Italian Sounding—i. e., the Italian appearance of a product or service brand irrespective of its country of origin—represents a global market phenomenon affecting a wide range of economic sectors, particularly the agro-food sector. Although its economic impact has been repeatedly stressed from different points of view, systematic scientific knowledge regarding its social–psychological bases is lacking. Three studies carried out in three different countries address this literature gap. Different consumer groups are targeted regarding major product categories pre-selected categories, which are the (...) major Italian food goods within the specific country according to piloting. In each study, the main independent variable has been manipulated by presenting real product images, whose “Italianness” degree is effectively manipulated by the main study variable across three or four levels. Main hypotheses are tested via a survey with the specific product images administered to samples in Italy, China, and the USA. Across the three studies, results show that Made in Italy products, compared to the other ones, are advantaged in terms of the main dependent variables: reputation profile, general reputation, attitude, and willingness to pay. Moreover, Italian Sounding products are endowed with corresponding significant advantages when compared to the Generic Foreign by non-Italian samples. Results reveal the specific social–psychological profile of Italian Sounding products in terms of either weaknesses or strengths when compared to both Made in Italy products and Generic Foreign ones, differently in the eyes of Italian and non-Italian consumers across different countries. Finally, consistently across the three studies, the extent to which a food product is perceived to be Italian increases consumers' WTP for that product, and this effect is consistently mediated by the product's reputation. (shrink)

ObjectivesThe aims of this research were to compare the levels of physical activity of eHealth users and non-users, to determine the effects of these technologies on motivations, and to establish the relationship that could exist between psychological constructs and physical activity behaviors.MethodsThis cross-sectional study involved 569 adults who responded to an online questionnaire during confinement in France. The questions assessed demographics, usage of eHealth for exercise and physical activity, and behavioral levels. The questionnaire also measured the constructs of Social Cognitive (...) Theory, the Theory of Planned Behavior, and automaticity facets toward eHealth for exercise and physical activity.ResultsParticipants who were users of eHealth for exercise and physical activity presented significantly higher levels of vigorous physical activity and total physical activity per week than non-users. The chi-square test showed significant interactions between psychological constructs toward eHealth and physical activity levels. Self-efficacy was significantly and negatively correlated with walking time per week. Concerning the automaticity facets, efficiency was positive and significantly correlated with vigorous physical activity levels per week. Then, regressions analyses showed that self-efficacy and automaticity efficiency explained 5% of the variance of walking minutes per week and vigorous physical activity per week, respectively.ConclusionThis study has shown that people during confinement looked for ways to stay active through eHealth. However, we must put any technological solution into perspective. The eHealth offers possibilities to stay active, however its benefits and the psychological mechanisms affected by it remains to be demonstrated: eHealth could be adapted to each person and context. (shrink)

Given the food challenges that society is facing, we draw upon recent developments in the study of how food reputation affects food preferences and food choices, providing here a starting standard point for measuring every aspect of food reputation in different cultural contexts across the world. Specifically, while previous attempts focused either on specific aspects of food or on measures of food features validated in one language only, the present research validates the Food Reputation Map (FRM) in Italian, English and (...) Chinese over 2250 participants worldwide. Here we successfully measure food reputation across twenty-three specific indicators, further grouped into six synthetic indicators of food reputation. Critically, results show that: a) the specific measurement tool of food reputation can vary across cultural contexts, and that b) people’s reputation of food products or categories changes significantly across different cultural contexts. Therefore, in order to understand people’s food preferences and consumption, it is important to take into account the repertoire of cultural differences that underlies the contexts of analysis: the three context-specific versions of the FRM presented here effectively deal with this issue and provide reliable context-specific insights on stakeholders’ interests, perspectives, attitudes and behaviors related to food perceptions, assessment and consumption, which can be effectively leveraged to foster food sustainability. (shrink)