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101 0 $aeng
135   $aurcnu||||||||
181   $ctxt$2rdacontent
182   $cc$2rdamedia
183   $acr$2rdacarrier
200 00$aDesign thinking approach for healthy food experiences and well-being $econtributions to theory and practice /$fguest editors Wided Batat and Michela Addis
210  1$a[Place of publication not identified] :$cEmerald Publishing Limited,$d2021.
215   $a1 online resource (181 pages)
225 0 $aEuropean Journal of Marketing,$x0309-0566 ;$vVolume 55, Number 9
327   $aCover -- Guest editorial -- Designing food experiences for well-being: a framework advancing design thinking research from a customer experience perspective -- A "crescendo" model: designing food experiences for psychological well-being -- Encouraging healthier choices in supermarkets: a co-design approach -- Towards co-created food well being:culinary consumption, braggart word-of-mouth and therole of participative co-design, service provider support and C2C interactions -- Netnography and design thinking: development and illustration in the vegan food industry -- Visualizing food: photography as a design thinking tool to generate innovative food experiences that improve food well-being -- Digital technology-enabled transformative consumer responsibilisation: a case study.
410  0$aEuropean Journal of Marketing 
606   $aLow-fat diet
606   $aFood industry and trade
615  0$aLow-fat diet.
615  0$aFood industry and trade.
676   $a613.25
702   $aBatat$b Wided
702   $aAddis$b Michela
801  0$bMiAaPQ
801  1$bMiAaPQ
801  2$bMiAaPQ
906   $aBOOK
912   $a9910795353403321
996   $aDesign thinking approach for healthy food experiences and well-being$93707971
997   $aUNINA