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Article
Publication date: 31 July 2021

Wided Batat

This paper aims to draw on the sociocultural dimensions of food luxury consumption as a new theoretical foundation to explore the consumers’ perceptions of ethical food production…

2007

Abstract

Purpose

This paper aims to draw on the sociocultural dimensions of food luxury consumption as a new theoretical foundation to explore the consumers’ perceptions of ethical food production and consumption practices within luxury gastronomic restaurants.

Design/methodology/approach

The authors conducted a contextualized, qualitative exploration of French luxury dining settings among 35 consumers with different profiles, food cultural backgrounds and gastronomic knowledge. Drawing on Thompson’s analysis framework, the authors captured the narratives beyond the stories told by participants that describe their perceptions and the meanings they assign to ethical food practices in Michelin-starred restaurants.

Findings

The results illustrate how consumers with different profiles perceive ethical food practices within luxury restaurants. The authors identified three segments: novice, advanced and confirmed according to participants’ acquaintance with luxury gastronomy codes and values. These three profiles served as a framework to examine consumers’ perceptions of ethical food forms – environmental sustainability, food well-being and cultural heritage – within the luxury dining setting.

Research limitations/implications

The study revealed no one dominant form of ethical food practices as emphasized in prior studies. Rather, there are multiple forms, including functional, hedonic and symbolic values, related to the degree of familiarity and knowledge of consumers in terms of their luxury gastronomic experiences. The findings show that the perception of ethical food practices within luxury restaurants can encompass additional dimensions such as food well-being and cultural preservation and transmission. This information can enrich the restaurant sustainability literature that principally focuses on health, community and the ecological aspects of food ethics in restaurants. Although this study suggests numerous new insights, there are limitations related to focusing on the French food culture. However, these limitations can help us develop other opportunities for future research.

Practical implications

The findings of this study provide luxury professionals and marketers with key insights into effective strategies to integrate sustainable practices while enhancing the luxury experience. The findings show that to encourage luxury businesses and restaurants to promote sustainable practices, it is necessary to enhance the functional, social, emotional and cultural dimensions of the perceived benefits of offering sustainable luxury experiences and reducing the constraints related to sustainability.

Social implications

With its focus on the luxury dining settings underpinning the ethical food practices from the perspective of consumers, this research offers novel insights for researchers and luxury professionals interested in ethical and sustainable business practices.

Originality/value

This research suggests a new way to study sustainability and ethical food production and consumption practices in luxury dining settings – namely, as multiple, culturally embedded perceptions related to three main profiles of luxury gastronomy consumers: novice, advanced and confirmed.

Article
Publication date: 31 January 2020

Wided Batat and Paula Peter

The purpose of this paper introduces entomophagy as an alternative food consumption (AFC) capable of contributing to food well-being (FWB) among Western consumers. Specifically…

2719

Abstract

Purpose

The purpose of this paper introduces entomophagy as an alternative food consumption (AFC) capable of contributing to food well-being (FWB) among Western consumers. Specifically, it provides a conceptual framework where key factors related to the acceptance and adoption of insects and insects based foods are identified. This paper takes a sociocultural, symbolic and contextual perspective to offer marketers and public policymakers a set of recommendations to promote entomophagy as a sustainable and healthy food practice to help consumers achieve their FWB.

Design/methodology/approach

In this paper, first, the authors review the literature on entomophagy from its rise to establishment in different food cultures by considering two main perspectives as follows: historical and sociocultural. Second, the authors review the salience of entomophagy as an important AFC capable of addressing sustainability and food health issues. Finally, the authors propose a framework in which the authors define key factors related to the acceptance and adoption of an insects-based diet in Western food cultures. The identification of these factors will help marketing and public policymakers to set up educational programs and strategies to promote entomophagy as a sustainable and healthy food practice within different Western food cultures, and thus, help consumers to achieve their FWB.

Findings

To identify the key factors influencing the acceptance of entomophagy as AFC, this paper provides a summary of the core motivators characterizing the acceptance and adoption of insects and insect-based foods in Western food cultures. Specifically, the authors identify the key factors influencing the acceptance of entomophagy as food consumption in Western food cultures and based on the extant literature by Batat et al. (2017) the authors provide an entomophagy framework that includes both idiocentric and allocentric factors considering the adoption of insects and insect-based foods in Western food cultures. Table I provides a summary.

