Intro -- Preface -- Contents -- Author Biography -- Contributors -- List of Figures -- List of Tables -- List of Photographs -- Part I: Design Thinking for Food Well-Being: Foundations and Origins -- Chapter 1: From Design Thinking (DT) to Experiential Design Thinking (EDT): New Tool to Rethink Food Innovation for Consumer Well-Being -- 1.1 Introduction -- 1.2 Design Thinking: From Design Studies to Food Innovation -- 1.3 The Experiential Design Thinking (EDT) Framework for Well-being -- 1.3.1 Experiential Design Thinking Drivers -- 1.3.2 Experiential Design Thinking Steps -- 1.3.2.1 Multi-Empathic Understanding of Consumers -- 1.3.2.2 Multi-Method Assessment of Consumers' Needs -- 1.3.2.3 Customized Consumer-Centric Collaboration -- 1.3.2.4 Immersive Visualization and Virtual Prototyping of the Experience -- 1.3.3 Experiential Design Thinking Outcomes -- 1.4 Conclusion -- References -- Chapter 2: The History of Design Thinking and its Contributions to Food Experiences and Well-Being -- 2.1 Introduction -- 2.2 The Evolution of Design Thinking and its Applications to Food -- 2.3 How Design Thinking Can Contribute to Food Experiences -- 2.4 How Design Thinking Can Contribute to Food Well-being -- 2.5 How Food Experience and Well-being Can Contribute to Food Design Thinking -- References -- Chapter 3: How Design Thinking Can Influence Food Choices and Healthy Eating Experiences Among Consumers -- 3.1 Introduction -- 3.2 Background and Context -- 3.2.1 Design Abilities -- 3.2.2 Healthy Eating Experiences: The Experiential Pleasure of Food -- 3.3 A Conceptual Model for Understanding Food Choice -- 3.3.1 Transitions in Personal Food Systems -- 3.4 A Designer's Framework for Influencing Food Decisions and Designing Healthy Eating Experiences -- 3.4.1 Overview of the Framework -- 3.4.2 The Framework in the Context of Design Abilities.

3.5 A Case Study of the Framework in Practice -- 3.5.1 Scope the Design Challenge -- 3.5.2 Identify Potential Transitions in Personal Food Systems -- 3.5.3 Identify "Extreme Users" -- 3.5.4 Learn from Others -- 3.5.5 Synthesize Information -- 3.6 Practical Implications of the Framework for the Food Industry -- 3.7 Conclusion -- References -- Chapter 4: How to Use Co-Creation in Design Thinking to Promote and Enhance Healthy Food Experience Among Vulnerable Populations -- 4.1 Introduction -- 4.2 Food Experience: What It Is and What It Is Not -- 4.3 Vulnerable Populations Experiencing Food Consumption -- 4.3.1 Evident Value Co-Creation: The Open Innovation Paradigm in Food Design Thinking -- 4.3.2 Hidden-Value Co-Creation: The Jobs to Be Done Theory in Food Design Thinking -- 4.3.3 Evident and Hidden Value Co-Creation Among Vulnerable Populations -- 4.4 Co-Creation with Children -- 4.4.1 Bolthouse Farms: Carrots as the New Junk Food -- 4.5 Co-Creation with Bottom-of-the-Pyramid (BOP) Consumers -- 4.5.1 No Food Waste: Getting Rid of the Hunger Issue -- 4.6 Discussion and Contributions to Theory and the Food Industry -- References -- Chapter 5: How Will Empathetic Design Thinking Influence Food Experience Innovation? A Practitioner Perspective on Food Well-Being -- 5.1 Introduction -- 5.2 Rethinking the Food Value Chain -- 5.3 Shared Value across the Food Supply Chain -- 5.4 Empathy in Design Thinking -- 5.5 The Empathy Map -- 5.6 McLaren's Empathy Model -- 5.7 Innovation in Food Experience Through Empathy -- 5.8 What are the Main Implications? -- 5.9 Summary -- References -- Part II: Implementation of Design Thinking for Food Experience Innovation and Well-Being -- Chapter 6: Psychological Mechanisms Underlying Design Thinking's Impact on Gustatory Perception: Implications for Food Experiences and Well-Being -- 6.1 Introduction.

