Food Experience Design to Prevent Unintended Consequences and Improve Well-being. (February 2022)

• Record Type: Journal Article
• Authors: Addis, Michela; Batat, Wided; Atakan, S. Sinem; Austin, Caroline G.; Manika, Danae; Peter, Paula C.; Peterson, Lane
• Other Names: Blocker Christopher P. guest-editor.; Davis Brennan guest-editor.; Anderson Laurel guest-editor.
• Is Part Of: Journal of service research. Volume 25:Number 1(2022)
• Page Start: 143
• Page End: 159
• Publication Date: 2022-02
• Subjects: ethical principles -- food experience -- food design -- food well-being -- ethical food experience design -- unintended consequences -- services; Customer services -- Periodicals; Service industries -- Periodicals; 658.81205
• DOI: 10.1177/10946705211057593
• Languages: English
• ISSNs: 1094-6705

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 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.