How Food Experience through Ambiance and Food Design Can Promote the Well-Being of Consumers

2021 ◽  
pp. 99-114
Author(s):  
Francine E. Petersen ◽  
Cara de Boer
Keyword(s):  
Well Being ◽  
Food Experience ◽  
Food Design

Increasing Awareness

2021 ◽  
pp. 21-40
Author(s):  
Daphne Lordly ◽  
Jennifer Guy ◽  
Yue Li
Keyword(s):  
International Student ◽  
Relevant Literature ◽  
Knowledge Exchange ◽  
Well Being ◽  
Future Research ◽  
Cultural Integration ◽  
Student Culture ◽  
Academic Communities ◽  
Learning Platform ◽  
Food Experience

The authors situate student food experience as a key source of tension for international students. Multicultural food learning activities (MFLAs) are positioned as spaces for cultural connection and knowledge exchange. Through a review of relevant literature, three themes emerge: 1) food, diet and culture, 2) acculturation and identity through social connections with food, and 3) the implications of lack of food on culture, identity, and well-being. Reflecting on the authors' personal applications of MFLAs within nutrition curricula and a student-led society supporting cultural integration, the implications of such a learning platform are illuminated. In response to emergent themes, the authors share observations and make recommendations for university-based programming and future research. The authors urge academic communities to consider the complexity and impact of student food experiences when contemplating the international student experience in Canada. Food learning and experience-based platforms are opportunities to support student culture and identity.

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

2021 ◽  
pp. 109467052110575
Author(s):  
Michela Addis ◽  
Wided Batat ◽  
S. Sinem Atakan ◽  
Caroline G. Austin ◽  
Danae Manika ◽  
...  
Keyword(s):  
Decision Making ◽  
Ethical Decision Making ◽  
Well Being ◽  
Unintended Consequences ◽  
Service Research ◽  
The Novel ◽  
Experience Design ◽  
Novel Food ◽  
Economic Decision Making ◽  
Food Experience

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.

scholarly journals Towards human well-being through proper chewing and safe swallowing: multidisciplinary empowerment of food design

2021 ◽  
Vol 1 (1) ◽  
pp. 1-24
Author(s):  
Dongxiao Sun-Waterhouse ◽  
Wenyi Kang ◽  
Changyang Ma ◽  
Geoffrey I.N. Waterhouse
Keyword(s):  
Well Being ◽  
Food Design

scholarly journals Rethinking food well-being as reconciliation between pleasure and sustainability

2020 ◽  
Vol 5 (1-2) ◽  
pp. 157-166
Author(s):  
Liselotte Hedegaard ◽  
Valerie Hémar-Nicolas
Keyword(s):  
Consumer Research ◽  
Well Being ◽  
Individual Choice ◽  
Collective Interest ◽  
The Core ◽  
The Past ◽  
Short And Long Term ◽  
Long Term Consequences ◽  
Food Design

Food well-being has been addressed in consumer research over the past decade as a means to provide a more holistic perspective on consumers’ relationship to food. However, the interest has mainly been directed at individual choice and experience, meaning that the ethical foundations of well-being have received less attention. This foundation is important in the context of food as it provides an opportunity for outlining a new agenda for food well-being. Using food design as an overall framework, this article introduces Epicurean ethics as an underlying conceptual design that positions pleasure at the core of food well-being. Not in the sense of trivial hedonism, but as judicious consideration of what is pleasurable when individual and collective interest is weighed and short- and long-term consequences taken into account.

scholarly journals Testing the Food Experience in Healthy Human Volunteers: a Proof-of-Concept Study

2020 ◽  
Vol 29 (1) ◽  
pp. 65-68
Author(s):  
Teodora Pribic ◽  
Quiro Lopez ◽  
Eduardo Lucas ◽  
Dan M. Livovsky ◽  
Alex Rovira ◽  
...  
Keyword(s):  
Brain Connectivity ◽  
Brain Activity ◽  
Well Being ◽  
Substantial Improvement ◽  
Healthy Human ◽  
Double Blind ◽  
Human Volunteers ◽  
Before And After ◽  
Food Experience ◽  
Increased Activity

