Design Thinking for Food Well-Being

The Art of Designing Innovative Food Experiences

Editors: Batat, Wided (Ed.)

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  • Examines food well-being (FWB) using a design thinking approach to innovative food experiences
  • Demonstrates how innovative food experiences can promote healthy and pleasurable eating
  • Features food experiences from luxury, gastronomy, fast food and restaurant sectors
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eBook 96,29 €
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  • ISBN 978-3-030-54296-2
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Hardcover 119,99 €
price for India (gross)
  • ISBN 978-3-030-54295-5
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  • Covid-19 shipping restrictions & severe weather in the US may cause delays
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About this book

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. 

 

About the authors

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.

Table of contents (16 chapters)

Table of contents (16 chapters)
  • From Design Thinking (DT) to Experiential Design Thinking (EDT): New Tool to Rethink Food Innovation for Consumer Well-Being

    Pages 3-18

    Batat, Wided

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

    Pages 19-33

    Austin, Caroline Graham

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

    Pages 35-52

    Rothe, Matthew (et al.)

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

    Pages 53-69

    Mendini, Monica (et al.)

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

    Pages 71-80

    Atassi, Mike

Buy this book

eBook 96,29 €
price for India (gross)
  • ISBN 978-3-030-54296-2
  • Digitally watermarked, DRM-free
  • Included format: PDF, EPUB
  • ebooks can be used on all reading devices
  • Immediate eBook download after purchase
Hardcover 119,99 €
price for India (gross)
  • ISBN 978-3-030-54295-5
  • Free shipping for individuals worldwide
  • Institutional customers should get in touch with their account manager
  • Covid-19 shipping restrictions & severe weather in the US may cause delays
  • Usually ready to be dispatched within 3 to 5 business days, if in stock
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Bibliographic Information

Bibliographic Information
Book Title
Design Thinking for Food Well-Being
Book Subtitle
The Art of Designing Innovative Food Experiences
Editors
  • Wided Batat
Copyright
2021
Publisher
Springer International Publishing
Copyright Holder
Springer Nature Switzerland AG
eBook ISBN
978-3-030-54296-2
DOI
10.1007/978-3-030-54296-2
Hardcover ISBN
978-3-030-54295-5
Edition Number
1
Number of Pages
XXXIII, 277
Number of Illustrations
64 b/w illustrations
Topics