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Perception et réduction du risque lors de l’achat de viande bovine : une étude exploratoire

Author

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  • Denis Bories

    (CERTOP - Centre d'Etude et de Recherche Travail Organisation Pouvoir - UT2J - Université Toulouse - Jean Jaurès - UT - Université de Toulouse - UT3 - Université Toulouse III - Paul Sabatier - UT - Université de Toulouse - CNRS - Centre National de la Recherche Scientifique, ISTHIA - Institut supérieur du tourisme, de l'hôtellerie et de l'alimentation (Toulouse) - UT2J - Université Toulouse - Jean Jaurès - UT - Université de Toulouse)

  • Geneviève Cazes-Valette

    (Toulouse Business School - ESC Toulouse)

  • Paul-Emmanuel Pichon

    (CERTOP - Centre d'Etude et de Recherche Travail Organisation Pouvoir - UT2J - Université Toulouse - Jean Jaurès - UT - Université de Toulouse - UT3 - Université Toulouse III - Paul Sabatier - UT - Université de Toulouse - CNRS - Centre National de la Recherche Scientifique)

  • Christian Laborde

    (CERTOP - Centre d'Etude et de Recherche Travail Organisation Pouvoir - UT2J - Université Toulouse - Jean Jaurès - UT - Université de Toulouse - UT3 - Université Toulouse III - Paul Sabatier - UT - Université de Toulouse - CNRS - Centre National de la Recherche Scientifique)

Abstract

Dans le prolongement des travaux qui se sont intéressés à la perception des risques liés à l'achat de produits alimentaires, ce travail de recherche propose de mettre en lumière les différentes questions qui relèvent de la perception même des risques par les consommateurs ainsi que d'identifier les réducteurs de risque que ceux-ci mobilisent. L'étude qualitative de grande envergure menée pour répondre à ces questions de recherche montre notamment que le risque est présent mais diffus. En outre, les consommateurs ont tendance à procéder à un « bricolage » de réducteurs de risque qui leur sont propres. Même si des contributions managériales peuvent être dégagées, ce travail ouvre sur la nécessité de poursuivre l'examen des risques perçus par les consommateurs dans le cadre de l'alimentation.

Suggested Citation

  • Denis Bories & Geneviève Cazes-Valette & Paul-Emmanuel Pichon & Christian Laborde, 2014. "Perception et réduction du risque lors de l’achat de viande bovine : une étude exploratoire," Post-Print hal-04098060, HAL.
    • Handle: RePEc:hal:journl:hal-04098060
    Note: View the original document on HAL open archive server: https://univ-tlse2.hal.science/hal-04098060
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    References listed on IDEAS

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    1. Dowling, Grahame R & Staelin, Richard, 1994. "A Model of Perceived Risk and Intended Risk-Handling Activity," Journal of Consumer Research, Journal of Consumer Research Inc., vol. 21(1), pages 119-134, June.
    2. P. Volle, 1995. "Le concept de risque perçu en psychologie du consommateur : Antécédents et statut théorique," Post-Print hal-02016754, HAL.
    3. repec:dau:papers:123456789/1607 is not listed on IDEAS
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