| 1. |
- Ahlgren, Mia K., et al.
(author)
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The impact of the meal situation on the consumption of ready meals
- 2005
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In: International Journal of Consumer Studies. - : Wiley. - 1470-6423 .- 1470-6431. ; 29:6, s. 485-492
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Journal article (peer-reviewed)abstract
- The context in which a meal is eaten is known to affect intake and choice of food. The purpose of this study was to investigate in what typical situations ready meals are consumed and if consumer demands vary according to different situations. With a market survey four typical ready meal eating situations were identified, and the respondent's ready meal consumption was shown to be affected by situational factors. In the different eating situations there were dissimilar reasons for consumption. Two ready meal eating situations were investigated in greater detail in order to establish what triggered the ready meal consumption in these situations. One of these meal situations proved to be convenience driven and the other time driven. A situation-oriented approach is suggested for further ready meal product development.
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| 2. |
- Autio, Minna, et al.
(author)
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Understanding co-consumption between consumers and their pets
- 2016
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In: International Journal of Consumer Studies. - : Wiley. - 1470-6423 .- 1470-6431. ; 40:1, s. 125-131
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Journal article (peer-reviewed)abstract
- Pets live with people; they participate in people’s everyday life activities and are often seen as human-like family members. Consumers in the industrialized countries are investing more money in their pets and spending more time with them than ever before. The pet and the owner can even be considered to form a unit that consumes together. In this article, we develop a conceptual understanding of co-consumption by examining how pets act as co-consumers in everyday consumption. The pet owner and pet have joint consumption experiences in which they interact with other actors such as service providers. The consumer (pet owner) consumes because of the pet, meaning that he or she constantly needs to take the pet into account in choices and activities beyond petrelated consumption, such as what kind of car to buy, where to work, whom to marry and how to live. The co-consumer (pet) also acts as an active agent who experiences, feels, suffers and likes the goods and services that the consumer buys for the pet. Reciprocally, the pet provides the consumer (pet owner) with companionship, support and a boost to wellbeing. As such, our research suggests that co-consumption provides an understanding not only of consumption with pets but also of other contexts, especially those in which the aim is shared well-being such as consumption together with children, the disabled or the elderly.
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| 3. |
- Berg, Hanna, et al.
(author)
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Elderly consumers in marketing research: A systematic literature review and directions for future research
- 2022
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In: International Journal of Consumer Studies. - : Wiley. - 1470-6431 .- 1470-6423. ; 46:5, s. 1640-1664
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Journal article (peer-reviewed)abstract
- This paper reports a theme-based structured systematic literature review of the growing body of marketing research about elderly consumers. By synthesizing, explicating, and relating this research, the paper offers a structured view of the past and present state of the research field and integrates it into a theoretical framework. The literature review was based on 209 marketing research articles published from the early 1970s to 2021. It identified 13 research topics, which were subsequently grouped into three themes: (1) describing and defining the elderly market segment, (2) age changes and the elderly consumer, and (3) marketing responses of elderly consumers. Based on these themes, the paper presents a theoretical framework and provides directions for future marketing research on elderly consumers. The systematic literature review thus provides clarity to a wide and interdisciplinary research field, facilitating its continued growth.
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| 4. |
- Billore, Soniya, 1972-, et al.
(author)
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Panic Buying Research : A Systematic Literature Review and Future Research Agenda
- 2021
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In: International Journal of Consumer Studies. - : John Wiley & Sons. - 1470-6423 .- 1470-6431. ; 45:4, s. 777-804
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Research review (peer-reviewed)abstract
- Panic buying has re-emerged as a ‘new’ normal consumer behavior and has become a coping mechanism for real and perceived dangers associated with COVID-19. Despite the need for a better understanding of the panic buying phenomenon, there has been a lack of scholarly research on this topic. This study seeks to fill this gap. In this article, we systematically review extant studies in panic buying from the last two decades. We analyze and categorize them according to Callahan's 4W (2014) review structure and Paul and Rosado-Serrano's (2019) TCCM framework. We found that the existing publications in panic buying are fragmented across multiple disciplines. Due to the nature of the panic-induced behavior, most of them have been written as a reaction to the pandemic crisis. We contribute to marketing research by providing theoretical, contextual, and methodological insights into the field of panic buying. Furthermore, we develop a research agenda related to retailer and consumer perspectives. Additionally, we identify research issues related to policymaking and governance, as well as broader societal impacts that need to be addressed in the future.
