Open AccessRethinking food well-being as reconciliation between pleasure and sustainability
Author(s) -
Liselotte Hedegaard,
Valérie HemarNicolas
Publication year - 2020
Publication title -
international journal of food design
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.287
H-Index - 6
eISSN - 2056-6530
pISSN - 2056-6522
DOI - 10.1386/ijfd_00019_3
Subject(s) - pleasure , hedonism , sustainability , context (archaeology) , meaning (existential) , environmental ethics , perspective (graphical) , well being , sociology , foundation (evidence) , food choice , social psychology , epistemology , psychology , political science , ecology , law , computer science , philosophy , medicine , paleontology , pathology , neuroscience , artificial intelligence , psychotherapist , biology
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.