Integration of five pillars of food well-being into FED stages - case example: Farm-to-table restaurant experience
| Revised food experience design (FED) stages | ||||
|---|---|---|---|---|
| Food well-being pillars | Empathizing | Defining | Ideating | Immersive visualization |
| Food availability | Engage with consumers in underserved areas to understand emotional and logistical barriers to accessing farm-to-table meals. Use perspective taking and concern for others to capture how people feel when they are excluded from fresh, local food experiences | Collaborate with urban planners, public health experts and community organizers to map gaps in access to farm-fresh meals and identify systemic barriers (e.g. zoning, transportation) | Cocreate experience-oriented solutions with underserved consumers-such as mobile farmers’ markets or subscription meal kits that make farm-to-table dining more accessible and logistically feasible | Simulate settings such as farmers’ markets, restaurants or community centers using AR to test placement, appeal and stakeholder feedback on accessibility |
| Food literacy | Use emotion contagion and empathic accuracy to understand how consumers feel when they lack the knowledge or confidence to engage with farm-fresh ingredients or seasonal menus | Work with chefs, educators and nutritionists to assess procedural gaps in preparing fresh foods and navigating seasonal menus | Invite consumers to codesign educational touchpoints-such as storytelling menus, cooking classes or ingredient guides-that support food literacy and confidence | Use immersive tools to visualize the preparation of seasonal dishes, enabling consumers to practice and gain confidence with ingredients in a safe environment |
| Food socialization | Use emotion contagion and perspective taking to explore how consumers experience farm-to-table meals as social or communal activities, including any feelings of exclusion or disconnection | Collaborate with sociologists and anthropologists to assess how food-sharing rituals and cultural practices shape farm-to-table perceptions | Co-develop design-enabled social experiences and rituals (e.g. communal dinners, storytelling about farms) that enhance belonging and id entity, including digital extensions for remote sharing | Test emotional reactions to shared experiences (e.g. communal tables, digital storytelling about farmers) across multiple stakeholders to refine cultural and social alignment |
| Food policy | Use concern for others and perspective taking to understand how people emotionally respond to farm-to-table regulations-such as restrictions on local sourcing or health code policies that affect freshness | Work with policymakers and public health experts to examine how farm-to-table practices intersect with policy environments and institutional requirements | Design farm-to-table dining formats that make policy implications experientially visible to consumers, such as choice over menu options or visible sourcing standards | Use immersive visualization tools (e.g. AR) to simulate how different policy implementations are experienced by consumers-testing whether consumers feel empowered, restricted or indifferent |
| Food marketing | Use perspective engagement to explore how consumers react to messages about local food-e.g. whether they feel included, inspired or skeptical of authenticity claims | Engage with marketing ethicists and cultural researchers to uncover how promotional messages around farm-to-table dining are interpreted by different consumer groups | Collaboratively design branding and storytelling experiences that convey transparency, sustainability and local pride-aligned with consumers’ values | Test how consumers emotionally respond to branding and storytelling moments in digital and physical contexts-such as reading a farm’s history on the menu or watching an AR feature about the food’s journey |
| Revised food experience design ( | ||||
|---|---|---|---|---|
| Food well-being pillars | Empathizing | Defining | Ideating | Immersive visualization |
| Food availability | Engage with consumers in underserved areas to understand emotional and logistical barriers to accessing farm-to-table meals. Use perspective taking and concern for others to capture how people feel when they are excluded from fresh, local food experiences | Collaborate with urban planners, public health experts and community organizers to map gaps in access to farm-fresh meals and identify systemic barriers (e.g. zoning, transportation) | Cocreate experience-oriented solutions with underserved consumers-such as mobile farmers’ markets or subscription meal kits that make farm-to-table dining more accessible and logistically feasible | Simulate settings such as farmers’ markets, restaurants or community centers using |
| Food literacy | Use emotion contagion and empathic accuracy to understand how consumers feel when they lack the knowledge or confidence to engage with farm-fresh ingredients or seasonal menus | Work with chefs, educators and nutritionists to assess procedural gaps in preparing fresh foods and navigating seasonal menus | Invite consumers to codesign educational touchpoints-such as storytelling menus, cooking classes or ingredient guides-that support food literacy and confidence | Use immersive tools to visualize the preparation of seasonal dishes, enabling consumers to practice and gain confidence with ingredients in a safe environment |
| Food socialization | Use emotion contagion and perspective taking to explore how consumers experience farm-to-table meals as social or communal activities, including any feelings of exclusion or disconnection | Collaborate with sociologists and anthropologists to assess how food-sharing rituals and cultural practices shape farm-to-table perceptions | Co-develop design-enabled social experiences and rituals (e.g. communal dinners, storytelling about farms) that enhance belonging and id entity, including digital extensions for remote sharing | Test emotional reactions to shared experiences (e.g. communal tables, digital storytelling about farmers) across multiple stakeholders to refine cultural and social alignment |
| Food policy | Use concern for others and perspective taking to understand how people emotionally respond to farm-to-table regulations-such as restrictions on local sourcing or health code policies that affect freshness | Work with policymakers and public health experts to examine how farm-to-table practices intersect with policy environments and institutional requirements | Design farm-to-table dining formats that make policy implications experientially visible to consumers, such as choice over menu options or visible sourcing standards | Use immersive visualization tools (e.g. |
| Food marketing | Use perspective engagement to explore how consumers react to messages about local food-e.g. whether they feel included, inspired or skeptical of authenticity claims | Engage with marketing ethicists and cultural researchers to uncover how promotional messages around farm-to-table dining are interpreted by different consumer groups | Collaboratively design branding and storytelling experiences that convey transparency, sustainability and local pride-aligned with consumers’ values | Test how consumers emotionally respond to branding and storytelling moments in digital and physical contexts-such as reading a farm’s history on the menu or watching an |
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