Rethinking food well-being as reconciliation between pleasure and sustainability | Intellect Skip to content
1981
  1. Home
  2. A-Z Publications
  3. International Journal of Food Design
  4. Volume 5, Issue 1
  5. Article
1-2: Creative Tastebuds 2020
  • ISSN: 2056-6522
  • E-ISSN: 2056-6530
file format pdf download PDF

Abstract

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.

© 2020 the Author(s). Published by Intellect Ltd
This is an open-access article distributed under the terms of the Creative Commons Attribution-NonCommercial-NoDerivatives License (CC BY-NC-ND), which allows users to copy, distribute and transmit the article as long as the author is attributed, the article is not used for commercial purposes, and the work is not modified or adapted in any way.
Loading

Article metrics loading...

/content/journals/10.1386/ijfd_00019_3
2020-12-01
2024-05-02
Loading full text...

Full text loading...

/deliver/fulltext/ijfd/5/1-2/ijfd.5.1-2.157_Hedegaard.html?itemId=/content/journals/10.1386/ijfd_00019_3&mimeType=html&fmt=ahah

References

  1. Askegaard, S.,, Ordabayeva, N.,, Chandon, P.,, Cheung, T.,, Chytkova, Z.,, Cornil, Y.,, Corus, C.,, Edell, J. A.,, Mathras, D.,, Junghans, A. F., and Kristensen, D. B.. ( 2014;), ‘ Moralities in food and health research. ’, Journal of Marketing Management, 30:17&18, pp. 1800–32.
     [Google Scholar]
  2. Barbier, C.,, Couturier, C.,, Pourouchottamin, P.,, Cayla, J.-M.,, Sylvestre, M., and Pharabod, I.. ( 2019), L’empreinte énergétique et carbone de l’alimentation en France, Club Ingénierie Prospective Energie et Environnement;, Paris:: IDDRI;, https://www.iddri.org/sites/default/files/PDF/Publications/Catalogue%20Iddri/Rapport/Empreinte-Carbone_Alimentation_France_VF.pdf. Accessed 14 June 2020.
     [Google Scholar]
  3. Batat, W.,, Peter, P. C.,, Moscato, E. M.,, Castro, I. A.,, Chan, S.,, Chugani, S., and Muldrow, A.. ( 2019;), ‘ The experiential pleasure of food: A savoring journey to food well-being. ’, Journal of Business Research, 100, pp. 392–99.
     [Google Scholar]
  4. Block, L. G.,, Grier, S. A.,, Childers, T. L.,, Davis, B.,, ebert, J. E. J.,, Kumanyika, S.,, Laczniak, R. N.,, Machin, J. E.,, Mortley, C. M.,, Peracchio, L.,, Pettigrew, S.,, Scott, M., and Ginkel Bieshaar, M. N. G.. ( 2011;), ‘ Nutrients to nurturance: A conceptual introduction to food well-being. ’, Journal of Public Policy & Marketing, 30:1, pp. 5–13.
     [Google Scholar]
  5. Bublitz, M. G.,, Peracchio, L. A.,, Andreasen, A. R.,, Kees, J.,, Kidwell, B.,, Miller, E. G.,, Motley, C. M.,, Peter, P. C.,, Rajagopal, P.,, Scott, M. L., and Vallen, E.. ( 2013;), ‘ Promoting positive change: Advancing the food well-being paradigm. ’, Journal of Business Research, 66:8, pp. 1211–18.
     [Google Scholar]
  6. Christensen, A. M. S.. ( 2008), Moderne dydsetik: arven fra Aristoteles, Aarhus:: Aarhus Universitetsforlag;.
     [Google Scholar]
  7. Cornil, Y., and Chandon, P.. ( 2016;), ‘ Pleasure as an ally of healthy eating? Contrasting visceral and Epicurean eating pleasure and their association with portion size preferences and wellbeing. ’, Appetite, 104, pp. 52–59.
     [Google Scholar]
  8. Dufeu, I., and Ferrandi, J.-M.. ( 2013;), ‘ Les ressorts de l’engagement dans une forme particulière d’échange collaboratif entre producteur et consommateurs: les AMAP. ’, Décisions Marketing, 72, pp. 157–78.