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| 5. |
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| 6. |
- Bohm, Ingela, et al.
(author)
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'Don't give us an assignment where we have to use spinach!' : food choice and discourse in home and consumer studies
- 2016
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In: International Journal of Consumer Studies. - : Wiley-Blackwell. - 1470-6423 .- 1470-6431. ; 40:1, s. 57-65
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Journal article (peer-reviewed)abstract
- The aim of the study was to describe classroom Discourses about vegetables during the planning, cooking, eating and evaluation of meals in the Swedish school subject Home and Consumer Studies. Fifty-nine students and five teachers were recruited from five northern Swedish villages and towns, and then observed, recorded and in some cases video-taped during lessons that took place between 2010 and 2012. Based on 56 instances of talk about vegetables, four Discourses were identified and related to the three aspects of Belasco's culinary triangle of contradictions: identity, responsibility and convenience. The results indicated that the identity-based sensory and cultural Discourses sometimes clashed with the more responsibility-oriented health and evaluation Discourses. The health Discourse was only used when there was an element of evaluation, with assignments connected to grades. In all other cases, the sensory and cultural Discourses guided vegetable use. Sometimes different sensory or cultural assumptions could clash with each other, for example when the teacher insisted on the use of a specific recipe regardless of a student's taste preferences. Since these preferences did not always harmonize with curricular demands for responsibility, there might be a risk of basing grades on aspects of students' identity. Alternatively, students might feel constrained to argue against their own identity in order to be favourably evaluated. Then again, if teachers always bow to student tastes, this limits their chances of learning about food and physical health. Viewing the dilemma through the lens of the culinary triangle of contradictions may help teachers and researchers develop teaching methods that take all aspects of food choice into account.
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| 7. |
- Brunosson, Albina, 1986-, et al.
(author)
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To use a recipe – not a piece of cake : students with mild intellectual disabilities’ use of recipes in home economics
- 2014
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In: International Journal of Consumer Studies. - 1470-6423 .- 1470-6431. ; 38:4, s. 412-418
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Journal article (peer-reviewed)abstract
- Recipes are not only part of today's cooking culture, they are also part of the Swedish syllabus of home economics. The aim of this study was to investigate what kinds of difficulties students with mild intellectual disabilities have using recipes during cooking lessons in home economics. We conducted an ethnographically inspired approach, with a total of 44 h of accompanying observations. Three compulsory schools for students with intellectual disabilities were enrolled in the study, and 37 students and three teachers were included. The socio-cultural theory of learning has been used as a theoretical framework. The findings reveal both that recipes are central artefacts during the cooking lessons and that the students have various difficulties using the recipes. The difficulties vary, and they concern both how the recipes are designed and the purport of the recipes. Difficulties in relation to the design included, for example, the separation of ingredients and instructions in the text and the large amount of information given in both the whole and the parts of the recipes. The difficulties in relation to the purport – that is, the meaning or sense of the recipe – were the ingredients, the kitchen utensils and the knowledge of how to perform a specific task. These difficulties can be considered special in relation to the use of the recipes. We suggest the concept of ‘recipe literacy’ to capture the complex knowledge of using recipes.
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| 8. |
- Brunosson, Albina, 1986-, et al.
(author)
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To use a recipe - not a piece of cake. Students with mild intellectual disabilities' use of recipes in home economics.
