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The purpose of this paper is to investigate the motivations, concerns, benefits and consequences associated with non-use of social media. In doing so, it extends Wyatt’s commonly used taxonomy of non-use by identifying new dimensions in which to understand non-use of social media. This framework encompasses a previously unidentified category of non-use that is critical to understand in today’s social media environment.

This is an exploratory interview study with 17 self-identified social media non-users distributed across age groups and socioeconomic backgrounds. A thematic analysis is conducted based on a novel extension of Wyatt’s framework and the risk-benefits framework. This is supplemented by open coding to allow for emerging themes.

This paper provides empirical insights into a formerly uninvestigated population of non-users who are prevented from using social media because of social engagement (rather than functional) barriers. It identifies how these individuals face social consequences both on and off social media, resulting in social disenfranchisement.

This is an initial exploration of the phenomenon using an interview study. For generalizability, future research should investigate non-use with a broader and random sample.

This paper includes design recommendations and implications for social media platform designers to mitigate the consequences experienced by socially disenfranchised non-users.

Addressing concerns of this newly identified class of non-users is of utmost importance. As others are increasingly connected, these non-users are left behind and even ostracized – showing the dark sides of social media use and non-use.

This work identifies types of non-use of social media previously unrecognized in the literature.

The food standards of the Indiana State Board of Health, which appear on another page, show that it is quite possible to lay down official definitions of various articles of food; and a study of these regulations may be of assistance to those authorities who are striving to arrive at some form of order out of the chaos which at present exists in this country in matters relating to food standards. With reference to milk, it will be seen that not only is the question of composition dealt with, but strict directions are given that milk derived from a cow which can in any way be considered as diseased is regarded as impure, and must therefore, says the Board, be considered as adulterated. In regard to butter and margarine, limits are given for the total amount of fat—which must consist entirely of milk‐fat in the case of the former substance—water, and salt; and not only are all preservatives forbidden, but the colouring matters are restricted, only certain vegetable colouring matters and some few coal‐tar colours being permitted. All cheese containing less than 10 per cent, of fat derived from milk must be plainly labelled as “ skim‐milk cheese”; and if it contains fat other than milk‐fat, it must be described as “ filled cheese.” Some exception is taken to the use of preservatives in cheese, inasmuch as it appears that cheese may contain a preservative if the name of such preservative is duly notified upon the label ; and the rules for the colouring of cheese are the same as those which apply to butter and margarine. All articles of food containing preservatives are considered as adulterated unless the package bears a label, printed in plain type and quite visible to the purchaser, stating that a preservative is present, and also giving the name of the preservative which has been used. Articles of confectionery must not contain any ingredient deleterious to health, such as terra alba, barytes, talc, or other mineral substance, nor may they contain poisonous colours or flavours.