The History of Design Thinking and its Contributions to Food Experiences and Well-Being

Austin, Caroline Graham

doi:10.1007/978-3-030-54296-2_2

Cited by 3 publications

(2 citation statements)

References 23 publications

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“…The acknowledgement of consumers as not only cognitive but also emotional beings in future research can contribute to design thinking and hence the food experiences and well-being of participants [ 47 , 48 ].…”

Section: Discussionmentioning

confidence: 99%

Current Knowledge and Behavior towards Salt Reduction among Hong Kong Citizens: A Cross–Sectional Survey

Cheung

Neyle

Chow

2021

IJERPH

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Excessive dietary salt intake is prevalent in the Hong Kong community. Over the last decade, the Hong Kong Special Administrative Region Government has been actively promoting community participation to reduce salt intake. The aim of this study was to investigate the current knowledge levels and behaviors relating to dietary salt intake among Hong Kong adults. This cross-sectional survey involved 426 adults in Hong Kong. The findings of this study identified areas of knowledge deficit in the recommended upper limit of daily salt intake for an adult set by World Health Organization (n = 295, 69.2%) indicated a lack of awareness that the overconsumption of salt could cause coronary heart disease (n = 233, 54.7%). Disengagement with salt reduction behavior, such as rarely/never checking the sodium or salt content listed on the food label (n = 252, 59.2%) and rarely/never purchasing food labelled with low salt or no salt content (n = 292, 68.9%), was reported. Excessive salt intake in dietary habits remains an under-recognized non-communicable disease threat by Hong Kong citizens, indicating ineffective responsive risk communication. There is a need to refine existing salt reduction initiatives to aid in making appropriate decisions regarding dietary salt intake among Hong Kong citizens.

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Section: Discussionmentioning

confidence: 99%

Current Knowledge and Behavior towards Salt Reduction among Hong Kong Citizens: A Cross–Sectional Survey

Cheung

Neyle

Chow

2021

IJERPH

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“…The perceived quality of an experience depends on the person's involvement. For example, food experiences on college campuses that promote autonomy, such as students having access to fresh and wholesome food and spaces where they can cook, socialize, and eat with their friends, leads to enhanced food well-being (Austin 2021). The design of food experiences that respect consumer autonomy starts with a deep understanding of the level of knowledge.…”

Section: Instructionsmentioning

confidence: 99%

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

Addis

Batat

Atakan

et al. 2021

Journal of Service Research

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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.

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A collaborative application of design thinking and Taguchi approach in restaurant service design for food wellbeing

Rejikumar

Ajitha

Jose

et al. 2021

JSTP

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PurposeInnovative restaurant service designs impart food wellbeing to diners. This research comprehends customer aspirations and concerns in a restaurant-dining experience to develop a service design that enhances the dining experience using the design thinking approach and evaluates its efficiency using the Taguchi method of robust design.Design/methodology/approachThe sequential incidence technique defines diners' needs, which, followed by brainstorming sessions, helped create multiple service designs with important attributes. Prototype narration, as a scenario, acted as the stimulus for evaluators to respond to the WHO-5 wellbeing index scale. Scenario-based Taguchi experiment with nine foodservice attributes in two levels and the wellbeing score as the response variable helped identify levels of critical factors that develop better FWB.FindingsThe study identified the best combination of factors and their preferred levels to maximize FWB in a restaurant. Food serving hygiene, followed by information about cuisine specification, and food movement in the restaurant, were important to FWB. The experiment revealed that hygiene perceptions are critical to FWB, and service designs have a significant role in it. Consumers prefer detailed information about the ingredients and recipe of the food they eat; being confident that there will be no unacceptable ingredients added to the food inspires their FWB.Research limitations/implicationsTheoretically, this study contributes to the growing body of literature on design thinking and transformative service research, especially in the food industry.Practical implicationsThis paper details a simple method to identify and evaluate important factors that optimize FWB in a restaurant. The proposed methodology will help service designers and technology experts devise settings that consider customer priorities and contribute to their experience.Originality/valueThis study helps to understand the application of design thinking and the Taguchi approach for creating robust service designs that optimize FWB.

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The History of Design Thinking and its Contributions to Food Experiences and Well-Being

Cited by 3 publications

References 23 publications

Current Knowledge and Behavior towards Salt Reduction among Hong Kong Citizens: A Cross–Sectional Survey

Current Knowledge and Behavior towards Salt Reduction among Hong Kong Citizens: A Cross–Sectional Survey

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

A collaborative application of design thinking and Taguchi approach in restaurant service design for food wellbeing

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