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[null,"1.","Record Nr.",null,"UNINA9910795353403321"]
[null,null,"Titolo",null,"Design thinking approach for healthy food experiences and well-being : contributions to theory and practice / / guest editors Wided Batat and Michela Addis"]
[null,null,"Pubbl/distr/stampa",null,"[Place of publication not identified] : , : Emerald Publishing Limited, , 2021"]
[null,null,"ISBN",null,"1-80262-918-1"]
[null,null,"Descrizione fisica",null,"1 online resource (181 pages)"]
[null,null,"Collana",null,"European Journal of Marketing, , 0309-0566 ; ; Volume 55, Number 9"]
[null,null,"Disciplina",null,"613.25"]
[null,null,"Soggetti",null,"Low-fat diet"]
[{"$nulls":4},"Food industry and trade"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,"Nota di contenuto",null,"Cover -- 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."]