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

Laurette Dubé (), Dilip Soman and Felipe Almeida
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Laurette Dubé: McGill University
Dilip Soman: University of Toronto
Felipe Almeida: Immersion Corporation

Chapter Chapter 14 in Design Thinking for Food Well-Being, 2021, pp 227-245 from Springer

Abstract: Abstract As a holistic framework, food well-being (FWB) is conceived as “a positive psychological, physical, emotional, and social relationship with food at both individual and societal levels” (Block et al. 2011, p.5). It traces ways forward for research and action for individuals and society through five domains: food socialization, literacy, marketing, availability, and policy. The decade that followed since the introduction of the concept has seen significant theoretical development bearing on the experiential quality of eating and its dynamics (Batat et al. 2019), as well as on the five primary domains (Bublitz et al. 2019; Scott and Vallen 2019).

Date: 2021
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Persistent link: https://EconPapers.repec.org/RePEc:spr:sprchp:978-3-030-54296-2_14

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DOI: 10.1007/978-3-030-54296-2_14

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