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 wellbeing. 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.

Addis, M., Batat, W., Atakan, S.S., Austin, C.G., Manika, D., Peter, P.C., et al. (2022). Food Experience Design to Prevent Unintended Consequences and Improve Well-being. JOURNAL OF SERVICE RESEARCH, 25(1), 143-159 [10.1177/10946705211057593].

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

ADDIS, Michela
;
2022-01-01

Abstract

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 wellbeing. 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.
2022
Addis, M., Batat, W., Atakan, S.S., Austin, C.G., Manika, D., Peter, P.C., et al. (2022). Food Experience Design to Prevent Unintended Consequences and Improve Well-being. JOURNAL OF SERVICE RESEARCH, 25(1), 143-159 [10.1177/10946705211057593].
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11590/400520
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