Educated tastes

Pantin-Sohier

Gallen

2022

JCM

Purpose While recent academic research on entomophagy has predominantly focused on adults, the purpose of this child-centred research is to obtain a better understanding of young consumer acceptance of insect-based foods. Design/methodology/approach Two qualitative studies were conducted with a total of 43 French children aged 8–13 years. Study 1 (n = 22), based on semi-directive interviews, and Study 2 (n = 21), based on focus groups, included projective techniques and exposure to different types of insect-based products to help children express their feelings and thoughts. Findings The evidence shows that in Western children’s minds, insects are considered as culturally non-edible. Children predominantly reject insects as food because of their sensory properties and the disgust they arouse. However, their interest in eating insect-based food is embedded within experiential contexts specific to childhood, in particular the peer group, which makes insect-eating fun and challenging, and the family, which offers a protective and reassuring setting. Practical implications The authors advocate changing children’s sensory perception of insect-eating food through sensory and participatory activities. Manufacturers and policymakers should also draw on children’s peer culture to associate insect-eating with positive social experiences and foster peer influence. Originality/value Drawing on cognitive psychology theories and the literature in food science on food rejection, the authors contribute to emerging consumer research on alternative food consumption (AFC) focusing on cognitive, emotional and social factors of acceptance or rejection of insect-based foods by children.

Section: Discussionmentioning

confidence: 99%

“Do you eat insects?” Acceptance of insects as food by children

Pantin-Sohier

Gallen

2022

JCM

“…How can food design promote sufficient eating through a ‘visual sufficiency’ inspired by the minimalist codes of haute gastronomy and shared on social media? The issue of sensory experience also raises questions about the role of ‘doing’ in fostering sensory contact: How do practices like cooking, gardening, tasting workshops and even art, which stimulate the senses, promote reflection and accelerate awareness of the benefits of food sufficiency (Hedegaard, 2018; Marty et al, 2018; Sarti et al, 2017)? Similarly, this issue suggests further research on how sufficient eating may be enhanced via eating styles that focus on listening to bodily sensations, such as mindful or intuitive eating (Bahl et al, 2016; Camilleri et al, 2015; Mugel et al, 2019).…”

Section: Research Agenda and Marketing Implicationsmentioning

confidence: 99%

Food sufficiency, an approach rooted in the ethics of Epicurus: Analysis framework and research agenda

Recherche et Applications en Marketing (English Edition)

Hedegaard

2023

Against the backdrop of an ecological crisis, we must transform our consumption patterns to ensure long-term sustainability. By reducing the negative impact of our food on health and the social and biospheric environment, food sufficiency is one way to achieve this transformation. However, this raises a major question about the compatibility of food sufficiency with pleasure – that is, one traditional pillar of ‘eating well’. At the crossroads of philosophy and marketing, this theoretical research draws on Epicurus’s ethics to address this issue. It highlights the importance of Epicurean consumer value as a fundamental element of both individual and collective ‘eating well’. In addition, it proposes an analysis framework that shows how an approach to food sufficiency that prioritises the satisfaction of essential needs can provide access to this value. Finally, the article proposes a detailed research agenda that outlines research avenues and managerial implications.

“…En particulier, comment le design alimentaire peut-il valoriser une alimentation sobre via une « sobriété visuelle » empruntant les codes minimalistes de la haute gastronomie et relayée sur les réseaux sociaux ? La problématique relative à la sensorialité soulève également des interrogations autour du rôle du « faire » propice au contact sensoriel : en quoi des pratiques stimulant les sens, comme la cuisine, la culture de potagers, les ateliers de dégustation et même l’art, favorisent-elles des questionnements et accélèrent-elles une conscientisation des bienfaits d’une alimentation sobre (Hedegaard, 2018 ; Marty et al, 2018 ; Sarti et al, 2017) ? De même, cette problématique suggère d’étudier davantage en quoi la sobriété alimentaire peut être favorisée par des styles alimentaires reposant sur l’écoute des sensations corporelles, comme l’alimentation de pleine conscience ou intuitive (Bahl et al, 2016 ; Camilleri et al, 2015 ; Mugel et al, 2019).…”

Section: Agenda De Recherche Et Implications En Marketingunclassified

La sobriété alimentaire, une démarche ancrée dans l’éthique d’Epicure : Cadre d’analyse et agenda de recherche

Recherche et Applications en Marketing (French Edition)

Hedegaard

2022

Résumé Dans un contexte de crise écologique, nos modes de consommation alimentaire doivent se transformer dans un objectif de durabilité. En réduisant les effets négatifs de notre alimentation sur la santé et sur l’environnement social et biosphérique, la sobriété alimentaire constitue un levier phare de cette transformation. Elle soulève toutefois la question de sa compatibilité avec le plaisir, un pilier fort du « bien-manger ». A la croisée de la philosophie et du marketing, cette recherche théorique s’appuie sur l’éthique d’Epicure pour répondre à ce questionnement. D’une part, elle met en exergue une valeur de consommation épicurienne, fondement d’un « bien-manger » individuel et collectif. D’autre part, elle propose un cadre d’analyse montrant comment une démarche de sobriété alimentaire, centrée sur la satisfaction de besoins essentiels, donne accès à cette valeur. A partir de ce cadre, nous proposons un agenda de recherche articulant voies de recherches et implications managériales.