139 research outputs found
Crossed Glances on the Perception of Consumer Competencies within the Energy Sector: The Case of a French Energy Supplier
No full textThis paper discusses the concept of “consumption competence” at the heart of Service-Dominant Logic and the co-creation process of value. In order to examine the issues related to this emerging concept, the research methodology was divided in two parts. In the first one, we introduced a longitudinal ethnography research (2005-2007) based on participant observation and in-depth interviews with employees in a French business energy supplier called “Utility X”. This choice was the best means to understand how do managers in the energy sector consider their customers: are clients represented as active actors or as passive actors within their own consumption experiences. The second part of this research based on in-depth interviews conducted in 2009, involved a group of 10 customers of “Utility X”. The objective of these interviews was to emphasize the consumer's activation of his competencies in the energy sector. This methodology was applied in order to get crossed glances on the concept of the “consumption competencies” emerging in the energy sector.Competence, energy sector, company representation, consumer education, operant resources
Designing food experiences for well-being: A framework advancing design thinking research from a customer experience perspective
No full textPurpose – Literature from across design studies and innovation management, as well as food marketing research evidence, is examined to highlight the interdisciplinary and experiential research approaches to food consumption and well-being. This conceptual paper aims to address the need to expand the food industry’s goals by considering its contributions to the consumer’s overall food well-being. Food experience design (FED) seeks to understand how food professionals can design healthy and pleasurable food experiences aimed at enhancing people’s food well-being. FED does so by proposing a holistic and integrative framework.
Design/methodology/approach – This approach examines design thinking by conducting an analysis of the multidisciplinary literature. This paper addresses the gap in the literature by advancing the theoretical and empirical understanding of food design thinking through the lenses of experiential theory and consumerwell-being.
Findings – This review paper clarifies the scope of FED scholarship and offers a call for collective efforts to establish a focused body of knowledge that leads food marketing professionals and scholars to adopt an experiential perspective to food consumption and production focused on experiential pleasure of food as a driving force for consumer’s well-being.
Research limitations/implications – The review paper addresses the need to expand the food
industry’s goals by considering its contributions to the consumer’s overall food well-being. FED seeks to understand how food professionals can design healthy and pleasurable food experiences aimed at enhancing people’s food well-being. FED does so by proposing a holistic and integrative framework.
Practical implications – This research provides designers with the operative tools to create innovative food experiences and increase the food well-being of consumers. Toward that end, designers need to extend their skills and evolve their language and competencies to create valuable dialogues with other stakeholders involved. Collaboration requires many other premises. This paper contributes to the discussion by identifying and clarifying them.
Originality/value – This research highlights the imperative to take multidisciplinary, transformative and experiential approaches to researching food innovation strategies from a consumer’s well-being perspective
Transformative Luxury Research (TLR): Advancing our understanding about luxury, business ethics, and well-being
No full textInternational audienceThis track seeks to expand the research conducted to date on luxury, as a domain for individualand collective well-being, and ethical business practices through a comprehensive, critical, andmultidisciplinary approach. Building on recent literature on sustainable luxury (Athwal et al.,2019) and well-being in luxury research (Batat, 2019a; 2019b) this track aims to introduce theconceptualization of Transformative Luxury Research (TLR) as an emerging field that investigatesthe relationship between luxury and ethical business practices to contribute to well-being. Moreprecisely, TLR embodies research that focuses on generating positive changes in the luxurybusiness practices aimed at protecting the environment, preserving natural resources, improvingthe personal and collective well-being of employees and customers, building responsiblecommunities that promote social justice among its members, and the entire business practicesrelated to the production and the consumption of luxury (Batat, 2019a; 2019b)
Transformative Luxury Research (TLR): Advancing our understanding about luxury, business ethics, and well-being
No full textInternational audienceThis track seeks to expand the research conducted to date on luxury, as a domain for individualand collective well-being, and ethical business practices through a comprehensive, critical, andmultidisciplinary approach. Building on recent literature on sustainable luxury (Athwal et al.,2019) and well-being in luxury research (Batat, 2019a; 2019b) this track aims to introduce theconceptualization of Transformative Luxury Research (TLR) as an emerging field that investigatesthe relationship between luxury and ethical business practices to contribute to well-being. Moreprecisely, TLR embodies research that focuses on generating positive changes in the luxurybusiness practices aimed at protecting the environment, preserving natural resources, improvingthe personal and collective well-being of employees and customers, building responsiblecommunities that promote social justice among its members, and the entire business practicesrelated to the production and the consumption of luxury (Batat, 2019a; 2019b)
