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Consumption Of Local Food Products, Well-Being And Sacrifices Made
[Consommation De Produits Alimentaires Locaux, Bien-Être Et Sacrifices Consentis]

Author

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  • Olivier Ardouin

    (LEGO - Laboratoire d'Economie et de Gestion de l'Ouest - UBS - Université de Bretagne Sud - UBO - Université de Brest - IMT - Institut Mines-Télécom [Paris] - IBSHS - Institut Brestois des Sciences de l'Homme et de la Société - UBO - Université de Brest - UBL - Université Bretagne Loire - IMT Atlantique - IMT Atlantique - IMT - Institut Mines-Télécom [Paris])

Abstract

: This communication aims to show how the sacrifices perceived to consume local food products can be made more or less salient to consumers according to their orientation to pursue eudemonic well-being as well as by the presence or absence of perceived hedonic benefits. Our research is based on an analysis of semi-structured interviews conducted with 17 consumers of local products aimed at highlighting the quest for eudemonic well-being through their perceptions of benefits and sacrifices. The results show that the perception of hedonic benefits provided by the purchase and consumption of local food products increases the perception of the sacrifices to be made by consumers in search of eudemonic well-being. The construal level theory (Trope and Liberman, 2003) can explain this result.

Suggested Citation

  • Olivier Ardouin, 2021. "Consumption Of Local Food Products, Well-Being And Sacrifices Made [Consommation De Produits Alimentaires Locaux, Bien-Être Et Sacrifices Consentis]," Post-Print hal-03840074, HAL.
    • Handle: RePEc:hal:journl:hal-03840074
    Note: View the original document on HAL open archive server: https://hal.science/hal-03840074
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    More about this item

    Keywords

    bien-être alimentaire; eudémonie; produits alimentaires locaux; valeur de consommation; théorie des niveaux de représentation;
    All these keywords.

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