We propose that autonomy is a crucial aspect of consumer choice. We offer a definition that situates autonomy among related constructs in philosophy and psychology, contrast actual with perceived autonomy in consumer contexts, examine the resilience of perceived autonomy, and sketch out an agenda for research into the role of perceived autonomy in an evolving marketplace increasingly characterized by automation.

The conviction one holds about free will serves as a foundation for the views one holds about the consumption activities of other consumers, the nature of social support systems, and the constraints that should or should not be placed on industry. Across multiple paradigms and contexts, the authors assess people's beliefs about the control consumers have over consumption activities in the face of various constraints on agency. They find that beliefs regarding personal discretion are robust and resilient, consistent with their finding that free will is viewed as noncorporeal. Nonetheless, they also find that these beliefs are not monolithic but vary as a function of identifiable differences across individuals and the perceived cause of behavior, particularly with regard to physical causation. Taken together, the results support the general wisdom of libertarian paternalism as a framework for public policy and highlight current and emerging situations in which policy makers might be granted greater latitude.

This article examines the relationship between food technology acceptance and the public's food literacy, defined in terms of consumers' scientific understanding of food technology. The research investigates four food technologies-food irradiation, genetic modification, biofabrication, and bug-based food-that have immense implications for consumer and societal well-being. The findings reveal complex relationships between consumer understanding of these technologies and acceptance that arise from the multidimensional nature of resistance. Using these results, the authors develop a framework for predicting and addressing consumer resistance to food technology. In addition, they explore the effectiveness of knowledge-based interventions that illustrate how marketing can enhance food literacy, reduce technology resistance, and enhance well-being. Finally, they describe how their findings also speak to the food policy, food marketing, food socialization, and food availability dimensions of the "food ¼ well-being" paradigm.

Product aesthetics can enhance consumer welfare in numerous ways. Aside from simply making products more pleasurable, product aesthetics can also influence the inferences that consumers make about functional attributes. In some instances, an attractive design can accurately provide information regarding utility. In other instances, however, an attractive design can be a misleading signal that prompts consumers to assume more utility than justified. Across five studies, the present research examines whether aesthetics can exert an unwarranted influence on the estimation of missing attribute information in favor of an aesthetically superior product. We show that aesthetics can bias consumers' inferences about functionality, sometimes overriding other more diagnostic information. Boundaries to this effect are also identified that may serve to correct the bias and preserve consumer welfare. F or nearly two decades, a growing body of research has addressed how product aesthetics can influence consumer response (Bloch 1995). At a general level, research has variously shown that attractive design can enhance product satisfaction and liking, impressions of prestige, luxury, and usability, as well as product and firm value (e.g., Hagtvedt and Patrick 2008; Townsend and Shu 2010). At the level of specific aesthetic dimensions, research has similarly found that positive affective and evaluative responses to an offering can be elicited by characteristics such as prototypicality, proportionality, color, symmetry, novelty, coolness, and cuteness (e.g.