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Design Thinking for Food Well-Being
Editor
- Wided Batat(B&C Consulting Group)
Abstract
Individual chapters are listed in the "Chapters" tab
Suggested Citation
DOI: 10.1007/978-3-030-54296-2
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Book Chapters
The following chapters of this book are listed in IDEAS- Wided Batat, 2021. "From Design Thinking (DT) to Experiential Design Thinking (EDT): New Tool to Rethink Food Innovation for Consumer Well-Being," Springer Books, in: Wided Batat (ed.), Design Thinking for Food Well-Being, edition 1, chapter 0, pages 3-18, Springer.
- Caroline Graham Austin, 2021. "The History of Design Thinking and its Contributions to Food Experiences and Well-Being," Springer Books, in: Wided Batat (ed.), Design Thinking for Food Well-Being, edition 1, chapter 0, pages 19-33, Springer.
- Matthew Rothe & Debra Dunn, 2021. "How Design Thinking Can Influence Food Choices and Healthy Eating Experiences Among Consumers," Springer Books, in: Wided Batat (ed.), Design Thinking for Food Well-Being, edition 1, chapter 0, pages 35-52, Springer.
- Monica Mendini & Leandro Bitetti & Paula C. Peter, 2021. "How to Use Co-Creation in Design Thinking to Promote and Enhance Healthy Food Experience Among Vulnerable Populations," Springer Books, in: Wided Batat (ed.), Design Thinking for Food Well-Being, edition 1, chapter 0, pages 53-69, Springer.
- Mike Atassi, 2021. "How Will Empathetic Design Thinking Influence Food Experience Innovation? A Practitioner Perspective on Food Well-Being," Springer Books, in: Wided Batat (ed.), Design Thinking for Food Well-Being, edition 1, chapter 0, pages 71-80, Springer.
- Matt Johnson & Rob Barlow & Prince Ghuman, 2021. "Psychological Mechanisms Underlying Design Thinking’s Impact on Gustatory Perception: Implications for Food Experiences and Well-Being," Springer Books, in: Wided Batat (ed.), Design Thinking for Food Well-Being, edition 1, chapter 0, pages 83-98, Springer.
- Francine E. Petersen & Cara Boer, 2021. "How Food Experience through Ambiance and Food Design Can Promote the Well-Being of Consumers," Springer Books, in: Wided Batat (ed.), Design Thinking for Food Well-Being, edition 1, chapter 0, pages 99-114, Springer.
- Sinem S. Atakan & Isabella Soscia, 2021. "The Role of Emotions in Designing Innovative Food Experiences for Consumer Well-Being: Contributions to Design Thinking," Springer Books, in: Wided Batat (ed.), Design Thinking for Food Well-Being, edition 1, chapter 0, pages 115-136, Springer.
- Giulia Miniero & Marta Pizzetti & Angelo Baccelloni & Francesco Ricotta, 2021. "Design Thinking for Food Well-Being: An Adolescent Language Perspective," Springer Books, in: Wided Batat (ed.), Design Thinking for Food Well-Being, edition 1, chapter 0, pages 137-152, Springer.
- Nabanita Talukdar, 2021. "Luxury Foodservices: The Design Thinking Approach and Contributions to Food Well-Being," Springer Books, in: Wided Batat (ed.), Design Thinking for Food Well-Being, edition 1, chapter 0, pages 153-166, Springer.
- Jane Machin & Brooke Love, 2021. "Food Well-Being in the Higher Education Sector: How to Leverage Design Thinking to Create Healthy and Pleasurable Food Experiences Among College Students," Springer Books, in: Wided Batat (ed.), Design Thinking for Food Well-Being, edition 1, chapter 0, pages 167-191, Springer.
- Sara Beckman & Anne Fletcher & Ricardo San Martin, 2021. "Integrating Consumer Food Experience with Health and Sustainability Outcomes: The Critical Role of Design Imperatives," Springer Books, in: Wided Batat (ed.), Design Thinking for Food Well-Being, edition 1, chapter 0, pages 195-210, Springer.
- Lia Zarantonello & Bernd Schmitt, 2021. "An Experiential View of Food Design Thinking: Expanding Consumer Centricity for Food Well-Being," Springer Books, in: Wided Batat (ed.), Design Thinking for Food Well-Being, edition 1, chapter 0, pages 211-225, Springer.
- Laurette Dubé & Dilip Soman & Felipe Almeida, 2021. "Precision Retailing: Building Upon Design Thinking for Societal-Scale Food Convergence Innovation and Well-Being," Springer Books, in: Wided Batat (ed.), Design Thinking for Food Well-Being, edition 1, chapter 0, pages 227-245, Springer.
- Sonia Massari & Marta Antonelli & Ludovica Principato & Carlo Alberto Pratesi, 2021. "Design Thinking to Engage Consumers in Achieving Zero Waste Food Experiences: The CEASE Framework," Springer Books, in: Wided Batat (ed.), Design Thinking for Food Well-Being, edition 1, chapter 0, pages 247-260, Springer.
- Nina Veflen & Øydis Ueland, 2021. "From Food Product to Food Experience: How to Use Design Thinking to Service Vulnerable Populations and Improve Their Food Well-Being," Springer Books, in: Wided Batat (ed.), Design Thinking for Food Well-Being, edition 1, chapter 0, pages 261-272, Springer.
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