000199343 001__ 199343
000199343 005__ 20210819134206.0
000199343 0247_ $$aISSN 2194-511X$$2Other
000199343 0247_ $$2doi$$a10.22004/ag.econ.199343
000199343 037__ $$a1022-2016-81826
000199343 041__ $$aeng
000199343 245__ $$aDesign Thinking and Food Innovation
000199343 260__ $$c2014-10
000199343 269__ $$a2014-10
000199343 270__ $$mnina.veflen.olsen@nofima.no$$pOlsen,   Nina Veflen
000199343 271__ $$mschiefer@uni-bonn.de$$pSchiefer,   Gerhard
000199343 271__ $$mulb20a@uni-bonn.de$$pRickert,   Ursula
000199343 300__ $$a9
000199343 336__ $$aConference Paper/ Presentation
000199343 520__ $$aThis paper presents a new approach for food innovation—a Design Thinking approach that challenges the strong product orientation that still exists in the food industry. Consumer researchers widely believe that innovation in the food sector can be much more user oriented. Fork to Farm projects try to maximize value creation for the end user, but; unfortunately; many of these projects appeals to an undifferentiated mass market. The food industry needs to understand individual consumers and the context in which they live to be able to deliver successful new food solutions. The aim of this paper is to discuss and exemplify how Design Thinking can contribute to innovation in the food industry.
After introducing the Design Thinking approach and describing an innovation project conducted within the seafood industry in Norway, four specific aspects of Design Thinking: a) Begin at the beginning, b) Take a human-centered approach, c) Try early and often, and d) Seek outside help, are discussed in more detail. I conclude that Design Thinking is a faster and cheaper way to include the voice of the consumer into the process —a learning approach that needs to be further discussed, improved and tested out within the food domain.
000199343 546__ $$aEnglish
000199343 650__ $$aAgribusiness
000199343 650__ $$aFood Consumption/Nutrition/Food Safety
000199343 700__ $$aOlsen, Nina Veflen
000199343 720__ $$aSchiefer,   Gerhard$$eeditor
000199343 720__ $$aRickert,   Ursula$$eeditor
000199343 773__ $$q135$$o143$$d2014
000199343 8564_ $$94f63938a-081e-40da-ad61-68b98927d5ef$$s534622$$uhttps://ageconsearch.umn.edu/record/199343/files/15-Veflen-Olsen.pdf
000199343 887__ $$ahttp://purl.umn.edu/199343
000199343 909CO $$ooai:ageconsearch.umn.edu:199343$$pGLOBAL_SET
000199343 912__ $$nSubmitted by Ursula Rickert (ulb20a@uni-bonn.de) on 2015-03-09T20:42:44Z
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  Previous issue date: 2014-10
000199343 913__ $$aLicense granted by Ursula Rickert (ulb20a@uni-bonn.de) on 2015-03-09T20:39:52Z (GMT):

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000199343 980__ $$a1022
000199343 982__ $$gInternational European Forum on System Dynamics and Innovation in Food Networks>2014 International European Forum, February 17-21, 2014, Innsbruck-Igls, Austria