CONSUMPTION OF LOCAL FOOD PRODUCTS, WELL-BEING AND SACRIFICES MADE

CONSOMMATION DE PRODUITS ALIMENTAIRES LOCAUX, BIEN-ÊTRE ET SACRIFICES CONSENTIS

Olivier Ardouin ()
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Olivier Ardouin: LEGO - Laboratoire d'Economie et de Gestion de l'Ouest - UBS - Université de Bretagne Sud - UBO - Université de Brest - IMT - Institut Mines-Télécom [Paris] - IBSHS - Institut Brestois des Sciences de l'Homme et de la Société - UBO - Université de Brest - UBL - Université Bretagne Loire - IMT Atlantique - IMT Atlantique - IMT - Institut Mines-Télécom [Paris]

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Abstract: Abstract : This communication aims to show how the sacrifices perceived to consume local food products can be made more or less salient to consumers according to their orientation to pursue eudemonic well-being as well as by the presence or absence of perceived hedonic benefits. Our research is based on an analysis of semi-structured interviews conducted with 17 consumers of local products aimed at highlighting the quest for eudemonic well-being through their perceptions of benefits and sacrifices. The results show that the perception of hedonic benefits provided by the purchase and consumption of local food products increases the perception of the sacrifices to be made by consumers in search of eudemonic well-being. The construal level theory (Trope and Liberman, 2003) can explain this result.

Keywords: bien-être alimentaire; eudémonie; produits alimentaires locaux; valeur de consommation; théorie des niveaux de représentation (search for similar items in EconPapers)
Date: 2021-05-19
New Economics Papers: this item is included in nep-agr and nep-hap
Note: View the original document on HAL open archive server: https://hal.science/hal-03840074v1
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Published in Congrès international de l’afm, May 2021, ANGERS, France

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Persistent link: https://EconPapers.repec.org/RePEc:hal:journl:hal-03840074

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