La valeur résiduelle perçue par le consommateur et sa mesure : le cas de produits alimentaires périssables

Perceived residual value is an interesting concept from an anti-waste perspective, as it allows to capture the sources of value that remain in a product at the end of its life for the consumer. However, the literature lacks tools for measuring this concept, which is reserved for post-use, in contrast to purchase and consumption value, which have received a great deal of attention from scholars. This research therefore provides an understanding of the concept of perceived residual value by studying its dimensions and measuring it in the case of perishable food products, and specifically fresh fruits and vegetables. An exploratory qualitative study carried out on 15 individuals over two periods enabled us to identify the dimensions of perceived residual value and generate items. These items were then tested on 1,048 people in a 2-stage process (purification and validation). These stages led to the construction of a 13-item measurement instrument divided into 4 dimensions: symbolic, hedonic, utilitarian and biospheric.