     [Google Scholar]
  9. FAO ( 2019;), Transforming the World through Food and Agriculture: FAO and the 2030 Agenda. , Rome:: FAO;, http://www.fao.org/3/ca5299en/ca5299en.pdf. Accessed 14 June 2020.
     [Google Scholar]
  10. Gambrel, J. C.,, Cafaro, P.. ( 2010;), ‘ The virtue of simplicity. ’, Journal of Agricultural and Environmental Ethics, 23:1&2, pp. 85–108.
     [Google Scholar]
  11. Gaver, B., and Martin, H.. ( 2000;), ‘ Alternatives: Exploring ALTERNATIVES information appliances through conceptual design proposals. ’, Proceedings of the SIGCHI Conference on Human Factors in Computing Systems, New York:: Association for Computing Machinery;, April, pp. 209–16.
     [Google Scholar]
  12. Gorge, H.,, Özçağlar-Toulouse, N., and Toussaint, S.. ( 2015;), ‘ Bien-être and well-being in consumer research: A comparative analysis. ’, Recherche et Applications en Marketing, 30:2, https://journals.sagepub.com/doi/10.1177/2051570715579411. Accessed 12 June 2020.
     [Google Scholar]
  13. Hedegaard, L.. ( 2019;), ‘ Taste and aesthetic learning processes. ’, in L. Aagaard-Mogensen, and J. Forsay. (eds), On Taste: Aesthetic Exchanges, Newcastle upon Tyne:: Cambridge Scholars Publishing;, pp. 89–100.
     [Google Scholar]
  14. Hemar-Nicolas, V., and Ezan, P.. ( 2019;), ‘ How do children make sense of food well-being?. ’, International Journal of Retail & Distribution Management, 47:6, pp. 605–22.
     [Google Scholar]
  15. Herziger, A.,, Claborn, J. S., and Brooks K. A.. ( 2020;), ‘ Is there hope for the double dividend? How social context can shape synergies and tradeoffs between sustainable consumption and well-being. ’, Ecological Economics, 176, https://doi.org/10.1016/j.ecolecon.2020.106736. Accessed 23 October 2020.
     [Google Scholar]
  16. Johnston, J.,, Szabo, M., and Rodney, A.. ( 2011;), ‘ Good food, good people: Understanding the cultural repertoire of ethical eating. ’, Journal of Consumer Culture, 11:3, pp. 293–318.
     [Google Scholar]
  17. Kugelman, M.. ( 2013;), ‘ Introduction. ’, in M. Kugelman, and S. Levenstein. (eds), The Global Farms Race. Land Grabs, Agricultural Investment and the Scramble for Food Security, Washington, DC:: Island Press;, pp. 1–20.
     [Google Scholar]
  18. Laertius, Diogenes., Lives of Eminent Philosophers. Epicurus (trans. R. D. Hicks. [ 1925]), Harvard:: Harvard University Press;, https://archive.org/details/livesofeminentph02dioguoft/page/n7/mode/2up?q=diogenes+laertius. Accessed 28 October 2020.
     [Google Scholar]
  19. Lang, T., and Heasman, M.. ( 2015), Food Wars: The Global Battle for Mouths, Minds and Markets, Oxon:: Routledge;.
     [Google Scholar]
  20. Mick, D., and Schwartz, B.. ( 2012;), ‘ Can consumer be wise? Aristotle speaks to the 21st century. ’, in D. Mick,, S. Pettigrew,, C. Pechmann, and J. L. Ozanne. (eds), Transformative Consumer Research: For Personal and Collective Well-Being, New York:: Routledge Publishing;, pp. 663–80.
     [Google Scholar]
  21. Mugel, O.,, Gurviez, P., and Decrop, A.. ( 2019;), ‘ Eudaimonia around the kitchen: A hermeneutic approach to understanding food well-being in consumers’ lived experiences. ’, Journal of Public Policy and Marketing, 38:2, pp. 280–95.
     [Google Scholar]
