechanisms Underlying Design Thinking’s Impact on Gustatory Perception: Implications for Food Experiences and Well-Being

      • Matt Johnson, Rob Barlow, Prince Ghuman

      Pages 83-98

   3. How Food Experience through Ambiance and Food Design Can Promote the Well-Being of Consumers

      • Francine E. Petersen, Cara de Boer

      Pages 99-114

   4. The Role of Emotions in Designing Innovative Food Experiences for Consumer Well-Being: Contributions to Design Thinking

      • Sinem S. Atakan, Isabella Soscia

      Pages 115-136

   5. Design Thinking for Food Well-Being: An Adolescent Language Perspective

      • Giulia Miniero, Marta Pizzetti, Angelo Baccelloni, Francesco Ricotta

      Pages 137-152

   6. Luxury Foodservices: The Design Thinking Approach and Contributions to Food Well-Being

      • Nabanita Talukdar

      Pages 153-166

   7. Food Well-Being in the Higher Education Sector: How to Leverage Design Thinking to Create Healthy and Pleasurable Food Experiences Among College Students

      • Jane Machin, Brooke Love

      Pages 167-191

4. Design Thinking for Innovative Food Experiences and Well-Being: What’s Next?

   1. Front Matter

      Pages 193-193

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   2. Integrating Consumer Food Experience with Health and Sustainability Outcomes: The Critical Role of Design Imperatives

      • Sara Beckman, Anne Fletcher, Ricardo San Martin

      Pages 195-210

   3. An Experiential View of Food Design Thinking: Expanding Consumer Centricity for Food Well-Being

      • Lia Zarantonello, Bernd Schmitt

      Pages 211-225

   4. Precision Retailing: Building Upon Design Thinking for Societal-Scale Food Convergence Innovation and Well-Being

      • Laurette Dubé, Dilip Soman, Felipe Almeida

      Pages 227-245

   5. Design Thinking to Engage Consumers in Achieving Zero Waste Food Experiences: The CEASE Framework

      • Sonia Massari, Marta Antonelli, Ludovica Principato, Carlo Alberto Pratesi

      Pages 247-260

   6. From Food Product to Food Experience: How to Use Design Thinking to Service Vulnerable Populations and Improve Their Food Well-Being

      • Nina Veflen, Øydis Ueland

      Pages 261-272

How can we design innovative food experiences that enhance food pleasure and consumer well-being? Through a wide variety of empirical, methodological, and theoretical contributions, which examine the art of designing innovative food experiences, this edited book explores the relationship between design thinking, food experience, and food well-being.

While many aspects of food innovation are focused on products' features, in this book, design thinking follows an experiential perspective to create a new food innovation design logic that integrates two aspects: consumer food well-being and the experiential pleasure of food. It integrates a holistic perspective to understand how designing innovative food experiences, instead of food products, can promote healthy and pleasurable eating behaviors among consumers and help them achieve their food well-being. Invaluable for scholars, food industry professionals, design thinkers, students, and amateurs alike, this  book will define the field of food innovation for years to come. 

 

• Branded food experiences
• Food design in luxury restaurants
• Food well-being and sustainability
• Food marketing
• Food innovation
• Food design thinking

• B&C Consulting Group, Paris, France

  Wided Batat

Wided BATAT is a marketing professor and an internationally renowned expert and speaker on experiential and digital marketing specialized in the fields of food, luxury, well-being, design, retail, youth cultures, generation Z&Y, millennials and postmillennials, and tourism. She has published dozens of books in English and French, and articles in top‐tier academic journals that have received several awards. Professor Batat introduced an innovative and disruptive approach to the global and digital customer experience by providing a strategic framework of the customer experience offline and online and the new experiential marketing mix (7Es). Entrepreneur, Professor Batat is also a bilingual (French and English) international professional trainer and the founder of B&C Consulting Group, an innovative market research and consumer insights company specialized in global and digital customer experience design, buying behavior, and consumer trends.

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