Promoting positive change: Advancing the food well-being paradigm

Bublitz, Melissa G.; Peracchio, Laura A.; Andreasen, Alan R.; Kees, Jeremy; Kidwell, Blair; Miller, Elizabeth G.; Motley, Carol M.; Peter, Paula C.; Rajagopal, Priyali; Scott, Maura L.; Vallen, Beth

doi:10.1016/j.jbusres.2012.08.014

Cited by 123 publications

(136 citation statements)

References 76 publications

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“…In terms of its implication for practice and society, this paper has shown that food wellbeing is not just about the health of the consumer but more about their happiness. It takes a turn on the food well-being and transformative consumer movement to understand that food well-being does not just rely on the limiting factors, that prevent consumers from attaining the healthy status as discussed in Block et al (2011); Bublitz et al (2011Bublitz et al ( , 2013 but, their indulgence in eating itself as an act, that is influential to their happiness and wellbeing. Consumers derive happiness from ingesting tasty meals, besides, palatability acts on the hedonic pathways that drives more consumption (Cornil, 2017).…”

Section: Resultsmentioning

confidence: 99%

Consuming well-being and happiness through epicurean ingestion

Bodunrin

Stone

2019

QMR

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Purpose This paper aims to investigate the idea of eating for pleasure and its effect on consumer well-being. It begins by introducing the concept of food well-being (FWB) under the transformative consumer research (TCR) agenda. Subsequently, it provides detailed discussions on the concept of pleasure, under which food practices involving epicurean pleasure and hedonic and eudaimonic consumption will be discussed. Design/methodology/approach This paper takes a different approach to the usual qualitative methodologies by using the introspective analysis of the film Eat, Pray, Love where the consumption of food for pleasure was heavily practiced. Findings This paper presents the introspective voice of the lead author’s food consumption. It reveals a food consumption practice which followed an initial loss of taste, to alternative food consumption (AFC) and finally slow food ingestion. The journey of her epicurean ingestion revealed pleasurable experiences that reflected a positive subjective well-being (SWB). This attitude of ingesting food and living for the moment propelled the idea that food well-being is more about consumer happiness. Originality/value This paper is novel in its approach to use film introspection to probe the concept of FWB within TCR. Additionally, it reveals the transitioning moment of AFC that leads to pleasurable experience. It also reveals that a personal investment in cooking for self restores taste and improves SWB. Overall, it showcases how the appreciation of the sensations of food from its taste, as it was ingested gradually, leads to the total experiential feeling embedded in food consumption.

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Section: Resultsmentioning

confidence: 99%

Consuming well-being and happiness through epicurean ingestion

Bodunrin

Stone

2019

QMR

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“…Such an effort is consistent with a shift in the framework used to move food decisions away from a "paternalistic, normative model of the relationship" between food and health toward a focus on Food Well-being which emphasizes helping consumers and society develop a positive and holistic relationship with food (Block et al, 2011, p. 5). Researchers working to advance Food Well-being are investigating how to empower consumers to employ both automatic and deliberative influences on their food consumption to make healthy food choices (Bublitz et al, 2013). Rather than focus on how food choices are undermined by marketplace cues and persuasion attempts, consumers can draw upon these influences to become more mindful of their food consumption and develop healthy eating habits (Bublitz et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

“…Researchers working to advance Food Well-being are investigating how to empower consumers to employ both automatic and deliberative influences on their food consumption to make healthy food choices (Bublitz et al, 2013). Rather than focus on how food choices are undermined by marketplace cues and persuasion attempts, consumers can draw upon these influences to become more mindful of their food consumption and develop healthy eating habits (Bublitz et al, 2013). This paper examines opportunities for marketers to make a similar shift toward Food Well-being by using industry marketing practices to promote the consumption of healthy foods.…”

Section: Introductionmentioning

confidence: 99%

Applying industry practices to promote healthy foods: An exploration of positive marketing outcomes

Bublitz

Peracchio

2015

Journal of Business Research

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“…According to their definition, food well‐being is “a positive psychological, physical, emotional, and social relationship with food at both the individual and societal levels” (Block et al, , p. 6). Food‐related decisions are influenced by multiple factors, as food consumption is linked to functional, symbolic and hedonic goals (Bublitz et al, ; Malota, Bogáromi, & Gyulavári, ). As a result, it is important to consider these influences in their complexity to understand their significance on SWB.…”

Section: Theoretical Partmentioning

confidence: 99%

Engagement and subjective well‐being in alternative food networks: The case of Hungary

Neulinger

Bársony

Gjorevska

et al. 2020

Int J Consumer Studies

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An alternative food network (AFN) is a comprehensive concept that aims to capture new and socially innovative networks of consumers and producers in short supply chains. The objective of this study is to understand the relationship of users to AFNs using subjective well‐being (SWB), which is a relevant concept connected to eating and alternative consumption. This paper explores the engagement and nature of SWB by qualitative data collected through in‐depth interviews of new and experienced members of different AFNs. The results suggest that membership in AFNs is able to increase SWB, while certain characteristics of these networks can also decrease it. Differences according to the level of engagement have been found for the studied AFNs. The results contribute to a better understanding of consumers in alternative consumption networks and also indicate some of the limitations of this business model.

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Promoting positive change: Advancing the food well-being paradigm

Cited by 123 publications

References 76 publications

Consuming well-being and happiness through epicurean ingestion

Consuming well-being and happiness through epicurean ingestion

Applying industry practices to promote healthy foods: An exploration of positive marketing outcomes

Engagement and subjective well‐being in alternative food networks: The case of Hungary

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