2015
DOI: 10.1016/j.appet.2015.04.006
|View full text |Cite
|
Sign up to set email alerts
|

Savouring morality. Moral satisfaction renders food of ethical origin subjectively tastier

Abstract: Past research has shown that the experience of taste can be influenced by a range of external cues, especially when they concern food's quality. The present research examined whether food's ethicality - a cue typically unrelated to quality - can also influence taste. We hypothesised that moral satisfaction with the consumption of ethical food would positively influence taste expectations, which in turn will enhance the actual taste experience. This enhanced taste experience was further hypothesised to act as a… Show more

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...
2
1

Citation Types

5
63
2
7

Year Published

2016
2016
2022
2022

Publication Types

Select...
8
1

Relationship

0
9

Authors

Journals

citations
Cited by 80 publications
(77 citation statements)
references
References 42 publications
5
63
2
7
Order By: Relevance
“…Future research should also consider the potential of competing ethical considerations in people's food choices such as choosing organic or locally/nationally/sustainably sourced products and how people weigh up these considerations with other more general determinants such as taste and price influences. Recent findings that moral satisfaction mediates the effect of ethical characteristics of food (e.g., food origin in Bratanova et al, 2015) on taste expectations should also be considered, particularly as the taste expectations and subsequent experience of foods can be expected to inform future purchasing behaviour. Finally, integrating the Prototype/Willingness Model (Gibbons, Gerrard, Blanton, & Russell, 1998), which predicts 'willingness' to perform a behaviour, with the TPB may add to the theory's predictive utility for Fair Trade purchasing given that people's food purchasing choices are often spontaneous.…”
Section: Strengths Limitations and Future Research Directionsmentioning
confidence: 98%
“…Future research should also consider the potential of competing ethical considerations in people's food choices such as choosing organic or locally/nationally/sustainably sourced products and how people weigh up these considerations with other more general determinants such as taste and price influences. Recent findings that moral satisfaction mediates the effect of ethical characteristics of food (e.g., food origin in Bratanova et al, 2015) on taste expectations should also be considered, particularly as the taste expectations and subsequent experience of foods can be expected to inform future purchasing behaviour. Finally, integrating the Prototype/Willingness Model (Gibbons, Gerrard, Blanton, & Russell, 1998), which predicts 'willingness' to perform a behaviour, with the TPB may add to the theory's predictive utility for Fair Trade purchasing given that people's food purchasing choices are often spontaneous.…”
Section: Strengths Limitations and Future Research Directionsmentioning
confidence: 98%
“…What about claims that refer to properties unrelated to composition, such as ethical claims? These claims may include the "eco-friendly" (e.g., Sörqvist et al, 2013), "fair-trade" (e.g., Bratanova et al, 2015;Schuldt, Muller, & Schwarz, 2012), "locally produced" (e.g., Bratanova et al, 2015) and "organic" labels (e.g., Ellison, Duff, Wang, & White 2015;Lee, Shimizu, Kniffin, & Wansink, 2013;Schuldt & Hannahan, 2013;Schuldt & Schwarz, 2010). In this paper we will focus on the latter.…”
mentioning
confidence: 99%
“…Sales in food products that can 29 be classed socially responsible have risen steadily for the past years despite the economic downturn 30 and in the UK account for 8.5 per cent of all food purchases (Defra 2015). Consuming food that is 31 produced ethically presents an opportunity to support causes that are perceived as important 32 (Bratanova et al 2015). Many consumers have developed a collective consciousness that challenges 33 the conventional production of food (Bildtgard 2008), which also translates into food choices made 1 at work.…”
mentioning
confidence: 99%