Background and Aims: For a healthy food to be introduced to the consumer’s diet, it has to be attractive, yet testing for food acceptance and the sensory postprandial responses is still not standardized. The main objective of this study was to demonstrate that healthier foods can be obtained without impact on the responses to ingestion. Methods: A randomized, cross-over, double-blind, pilot study in non-obese, healthy men (n=8) comparing the responses to a standard sausage rich in animal fat (mortadella) versus a modified product based on a plant-derived fat analogue and an aroma. Palatability and postprandial sensations were measured on 10 cm scales and brain activity was evaluated by functional magnetic resonance imaging before and after each meal on separate days. Results: Both meals were rated equally palatable and induced the same degree of homeostatic sensations (satiety, fullness) with a similar hedonic dimension (improved mood and digestive well-being). Both meals induced similar changes in brain connectivity: decreased activity in the frontal-parietal, basal ganglia and thalamus, visual occipital, sensory-motor, temporal superior and in the “default-mode” networks, while increased activity was detected in the network associated with white matter. Conclusion: A substantial improvement in the nutritional profile of food can be achieved without affecting the responses to ingestion.

scholarly journals The Vegan Food Experience: Searching for Happiness in the Norwegian Foodscape

Societies ◽  
2020 ◽  
Vol 10 (4) ◽  
pp. 95
Author(s):  
Giovanna Bertella
Keyword(s):  
Well Being ◽  
Food Choices ◽  
Point Of View ◽  
Primary Data ◽  
Individual Level ◽  
Potential Benefits ◽  
Food Experience ◽  
Micro Level ◽  
The Individual ◽  
Interest And Knowledge

The purpose of this study was to go beyond an oversimplified representation of the vegan food experience and approach the investigation of such experience, in particular of happiness deriving from food choices, including factors at the macro and micro level. Broadening the concept of foodscape to emphasize the experiential aspect of food, this study explored how the vegan food experience can be described as a situated story about vegans searching for hedonic and eudaimonic well-being. Veganism in a Norwegian context was investigated through analysis of various secondary and primary data sources, including newspapers, social media, websites, interviews, and observation. The findings suggested that the story framing the vegan food experience is characterized by a fundamental lack of interest and knowledge about plant-based food and veganism at the macro level. At the micro level, the story concerns vegans experiencing sensuous gratification, enjoyment, conviviality, and meaningfulness in limited groups, but also isolation and frustration. This study contributes to an approach to vegan food experiences that takes into consideration contextual factors, as well as relevant well-being related emotions at the individual level. From a practical point of view, this study provides an opportunity, in particular for government bodies, to improve information about the potential benefits and challenges of plant-based diets and confront possible discriminatory attitudes towards vegans.

scholarly journals Designing sustainable food experiences: Rethinking sustainable food tourism

2020 ◽  
Vol 5 (1-2) ◽  
pp. 65-82
Author(s):  
Jonatan Leer
Keyword(s):  
Food Consumption ◽  
Negative Impact ◽  
Faroe Islands ◽  
Sustainable Food ◽  
Local Contexts ◽  
Food Experience ◽  
Food Tourism ◽  
Food Design

In this article, the position that there is a good case for sustainable food tourism despite the negative impact on the climate caused by tourism and travelling practices is argued. This requires, however, that we develop well-designed sustainable food experiences. We need to redesign and rethink the very idea of the food experience with particular focus on participation, the role of the consumer, the accessibility of the food design, and the potential of local contexts, to give some universal examples. This does not mean that sustainable food tourism is or can become carbon neutral. It means that the job of the food designer is to offer climate-friendly solutions and, maybe more importantly, that sustainable food experience designers should focus on how to inspire more sustainable food consumption and anti-consumerist lifestyles beyond the context of the experience. These arguments are presented via a case study of a sustainable food experience from the Faroe Islands.

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