Food Experience Design to Prevent Unintended Consequences and Improve Well-being

M. Addis, W. Batat, S.S. Atakan, C.G. Austin, D. Manika, P.C. Peter and L. Peterson
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W. Batat: Métis Lab EM Normandie - EM Normandie - École de Management de Normandie = EM Normandie Business School

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Abstract: This article introduces a novel and comprehensive conceptual framework for designing innovative food experiences that enhance food well-being. We call this framework the novel food experience design. It supports managers in cocreating customer-centric food experiences to limit unintended detrimental consequences and enhance individual and societal food well-being. The novel food experience design (1) employs a systemic (vs. endemic) approach to the innovation process and (2) promotes prioritizing ethical decision-making alongside economic decision-making. Building on insights derived from ecosystem theory and the ethical principles literature, we develop four fundamental propositions to innovate food experiences: do no harm, do good, ensure autonomy, and ensure fairness. Our framework promotes higher levels of individual and societal food well-being than restricted food design innovations, preventing unintended consequences. Finally, we illuminate the implications for service research and practice. \textcopyright The Author(s) 2021.

Keywords: ethical food experience design; ethical principles; food design; food experience; food well-being; services; unintended consequences (search for similar items in EconPapers)
Date: 2022
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Published in Journal of Service Research, 2022, 25 (1), pp.143-159. ⟨10.1177/10946705211057593⟩

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Persistent link: https://EconPapers.repec.org/RePEc:hal:journl:hal-04445027

DOI: 10.1177/10946705211057593

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