“I feel good when I live experiences in line with my values”: The role of personal values in access to food well-being
(A2020-63626)

AUTHORS

Ophélie MUGEL, Ferrandi Paris

KEYWORDS

food well-being; personal values; Grounded Theory

ABSTRACT

This qualitative research explores the manifestation of food well-being using consumers' memories of lived experiences. In a naturalistic (Lincoln and Guba, 1985) and interpretive approach, we combine three types of data: the photo-elicitation, the elicitation interviews and the personal diary. By following a grounded analysis process theory (Glaser and Strauss, 1967), our findings highlight the role of the expression of personal values (Schwartz, 1992) in the experience of food well-being. We expose a taxonomy of food well-being according to four categories: Conservation, Self-transcendence, Openness to change and Self-enhancement. Our research extends the concept of FWB given by Block et al. (2011) and Mugel, Gurviez and Decrop (2019) and expose the concept of food eudaimonia. We suggest implications for policies as well as all for food and tourism actors invested and/or concerned by consumer well-being issues.