Social implications

The authors believe entomophagy has the potential to generate societal benefits, as its appeal at the social (hunger in the world), environmental (reducing meat consumption and its impact on ecology) and health (less calories and nutritive food) level.

Originality/value

The research contributes to creating new knowledge that simulates debate among public policy and marketing scholars about entomophagy as a novel food in Western food cultures. The focus on key factors related to its acceptance and adoption of Western food cultures calls for empirical evidence to be tested in the marketplace using possibly different insect categories and other novel foods. Further, the framework should stimulate thinking about ways the authors can change consumers’ negative perceptions of disgusting food. Marketers and policymakers can achieve it by making their practices more efficient in terms of promoting sustainable AFC, as well as with efficient policy initiatives focused on supporting AFC, including the regulation of insect introduction.

Details

Journal of Consumer Marketing, vol. 37 no. 3
Type: Research Article
ISSN: 0736-3761

Keywords

Article
Publication date: 12 October 2015

Tore Omholt

– The purpose of this paper is to develop a theoretical framework to explain the development of sustainable culinary places and restaurant clusters.

Abstract

Purpose

The purpose of this paper is to develop a theoretical framework to explain the development of sustainable culinary places and restaurant clusters.

Design/methodology/approach

The theoretical approach is based on a multi-level and multi-perspective case study approach toward studying the organization and governance of clusters of culinary activities and firms.

Findings

The main part of findings is based on the comparison of two case studies of the development of restaurant clusters, representing two different forms of knowledge management and governance.

Research limitations/implications

The findings underscore the importance of local entrepreneurs, cluster organization and governance, knowledge exchange and learning and dependence on a local catchment area. The findings also show that several forms of cluster organization can coexist in the same area and support each other, adding to increased sustainability and connectedness in an urban area.

Practical implications

The findings indicate that there is a need for a more realistic approach to the development of culinary places and destinations, and not solely rely on place branding, standard marketing procedures and support from local authorities. To develop a sustainable and connected place, we need an appropriate form of organization and governance. The findings indicate that different types of restaurant clusters require different forms of governance of knowledge management processes to be effective.

Social implications

The paper directs attention to the fact that the food sector constitutes an important sector for employment of immigrants, females and part-time workers, which together constitute the largest group with regard to unemployment in many cities. The paper also shows how the evolution of a culinary culture in Oslo has contributed to solidarity within and between ethnic groups, which is sorely needed today.

Originality/value

This paper shows that sustainable, liveable and connected places can be developed without reliance on standard branding and marketing procedures, and despite opposition from the retail industry and lack of support from local authorities.

Details

Journal of Place Management and Development, vol. 8 no. 3
Type: Research Article
ISSN: 1753-8335

Keywords

Abstract

Details

Qualitative Market Research: An International Journal, vol. 22 no. 4
Type: Research Article
ISSN: 1352-2752

Article
Publication date: 1 October 1998

Gilles Paché

Deals with food retailers’ logistics strategies and, more specifically, with the nature of collaboration between retailers and contractors (or third party service providers)…

5354

Abstract

Deals with food retailers’ logistics strategies and, more specifically, with the nature of collaboration between retailers and contractors (or third party service providers). According to extensive previous research on the topic, own account distribution has been partly abandoned in favour of contract distribution with, in Europe, the implementation of inter‐organizational relationships based on partnership. The objective of this paper is to discuss this subject by trying to make a clear distinction between myth and reality. The chosen field for investigation is the French grocery distribution sector, for which the non‐cooperative approach remains the dominant model in the logistical channel. Presents some findings of a research study conducted on purchasing and logistics managers from the main companies in this sector.

Details

Logistics Information Management, vol. 11 no. 5
Type: Research Article
ISSN: 0957-6053

Keywords

Article
Publication date: 16 March 2010

Kafia Ayadi and Joël Bree

This paper aims to describe an ethnographic research study conducted within French families in order to examine the transfer of food learning between parents and children.

