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Article Dans Une Revue International Journal of Food Design Année : 2020

Rethinking food well-being as reconciliation between pleasure and sustainability

Résumé

Food well-being has been addressed in consumer research over the past decade as a means to provide a more holistic perspective on consumers’ relationship to food. However, the interest has mainly been directed at individual choice and experience, meaning that the ethical foundations of well-being have received less attention. This foundation is important in the context of food as it provides an opportunity for outlining a new agenda for food well-being. Using food design as an overall framework, this article introduces Epicurean ethics as an underlying conceptual design that positions pleasure at the core of food well-being. Not in the sense of trivial hedonism, but as judicious consideration of what is pleasurable when individual and collective interest is weighed and short- and long-term consequences taken into account.

Dates et versions

hal-04154584 , version 1 (06-07-2023)

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Liselotte Hedegaard, Valérie Hémar-Nicolas. Rethinking food well-being as reconciliation between pleasure and sustainability. International Journal of Food Design, 2020, 5 (1), pp.157-166. ⟨10.1386/ijfd_00019_3⟩. ⟨hal-04154584⟩
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