How Will Empathetic Design Thinking Influence Food Experience Innovation? A Practitioner Perspective on Food Well-Being

2021 ◽  
pp. 71-80
Author(s):  
Mike Atassi
Keyword(s):  
Design Thinking ◽  
Well Being ◽  
Food Experience

scholarly journals A Framework for a New Approach to Empower Users Through Low-Cost and Do-It-Yourself Assistive Technology

2021 ◽  
Vol 18 (6) ◽  
pp. 3039
Author(s):  
Thais Pousada García ◽  
Jessica Garabal-Barbeira ◽  
Patricia Porto Trillo ◽  
Olalla Vilar Figueira ◽  
Cristina Novo Díaz ◽  
...  
Keyword(s):  
Assistive Technology ◽  
Outcome Measures ◽  
Design Thinking ◽  
Low Cost ◽  
Well Being ◽  
Pilot Project ◽  
Assistive Device ◽  
Preliminary Results ◽  
Do It Yourself ◽  
Principles Of Design

Background: Assistive Technology (AT) refers to “assistive products and related systems and services developed for people to maintain or improve functioning and thereby to promote well-being”. Improving the process of design and creation of assistive products is an important step towards strengthening AT provision. Purpose: (1) to present a framework for designing and creating Low-Cost AT; (2) to display the preliminary results and evidence derived from applying the framework. Methodology: First, an evidence-based process was applied to develop and conceptualize the framework. Then, a pilot project to validate the framework was carried out. The sample was formed by 11 people with disabilities. The measure instruments were specific questionnaire, several forms of the Matching Person-Technology model, the Psychosocial Impact of Assistive Device Scale, and a tool to assess the usability and universal design of AT. Results: The framework integrates three phases: Identification (Design), Creation (Making the prototype), and Implementation (Outcome Measures), based on the principles of Design Thinking, and with a user-centered perspective. The preliminary results showed the coherence of the entire process and its applicability. The matching between person and device was high, representing the importance of involving the user in the design and selection of AT. Conclusions: The framework is a guide for professionals and users to apply a Low-Cost and Do-It-Yourself perspective to the provision of AT. It highlights the importance of monitoring the entire procedure and measuring the effects, by applying the outcome measures.

A “crescendo” model: designing food experiences for psychological well-being

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Lia Zarantonello ◽  
Silvia Grappi ◽  
Marcello Formisano ◽  
Bernd H. Schmitt
Keyword(s):  
Life Satisfaction ◽  
Design Thinking ◽  
Well Being ◽  
Future Research ◽  
Psychological Well Being ◽  
Content Type ◽  
Perceived Life Satisfaction ◽  
Consumer Experiences ◽  
Mind Set ◽  
The Relationship

Purpose This paper aims to advance the design-thinking approach in food from an engineering mind-set toward a positive psychology perspective by investigating how consumer experiences evoked by food-related activities can facilitate, stimulate and enhance individuals’ happiness and perceptions of life satisfaction. Design/methodology/approach A diary field experiment was conducted. Participants from a major European city were asked to reflect on their food-related activities, provide descriptions and answer questions on experiential stimulation derived from these activities in relation to happiness and perceived life satisfaction. Findings Food-related activities generally result in positive consumer experiences and psychological well-being. Experiential stimulation resulting from food activities is positively related to perceived life satisfaction directly and indirectly via pleasure and meaning. Although the authors found an overall positive relationship between these constructs, they also found differences based on the experience type considered. A “crescendo model” of experiences that details how experiences lead to happiness and perceived life satisfaction is presented. Research limitations/implications This study is largely exploratory. Future research should adopt an experimental approach and further test the relationship between experiential stimulation, happiness and perceived life satisfaction in the context of food. Practical implications The paper offers innovation teams in food companies a practical “crescendo model” that can be used to design product–consumer interactions. Originality/value The research bridges literatures on design thinking, psychological well-being and consumer experiences. By studying the relationship between experiences, happiness and perceived life satisfaction in the context of food, the findings contribute to research on food well-being by expanding the notion of happiness seen only as pleasure. The research also contributes to work on design thinking by offering an experiential framework that contributes to the notion of consumer empathy.

scholarly journals Upframing Service Design and Innovation for Research Impact

2017 ◽  
Vol 21 (1) ◽  
pp. 3-16 ◽  
Author(s):  
Lia Patrício ◽  
Anders Gustafsson ◽  
Raymond Fisk
Keyword(s):  
Design Thinking ◽  
Service Design ◽  
Research Impact ◽  
Well Being ◽  
Service Research ◽  
Future Research ◽  
Multiple Perspectives ◽  
Future Research Agenda ◽  
Societal Actors

