02160nam 2200421 450 991082388120332120231110220711.01-80262-918-1(CKB)4950000000283662(MiAaPQ)EBC6787947(Au-PeEL)EBL6787947(EXLCZ)99495000000028366220220712d2021 uy 0engurcnu||||||||txtrdacontentcrdamediacrrdacarrierDesign thinking approach for healthy food experiences and well-being contributions to theory and practice /guest editors Wided Batat and Michela Addis[Place of publication not identified] :Emerald Publishing Limited,2021.1 online resource (181 pages)European Journal of Marketing,0309-0566 ;Volume 55, Number 9Cover -- Guest editorial -- Designing food experiences for well-being: a framework advancing design thinking research from a customer experience perspective -- A "crescendo" model: designing food experiences for psychological well-being -- Encouraging healthier choices in supermarkets: a co-design approach -- Towards co-created food well being:culinary consumption, braggart word-of-mouth and therole of participative co-design, service provider support and C2C interactions -- Netnography and design thinking: development and illustration in the vegan food industry -- Visualizing food: photography as a design thinking tool to generate innovative food experiences that improve food well-being -- Digital technology-enabled transformative consumer responsibilisation: a case study.European Journal of Marketing Low-fat dietFood industry and tradeLow-fat diet.Food industry and trade.613.25Batat WidedAddis MichelaMiAaPQMiAaPQMiAaPQBOOK9910823881203321Design thinking approach for healthy food experiences and well-being4035113UNINA