In this chapter, we consider value co-creation through communication between various stakeholders in the food value chain and consumers based on two research studies. One examines communication and value co-creation in restaurant services from the perspective of service engineering, focusing on employee satisfaction and value co-creation in a chain of Japanese restaurants. The other case study explores the design of value co-creation spaces that promote mutual understanding between producers and consumers through an online workshop connecting people and regions around a specific food ingredient. From these two cases, we aim to understand how communication between producers and consumers can further develop to create value in the deliciousness of food and achieve a rich food culture and strong primary industry.