Design Thinking for Food Well-Being

Edited by Wided Batat

in Springer Books from Springer

Date: 2021
Edition: 1st ed. 2021
ISBN: 978-3-030-54296-2
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Chapters in this book:

Ch Chapter 1 From Design Thinking (DT) to Experiential Design Thinking (EDT): New Tool to Rethink Food Innovation for Consumer Well-Being

Wided Batat

Ch Chapter 10 Luxury Foodservices: The Design Thinking Approach and Contributions to Food Well-Being

Nabanita Talukdar

Ch Chapter 11 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 and Brooke Love

Ch Chapter 12 Integrating Consumer Food Experience with Health and Sustainability Outcomes: The Critical Role of Design Imperatives

Sara Beckman, Anne Fletcher and Ricardo San Martin

Ch Chapter 13 An Experiential View of Food Design Thinking: Expanding Consumer Centricity for Food Well-Being

Lia Zarantonello and Bernd Schmitt

Ch Chapter 14 Precision Retailing: Building Upon Design Thinking for Societal-Scale Food Convergence Innovation and Well-Being

Laurette Dubé, Dilip Soman and Felipe Almeida

Ch Chapter 15 Design Thinking to Engage Consumers in Achieving Zero Waste Food Experiences: The CEASE Framework

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

Ch Chapter 16 From Food Product to Food Experience: How to Use Design Thinking to Service Vulnerable Populations and Improve Their Food Well-Being

Nina Veflen and Øydis Ueland

Ch Chapter 2 The History of Design Thinking and its Contributions to Food Experiences and Well-Being

Caroline Graham Austin

Ch Chapter 3 How Design Thinking Can Influence Food Choices and Healthy Eating Experiences Among Consumers

Matthew Rothe and Debra Dunn

Ch Chapter 4 How to Use Co-Creation in Design Thinking to Promote and Enhance Healthy Food Experience Among Vulnerable Populations

Monica Mendini, Leandro Bitetti and Paula C. Peter

Ch Chapter 5 How Will Empathetic Design Thinking Influence Food Experience Innovation? A Practitioner Perspective on Food Well-Being

Mike Atassi

Ch Chapter 6 Psychological Mechanisms Underlying Design Thinking’s Impact on Gustatory Perception: Implications for Food Experiences and Well-Being

Matt Johnson, Rob Barlow and Prince Ghuman

Ch Chapter 7 How Food Experience through Ambiance and Food Design Can Promote the Well-Being of Consumers

Francine E. Petersen and Cara Boer

Ch Chapter 8 The Role of Emotions in Designing Innovative Food Experiences for Consumer Well-Being: Contributions to Design Thinking

Sinem S. Atakan and Isabella Soscia

Ch Chapter 9 Design Thinking for Food Well-Being: An Adolescent Language Perspective

Giulia Miniero, Marta Pizzetti, Angelo Baccelloni and Francesco Ricotta

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

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