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Design thinking approach for healthy food experiences and well-being : contributions to theory and practice / / guest editors Wided Batat and Michela Addis
| Design thinking approach for healthy food experiences and well-being : contributions to theory and practice / / guest editors Wided Batat and Michela Addis |
| Pubbl/distr/stampa | [Place of publication not identified] : , : Emerald Publishing Limited, , 2021 |
| Descrizione fisica | 1 online resource (181 pages) |
| Disciplina | 613.25 |
| Collana | European Journal of Marketing |
| Soggetto topico |
Low-fat diet
Food industry and trade |
| ISBN | 1-80262-918-1 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | 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. |
| Record Nr. | UNINA-9910795353403321 |
| [Place of publication not identified] : , : Emerald Publishing Limited, , 2021 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Design thinking approach for healthy food experiences and well-being : contributions to theory and practice / / guest editors Wided Batat and Michela Addis
| Design thinking approach for healthy food experiences and well-being : contributions to theory and practice / / guest editors Wided Batat and Michela Addis |
| Pubbl/distr/stampa | [Place of publication not identified] : , : Emerald Publishing Limited, , 2021 |
| Descrizione fisica | 1 online resource (181 pages) |
| Disciplina | 613.25 |
| Collana | European Journal of Marketing |
| Soggetto topico |
Low-fat diet
Food industry and trade |
| ISBN | 1-80262-918-1 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | 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. |
| Record Nr. | UNINA-9910823881203321 |
| [Place of publication not identified] : , : Emerald Publishing Limited, , 2021 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||