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

Francine E. Petersen () and Cara Boer
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Francine E. Petersen: HEC Lausanne, University of Lausanne
Cara Boer: HEC Lausanne, University of Lausanne

Chapter Chapter 7 in Design Thinking for Food Well-Being, 2021, pp 99-114 from Springer

Abstract: Abstract In this chapter, we integrate scientific knowledge on consumers’ responses to food experiences from diverse theoretical perspectives into a food experience design framework. The goal is to provide guidance on how to design food experiences that will help consumers make healthier choices that will also make them happier. We propose that food experiences enhanced by ambiance and food design promote emotional responses that can facilitate healthy eating choices. The framework outlines which aspects of food experience can be designed or changed to generate the ideal emotional setting in the context of healthy choices. It is our hope that this will outline a way for food experience design to not only motivate consumers to eat more healthily but also enjoy their healthy choices more.

Date: 2021
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Persistent link: https://EconPapers.repec.org/RePEc:spr:sprchp:978-3-030-54296-2_7

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DOI: 10.1007/978-3-030-54296-2_7

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