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

Author

Listed:
  • M. Addis
  • W. Batat

    (Métis Lab EM Normandie - EM Normandie - École de Management de Normandie)

  • S.S. Atakan
  • C.G. Austin
  • D. Manika
  • P.C. Peter
  • L. Peterson

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.

Suggested Citation

  • M. Addis & W. Batat & S.S. Atakan & C.G. Austin & D. Manika & P.C. Peter & L. Peterson, 2022. "Food Experience Design to Prevent Unintended Consequences and Improve Well-being," Post-Print hal-04445027, HAL.
    • Handle: RePEc:hal:journl:hal-04445027
    DOI: 10.1177/10946705211057593
    as

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