본 연구는 21세기 기업경영의 가장 중요한 트렌드인 진정성의 효과를 조직-공중 관계성, 기업명성, 공중의 구매행동 차원에서 고찰하였다 특히, 이들 간의 관계에 대한 실증적 검증을 통해 PR학의 중심을 차지하고 있는 관계관리와 명성관리 논의를 확장시키고, 진정성의 결과로 조직효과 차원의 공중의 구매행동을 살펴봄으로써 기업경영에서 진정성의 실질적 중요성을 입증해내고자 하였다 연구결과, 공중은 진정성이 있다고 인식하는 기업과의 관계에 더 만족하는 것으로 나타났으며, 조직-공중관계의 질은 진정성이 구매행동의도에 미치는 영향에 있어 매개적 역할을 하는 것으로 검증되었다 또한 기업의 진정성은 공중의 기업명성에도 유의미한 영향을 미치고 이것이 구매행동이나 추천의도와 같은 행동적 결과로 이어져 조직효과성을 높이는 것으로 나타났다 반면 구매행동의도에 대한 진정성의 효과는 유의미하지 않아 기업의 진정성 그 자체가 바로 구매행동으로 이어지지 않는 것으로 입증되었다 즉, 진정성이 구매행동의도에 미치는 영향에 있어 조직-공중관계성, 기업브랜드의 명성이 완전 매개의 역할을 하는 것으로 나타나 기업의 재무적 경영성과와 효과창출에 있어 진정성의 실천을 통한 공중관계 관리와 기업명성의 구축이 무엇보다 중요함이 입증되었다 또한 본 연구는 제시한 모델의 설명력이 710%로 나타나 조직-공중관계성의 질, 기업명성을 매개로 하는 진정성의 효과 모델이 재무적 성과 측면에서의 조직효과 창출에 적용할 수 있는 모델임을 보여주고, 진정성의 상업화에 대한 주의와 함께 실무적 시사점을 제시하였다

진정성 (authenticity) 효과

Book-length study of black, Chinese, and Japanese self-employment in northern cities of the United States, 1880-1940, Self-employment is explained as a product of moral communities resulting from migration networks.

Ethnic Enterprise in America: Business and Welfare Among Chinese, Japanese and Blacks

A systematic review on consumer acceptance of alternative proteins: Pulses, algae, insects, plant-based meat alternatives, and cultured meat.

During the last five years the scientific knowledge on insects as food and feed has been growing exponentially. At the same time, the industrial sector is increasingly engaged in rearing, processin...

/pdf/insects-as-food-and-feed-a-new-emerging-agricultural-sector-1s4ce4o49k.pdf

Insects as food and feed, a new emerging agricultural sector: a review

Eating novel foods: An application of the Theory of Planned Behaviour to predict the consumption of an insect-based product

https://cyberleninka.org/article/n/1419572.pdf

Consumer acceptance of insect-based foods in the Netherlands: Academic and commercial implications

Food geographies have long grappled with the interplay between production and consumption. Theories of practice offer productive new ways of conceptualising the mutual implication of supply and demand in shaping food consumption, yet little work has approached the subject of novel foods from this perspective. This paper applies practice-theoretic analysis to two novel foods, aiming to demonstrate the utility of the approach for a number of substantive areas and to extend conceptual and theoretical debates within food geographies. The paper compares sushi (a novel food successfully established in the US in the 1960s) and insects (a novel ‘sustainable’ protein source for Western markets, which to date has been relatively unsuccessful). Many accounts portray sushi’s success as the result of marketing efforts and the role of a ‘gateway dish’, arguing that insects – as ‘the new sushi’ – can follow this model to achieve widespread acceptance. It is argued that sushi’s initial Western establishment was i...

https://www.tandfonline.com/doi/pdf/10.1080/14649365.2018.1440320

Insects are not ‘the new sushi’: theories of practice and the acceptance of novel foods

Insects as food in the Netherlands: Production networks and the geographies of edibility

Sociological research on sustainable consumption has seen widespread application of theories of practice (‘practice theories’) as a means of transcending the limitations of epistemologically individualistic ‘behaviour change’ approaches. While in many ways the central insights of practice theories vis-a-vis consumption are now well established, this article argues that the approach holds further insights for sociological analysis of food consumption in general, and of novel foods in particular. Based on empirical research with consumers of a range of insect-based convenience foods in the Netherlands, this article introduces two practice-theoretic concepts – ‘modes of eating’ and ‘phased routinisation’ – which contribute to sociological theorisations of how food practices are established, maintained, interdepend and change. Beyond its theoretical contribution, the article substantively extends research literatures on the introduction, uptake and normalisation of insect-based and other novel foods.

https://journals.sagepub.com/doi/pdf/10.1177/0038038518797498

Modes of eating and phased routinisation: Insect-based food practices in the Netherlands

Although interest in the use of insects as food is growing in Europe and the US (the “West”), Western insect consumption remains far from widespread. Western resistance to entomophagy is often contrasted with the favourable position of edible insects in other regions, but little scholarship thus far has engaged with the question of why this difference exists. Drawing mainly on two qualitative studies, we compare the factors affecting insect consumption in contexts where it is both established (northeast Thailand) and where it is not (the Netherlands). We argue that the integration of different disciplinary perspectives elucidates the complexity of consumer acceptance, which goes beyond simple “willingness to eat” insects. Our research shows that the positioning of insects as an appreciated, regularly consumed food is the result of the intersection of a broad range of psychological, socio-cultural, practical and contextual factors. In addition to the commonly discussed psychological factors, regular insect consumption is determined by previous experience, culinary knowledge, wider cultural associations, established routines of food provisioning and eating, and the availability, price, form and taste of products. We suggest both demand-side factors (changing consumer perceptions) and supply-side factors (creating tasty, usable, distinctive and accessible products) are equally important to gaining consumer acceptance. We also emphasise that initial motivations to eat insects and repeated consumption are different things, and that there is a need to distinguish between the two in future scholarly and commercial efforts.

Jonas House

Papers

Consumer acceptance of insect-based foods in the Netherlands: Academic and commercial implications

Insects are not ‘the new sushi’: theories of practice and the acceptance of novel foods

Insects as food in the Netherlands: Production networks and the geographies of edibility

Modes of eating and phased routinisation: Insect-based food practices in the Netherlands

Consumer acceptance of insects as food : Integrating psychological and socio-cultural perspectives