2019/02/06 by Ophélie Mugel, Patricia Gurviez, Alain Decrop · 1 citation
Agricultural and Biological Sciences · Psychology · #Culinary Culture and Tourism #Eating Disorders and Behaviors #Organic Food and Agriculture
paper · doi:10.1177/0743915618825267
openalex publication_date 2019/02/06 · openalex created_date 2025/10/10 · openalex updated_date 2026/08/01
This article focuses on food well-being (FWB) in consumers’ lived experiences. Adopting a consumer-centric and interpretive approach, the authors combine phenomenological interviews, photo elicitation, and personal diaries to develop a better understanding of FWB. The present research findings lead to a proposed conceptual model of the FWB experience. These elements reflect the eudaimonic approach to well-being, which is related to individual fulfillment and personal growth and helps define FWB not only as a positive relationship with food but also as a eudaimonic experience that includes various processes, meanings, contextual conditions, and resulting moods and emotions. The authors’ findings may help consumers, public authorities, and activist networks reinvest meanings and values into individuals’ relationship with food.