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
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Nina Veflen: BI Norwegian Business School
Øydis Ueland: Nofima

Chapter Chapter 16 in Design Thinking for Food Well-Being, 2021, pp 261-272 from Springer

Abstract: Abstract Design thinking, the process of transforming deep user insight into new solutions by utilizing methods and mindsets borrowed from designers, has evolved to become one of the most rapidly spreading approaches for development globally. Today, design thinking is applied not only for product and service development but also for societal, political, and economic problems. In this chapter, we argue that design thinking can help to promote and enhance healthy food consumption experiences for vulnerable groups. To do so, we discuss three core elements of design thiking: empathy, visualization and collaboration.

Date: 2021
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DOI: 10.1007/978-3-030-54296-2_16

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