6.2 Gustatory Perception and Mental Models -- 6.3 Empathy, Design Thinking, and Gustatory Models -- 6.4 Gustatory Models and the Placebo Effect -- 6.5 Psychological Impact of Design Thinking in Practice -- 6.6 The Food Experience and "Food Well-Being" -- 6.7 The Practice of Design -- 6.8 Conclusion -- References -- Chapter 7: How Food Experience through Ambiance and Food Design Can Promote the Well-Being of Consumers -- 7.1 Introduction -- 7.1.1 Food Experience Design: Ambiance and Food Design -- 7.1.2 Consumer Well-being: Healthier Choices and Happiness -- 7.2 Effects of Food Experience Design on Healthy Choices -- 7.2.1 Ambiance Design -- 7.2.2 Food Design -- 7.3 Effects of Food Experience Design on Consumer Happiness -- 7.3.1 Ambiance Design -- 7.3.2 Food Design -- 7.4 Implications and Contributions to Food Design Thinking -- References -- Chapter 8: The Role of Emotions in Designing Innovative Food Experiences for Consumer Well-Being: Contributions to Design Thinking -- 1 Introduction -- 2 Does Design Thinking Need Emotions? -- 3 Emotions and Their Role in Consumers' Experiences, Satisfaction, and Well-Being -- 3.1 Personal and Contextual Factors that Impact Emotions -- 3.2 Emotions Shape Consumption Experiences -- 4 Emotions and Food Experiences -- 4.1 Effects of Food Experiences on Emotions -- 4.1.1 Factors that Shape the Food-Elicited Emotions -- Nutritional and Sensory Properties of Food -- The Environment -- Consumer Characteristics -- 4.2 Effects of Pre-Existing Emotional States on Food Experiences -- 4.2.1 High Variability Across Individuals -- 4.2.2 Emotion and Food Regulation: Emotion Congruency vs. Emotion Regulation -- 5 Implications for Design Thinking and Food Well-Being -- 6 Conclusion -- References -- Chapter 9: Design Thinking for Food Well-Being: An Adolescent Language Perspective -- 9.1 Introduction.

9.2 Design Thinking in Food Well-Being -- 9.3 Food Consumption in Adolescence -- 9.4 Food and the Perception of Food Well-Being: The Language of Italian Adolescents -- 9.5 Findings -- 9.6 Contributions -- 9.7 Conclusion -- References -- Chapter 10: Luxury Foodservices: The Design Thinking Approach and Contributions to Food Well-Being -- 10.1 Introduction -- 10.2 Food Marketing as a Dimension of Food Well-Being (FWB) -- 10.3 The Design Thinking Approach -- 10.4 Luxury Food Experience and Experiential Marketing -- 10.5 Luxury Foodservice and the Design Thinking Approach -- 10.6 Luxury Foodservice and Food Well-Being (FWB) -- 10.7 Conclusion -- References -- Chapter 11: Food Well-Being in the Higher Education Sector: How to Leverage Design Thinking to Create Healthy and Pleasurable Food Experiences Among College Students -- 11.1 Introduction -- 11.2 Context: The University Food Environment -- 11.3 Process: Implementing Design Thinking -- 11.3.1 Weeks 1-3: Problem Understanding -- 11.3.2 Weeks 4-6: Solution Generation -- 11.4 Results: Insights Leading to Innovative Digital Food Experiences -- 11.4.1 Food Availability -- 11.4.2 Food Literacy -- 11.4.3 Food Marketing -- 11.4.4 Food Socialization -- 11.4.5 Food Policy -- 11.5 Implications for Higher Education, Food Industry, and Design Thinkers -- References -- Part III: Design Thinking for Innovative Food Experiences and Well-Being: What's Next? -- Chapter 12: Integrating Consumer Food Experience with Health and Sustainability Outcomes: The Critical Role of Design Imperatives -- 12.1 Introduction -- 12.2 Alt.Meat Lab -- 12.3 The Role of Framing in Design -- 12.4 Design Imperatives to Communicate Frames -- 12.5 Creating Design Imperatives for Food Design -- 12.6 Ethnographic Research to Understand how Consumers Experience Food -- 12.7 Systems Mapping to Understand Dynamics of Choices -- 12.8 Implications.

12.9 Conclusion -- References -- Chapter 13: An Experiential View of Food Design Thinking: Expanding Consumer Centricity for Food Well-Being -- 13.1 Introduction -- 13.2 Food Design Thinking -- 13.3 The Experiential View of Consumers -- 13.3.1 Definition of Consumer Experience -- 13.3.2 Consumer Experience and Happiness -- 13.4 Food Well-being -- 13.5 An Experiential Model of Consumer Centricity in Food -- 13.6 Conclusion -- References -- Chapter 14: Precision Retailing: Building Upon Design Thinking for Societal-Scale Food Convergence Innovation and Well-Being -- 14.1 Introduction -- 14.2 Precision Retailing -- 14.3 PR Insights into Design Thinking -- 14.3.1 Insights into Convergence Food Product Design and Delivery -- 14.3.2 Insights into Multi-Sensory Consumer Experience Design -- 14.4 Behavioral Change Through Organization, Institution, System, and Policy -- 14.5 Conclusion -- References -- Chapter 15: Design Thinking to Engage Consumers in Achieving Zero Waste Food Experiences: The CEASE Framework -- 15.1 Introduction -- 15.2 Background -- 15.3 Design Thinking Approach to Support Sustainable Consumer Behaviors -- 15.3.1 Change Mindset and Change Drivers -- 15.3.2 Too Good To Go: A Case Study -- 15.3.3 New Design Thinking Framework: CEASE -- 15.4 Discussion and Conclusion -- References -- Chapter 16: From Food Product to Food Experience: How to Use Design Thinking to Service Vulnerable Populations and Improve Their Food Well-Being -- 16.1 Introduction -- 16.2 From Food Product to Food Experience -- 16.3 What is Healthy Eating forVulnerable Groups? -- 16.4 Empathy with Vulnerable Groups -- 16.5 Visualization of Vulnerable Groups -- 16.6 Multidisciplinary Collaboration for Promoting Healthy Eating -- 16.7 Implications for Design Thinking Scholars, the Food Industry, and Public Policy -- 16.8 Conclusion -- References -- Index.