Service design and innovation are receiving greater attention from the service research community because they play crucial roles in creating new forms of value cocreation with customers, organizations, and societal actors in general. Service innovation involves a new process or service offering that creates value for one or more actors in a service network. Service design brings new service ideas to life through a human-centered and holistic design thinking approach. However, service design and innovation build on dispersed multidisciplinary contributions that are still poorly understood. The special issue that follows offers important contributions through the examination of service design and innovation literature, the links between service design and innovation, the role of customers in service design and innovation, and service design and innovation for well-being. Building on these contributions, this article develops a future research agenda in three areas: (1) reinforcing and expanding the foundations of service design and innovation by integrating multiple perspectives and methods; (2) advancing service design and innovation by improving the connection between the two areas, deepening actor involvement, and leveraging the role of technology; and (3) upframing service design and innovation to strengthen research impact by innovating complex value networks and service ecosystems and by building a cornerstone for transformative service research.

scholarly journals Design for Social Sustainability at Seattle's Central Library

2007 ◽  
Vol 2 (1) ◽  
pp. 1-21 ◽  
Author(s):  
Lucia Athens
Keyword(s):  
Design Thinking ◽  
Social Issues ◽  
Social Sustainability ◽  
Well Being ◽  
Good Health ◽  
Social Benefit ◽  
Lessons Learned ◽  
Cultural Arts ◽  
Health And Well Being

As a culture we hold dear social values such as public good, health and well-being, quality of life, diversity, and equity. The focus of this article is how Seattle's Central Library, a Silver LEED™ project, integrates social benefit into its design. While LEED provides credit opportunities for some social issues, many are not addressed by the LEED System. The Seattle project provides a rich example of how to integrate a broader range of social sustainability into green design thinking. Issues for consideration include: design to encourage social interaction, accessibility, economic development, cultural arts, and improved staff efficiency and ergonomics. This discussion searches for lessons learned that might inspire the emergence of new LEED credits.

scholarly journals Encouraging healthier choices in supermarkets: a co-design approach

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Svetlana Bogomolova ◽  
Julia Carins ◽  
Timo Dietrich ◽  
Timofei Bogomolov ◽  
James Dollman
Keyword(s):  
Design Thinking ◽  
Empirical Work ◽  
Well Being ◽  
Food Choices ◽  
Content Type ◽  
Public Survey ◽  
Key Stakeholders ◽  
Pipe Line ◽  
Working Together ◽  
New Strategies

Purpose This research describes and evaluates the co-creation of a programme called “A Healthy Choice”. Underpinned by design thinking (DT), this study aims to improve the healthfulness of food choices in supermarkets among consumers to promote their well-being. Design/methodology/approach The research features two studies. Study 1 included five co-design workshops with consumers and staff (n = 32) to develop a consumer-centred programme. The findings supported the design and implementation of a programme evaluated in Study 2 (an ecological trial). The programme modified a supermarket environment to increase the prominence of healthier products (shelf-talkers and no discount), ran positive food experiences (cooking and label reading workshops) and was supported by a community-wide information campaign in social and local print media. Findings A total of 15 new strategies were developed by consumers and staff to support health and well-being in supermarkets. Feasibility discussions and staff voting contributed to the development and storewide implementation of the programme. Evaluation showed that the programme was effective in increasing consumer knowledge of healthier food choices (measured via public survey). Sales analysis showed mixed results; sales increased for promoted products in some categories, but there was no effect in others. Research limitations/implications Given the real-world setting in which this programme and its evaluation were conducted, there were several innate limitations. The co-design process generated many more ideas than could be implemented, thus creating a healthy “pipe line” for the next iterations of the programme. Practical implications The key contribution of this work to supermarket intervention literature is the recommendation to change the paradigm of engagement between the key stakeholders who are typically involved in supermarket programs. Using the co-design and DT frameworks, the authors offer an example of stakeholders working together in close partnership to co-design and collaboratively implement a programme that promotes healthier choices. Originality/value This project contributes to the emerging body of empirical work using DT principles in the area of healthy food choices in supermarkets. A rigorously designed evaluation of a co-designed supermarket programme contributes to scholarly evidence on food well-being programs in supermarkets.

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