Food Experience Design to Prevent Unintended Consequences and Improve Well-being - Normandie Université
Article Dans Une Revue Journal of Service Research Année : 2022

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

M. Addis
  • Fonction : Auteur
W. Batat
  • Fonction : Auteur
S.S. Atakan
  • Fonction : Auteur
C.G. Austin
  • Fonction : Auteur
D. Manika
  • Fonction : Auteur
P.C. Peter
  • Fonction : Auteur
L. Peterson
  • Fonction : Auteur

Résumé

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.

Dates et versions

hal-04445027 , version 1 (07-02-2024)

Identifiants

Citer

M. Addis, W. Batat, S.S. Atakan, C.G. Austin, D. Manika, et al.. Food Experience Design to Prevent Unintended Consequences and Improve Well-being. Journal of Service Research, 2022, 25 (1), pp.143-159. ⟨10.1177/10946705211057593⟩. ⟨hal-04445027⟩
8 Consultations
0 Téléchargements

Altmetric

Partager

More