Campaigns portraying breastfeeding in public as normal and desirable with a focus on human milk as food rather than a bodily fluid may improve societal acceptance of breastfeeding in public.

Background: Negative attitudes toward breastfeeding in public have consistently been identified as a key barrier to breastfeeding continuation. In order to design effective social marketing campaigns to improve public attitude toward breastfeeding in public, it is critical to identify segments of the population who are less likely to support this activity, their underlying reasons, and the medium through which they can be reached. Research aim: The aims were to (a) identify the underlying dimensions that drive acceptance or opposition to breastfeeding in public, (b) test whether specific population segments were more or less likely to support breastfeeding in public, and (c) identify suitable media outlets to reach them. Methods: A cross-sectional survey testing agreement with 60 statements was administered online between May 2016 and May 2017 and was completed by 7190 respondents. Exploratory factor analysis was used to identify 12 dimensions driving acceptance or opposition to breastfeeding in public. The influence of demographics and media consumption on attitudes toward breastfeeding in public was tested using Welch’s t tests and one-way analyses of variance (ANOVAs). Results: Acceptance of breastfeeding in public was found to differ with gender, age, religion, and parental and breastfeeding status, but not household income. Support for breastfeeding in public also varied with media consumption habits. Conclusions: This work lays the foundation to design effective social marketing campaigns aimed at increasing public support for breastfeeding in public.

Branding can influence sensory evaluation, however, the impact of food retailers from different tiers (premium, everyday, and discount) remains undocumented. The aim of this project was to test whether food retailers generated different quality expectations and establish whether these impacted on sensory evaluation. Expected liking of four chocolate samples (private brand, premium, everyday, and discount food retailer brands) was measured using a survey (n = 199) and hedonic ratings (n = 152) were obtained in blind and informed conditions. Seventy‐one of the 152 panelists were required to rate their expected liking prior to the informed hedonic test to assess whether stating expectations could influence subsequent liking. The premium food retailer and private brand generated similarly high quality expectations which resulted in significant disconfirmation although a significant response shift was only observed for the private brand when expectations were measured. In contrast, the everyday and discount food retailers generated lower expectations which aligned well with the sensory experience. Practical applications Although established private brands are still perceived as the gold standard; premium food retailers can also generate high expectations and there is a clear hierarchy of expectations between food retailers' tiers. In spite of this, branding had a modest impact on sensory evaluation compared to actual product quality with partial assimilation observed only for the private brand. Food retailers should continue to develop their product quality to carry on improving their brand image. Asking panelists to state their expectations just prior to the informed hedonic testing could result in self‐induced suggestion error. It is recommended that expectations and informed liking are captured sufficiently far apart when using the same panelists.

PurposeThe category captain system (CC) of retailer category management (RCM) is established, accepted, and widely adopted. The paper empirically assesses the application of this system in building collaborations between retailers and their suppliers to generate growth following COVID-19. This study applies service-dominant logic (S-D logic) to RCM and establishes the current ‘practical’ application of the five axioms of S-D logic within the CC system.Design/methodology/approachThe researchers adopted a qualitative research design which examined both category managers and retail buyers currently involved in the CC system, using thematic analysis of transcripts from 25 practitioner participants.FindingsThe study reveals service is not a fundamental basis of exchange in the CC system. Value is uniquely, independently, and separately created by the retailer that significantly restricts the scope of the category service eco systems and the opportunity to innovate through value co-creation.Practical implicationsSignificant change is required to realise value co-creation and innovation applying S-D logic to RCM. The study indicates there is potential to start this change by the formalisation of wider informal category relationships between non-captain suppliers and retailers through consumer insight technology, and by aligning suppliers and retailers to make more effective and sustainable trading decisions.Originality/valueThe study indicates that certain elements of the CC system proposed by the literature's games-based theoretic models, are not applied in practice. The lived experiences of practitioners suggest informal ways of by-passing the formal system using S-D logic.

is a senior lecturer who recently completed his doctorate exploring cultural branding approaches to the UK grocery market. Prior to joining academia, Paul occupied a range of marketing roles and was commissioned as Interdisciplinary Champion for a £1.27 million, HEFCE funded Food Innovation Project in 2007, which sought to deliver innovation in the food and drink industry. Paul was recruited onto the faculty of Sheffield Business School in 2010 and currently lectures in food marketing and branding.