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

Wided Batat
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Wided Batat: EM Normandie Business School, Metis Lab & University of Lyon 2

Chapter Chapter 1 in Design Thinking for Food Well-Being, 2021, pp 3-18 from Springer

Abstract: Abstract In this chapter, I revise and advance the traditional design thinking process applied to food innovation. The widespread of food experiences and the expected increasing urgency of food problems ask for an innovative approach to create healthy and pleasurable food experiences for consumer well-being. Indeed, today’s food consumption has evolved from the focus on products to a focus on experiences, and design thinking as, nowadays, applied to food does not emphasize enough design experiences according to the different stages of the experiential food journey (Batat et al. 2019) that lead consumers to achieve their food well-being. I argue that the current design thinking as an approach to food innovation and problem-solving does not embed food consumption within the changing experience of consumers and thus has a narrow vision and a limited perspective, which does not focus on the whole food experience and consumer well-being as both a driver and an outcome throughout the experiential food journey.

Date: 2021
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Persistent link: https://EconPapers.repec.org/RePEc:spr:sprchp:978-3-030-54296-2_1

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DOI: 10.1007/978-3-030-54296-2_1

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