Inclusive Design in Sustainable Food Systems:Integrating Healthy Food Innovation with Diverse Consumer Needs

Abstract

This study explores how the principles and methods of Inclusive Design can drive healthy food innovation to meet diverse consumer needs within the context of a sustainable Food System 4.0.The research begins by analyzing the limitations of current food systems in addressing special dietary requirements,cultural diversity,and socioeconomic disparities.Subsequently,a theoretical framework,the"Diverse Demand-Driven Healthy Food Innovation"(DD-HFI)Framework,is constructed,integrating inclusive design principles,consumer insights,and digital technologies.To validate this framework,a case study was conducted on an elderly population.Through multi-dimensional data collection(physiological indicators,behavioral habits,psychological preferences)and analysis,a series of personalized nutritional food products were designed and developed to meet their specific needs.A pilot, parallel-group evaluation in community-dwelling older adults was conducted to assess feasibility and preliminary effects of the proposed framework-guided product concept. Compared with a commonly used commercial nutritional powder, the prototype showed improved usability outcomes and more favorable postprandial glucose responses in this small sample; these findings should be interpreted as preliminary and require confirmation in a larger, adequately powered trial.This research not only provides a new theoretical perspective and practical pathway for healthy food innovation but also offers a scientific basis for building a more equitable,efficient,and sustainable future food system,highlighting its significant value in promoting social inclusion and enhancing public health and well-being.