This special session explores the relationship between food and well-being through a broad lens. This research contributes to our understanding of how consumers, policy makers, firms, and other stakeholders may help improve consumers’ health by improving their food well-being. The session features three articles from an upcoming special issue of the Journal of Public Policy & Marketing and are detailed in the first portion of this presentation. The second portion covers the articles that were not discussed in the session.

1. Investigations in Food and Well-Being: Winter
AMA Session Recap

2. About the Session
This special session explores the relationship between food and
well-being through a broad lens. This research contributes to our
understanding of how consumers, policy makers, firms, and other
stakeholders may help improve consumers’ health by improving
their food well-being.
The session features three articles from an upcoming special issue
of the Journal of Public Policy & Marketing and are detailed in the
first portion of this presentation. The second portion covers the
articles that were not discussed in the session.
Session chairs/special issue editors: Maura L. Scott and Beth
Vallen
| 2Investigations in Food and Well-Being: Winter AMA Session Recap

3. | 3Investigations in Food and Well-Being: Winter AMA Session Recap
Hunger and Food Well-Being: Advancing
Research and Practice*
Melissa G. Bublitz, Jonathan Hansen, Laura A.
Peracchio, and Sherrie Tussler
This research extends the understanding of the food well-being
paradigm by examining the unique challenges of developing a
positive relationship with food for people experiencing food poverty.
Efforts by the Hunger Task Force to combat hunger may also help
prompt ideas for research and localized solutions in the fight against
hunger.
See the full article here.
*Presented at Winter AMA 2019

4. | 4Investigations in Food and Well-Being: Winter AMA Session Recap
How and Why the Collaborative Consumption of
Food Leads to Overpurchasing,
Overconsumption, and Waste*
Jeffrey R. Parker, Nita Umashankar, and Martin G.
Schleicher
This research shows how, in group settings (e.g., potlucks), the
collaborative consumption of food, as compared with personal
consumption in a group, causes people to overpurchase,
overconsume, and waste food. The authors demonstrate how these
results are driven by both generosity motives and consumers’
cognitive errors.
See the full article here.
*Presented at Winter AMA 2019

5. | 5Investigations in Food and Well-Being: Winter AMA Session Recap
Counterbalancing Effects of Calorie Labeling:
Why Menu Calorie Labeling Alone May Not Affect
Average Calories Ordered*†
Christopher Berry, Scot Burton, Elizabeth Howlett,
and Christopher L. Newman
This research examines how different food value orientations are associated
with divergent consumer responses to calorie information on restaurant
menus and menu boards. The results indicate that calorie labeling is effective
in decreasing the number of calories ordered by health value–oriented
consumers but has the opposite effect for quantity value and taste value–
oriented consumers.
See the full article here.
*Presented at Winter AMA 2019
†Published under the title, “Understanding the Calorie Labeling Paradox in Chain
Restaurants: Why Menu Calorie Labeling Alone May Not Affect Average Calories Ordered”

6. More Highlights from
JPPM’s April 2019
Special Issue on Food
and Well-Being
| 6

7. | 7Investigations in Food and Well-Being: Winter AMA Session Recap
Healthy Through Presence or Absence, Nature or
Science? A Framework for Understanding Front-
of-Package Food Claims
Quentin André, Pierre Chandon, and Kelly Haws
The four ways foods claim to be healthy—by adding positives (“high
vitamins”), removing negatives (“low fat”), not adding negatives (“no
additives”) or not removing positives (“unprocessed”)—change
people’s perceptions and choices more than they should, because
they do not predict actual differences in the nutritional quality of the
food.
See the full article here.

8. | 8Investigations in Food and Well-Being: Winter AMA Session Recap
Technology Resistance: The Case of Food
Production Processes
Yanmei Zheng, Lisa E. Bolton, and Joe Alba
This article examines the relationship between food technology
acceptance and the public’s food literacy. The authors investigate
four food technologies—food irradiation, genetic modification,
biofabrication, and bug-based food—that have immense implications
for consumer and societal well-being. They develop a framework for
predicting and addressing consumer resistance to food technology
and explore the effectiveness of knowledge-based interventions that
illustrate how marketing can enhance food literacy, reduce
technology resistance, and enhance well-being.
See the full article here.

9. | 9Investigations in Food and Well-Being: Winter AMA Session Recap
What Influences Consumer Evaluation of
Genetically Modified Foods?
Nguyen Pham and Naomi Mandel
In this research, the authors test the effectiveness of different GM-
related persuasive messages on consumer evaluations of GM foods.
The results of three studies suggest that consumers respond
differently to persuasive messages regarding GM foods based on
their preexisting attitudes: Weak anti-GM consumers tend to comply
with a variety of pro-GM messages, whereas strong anti-GM
consumers exhibit message-opposing behavior.
See the full article here.

10. | 10Investigations in Food and Well-Being: Winter AMA Session Recap
Eudaimonia Around the Kitchen: A Hermeneutic
Approach to Understanding Food Well-Being in
Consumers’ Lived Experiences
Ophélie Mugel, Patricia Gurviez, and Alain Decrop
In line with the Transformative Consumer Research movement (Mick et al.
2012), this article aims to conceptualize the whole experiential dimension of
food well-being to enrich the definitions suggested by Block et al. (2011) and
Bublitz et al. (2013).
Taking into account the experiential dimension of food well-being can help
researchers and managers propose mechanisms that will encourage
consumers to improve their diet based on the intrinsic value of well-being
rather than on constraints or restrictions.
See the full article here.

11. | 11Investigations in Food and Well-Being: Winter AMA Session Recap
Kids, Caregivers, and Cartoons: The Impact of
Licensed Characters on Food Choices and
Consumption
Bridget Leonard, Margaret C. Campbell, and
Kenneth C. Manning
This research proposes that a more complete understanding of the
effects of the use of licensed characters on food packaging on children’s
food well-being can be gained by considering four possible influences for
both healthy and indulgent foods: (1) children’s choice between two of
the same types of food and between different types of food, (2) children’s
choice of amount of healthy and indulgent foods to consume, (3)
caregivers’ choice between two of the same types of food and between
different types of food, and (4) caregivers’ purchase consideration of a
single type of food.
See the full article here.

12. | 12Investigations in Food and Well-Being: Winter AMA Session Recap
Same but Different: Using Anthropomorphism in
the Battle Against Food Waste
Katrien Cooremans and Maggie Geuens
This article demonstrates that using anthropomorphism in point-of-
purchase stimuli can be an effective intervention to curb waste along
the food supply chain and increase purchase intentions for
misshapen produce.
See the full article here.