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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.

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.

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.

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.

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.

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.

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.

Purpose – The purpose of this article is to investigate consumption discourses in contexts characterized by multiple cultures and intercultural contacts, as multicultural contacts and multiple migrations challenge existing consumer acculturation models based on a dualistic process of acculturation. This chapter explores empirically the character of cultural reflexivity and its expression in consumers’ discourses. Given that nostalgia is one prominent dimension of the migration conceptualization, we seek to understand how the role of nostalgia changes in contexts where consumers are decreasingly territorially embedded agents.

Methodology – The study rests on in-depth analysis of migrant narratives from two research phases. While the first phase encompasses in-depth interviews, the second one combines interviews and observations to provide a depiction of intercultural contact within the micro cosmos of a multicultural apartment.

Findings – The findings of this chapter illustrate how migrants develop different nostalgic discourses, to either (re-)appropriate the Expatriate as defined by James (1999), or to appropriate global consumptionscapes through nostalgia for the routine.

Research implications – On the basis of these findings, the article discusses cultural reflexivity in terms of naturalization and cultivation narratives (Wilk, 1999), proposing shifts between reflexive and routinized consumption practices as basis for consumers’ cultural reflexivity.

Originality/value of chapter – The contribution of this chapter is firstly a contextualized and empirically grounded definition of cultural reflexivity. Secondly, it demonstrates that migrants’ consumption discourses revolve more around disruptions of routines than around acculturation processes. Thirdly, the chapter illustrates the use of nostalgia for emotional valorization of cultures beyond classical home cultural authenticity discourses.

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.

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.

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.

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.

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.

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

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.

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.

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.

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.

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.

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.

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.

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.

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

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.

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.

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

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.

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.

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.

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.

Economic ideas are the product of contemplation, but also of our economic lives. In the history of ideas, Gérard Debreu’s shining book of 1959, Theory of Value, represents the pinnacle of purity in contemplating economic life. Rather than contextualizing this oeuvre through his intellectual life, as is usually done, this essay describes his axiomatic analysis by contextualizing it through his economic life. What do we learn about Debreu’s axioms on consumption when thinking of his own consumption? What do we learn about his theory of value when thinking of his own values? Historiographically, this approach permits the use of a widely neglected source in the history of economics: anecdotes. Epistemologically, blending axioms and anecdotes offers a description of how axioms regulate an economic discourse. Finally, this essay offers a language for the material dimensions of economic life that are so underexposed in Debreu’s own work.