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dc.contributor.authorBratanova, Boyka Antonova
dc.contributor.authorVauclair, Christine-Melanie
dc.contributor.authorKervyn, Nicolas
dc.contributor.authorSchumann, Sandy
dc.contributor.authorWood, Robert
dc.contributor.authorKlein, Olivier
dc.date.accessioned2016-07-31T23:31:17Z
dc.date.available2016-07-31T23:31:17Z
dc.date.issued2015-08-01
dc.identifier.citationBratanova , B A , Vauclair , C-M , Kervyn , N , Schumann , S , Wood , R & Klein , O 2015 , ' Savouring morality. Moral satisfaction renders food of ethical origin subjectively tastier ' Appetite , vol. 91 , pp. 137-149 . DOI: 10.1016/j.appet.2015.04.006en
dc.identifier.issn0195-6663
dc.identifier.otherPURE: 240524174
dc.identifier.otherPURE UUID: 495441db-abf1-420c-b87c-5ef20a74cd16
dc.identifier.otherScopus: 84928404752
dc.identifier.urihttp://hdl.handle.net/10023/9235
dc.identifier.urihttp://www.sciencedirect.com/science/article/pii/S0195666315001452en
dc.descriptionThe present research was supported by a postdoctoral fellowship from the BRIC (Bureau des Relations Internationales) of the Université Libre de Bruxelles, Belgium, awarded to the first author.en
dc.description.abstractPast research has shown that the experience of taste can be influenced by a range of external cues, especially when they concern food’s quality. The present research examined whether food’s ethicality – a cue typically unrelated to quality – can also influence taste. We hypothesised that moral satisfaction with the consumption of ethical food would positively influence taste expectations, which in turn will enhance the actual taste experience. This enhanced taste experience was further hypothesised to act as a possible reward mechanism reinforcing the purchase of ethical food. The resulting ethical food-> moral satisfaction-> enhanced taste expectations and experience-> stronger intentions to buy/willingness to pay model was validated across four studies: one large scale international survey (Study 1) and three experimental studies involving actual food consumption of different type of ethical origin - organic (Study 2), fair trade (Study 3a) and locally produced (Study 3b). Furthermore, endorsement of values relevant to the food’s ethical origin moderated the effect of food’s origin on moral satisfaction, suggesting that the model is primarily supported for people who endorse these values.en
dc.language.isoeng
dc.relation.ispartofAppetiteen
dc.rightsCopyright © 2015 Elsevier Ltd. This work is made available online in accordance with the publisher’s policies. This is the author created, accepted version manuscript following peer review and may differ slightly from the final published version. The final published version of this work is available at http://dx.doi.org/10.1016/j.appet.2015.04.006en
dc.subjectEthicsen
dc.subjectTasteen
dc.subjectMoralityen
dc.subjectButing intentionsen
dc.subjectFair tradeen
dc.subjectOrganic fooden
dc.subjectBJ Ethicsen
dc.subjectHF Commerceen
dc.subject.lccBJen
dc.subject.lccHFen
dc.titleSavouring morality. Moral satisfaction renders food of ethical origin subjectively tastieren
dc.typeJournal articleen
dc.description.versionPostprinten
dc.contributor.institutionUniversity of St Andrews. School of Managementen
dc.identifier.doihttps://doi.org/10.1016/j.appet.2015.04.006
dc.description.statusPeer revieweden
dc.date.embargoedUntil01-08-20


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