1429

Abstract

Purpose

This paper aims to describe an ethnographic research study conducted within French families in order to examine the transfer of food learning between parents and children.

Design/methodology/approach

An ethnographic study in the respondents' home was conducted. Semi‐directive interviews with children and parents and observation were carried out in heterogeneous families.

Findings

Results indicate that food meal time is a way of socializing family members in consumption skills related to food. Food learning took place in two ways: from parents to children and from children to parents. Through different socialization factors, children will discover new food products or food practices and will be able to bring them to the home. By sharing these new experiences, children teach (directly or indirectly) parents new consumption skills related to the food domain. The food environment (e.g: familial atmosphere, interactions around the meal), more than the act of eating itself allows for a better understanding of food transmission within the family.

Research limitations/implications

These findings would be of benefit to public policy as well as to investors and food manufacturers by integrating the reverse socialization aspect. Limits and research perspectives are discussed after the presentation of the results.

Originality/value

The paper investigates interactions between parents and children within their natural setting: their home.

Details

Young Consumers, vol. 11 no. 1
Type: Research Article
ISSN: 1747-3616

Keywords

Article
Publication date: 5 June 2009

Ying Yu, Huihui Sun, Steve Goodman, Shangwu Chen and Huiqin Ma

The purpose of this paper is to investigate the purchasing behaviours of two Beijing wine consumer groups and evaluate the influence of different factors on their decision making…

3943

Abstract

Purpose

The purpose of this paper is to investigate the purchasing behaviours of two Beijing wine consumer groups and evaluate the influence of different factors on their decision making process to provide information to better understand the Chinese wine market and assist with market entry and penetration.

Design/methodology/approach

A questionnaire with 27 single choice or scoring questions and a set of 13 best–worst (BW) scaling questions is designed. Typical consumers in supermarkets and university students are invited to answer the questionnaire which uses a mix of nominal and rating scale responses as well as a BW choice experiment.

Findings

The results show that the consumers intend to pay low prices for daily use wines, but high prices for wines for gift purposes. Domestic brands constituted the highest proportion of the purchases, followed by French wines. The consumers are sensitive on price and country of wine origin; awards, medals, and vintage were of low influences in wine purchasing decisions. Typical consumers like supermarkets and boutique wine shops, while university students prefer the internet for on‐line sales. In the BW experiment, tasting the wine previously, the origin of the wine and brand name listed are the most influential factors in purchasing decisions.

Originality/value

The overall picture of wine preference of Beijing consumers is reported for the first time. It provides an understanding of the factors in wine purchasing decision making and their relative importance. The result could better facilitate wine promotion and penetration in this promising and unique market.

Details

International Journal of Wine Business Research, vol. 21 no. 2
Type: Research Article
ISSN: 1751-1062

Keywords

Article
Publication date: 4 January 2016

Andy Gatley

The purpose of this paper is to explore the routine, everyday experiences and attitudes people bring to cooking and eating and aims to compare the significance of such culinary…

1205

Abstract

Purpose

The purpose of this paper is to explore the routine, everyday experiences and attitudes people bring to cooking and eating and aims to compare the significance of such culinary cultures to diets in France and Britain.

Design/methodology/approach

The initial phase of this qualitative, comparative research involved in-depth interviews with 13 French and 14 British citizens who were each asked to reflect upon foods eaten in the home, preparation methods and issues surrounding dietary practices and culinary cultures. The next phase of the research asked “experts” working within the field to reflect and elaborate upon the initial findings and in total ten French and nine British “experts” were interviewed.

Findings

The results reveal how to a greater extent French respondents relied upon raw ingredients from which they more regularly prepared “traditional”, structured and commensal meal occasions. Such a food model remains a significant part of everyday life and culinary cultures in France support the consumption of a relatively healthy diet unlike in Britain.

Research limitations/implications

This is a small exploratory study based on a limited number of respondents. Further research would benefit from observing what people actually do rather than relying on what people say they do.

Practical implications

Those responsible for promoting healthier diets need to further prioritise the significance of culinary cultures to cooking practices and diet.

Originality/value

While the influence of domestic cooking practices on food intake has received some scholarly attention, this paper presents a more holistic insight into how culinary cultures can play a significant mediating role on diets more generally.

