Quand manger des fruits et légumes difformes contribue au bien-être alimentaire: analyse d'un oxymore par les valeurs

Gervaise Debucquet () and Cindy Lombart ()
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Gervaise Debucquet: Audencia Recherche - Audencia Business School
Cindy Lombart: Audencia Recherche - Audencia Business School

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Abstract: When eating deformed fruits and vegetables contributes to food well-being: A value-based analysis of an oxy- moron This research examines the contribution of cultural and individual values, highlighted by Schwartz (1999, 2006), to our understanding of eating well-being in relation to the aesthetic appearance of produce. A qualitative study conducted on 30 individuals indicates two types of consumers - "landed / rooted" and "pragmatic / uprooted" – who differ in their conception of individual well-being in relation to deformed fruits and vegetables. For the former, deformed fruits and vegetables activate the positive values associated with natural and human singularity but generate dissonance for the latter, who are more conditioned by the calibration of fruits and vegetables. The contribution to social well-being must also be nuanced according to the type.

Keywords: food; natural forms; well-being; value; Schwartz.; alimentation; formes naturelles; bien-être; valeur (search for similar items in EconPapers)
Date: 2017-10-20
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Citations: View citations in EconPapers (1)

Published in Décisions Marketing, 2017, 87, pp.15-37. ⟨10.7193/DM.087.15.37⟩

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Persistent link: https://EconPapers.repec.org/RePEc:hal:journl:hal-02308270

DOI: 10.7193/DM.087.15.37

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