From Design Thinking (DT) to Experiential Design Thinking (EDT): New Tool to Rethink Food Innovation for Consumer Well-Being - Normandie Université
Chapitre D'ouvrage Année : 2021

From Design Thinking (DT) to Experiential Design Thinking (EDT): New Tool to Rethink Food Innovation for Consumer Well-Being

Résumé

In this chapter, I revise and advance the traditional design thinking process applied to food innovation. The widespread of food experiences and the expected increasing urgency of food problems ask for an innovative approach to create healthy and pleasurable food experiences for consumer well-being. Indeed, today's food consumption has evolved from the focus on products to a focus on experiences, and design thinking as, nowadays, applied to food does not emphasize enough design experiences according to the different stages of the experiential food journey (Batat et al. 2019) that lead consumers to achieve their food well-being. I argue that the current design thinking as an approach to food innovation and problem-solving does not embed food consumption within the changing experience of consumers and thus has a narrow vision and a limited perspective, which does not focus on the whole food experience and consumer well-being as both a driver and an outcome throughout the experiential food journey. © Springer Nature Switzerland AG 2021. All rights reserved.
Fichier non déposé

Dates et versions

hal-04470106 , version 1 (21-02-2024)

Identifiants

Citer

Wided Batat. From Design Thinking (DT) to Experiential Design Thinking (EDT): New Tool to Rethink Food Innovation for Consumer Well-Being. Des. Think. for Food Well-Being: The Art of Designing Innov. Food Exp., Springer International Publishing, pp.3-18, 2021, 9783030542962 (ISBN); 9783030542955 (ISBN). ⟨10.1007/978-3-030-54296-2_1⟩. ⟨hal-04470106⟩
4 Consultations
0 Téléchargements

Altmetric

Partager

More