TY - JOUR

T1 - Food reputation and food preferences

T2 - Application of the Food Reputation Map (FRM) in Italy, USA, and China

AU - De Dominicis, Stefano

AU - Bonaiuto, Flavia

AU - Fornara, Ferdinando

AU - Ganucci Cancellieri, Uberta

AU - Petruccelli, Irene

AU - Crano, William D

AU - Ma, Jianhong

AU - Bonaiuto, Marino

N1 - CURIS 2020 NEXS 274

PY - 2020

Y1 - 2020

N2 - Given the food challenges that society is facing, we draw upon recent developments in the study of how food reputation affects food preferences and food choices, providing here a starting standard point for measuring every aspect of food reputation in different cultural contexts across the world. Specifically, while previous attempts focused either on specific aspects of food or on measures of food features validated in one language only, the present research validates the Food Reputation Map (FRM) in Italian, English and Chinese over 2,250 participants worldwide. Here we successfully measure food reputation across 23 specific indicators, further grouped into six synthetic indicators of food reputation. Critically, results show that: (a) the specific measurement tool of food reputation can vary across cultural contexts, and that (b) people's reputation of food products or categories changes significantly across different cultural contexts. Therefore, in order to understand people's food preferences and consumption, it is important to take into account the repertoire of cultural differences that underlies the contexts of analysis: the three context-specific versions of the FRM presented here effectively deal with this issue and provide reliable context-specific insights on stakeholders' interests, perspectives, attitudes and behaviors related to food perceptions, assessment, and consumption, which can be effectively leveraged to foster food sustainability.

AB - Given the food challenges that society is facing, we draw upon recent developments in the study of how food reputation affects food preferences and food choices, providing here a starting standard point for measuring every aspect of food reputation in different cultural contexts across the world. Specifically, while previous attempts focused either on specific aspects of food or on measures of food features validated in one language only, the present research validates the Food Reputation Map (FRM) in Italian, English and Chinese over 2,250 participants worldwide. Here we successfully measure food reputation across 23 specific indicators, further grouped into six synthetic indicators of food reputation. Critically, results show that: (a) the specific measurement tool of food reputation can vary across cultural contexts, and that (b) people's reputation of food products or categories changes significantly across different cultural contexts. Therefore, in order to understand people's food preferences and consumption, it is important to take into account the repertoire of cultural differences that underlies the contexts of analysis: the three context-specific versions of the FRM presented here effectively deal with this issue and provide reliable context-specific insights on stakeholders' interests, perspectives, attitudes and behaviors related to food perceptions, assessment, and consumption, which can be effectively leveraged to foster food sustainability.

KW - Consumer behavior

KW - Cultural differences

KW - Food behavior

KW - Food choices

KW - Food preferences

KW - Food reputation map

KW - Measure

KW - Reputation

UR - http://www.scopus.com/inward/record.url?scp=85088794238&partnerID=8YFLogxK

U2 - 10.3389/fpsyg.2020.01499

DO - 10.3389/fpsyg.2020.01499

M3 - Journal article

C2 - 32760318

AN - SCOPUS:85088794238

VL - 11

JO - Frontiers in Psychology

JF - Frontiers in Psychology

SN - 1664-1078

M1 - 1499

ER -