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

Mike Atassi
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Mike Atassi: Deep Water Point, LLC

Chapter Chapter 5 in Design Thinking for Food Well-Being, 2021, pp 71-80 from Springer

Abstract: Abstract Enhancing the relationship between consumers and food products has been the subject of many innovations. Most of the advancements and innovations came from the supply side as multinational food producers continuously developed and optimized their processes across the supply chain for producing food products and services that ultimately delivered higher returns for their investors and shareholders. For the food consumer, modern innovations have successfully delivered abundance, reasonable prices, and immediate satisfaction in a fast-moving pace of life that is focused on speed and convenience. This perpetual “production-to-consumption” framework required innovations at the speed of consumption resulting in an industry of high volume and low-nutrient food products.

Date: 2021
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Persistent link: https://EconPapers.repec.org/RePEc:spr:sprchp:978-3-030-54296-2_5

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DOI: 10.1007/978-3-030-54296-2_5

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