Titlebook: Design Thinking for Food Well-Being; The Art of Designing Wided Batat Book 2021 Springer Nature Switzerland AG 2021 Branded food experience

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Paulo Resende,André Almeida,Jase Ramseyauthors 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.

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Filip De Beule,Dani?l Van Den Bulckeach always has been collaboration, viewed as an attempt to expand the innovation ecosystem and search for new opportunities for co-creation of value. Design thinking aims to guarantee a more participative and collaborative approach to new products, service creation, and development, implying a close collaboration between companies and consumers.

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978-3-030-54298-6Springer Nature Switzerland AG 2021

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Wided BatatExamines food well-being (FWB) using a design thinking approach to innovative food experiences.Demonstrates how innovative food experiences can promote healthy and pleasurable eating.Features food exp

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https://doi.org/10.1057/9780230112025xpected increasing urgency of food problems ask for an innovative approach to create healthy and pleasurable food experiences for consumer well-being. Indeed, today’s food consumption has evolved from the focus on products to a focus on experiences, and design thinking as, nowadays, applied to food

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Paulo Resende,André Almeida,Jase Ramseyolistic approaches to improving individual and community well-being – herein, food well-being is the goal, food experiences are the mechanism, and design thinking is the tool. This chapter first defines each concept, which are all relatively new to academic inquiry. Next, it traces the history of de