- 2014
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In: International Journal of Consumer Studies. - : Wiley. - 1470-6423 .- 1470-6431. ; 38, s. 412-418
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Journal article (peer-reviewed)abstract
- Recipes are not only part of today's cooking culture, they are also part of the Swedish syllabus of home economics. The aim of this study was to investigate what kinds of difficulties students with mild intellectual disabilities have using recipes during cooking lessons in home economics. We conducted an ethnographically inspired approach, with a total of 44h of accompanying observations. Three compulsory schools for students with intellectual disabilities were enrolled in the study, and 37 students and three teachers were included. The socio-cultural theory of learning has been used as a theoretical framework. The findings reveal both that recipes are central artefacts during the cooking lessons and that the students have various difficulties using the recipes. The difficulties vary, and they concern both how the recipes are designed and the purport of the recipes. Difficulties in relation to the design included, for example, the separation of ingredients and instructions in the text and the large amount of information given in both the whole and the parts of the recipes. The difficulties in relation to the purport – that is, the meaning or sense of the recipe – were the ingredients, the kitchen utensils and the knowledge of how to perform a specific task. These difficulties can be considered special in relation to the use of the recipes. We suggest the concept of ‘recipe literacy’ to capture the complex knowledge of using recipes.
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| 9. |
- De Koning, Jotte Ilbine Jozine Charlotte, et al.
(author)
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Sustainable consumption in Vietnam: an explorative study among the urban middle class
- 2015
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In: International Journal of Consumer Studies. - : John Wiley & Sons. - 1470-6423 .- 1470-6431. ; 39:6, s. 608-618
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Journal article (peer-reviewed)abstract
- The middle class of Vietnam is growing and so is their consumption, especially in urbanareas. This is due to the effects of rapid economic growth, industrialization andincreasing wealth in combination with a young, growing population. This paper aims tounderstand current consumption patterns and consumption categories that can provide astart for sustainable lifestyles among the Vietnamese middle class.Data was collected in the capita l Hanoi, in the north of Vietnam. The current level ofawareness, knowle dge and attit ude was explored on five specific consumption topics:energy, transport, water, waste, and food. A combination of quantitati ve and qualitative datawas collected: 5 focus groups, 5 in-depth interviews and a survey among 158 Vietnameseurb an middle class consumers. The results are disc ussed according to the MOA model thatexplains behaviour as a function of three components: Motivation, Opportunity and Ability.The research concludes that awareness and knowledge of the urban middle class inVietnam on sustainable consumption is generally low. However, the motivation to livehealthy lifestyles and protect the planet for their future generations is rather high. Inorder to support more sustainable lifestyles, the awareness of environmental issues needsto be increased; knowledge needs to be made available and accessible (ability); and rolemodels need to set an example for the urban middle class of Vietnam.Furthermore, health in combination with food is the most important reason for peopleto pursue a sustainable lifestyle (motivation) and the need to change was expressed.However, a general distrust towards business and governmental actors was also found.Therefore, opportunities for bottom-up initiatives for sustainable food consumption mustbe explored in the future. This could support in engaging the middle class of Vietnam insustainable lifestyles.
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| 10. |
- Eriksson, Lolita, et al.
(author)
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The "ideal" food consumer in Home Economics : A study of Swedish textbooks from 1962 to 2011
- 2017
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In: International Journal of Consumer Studies. - : Wiley. - 1470-6423 .- 1470-6431. ; 41:3, s. 237-244
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Journal article (peer-reviewed)abstract
- Is the ideal food consumer, educated in Home Economics in Sweden, one who makes sustainablechoices? By examining Home Economics textbooks for lower secondary school published from1962 to 2011, we explored what kind of food consumers emerged and thus open up a discussionon sustainability and food consumption. One standard textbook from each decade, in total six,was included in the study, and the passages dealing with food, as core content, were analyzed.Discourse analysis was used to reveal different characterizations of the ideal consumers, specifi-cally in relation to sustainable food consumption. Three different discourses emerged: (a) thehealthy and obedient consumer, (b) the healthy, thrifty, and caring consumer, and (c) the healthy,thrifty, and environmentally conscious consumer. There were both similarities and differencesamong these consumers, specifically regarding what knowledge they are shown to need and howthey are supposed to learn. All three consumers are primarily motivated by health arguments,even though health is related to finances in the second and to both finances and environment inthe third case. Furthermore, we found a common tendency for textbooks to express knowledge ina prescriptive way, with the implied belief that people are rational food consumers. This tendencyleads us to suggest that the discussion about future consumer education and textbooks could bebroadened and strengthened by the inclusion of a participative and critical approach and social responsibility.
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