Penser une éthique alimentaireDossier thématique. Se nourrir : Un enjeu éthique

Coutellec, Léo; Pierron, Jean-Philippe

doi:10.3917/rfeap.004.0019

Cited by 5 publications

(2 citation statements)

References 1 publication

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“…In line with Sharma et al, nutrition-oriented interventions in food services "rarely take into account the aggregate impact on overall societal welfare" (2022: 141), such as the consequences of more autonomous, independent choices or the weakness of interpersonal influences. With the emergence of food radicalities (Coutellec & Pierron, 2017), which envision food through a specific normativity and set of criteria (avoiding animal-based food, no gluten, no unsaturated fatty acids, no added salt, etc. ), enabling commensality has become increasingly difficult.…”

Section: Nutritional Normativity Versus Cultural Normativity: Tension...mentioning

confidence: 99%

Cultural factors and low‐salt consumption: A mixed methods approach

Debucquet,

Lombart,

Crucean

et al. 2023

Int J Consumer Studies

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Because bread consumption significantly contributes to salt intake and health risk, the acceptance of low‐salt reformulations has mainly been examined from an organoleptic perspective. However, the influence of cultural patterns has largely been neglected; working in the French context, our study aimed to fill this gap by considering the conflicts between health and cultural norms associated with bread, a totem food. We adopted a sequential and mixed (qualitative and quantitative) research approach based on interviews to grasp the cultural representations associated with bread and to sodium‐reduction strategy and based on a quantitative survey at worksite canteens that combined the overall sensory appreciation of a reformulated bread, along with a questionnaire on motivations and attitudes. We used structural equation modeling to explore the acceptance of this new bread, as well as segment analysis to highlight the potential heterogeneity among consumers. The results showed the influence of sensory appreciation and health motivations, which were found to be highly determined by the perceived benefits of a low‐salt diet. Unexpectedly, an attachment to the cultural values associated with traditional bread and seeking hedonism through salty food did not inhibit the consumption of reformulated bread. We discussed the scope of an approach embracing the normative pluralism around a totem food to better envision the future of low‐salt bread in collective food services. Practical implications can help restaurant managers promote sodium‐reduced meals while ensuring compliance with social normativity and cultural values.

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Section: Nutritional Normativity Versus Cultural Normativity: Tension...mentioning

confidence: 99%

Cultural factors and low‐salt consumption: A mixed methods approach

Debucquet,

Lombart,

Crucean

et al. 2023

Int J Consumer Studies

View full text Add to dashboard Cite

show abstract

“…To this end, an interdisciplinary approach (Aurier, 2019) is adopted, drawing on marketing literature and philosophy, the scientific discipline at the origin of the concept of hedonism. It specifically focuses on the philosophy of Epicurus, whose ethics form the keystone of a hedonism based on moderation and aimed at promoting an individual and collective ‘good life’ (Coutellec and Pierron, 2017; Klein, 2012).…”

Section: Introductionmentioning

confidence: 99%

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

Hemar‐Nicolas

Hedegaard

2023

Recherche et Applications en Marketing (English Edition)

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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.

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Foundations of a Critical Theory for the Anthropocene

Wallenhorst

2023

A Critical Theory for the Anthropocene

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Penser une éthique alimentaireDossier thématique. Se nourrir : Un enjeu éthique

Cited by 5 publications

References 1 publication

Cultural factors and low‐salt consumption: A mixed methods approach

Cultural factors and low‐salt consumption: A mixed methods approach

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

Foundations of a Critical Theory for the Anthropocene

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