  22. Otto, T., and Smith, R.. ( 2013;), ‘ Design anthropology: A distinct style of knowing. ’, in W. Gunn,, T. Otto, and R. Smith. (eds), Design Anthropology, London:: Bloomsbury Academic;, pp. 1–32.
     [Google Scholar]
  23. Özçağlar-Toulouse, N.. ( 2009;), ‘ Quel sens les consommateurs responsables donnent-ils à leur consommation? Une approche par les récits de vie’ (. ‘ What meaning do responsible consumers give to their consumption? An approach by narratives’). , Recherche et Applications en Marketing, 24:3, pp. 3–23, https://doi.org/10.1177/205157070902400305. Accessed 10 June 2020.
     [Google Scholar]
  24. Parasecoli, F.. ( 2017;), ‘ Food, research, design: What can food studies bring to food design education?. ’, International Journal of Food Design, 2:1, pp. 15–25.
     [Google Scholar]
  25. Pelluchon, C.. ( 2017;), ‘ L’éthique des vertus: Une condition pour opérer la transition environnementale. ’, La pensée écologique, 1:1, https://www.cairn.info/revue-la-pensee-ecologique-2017-1-page-e.htm#. Accessed 1 June 2020.
     [Google Scholar]
  26. Plato, Republic (trans. F. M. Cornford. [ 1941]), Oxford:: Clarendon Press;, https://archive.org/details/in.ernet.dli.2015.892/page/n3/mode/2up. Accessed 28 October 2020.
     [Google Scholar]
  27. Poulot, M.. ( 2014;), ‘ Histoires d’AMAP franciliennes: Quand manger met le local dans tous ses états. ’, Territoire en mouvement. Revue de géographie et aménagement, 22, pp. 40–53, https://journals.openedition.org/tem/2388. Accessed 10 June 2020.
     [Google Scholar]
  28. Ryan, R. M., and Deci, E. L.. ( 2001;), ‘ On happiness and human potentials: A review of research on hedonic and eudaimonic well-being. ’, Annual Review of Psychology, 52:1, pp. 141–66.
     [Google Scholar]
  29. United Nations ( 1987), Brundtland Report, Report of the World Commission on Environment and Development: (un.org), A/42/427 , New York:: United Nations;. Accessed 21 November 2020.
     [Google Scholar]
  30. Usener, H.. ( 1887), Epicurea, Leipzig:: Teubner Verlag;. http://www.attalus.org/translate/epicurus.html. Accessed 28 October 2020.
     [Google Scholar]
  31. Voola, R.,, Voola, A.,, Wyllie, J., and Carlson, J.. ( 2018;), ‘ Families and food: Exploring food wellbeing in poverty. ’, European Journal of Marketing, 52:12, pp. 2423–48.
     [Google Scholar]
  32. Wilkins, J. L.. ( 2005;), ‘ Eating right here: Moving from consumer to food citizen. ’, Agriculture and Human Values, 22, pp. 269–73.
     [Google Scholar]
  33. Williams, L. T.,, Germov, J.,, Fuller, S., and Freij, M.. ( 2015;), ‘ A taste of ethical consumption at a slow food festival. ’, Appetite, 91, pp. 321–28.
     [Google Scholar]
  34. Hedegaard, Liselotte, and Hémar-Nicolas, Valerie. ( 2020;), ‘ Rethinking food wellbeing as reconciliation between pleasure and sustainability. ’, International Journal of Food Design, 5:1&2, pp. 157–156, doi: https://doi.org/10.1386/ijfd_00019_3
     [Google Scholar]
http://instance.metastore.ingenta.com/content/journals/10.1386/ijfd_00019_3
Loading
  • Article Type: Article
Keyword(s): consumer research; design; Epicurean ethics; food well-being; pleasure; sustainability

Most Cited Most Cited RSS feed

This is a required field
Please enter a valid email address
Approval was a success
Invalid data
An error occurred
Approval was partially successful, following selected items could not be processed due to error