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Considérer les normes sociales et culturelles pour une meilleure acceptation des innovations technologiques en alimentation : les leçons du rejet des aliments génétiquement modifiés (OGM)

Author

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  • Gervaise Debucquet

    (Audencia Recherche - Audencia Business School)

Abstract

It is fruitful to explore the increasing rejection of technological innovations in food by consumers in countries like France in light of concepts of risk perception and food culture. This article deals with the influence of social and cultural norms in the formation of representations associated with genetically modified food (GMO) and related risks. French consumers believe that this technology affects the sociability, taste and the authenticity of food. The article concludes with some recommendations for practitioners seeking to integrate consumer concerns early in the innovation process and to improve the acceptance of new food technologies.

Suggested Citation

  • Gervaise Debucquet, 2011. "Considérer les normes sociales et culturelles pour une meilleure acceptation des innovations technologiques en alimentation : les leçons du rejet des aliments génétiquement modifiés (OGM)," Post-Print hal-00771830, HAL.
    • Handle: RePEc:hal:journl:hal-00771830
    DOI: 10.7202/1006191ar
    as

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    Cited by:

    1. Gervaise Debucquet & Josiane Cornet & Isabelle Adam & Mireille Cardinal, 2012. "Perception of oyster-based products by French consumers: the effect of processing and role of social representations," Post-Print hal-00956940, HAL.
    2. Debucquet, Gervaise & Lombart, Cindy & Labbé-Pinlon, Blandine, 2021. "Depicting eaters and non-eaters of abnormal fruits and vegetables: Reflections of self-identity and food culture," Journal of Retailing and Consumer Services, Elsevier, vol. 62(C).

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