Published 2021

Read in Norwegian

Publication details

Pages : 261–272

Year : 2021

Publication type : Academic chapter/article/Conference paper

Contributors : Veflen, Nina; Ueland, Øydis

Part of : Design Thinking for Food Well-being: The Art of Designing Innovative Food Experiences ( Springer Nature , 2021 )

Year : 2021

Research areas

Innovation research

If you have questions about the publication, you may contact Nofima’s Chief Librarian.

Kjetil Aune
Chief Librarian
kjetil.aune@nofima.no

Summary

Design thinking, the process of transforming deep user insight into new solutions by utilizing methods and mindsets borrowed from designers, has evolved to become one of the most rapidly spreading approaches for development globally. Today, design thinking is applied not only for product and service development but also for societal, political, and economic problems. In this chapter, we argue that design thinking can help to promote and enhance healthy food consumption experiences for vulnerable groups. To do so, we discuss three core elements of design thiking: empathy, visualization and collaboration.

Secret Link