Special Issue: Design thinking approach for healthy food experiences and wellbeing: contributions to theory and practice. Guest editorial
No full textTransformative Luxury Research (TLR): Advancing our understanding about luxury, business ethics, and well-being
No full textInternational audienceThis track seeks to expand the research conducted to date on luxury, as a domain for individualand collective well-being, and ethical business practices through a comprehensive, critical, andmultidisciplinary approach. Building on recent literature on sustainable luxury (Athwal et al.,2019) and well-being in luxury research (Batat, 2019a; 2019b) this track aims to introduce theconceptualization of Transformative Luxury Research (TLR) as an emerging field that investigatesthe relationship between luxury and ethical business practices to contribute to well-being. Moreprecisely, TLR embodies research that focuses on generating positive changes in the luxurybusiness practices aimed at protecting the environment, preserving natural resources, improvingthe personal and collective well-being of employees and customers, building responsiblecommunities that promote social justice among its members, and the entire business practicesrelated to the production and the consumption of luxury (Batat, 2019a; 2019b)
From food services to food experiences. Eating, Well-being, and Marketing
No full textNowadays, the food industry is subject to the new widespread trend toward a big interest in experiences, which promises to revolutionize the whole industry. On one hand, consumers search for enjoyable and pleasurable offers that evoke strong emotions not only through the quality of food but by means of a broad range of components. On the other, brands and companies experiment with new formats, offers, and business models in an effort to reach these experience-seeking consumers. The trial-and-error approach that has been adopted so far indicates a few recurring mistakes by firms and raises two key strategic issues that they must solve. Specifically, in order to transform food services into successful food experiences, companies should (1) design holistic experiences, focusing on the integration of all relevant elements instead of searching for an excellent level on just a single driver and (2) balance the two opposing goals of any food-experience investment – namely, scalability and perceived authenticity of the consumption experience. Only by offering consumers memorable food experiences can providers produce higher levels of individual and societal food well-being and thereby create increased happiness
The coming out of the "new consumer": Towards the theorisation of the concept in consumer research
No full textà paraître dans Advances in Consumer Research 2012International audienceThe postmodern paradigm based on a cultural and a symbolic perspective in marketing and consumer behaviour research emerges from the criticism of the utilitarian logic that has prevailed in the research community in marketing and led researchers to view the consumer as an individual essentially rational; an idea that fits with the "homo economicus" philosophy. As shown by Bergadaà (2006), researchers engaged in this path consider that the role of marketing in the contemporary society has an ultimate aim to establish social bonds, which requires the mobilization of a cultural base and a specific set of values. In order to go beyond the dominant utilitarian logic so far utilized in consumer behaviour research, the Consumer Culture Theory CCT established by Arnould and Thompson since 2005 in the leading International Journal JCR (Journal of Consumer Research), is presented as a new revolution in the studies focusing on the consumer behaviour and the consumption field. The CCT states that the individual behaves and consumes in an autotelic and a symbolic way (Csikszentmihalyi, 2005) within a temporal frame, living his action as a personal experience or as a shared game (Holt, 1995). Consequently, the consumer behaviour can't be understood without taking into account all the dimensions of his consumption such as: ideological, social, cultural, symbolic and experiential consumption in its context (Arnould and Thompson, 2005). From a theoretical perspective, new marketing concepts have emerged with the changing of the consumer status in the postmodern context that highlights the shift of power from sellers to buyers and the coming out of the "new consumer". The objective of this paper is to provide an overview of the research based on the Consumer Culture Theory that will help us to understand the new forms of the consumption experiences. This will provide us with a conceptual framework to define the new status of the consumer in the marketing literature and therefore understand the paradigm of the "new consumer". Indeed, we can notice in the recent research in the consumption field the evolution of the consumer representations in the consumer behaviour literature since the consolidation of the multidisciplinary approach based on CCT. This article reviews the extensive, multidisciplinary body of literature