Rethinking food well-being as reconciliation between pleasure and sustainability

Liselotte Hedegaard, Valerie Nicolas Hemar

Research output: Contribution to journalJournal articleResearchpeer-review


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
Original languageEnglish
JournalInternational Journal of Food Design
Pages (from-to)157-166
Number of pages9
Publication statusPublished - 10 Dec 2020

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