Effect of Csr Attributes of Food Products on Taste Evaluation, Mediation Role of Naturalness

Hajar Fatemi, McGill University, Canada
Laurette Dube, McGill University, Canada
This study continues the research about the effect of product-related CSR on product evaluation. Focusing on food and taste perception, we suggest “naturalness” as a mechanism for the effect of CSR on taste. Effects of social and environmental CSR attributes on taste are observed to be different.
[ to cite ]:
Hajar Fatemi and Laurette Dube (2013) ,"Effect of Csr Attributes of Food Products on Taste Evaluation, Mediation Role of Naturalness ", in NA - Advances in Consumer Research Volume 41, eds. Simona Botti and Aparna Labroo, Duluth, MN : Association for Consumer Research.