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Food well-being: an interpretive research through consumers' lived experiences

Abstract : Rooted in the Transformative Consumer Research (Mick et al., 2012), this research explores the manifestation of food well-being using consumers' memories of lived experiences.  In a naturalistic (Lincoln and Guba, 1985) and interpretativist approach, this qualitative research combines three types of data which grant us access to lived experiences: the phenomenological interview, photo-elicitation and the personal diary. By following a grounded analysis process theory (Glaser and Strauss, 1967), our results present two major elements defining the experience of food well-being: the role of the expression of personal values (Schwartz, 1992) in the experience of food well-being and the presence of three key components in the overall process of the experience. The results then allow us to define the experience of food well-being as a eudemonic experience linked to the motivational values of the person. This is supported by different enabling conditions (attention to quality of time, products and recipes as well as the physical context of the experience); experiential processes (full mastery of the experience, immersion, initiation, sharing, reminiscence and reproduction of memory, and sensory process); and positive emotions (pride, joy, enthusiasm, gratitude, relaxation, comfort and nostalgia). Our results propose a taxonomy of food well-being according to four principles: the food well-being of conservation, the food well-being of self-transcendence, the food well-being of openness to change and the food well-being of self-enhancement. These concepts define food eudemonia characterized by the confluence of food related experiences and meanings attributed to well-being with the individual's own values. Finally, this research proposes managerial recommendations for public authorities, consumer protection associations and non-governmental organizations, as well as all the actors in food chains and distributors invested and / or concerned by consumer well-being issues.
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Contributor : Ophélie Mugel Connect in order to contact the contributor
Submitted on : Tuesday, March 30, 2021 - 5:35:16 PM
Last modification on : Tuesday, October 19, 2021 - 4:08:48 PM


  • HAL Id : tel-03185969, version 1



Ophélie Mugel. Food well-being: an interpretive research through consumers' lived experiences. Sciences de l'Homme et Société. Université Paris Est, 2018. Français. ⟨tel-03185969⟩



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