Despite being a basic food property, food temperature has been largely neglected by consumer research thus far. This research proposes that consumers spontaneously infer that warm foods contain more calories, an unexplored lay belief we named the “warm is calorie-rich” intuition. Eight studies reveal that this deep-seated intuition has powerful implications in terms of guiding (and often biasing) product judgments and consumption decisions. Temperature-induced calorie inferences are rooted in perceptions that warm foods are more filling and tastier than cold ones, which enhance warm foods’ desirability and affect consumer choices. The preference for warm products is mitigated when food energy does not provide utility to consumers though, such as when consumers have a health goal active, and it reverses when consumers purposefully aim to reduce their calorie intake. The “warm is calorie-rich” intuition is important for marketers and managers because warm food temperatures can increase willingness to pay (by 25%) and amount served (+27%), as well as influence consumer preferences. This intuition also has important public policy implications: consumers tend to underestimate the nutritional value of cold foods, resulting in increased consumption of calories (+31%) and fat (+37%).

Purpose The purpose of this paper is to investigate the relationship between consumers’ skepticism and green consumption in different economies by exploring antecedents and consequences of skepticism. Design/methodology/approach Using a cross-country approach, with data from Brazil and France, the relationships between green skepticism and downstream consequences (e.g. intention to purchase green products) were analyzed using the partial least squares path modeling with the results of 996 questionnaires. Findings Contradicting previous research, the authors found that in France, green skepticism represents consumers’ increased green advertising elaboration, not a disbelief in companies’ claims, and it is associated with greater intentions to make green purchases. Meanwhile, in Brazil, green skepticism represents consumers’ disbelief, which is associated to consumers greater suspicion toward (and distance from) companies’ claims in such country. This study shows that the role of skepticism and the valence of its effect on green attitudes depend on market relationships. Research limitations/implications The authors promote the importance of investigating the different meanings of skepticism across countries, what can spill over on research of other marketing aspects, such as advertising elaboration. Managers should consider the importance of consumers’ doubts and skepticism as a useful element that can be explored in green advertising effectiveness. Practical implications Managers should consider the importance of consumers’ doubts and skepticism as a useful element that can be explored in green advertising effectiveness. Originality/value This research examines an underexplored debate on the role of green skepticism in different economies and demonstrates the nuances green advertising impact on both markets.

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The adoption of front-of-package (FoP) nutrition labels to promote healthier food choices is increasing worldwide, yet it remains unclear which types of nutrition labels are superior from a public policy perspective. This research compares two common forms of evaluative FoP nutrition labels that vary in the number of colors and corresponding letters they display (three colors, A—C [3C] vs. five colors, A—E [5C]). Four studies, including a field study with vending machines and a study in an experimental supermarket using eye-tracking, show that compared with the 3C label and no label (control) conditions, the 5C label enhances purchase intentions and choices of healthy alternatives. In particular, the 5C nutrition label is superior because it provides more information that helps consumers discriminate the products’ healthiness. This ability to discriminate healthiness modifies consumers’ perceived healthiness of products and influences both their purchase intentions and choice of healthy food options.

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