Purpose -The purpose of this article is to analyse the impact of higher education on students' and young managers' perception of companies and corporate social responsibility (CSR).Design/methodology/approach -The research is based on an electronic questionnaire for students and alumni of different institutions of higher education in Nantes (France). The textual analysis software ALCESTE enabled interpretion of the answers to the open-ended questions. Concerning the closed questions, analyses by simple sort and the cross sort subject to chi2-tests were used.Findings -The main result of this exploratory study is the impact of the different types of academic institutions on the respondents' perception of companies and their attitude towards CSR concepts and tools.Research limitations/implications -The questionnaire should be submitted to a group of older managers and engineers in order to check whether and to what extent the impact of the academic institution is confirmed after several years of experience as managers. Furthermore, this exploratory research should be complemented by a qualitative approach to explain the link between the corporate vision and educational background.Practical implications -Higher educational institutions have to integrate CSR in their culture, as this culture seems to have an impact on the perception of companies and CSR that is as important as the content of the education.Originality/value -This research has been designed by a French business school and the white collar trade union CFDT-Cadres.

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The search for new markets in the seafood sector, associated with the question of the continuity of raw oyster consumption over generations can be an opportunity for processors to extend their ranges with oyster-based products. The twofold aim of this study was to evaluate the impact of processing and social representation on perception of oyster-based products by French consumers and to identify the best means of development in order to avoid possible failure in the market. Five products with different degrees of processing (cooked oysters in a half-shell, hot preparation for toast, potted oyster, oyster butter and oyster-based soup) were presented within focus groups and consumer tests, at home and in canteens with the staff of several companies in order to reach consumers with different ages and professional activities. The results showed that social representation had a strong impact and that behaviours were contrasted according to the initial profile of the consumer (traditional raw oyster consumers or non-consumers) and their age distribution (younger and older people). The degree of processing has to be adapted to each segment. It is suggested to develop early exposure to influence the food choices and preferences of the youngest consumers on a long-term basis.

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Cette recherche s’interroge sur l’apport des valeurs culturelles et individuelles, mises en évidence par Schwartz (1999, 2006), à la compréhension du bien-être alimentaire en lien avec l’esthétique des aliments. Une étude qualitative menée auprès de 30 individus a identifié deux profils de consommateurs, les « terriens/enracinés » et les « pragmatiques/déracinés », opposés par leurs conceptions du bien-être individuel en lien avec les fruits et légumes difformes. Ceux-ci réactivent chez les premiers les valeurs positives associées à la singularité naturelle et humaine mais génèrent une dissonance chez les seconds, davantage conditionnés par le calibrage de l’offre. La contribution au bien-être social doit également être nuancée selon les profils.

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In organizational contexts characterized by multiple logics spanning from conformity to innovation, many employees experience tensions between a business-like identity and an artistic identity. The contribution uses data generated from Web-based surveys of employees, managers, and artists in 86 Spanish companies to explore how identity tensions can be addressed with paradoxical thinking. It shows that engaging in artistic interventions can help people accept and deal with identity tensions between self-and-other and between conformity-creativity in the workplace, enabling the removal of real or subjective barriers to generating new ways of collaborating, new ideas and new ways of doing things.