Food well-being: a review of its conceptualization and measurement

Purpose This study aimed to improve understanding of the phenomenon of food well-being (FWB) (conceptualization, measurement, antecedents and outcomes) so as to lead future empirical work on measurement, development and theory testing. The hope is to improve the societal benefits of FWB and sustainable food system transformation. Design/methodology/approach A domain-based systematic review of FWB was conducted using databases (Web of Science, ABI/INFORM, EBSCO and Scopus). The well-established theory, context, characteristics and methodology framework were used to structure the review. Findings This study synthesized conceptual definitions and measurements of consumer FWB from hedonic, eudemonistic and mixed research streams and a nomological network that distinguishes this construct from its antecedents and outcomes. Practical implications This study provides recommendations for consumers, food designers, retailers and policymakers to improve FWB. Originality/value This study assessed the conceptualizations of FWB from hedonic, eudemonistic and mixed perspectives for conceptual clarity. It summarized ten measurement tools for FWB-allied concepts (Well-being Related to Food Questionnaires, Satisfaction with Food-Related Life Scale and World Health Organization-Five Well-Being Index), which revealed the need for novel measurement. This study developed a holistic nomological network of FWB by identifying the categories of antecedents (food-related, consumer-related and contextual factors) and outcomes (general well-being, life satisfaction and food consumption). This study provides a research agenda for FWB measurement and theoretical development.