Details

British Food Journal, vol. 118 no. 1
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 1 November 2006

Claire H. Griffiths

The purpose of this monograph is to present the first English translation of a unique French colonial report on women living under colonial rule in West Africa.

2457

Abstract

Purpose

The purpose of this monograph is to present the first English translation of a unique French colonial report on women living under colonial rule in West Africa.

Design/methodology/approach

The issue begins with a discussion of the contribution this report makes to the history of social development policy in Africa, and how it serves the on‐going critique of colonisation. This is followed by the English translation of the original report held in the National Archives of Senegal. The translation is accompanied by explanatory notes, translator’s comments, a glossary of African and technical terms, and a bibliography.

Findings

The discussion highlights contemporary social development policies and practices which featured in identical or similar forms in French colonial social policy.

Practical implications

As the report demonstrates, access to basic education and improving maternal/infant health care have dominated the social development agenda for women in sub‐Saharan Africa for over a century, and will continue to do so in the foreseeable future in the Millennium Development Goals which define the international community’s agenda for social development to 2015. The parallels between colonial and post‐colonial social policies in Africa raise questions about the philosophical and cultural foundations of contemporary social development policy in Africa and the direction policy is following in the 21st century.

Originality/value

Though the discussion adopts a consciously postcolonial perspective, the report that follows presents a consciously colonial view of the “Other”. Given the parallels identified here between contemporary and colonial policy‐making, this can only add to the value of the document in exploring the values that underpin contemporary social development practice.

Details

International Journal of Sociology and Social Policy, vol. 26 no. 11/12
Type: Research Article
ISSN: 0144-333X

Keywords

Article
Publication date: 15 February 2022

Istvan Lenart, Zoltan Lakner, Laszlo Kovacs and Gyula Kasza

The research aims at scrutinising food safety as a global concept and problem that has numerous cross-cultural aspects reflecting the diversity of consumption patterns and the…

Abstract

Purpose

The research aims at scrutinising food safety as a global concept and problem that has numerous cross-cultural aspects reflecting the diversity of consumption patterns and the culturally differing role of the consumer as well as mirroring the heterogeneity of socio-economic environment.

Design/methodology/approach

In this paper, the role of consumer in food safety-related academic literature is investigated in seven languages (countries) including American English, French, German, Hungarian, Italian, Mandarin Chinese and Russian from a multidisciplinary, cross-cultural perspective.

Findings

With the aid of seven linguistic corpora built from the above mentioned languages, the research reveals noteworthy differences in the consumer-focused approach.

Research limitations/implications

The study could have benefited from the inclusion of further languages (i.e. Portuguese, Spanish, Hindi etc.), the authors' lack of reliable language skills outside of the covered domain had to be taken into account. Further to that, the analysis conducted is based on a static observation, while food safety-related consumer science is developing quickly. Therefore, a dynamic analysis of consumer roles would most certainly yield in further salient outcome.

Practical implications

Food safety can be regarded in many ways–this is reflected in different national legislations, dissimilar country-level risk communication patterns as well as different perception of basic notions of food safety. It has not yet been extensively analysed, however, how different languages use the notion of food safety or consumer, which activities and which characteristics are most connected to these notions, and how food safety-related topics and the focus of scientific discourse in different languages differ from each other.

Social implications

Practical implications of the research results also include preparatory activities for food safety risk communication campaigns. In this field, the cultural aspects of food safety are as important as scientific risk assessment. The tools presented in this paper help a quick and comprehensive analysis of linguistic corpora, which could be used either in academic or general literature resources, even press releases. The results also call attention to the culture-driven perspectives of food safety; these new insights can be applied by researchers to review food safety literature more exhaustively considering the cultural context. Future elaboration of the topic (e.g. by introducing a time factor that would enable a dynamic analysis) can further enhance the utility value of similar studies.

Originality/value

The novelty of the article lies in the unique application of corpus linguistic methods with the aim of investigating the area, the trends and phenomena of food safety-related science. This study combines the achievements of food safety-related consumer science with corpus linguistic methods.

Details

British Food Journal, vol. 124 no. 12
Type: Research Article
ISSN: 0007-070X

Keywords

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