Welcome to Food Design

Zampollo, Francesca

doi:10.1386/ijfd.1.1.3_2

Cited by 16 publications

(12 citation statements)

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“…Although scholars have often used design thinking as a methodology applied to food innovation strategies (Zampollo, 2016; Zampollo and Peacock, 2016), they have yet to propose a clear definition of FED. Terms such as food design thinking, food experience design and restaurant service design (Olsen, 2015) fail to capture the experiential aspects of food consumption.…”

Section: Defining the Scope Of Food Experience Design Framework For Well-beingmentioning

confidence: 99%

Designing food experiences for well-being: a framework advancing design thinking research from a customer experience perspective

Batat

Addis

2021

EJM

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Purpose Literature from across design studies and innovation management, as well as food marketing research evidence, is examined to highlight the interdisciplinary and experiential research approaches to food consumption and well-being. This conceptual paper aims to address the need to expand the food industry’s goals by considering its contributions to the consumer’s overall food well-being. Food experience design (FED) seeks to understand how food professionals can design healthy and pleasurable food experiences aimed at enhancing people’s food well-being. FED does so by proposing a holistic and integrative framework. Design/methodology/approach This approach examines design thinking by conducting an analysis of the multidisciplinary literature. This paper addresses the gap in the literature by advancing the theoretical and empirical understanding of food design thinking through the lenses of experiential theory and consumer well-being. Findings This review paper clarifies the scope of FED scholarship and offers a call for collective efforts to establish a focused body of knowledge that leads food marketing professionals and scholars to adopt an experiential perspective to food consumption and production focused on experiential pleasure of food as a driving force for consumer’s well-being. Research limitations/implications The review paper addresses the need to expand the food industry’s goals by considering its contributions to the consumer’s overall food well-being. FED seeks to understand how food professionals can design healthy and pleasurable food experiences aimed at enhancing people’s food well-being. FED does so by proposing a holistic and integrative framework. Practical implications This research provides designers with the operative tools to create innovative food experiences and increase the food well-being of consumers. Toward that end, designers need to extend their skills and evolve their language and competencies to create valuable dialogues with other stakeholders involved. Collaboration requires many other premises. This paper contributes to the discussion by identifying and clarifying them. Originality/value This research highlights the imperative to take multidisciplinary, transformative and experiential approaches to researching food innovation strategies from a consumer’s well-being perspective.

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Section: Defining the Scope Of Food Experience Design Framework For Well-beingmentioning

confidence: 99%

Designing food experiences for well-being: a framework advancing design thinking research from a customer experience perspective

Batat

Addis

2021

EJM

View full text Add to dashboard Cite

show abstract

“…Pode-se dizer que fazer design com/para/sobre alimentos está contemplado no proposto por Bonsiepe (2015), ao determinar que o design se aplica a qualquer área do conhecimento, com foco em ações efetivas para a inovação, ligado ao usuário e ao espaço.…”

Section: Food Designunclassified

“…Em seu livro "Design, when everybody designs" (2015), Manzini distingue ainda duas categorias maiores de design, o "difuso", que todos são capazes de fazer, e o "especialista", feito por aqueles que foram treinados para serem designers, e descreve como as interações entre esses atores ocorrem. Ele fala sobre a capacidade individual ou coletiva de elaborar estratégias, soluções e significados e colocá-las em prática para produzir inovação social; tratando os designers experts como profissionais da sociedade qualificados para promover e dar suporte a diversos processos de design, em diferentes escalas.…”

Section: Food Designunclassified

“…A distância geográfica entre o início e fim desse circuito, bem representado nos cenários urbano e rural, é um dos fatores mais relevantes ao se classificar a cadeia como longa ou curta, mas não é o único, como se verá adiante (Foodsystems, 2020). 2015).…”

Section: As Cadeias Curtas De Produção E Consumo: Do Produtor Ao Consumidor Pelas Mãos Do Chef De Cozinhaunclassified

“…Dentre tantas atribuições, a tomada de consciência e preocupação com os dilemas do complexo sistema alimentar evidencia o papel de destaque ocupado por um grupo seleto de chefs de cozinha, que buscam ampliar as fronteiras do fazer culinário com técnicas, tecnologia ou soluções inovadoras. Como debatido por e Zampollo e Vogelzang (2015) estas são características que colocam esses chefs no papel de Food Designers.…”

Section: Chef De Cozinhaunclassified

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