Purpose

Literature from across design studies and innovation management, as well as food marketing research evidence, is examined to highlight the interdisciplinary and experiential research approaches to food consumption and well-being. This conceptual paper aims to address the need to expand the food industry’s goals by considering its contributions to the consumer’s overall food well-being. Food experience design (FED) seeks to understand how food professionals can design healthy and pleasurable food experiences aimed at enhancing people’s food well-being. FED does so by proposing a holistic and integrative framework.

Design/methodology/approach

This approach examines design thinking by conducting an analysis of the multidisciplinary literature. This paper addresses the gap in the literature by advancing the theoretical and empirical understanding of food design thinking through the lenses of experiential theory and consumer well-being.

Findings

This review paper clarifies the scope of FED scholarship and offers a call for collective efforts to establish a focused body of knowledge that leads food marketing professionals and scholars to adopt an experiential perspective to food consumption and production focused on experiential pleasure of food as a driving force for consumer’s well-being.

Research limitations/implications

The review paper addresses the need to expand the food industry’s goals by considering its contributions to the consumer’s overall food well-being. FED seeks to understand how food professionals can design healthy and pleasurable food experiences aimed at enhancing people’s food well-being. FED does so by proposing a holistic and integrative framework.

Practical implications

This research provides designers with the operative tools to create innovative food experiences and increase the food well-being of consumers. Toward that end, designers need to extend their skills and evolve their language and competencies to create valuable dialogues with other stakeholders involved. Collaboration requires many other premises. This paper contributes to the discussion by identifying and clarifying them.

Originality/value

This research highlights the imperative to take multidisciplinary, transformative and experiential approaches to researching food innovation strategies from a consumer’s well-being perspective.

中文翻译：

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为幸福而设计食物体验：从客户体验的角度推进设计思维研究的框架

目的

研究来自设计研究和创新管理的文献以及食品营销研究证据，以突出食品消费和福祉的跨学科和体验研究方法。本概念性文件旨在通过考虑食品行业对消费者整体食品健康的贡献来满足扩大食品行业目标的需求。食品体验设计 (FED) 旨在了解食品专业人士如何设计旨在提高人们食品健康的健康和愉悦的食品体验。美联储通过提出一个整体和综合框架来做到这一点。

设计/方法/方法

这种方法通过对多学科文献进行分析来检验设计思维。本文通过体验理论和消费者福祉的视角推进对食品设计思维的理论和实证理解，从而解决了文献中的空白。

发现

这篇评论论文阐明了美联储奖学金的范围，并呼吁集体努力建立一个集中的知识体系，引导食品营销专业人士和学者对食品消费和生产采取体验式视角，将食品的体验乐趣作为驱动力为了消费者的福祉。

研究限制/影响

该评论文件通过考虑食品行业对消费者整体食品健康的贡献，解决了扩大食品行业目标的需要。FED 旨在了解食品专业人士如何设计健康、愉悦的食品体验，以提高人们的食品福祉。美联储通过提出一个整体和综合框架来做到这一点。

实际影响

这项研究为设计师提供了创造创新食品体验和提高消费者食品福祉的操作工具。为此，设计师需要扩展他们的技能并发展他们的语言和能力，以与其他利益相关者建立有价值的对话。协作需要许多其他前提。本文通过识别和澄清它们来促进讨论。

原创性/价值

这项研究强调了从消费者福祉的角度采取多学科、变革性和体验式方法来研究食品创新战略的必要性。