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

Matthew Rothe and Debra Dunn
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Matthew Rothe: FEED Collaborative, Stanford University
Debra Dunn: FEED Collaborative, Stanford University

Chapter Chapter 3 in Design Thinking for Food Well-Being, 2021, pp 35-52 from Springer

Abstract: Abstract This chapter presents an integrated food choice framework and design thinking approach for influencing healthy food choices and eating behaviors. The authors describe this approach through case studies and examples from their work at the Hasso Plattner Institute of Design at Stanford University. The authors also provide step-by-step guides to novel processes and methods that are designed to illuminate opportunities for interventionary solutions.

Date: 2021
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Persistent link: https://EconPapers.repec.org/RePEc:spr:sprchp:978-3-030-54296-2_3

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DOI: 10.1007/978-3-030-54296-2_3

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