Alternative food consumption (AFC): idiocentric and allocentric factors of influence among low socio-economic status (SES) consumers

Consuming well-being and happiness through epicurean ingestion

“…This results in emerging themes of epicurean ingestion which can be remodeled to marketing actions. Just like Batat et al (2017) recommended cooking experiential classes for students, experiential classes should be marketed to people who have experienced emptiness or are soul searching, this would move people towards experiencing such pleasures from food. Importantly, it contributes to the alternative food consumption framework which emerged from TCR to consider the reaction of the perceived failure of a dominant food consumption pattern following concerns of loss of taste (Batat et al, 2016).…”

“…Furthermore, alternative food are now available in most grocery stores at affordable prices so the next stage should be directed towards advertising pleasures of food that are made at home. This paper also contributes to the APC framework that accounts for the allocentric and idiocentric factors that led to alternative food consumption (Batat et al, 2017). In the first instance the lead author's situational factors are attributed to the consumption of organic food.…”

“…That was where it started, I consoled myself by acting as a healthy food activist. I attempted to consume such foods and now embodied a positive attitude towards healthy food (Batat et al, 2017). My healthy food obsession was spirulina, pumpkin and linseed seeds.…”

“…This became the turning point of my life and I began to experience food in a different light. Besides, food experience deals with the reason and pattern of how people eat and not necessarily what is eaten (Batat et al, 2017).…”

“…Unlike Liz, who took pleasure mostly by enjoying gastronomical cuisines outdoors I enjoyed eating my homemade meals. However, I exhibited experiential aspects that further triggered novelty, tasting, aesthesis that led me to adopt a different pattern of alternative food consumption (Batat et al, 2017). With every bite of the food, I would tap myself on the back and just savour the goodness that my own hands have created.…”