Exploring wellbeing through the lens of F&B.
For article four in the Hotel Designs LAB series, Hotel Designs and Arigami explore wellbeing through the lens of F&B. Helping us reimagine the wellness dining experience are gastrophysicist and award-winning neuroscientist Prof. Charles Spence (Oxford University), nutrition coach Carola Becker and multi-sensory chef Jozef Youssef (Kitchen Theory). Ari Peralta writes...
Our series, which has already explored topics such as sound, hygiene and biophilic design, empowers hoteliers, designers, architects and suppliers with informed ideas and innovations that promote validated wellbeing. Following the impact of the global pandemic, the wellness market will continue to exponentially rise, and evolve. Wellbeing, and specifically wellness dining, has become a pivotal aspect of our everyday lives – and is here to stay.
Guests are actively pursuing products, places and experiences that encourage wellbeing and healthy outcomes. Wellness dining is quickly becoming a strong part of that ethos, with more hotel brands pivoting towards a greener and more nutritional approach to their F&B operations. Wellness is a state of optimal health that is based on maximising human potential. Our bodies and mind, much like our environment, depend on energy. That got us thinking: How can we help transform the industry’s approach to food, by focusing more on intended outcomes? How can we create nutrient-rich offerings that are also tasty and delicious? How can we inspire design to create multi-sensory eating spaces that encourage wellbeing?