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Journal of Marketing Management Volume 33, 2017 - Issue 7-8: The question of ‘alternatives’ within food and drink markets and marketing
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Articles

Alternative food consumption (AFC): idiocentric and allocentric factors of influence among low socio-economic status (SES) consumers

Wided Batata University of Lyon 2, Bron, FranceCorrespondence[email protected]
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Paula C. Peterb Department of Marketing, College of Business Administration, San Diego State University, San Diego, CA, USAView further author information
,
Handan Vicdanc Emlyon Business School (France), Ecully, FranceView further author information
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Valerie Mannad Faculty of Agribusiness and Commerce, Lincoln University, Lincoln, New ZealandORCID Iconhttps://orcid.org/0000-0002-7833-2246View further author information
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Ebru Ulusoye School of Business, SUNY Farmingdale State College, Farmingdale, NY, USAView further author information
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Emre Ulusoyf Williamson College of Business, Youngstown State University, Youngstown, OH, USAView further author information
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Soonkwan Hongg School of Business Economics, Michigan Technological University, Houghton, MI, USAView further author information
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Pages 580-601 | Received 31 May 2016, Accepted 09 Nov 2016, Published online: 23 Feb 2017

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Read on this site (5)

Wided Batat. (2021) Introduction to the special issue: forms and effects of 'distancing' on consumer behaviors and business practices: towards coping strategies and new consumption trends in a pandemic context. Journal of Marketing Management 37:17-18, pages 1691-1711.
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Robin Robin & Ala’ Omar Dandis. (2021) Business as usual through contact tracing app: what influences intention to download?. Journal of Marketing Management 37:17-18, pages 1903-1932.
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Jörg Lindenmeier, Hannah-Maria Hodges & Iris Saliterer. (2021) Drivers of consumers’ panic purchase behaviour in the Covid-19 crisis: validation of an affective and cognitive channel model. Journal of Marketing Management 37:17-18, pages 1712-1735.
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Danae Manika & Diana Gregory-Smith. (2021) Advancing spillover research: behavioural, contextual and temporal approaches. Journal of Marketing Management 37:7-8, pages 595-598.
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Myriam Kessari, Cédrine Joly, Annabelle Jaouen & Mélanie Jaeck. (2020) Alternative food networks: good practices for sustainable performance. Journal of Marketing Management 36:15-16, pages 1417-1446.
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Articles from other publishers (18)

Erina Korohina, Anna Rolleston, Zirsha Wharemate & Isaac Warbrick. (2023) How do Māori navigate advice about nutrition? A review that spans the mātauranga Māori, western science, and social media divides. AlterNative: An International Journal of Indigenous Peoples 19:3, pages 533-542.
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Ritu Pandey, M Rajeswari & R Magesh. (2023) Preferences of Food Consumption - Local Food vs Organic Food. Revista de Gestão Social e Ambiental 17:7, pages e03642.
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Hiroko Oe & Yasuyuki Yamaoka. (2023) How to Support Expanding Sales Channels of Agri-Food Products in New Markets: Healthiness and New Experiences of Tunisian Olive Oil. Businesses 3:3, pages 382-401.
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Valérie Hémar-Nicolas & Liselotte Hedegaard. (2023) Food sufficiency, an approach rooted in the ethics of Epicurus: Analysis framework and research agenda. Recherche et Applications en Marketing (English Edition) 38:2, pages 2-24.
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Hongbo Liu & Breda McCarthy. (2022) Sustainable lifestyles, eating out habits and the green gap: a study of food waste segments. Asia Pacific Journal of Marketing and Logistics 35:4, pages 920-943.
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Valérie Hémar-Nicolas & Liselotte Hedegaard. (2022) La sobriété alimentaire, une démarche ancrée dans l’éthique d’Epicure : Cadre d’analyse et agenda de recherche. Recherche et Applications en Marketing (French Edition) 38:2, pages 3-27.
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Udo Rainer Gottlieb, Amanda Beatson, Marianella Chamorro-Koc & Brett Camilleri. (2022) Co-creation through non-dyadic service experiences using service design. Heliyon 8:8, pages e10318.
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Samantha K. White, Paul W. Ballantine & Lucie K. Ozanne. (2022) Consumer adoption of plant-based meat substitutes: A network of social practices. Appetite 175, pages 106037.
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G. Rejikumar, Asokan-Ajitha Aswathy, Ajay Jose & Mathew Sonia. (2021) A collaborative application of design thinking and Taguchi approach in restaurant service design for food wellbeing. Journal of Service Theory and Practice 32:2, pages 199-231.
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Michela Addis, Wided Batat, S. Sinem Atakan, Caroline G. Austin, Danae Manika, Paula C. Peter & Lane Peterson. (2021) Food Experience Design to Prevent Unintended Consequences and Improve Well-being. Journal of Service Research 25:1, pages 143-159.
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Renata Nestorowicz, Ewa Jerzyk & Anna Rogala. (2022) In the Labyrinth of Dietary Patterns and Well-Being—When Eating Healthy Is Not Enough to Be Well. International Journal of Environmental Research and Public Health 19:3, pages 1259.
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Ryan Ardoin & Witoon Prinyawiwatkul. (2021) Consumer perceptions of insect consumption: a review of western research since 2015. International Journal of Food Science & Technology 56:10, pages 4942-4958.
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Wided Batat. (2021) Produits de terroir versus produits locaux : une perception différenciée selon deux cultures alimentaires française et québécoise. Recherches en Sciences de Gestion N° 142:1, pages 157-186.
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Zohra Ghali-Zinoubi. (2020) On linking socioeconomic status to consumer willingness to buy and pay for organic food. Journal of Food Science and Technology 58:3, pages 1042-1050.
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Monica Mendini, Wided Batat & Paula C. Peter. 2021. Developing Successful Global Strategies for Marketing Luxury Brands. Developing Successful Global Strategies for Marketing Luxury Brands 261 273 .
Monica Mendini, Leandro Bitetti & Paula C. Peter. 2021. Design Thinking for Food Well-Being. Design Thinking for Food Well-Being 53 69 .
Nabanita Talukdar. 2021. Design Thinking for Food Well-Being. Design Thinking for Food Well-Being 153 166 .
Wided Batat. 2021. Design Thinking for Food Well-Being. Design Thinking for Food Well-Being 3 18 .

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