relating to consumer behaviour studies. It draws upon this diversity of research to show the scope of this fascinating area and to identify areas of commonality within and between different research studies. The key outputs of this paper showed that the main behaviours of the "new consumer" might be defined according to eight categories: (1) experiential and hedonic behaviour (Holbrook and Hirschman, 1982; Hetzel, 2002; Cova and Cova, 2004), (2) digital and competent behaviour (Batat, 2008), (3) paradoxical behaviour (Decrop, 2008), (4) responsible, and ethic behaviour (Özçaglar-Toulouse, 2005; 2009), (5) co-production and participative behaviour (Vargo and Lusch, 2008; Bonnemaizon and Batat, 2010), (6) resistant behaviour (Batat, 2009; Roux, 2004), (7) consumer empowerment (Denegri-Knott et al., 2006), which is a direct consequence of the use of Internet and Web 2.0 to search information, and the last characteristic of the new consumer behaviour is (8) do-it-yourself behaviour (Hetzel, 1996; Marion, 2003). These concepts mainly derived from the CCT philosophy highlight the transformation of the consumer status: from a passive role to an increasingly active role within his consumption experiences. The coming out of the new consumer who is viewed as co-creator of value has opened up discussion and stimulated new ways of thinking around a number of theoretical aspects and related managerial implications. Therefore, the idea of putting the new consumer to work is at the heart of the company's policy and strategy
Des services alimentaires aux expériences culinaires: Comportement alimentaire, bien-être et marketing
No full textMême si la nourriture n’a jamais été qu’un carburant pour le corps d’un individu, de plus en plus aujourd’hui, comme jamais auparavant, les gens consomment de la nourriture à la recherche de satisfaction et bien-être, non seulement par le biais de la subsistance nutritionnelle mais aussi par les expériences holistiques dont ils bénéficient. La consommation alimentaire a récemment évolué et offre désormais davantage l’occasion de vivre des expériences culinaires mémorables que de se nourrir physiquement. En effet, les nouvelles tendances en matière de comportement alimentaire mettent en exergue les expériences culinaires comme étant les principaux moteurs de l’avenir du secteur agroalimentaire.
Selon les résultats de l’étude menée par Innova Market Research publiés dans Forbes (Lempert, 2017), le nouveau monde de l’alimentation sera cool, engagé et hédoniste que jamais, pour répondre aux exigences des consommateurs d’aujourd’hui recherchant des offres avec des caractéristiques spécifiques. Plus précisément, les produits de l’industrie alimentaire seront durables, multi-sensoriels avec une attention particulière au sens du toucher, directement connectés aux producteurs en mettant les consommateurs en contact avec les agriculteurs pour construire des communautés alimentaires. De plus, ces produits auront un impact positif sur la santé des individus, seront enrichis par la technologie et l’intelligence artificielle de manière à faciliter le choix des consommateurs, pertinents pour l’ensemble de la société en soulignant la dimension politique de l’alimentation et seront proposés dans des environnements physiques et virtuels immersifs grâce aux investissements importants dans les technologies telles que la réalité augmentée et la réalité virtuelle réalisés par les distributeurs alimentaires.
Dans le même ordre d’idées, Euromonitor International (2018) reconnaît cinq mégatendances dans le secteur alimentaire, à savoir, le rôle important de l’expérience culinaire, des aliments bons pour la santé et la planète, des magasins alimentaires réinventés, pré-minimisation alimentaire (ex : réduction de packaging), et consommation alimentaire connectée. En bref, toutes ces études s’accordent à dire que l’industrie alimentaire est en train de vivre une révolution en passant de la satisfaction de besoins utilitaires à une approche plus expérientielle et holistique intégrant les plaisirs hédoniques. Cependant, malgré la sensibilisation généralisée à des exemples et des cas concrets, les chercheurs ne se sont pas intéressés aux plaisirs alimentaires qui émergent dans les expériences culinaires permettant ainsi aux consommateurs d’atteindre les objectifs liés à leur bien-être alimentaire
From Design Thinking (DT) to Experiential Design Thinking (EDT): New Tool to Rethink Food Innovation for Consumer Well-Being
No full textInternational audienceIn this chapter, I revise and advance the traditional design thinking process applied to food innovation. The widespread of food experiences and the expected increasing urgency of food problems ask for an innovative approach to create healthy and pleasurable food experiences for consumer well-being. Indeed, today's food consumption has evolved from the focus on products to a focus on experiences, and design thinking as, nowadays, applied to food does not emphasize enough design experiences according to the different stages of the experiential food journey (Batat et al. 2019) that lead consumers to achieve their food well-being. I argue that the current design thinking as an approach to food innovation and problem-solving does not embed food consumption within the changing experience of consumers and thus has a narrow vision and a limited perspective, which does not focus on the whole food experience and consumer well-being as both a driver and an outcome throughout the experiential food journey. © Springer Nature Switzerland AG 2021. All rights reserved
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