TY - JOUR

T1 - Food Reputation Map (FRM)

T2 - Italian long and short versions’ psychometric features

AU - Bonaiuto, Marino

AU - De Dominicis, Stefano

AU - Fornara, Ferdinando

AU - Ganucci Cancellieri, Uberta

AU - Petruccelli, Irene

AU - Bonaiuto, Flavia

PY - 2017

Y1 - 2017

N2 - Reputation is a social-psychological variable influencing behavioural choices in general. Drawing from current literature on persons and organizations, the concept of reputation is applied to food conceived as a social agent: Food reputation pertains to all the beliefs about a food object, its antecedents (i.e., its production effects) and its consequences (i.e., its consumption effects). Food Reputation Map (FRM) is a theoretical framework and a methodological tool encompassing six main areas (synthetic indicators) of food reputation, further articulated into 23 markers (specific indicators): they gauge people evaluative perception of a food's intrinsic characteristics, its effects on the context (e.g., during its production phase), and its effects on the individual (e.g., during its consumption phase). Two studies were conducted at the Italian national level on over three thousands participants (N1 = 2693; N2 = 585–out of 1308 total participants). Multivariate statistical analyses are used to build FRM as a psychometric tool for measuring food reputation. In each of the two studies (first long, and then short FRM version), results of exploratory factor analysis and Cronbach's alpha allow to select the best items for each synthetic and specific indicator, on the basis of its factorial structure and internal consistency. Both theoretical and practical implications are discussed.

AB - Reputation is a social-psychological variable influencing behavioural choices in general. Drawing from current literature on persons and organizations, the concept of reputation is applied to food conceived as a social agent: Food reputation pertains to all the beliefs about a food object, its antecedents (i.e., its production effects) and its consequences (i.e., its consumption effects). Food Reputation Map (FRM) is a theoretical framework and a methodological tool encompassing six main areas (synthetic indicators) of food reputation, further articulated into 23 markers (specific indicators): they gauge people evaluative perception of a food's intrinsic characteristics, its effects on the context (e.g., during its production phase), and its effects on the individual (e.g., during its consumption phase). Two studies were conducted at the Italian national level on over three thousands participants (N1 = 2693; N2 = 585–out of 1308 total participants). Multivariate statistical analyses are used to build FRM as a psychometric tool for measuring food reputation. In each of the two studies (first long, and then short FRM version), results of exploratory factor analysis and Cronbach's alpha allow to select the best items for each synthetic and specific indicator, on the basis of its factorial structure and internal consistency. Both theoretical and practical implications are discussed.

KW - Consumer choice

KW - Food

KW - Food Reputation Map (FRM)

KW - Measurement

KW - Reputation

KW - Reputational profile

UR - http://www.scopus.com/inward/record.url?scp=85015050371&partnerID=8YFLogxK

U2 - 10.1016/j.foodqual.2017.02.004

DO - 10.1016/j.foodqual.2017.02.004

M3 - Journal article

AN - SCOPUS:85015050371

VL - 59

SP - 156

EP - 167

JO - Food Quality and Preference

JF - Food Quality and Preference

SN - 0950-3293

ER -