La sobriété alimentaire,une démarche ancrée dans l’éthique d’Epicure : Cadre d’analyse et agenda de recherche

Ademe (2021) Transition(s) 2050 Choisir maintenant, Agir pour le climat. Disponible en ligne: https://librairie.ademe.fr/cadic/6531/transitions2050-rapport-compresse.pdf?modal=false [consulté le 4 février 2022].

Alba JW Williams EF (2013) Pleasure principles: a review of research on hedonic consumption. Journal of Consumer Psychology 23(1): 2–18.

Ahlstrom B Dinh T Haselton MG Tomiyama AJ (2017) Understanding eating interventions through an evolutionary lens. Health Psychology Review 11(1): 72–88.

Annas J (1987) Epicurus on pleasure and happiness. Philosophical Topics 15(2): 5–21.

Aristote (1995) Nicomachean Ethics. In: Terrence I Gail F (éds) Aristotle: Selections. Indianapolis: Hackett Publishing Company, 347–449.

Arnould EJ Price L Zinkhan G (2002) Consumers. New York: McGraw-Hill.

Askegaard S Ordabayeva N Chandon P Cheung T Chytkova Z Cornil Y Corus C Edell JA Mathras D Junghans AF Kristensen DB (2014) Moralities in food and health research. Journal of Marketing Management 30(17–18): 1800–1832.

Aufrère L Eynaud P Gauthier O Vercher-Chaptal C (2019) Entreprendre en commun(s) : Une étude du processus de création d’un supermarché coopératif et participatif. Revue Française de Gestion 79: 83–96.

Aurier P (2019) Marketing et fertilisation croisée. Recherche et Applications en Marketing 34(3): 3–5.

Aurier P Evrard Y N’Goala G (2004) Comprendre et mesurer la valeur du point de vue du consommateur. Recherche et Applications en Marketing 19(3): 1–20.

Bahl S Milne GR Ross SM , et al. (2016) Mindfulness: its transformative potential for consumer, societal, and environmental well-being. Journal of Public Marketing and Public Policy 35(2): 198–210.

Batat W Peter PC Moscato EM Castro IA Chan S Chuganib S Muldrow A (2019) The experiential pleasure of food: a savoring journey to food well-being. Journal of Business Research 100: 392–399.

Batat W Peter PC Vicdan H Mannad V Ulusoye E Ulusoy E Hong S (2017) Alternative food consumption (AFC): idiocentric and allocentric factors of influence among low socio-economic status (SES) consumers. Journal of Marketing Management 33(7–8): 580–601.

Behrens P Bosker T Ehrhardt D (2020) Food and Sustainability. Oxford: Oxford University Press.

Béji-Bécheur A Özçağlar-Toulouse N (2014) Editorial : Institutionnalisation du développement durable et émergence d’un marketing durable. Recherche et Applications en Marketing 29(3): 3–9.

Béji-Becheur A Remy E Demontrond P-R Bonnemaizon A Chateau Terrisse P El Karmouni H Joyeau A Maignan M Poels A Beaudouin V Petters L (2021) Des collectifs et des citoyens. Carnets de la Consommation. Disponible en ligne: https://doi.org/10.48748/WC9C-NB35 [consulté le 11 novembre 2022].

Belk RW (1985) Materialism: trait aspects of living in the material world. Journal of Consumer Research 12(3): 265–280.

Belk RW Ger G Askegaard S (2003) The fire of desire: a multisited inquiry into consumer passion. Journal of Consumer Research 30(3): 326–51.

Ben Kemoun N Caitucoli PM Guillard V (2022) La déconsommation en ruralité comme axe de développement territorial ? L’analyse du lien au territoire dans le cadre du défi « Rien de Neuf » de l’association Zero Waste France. Revue d’Économie Régionale & Urbaine 2(avril): 209–228.

Ben Kemoun N Guillard V (2019) La sobriété matérielle : définition, caractéristiques et enjeux. In: L’état du management. Paris: La Découverte, 16–26.

Biswas D Szocs C Krishna A Lehmann DR (2014) Something to chew on: the effects of oral haptics on mastication, orosensory perception, and calorie estimation. Journal of Consumer Research 41(2): 261–273.

Block LG Grier SA Childers TL , et al. (2011) Nutrients to nurturance: a conceptual introduction to food well-being. Journal of Public Policy & Marketing 30(1): 5–13.

Bodunrin TS Stone T (2019) Consuming well-being and happiness through epicurean ingestion. Qualitative Market Research 22(4): 595–607.

Brillat-Savarin JA (2017, 1825) Physiologie du goût. Paris: Flammarion.

Bublitz MG Hansen J Peracchio LA Tussler S (2019a) Hunger and food well-being: advancing research and practice. Journal of Public Policy & Marketing 38(2): 136–153.

Bublitz MG Perrachio LA Dadzie CA Escalas JE Hansen J Hutton M Nardini G Absher C Tangari AH (2019b) Food access for all: empowering innovative local infrastructure. Journal of Business Research 100: 354–365.

Camilleri GM Méjean C Bellisle F Andreeva VA Sautron V Serge Hercberg S Péneau S (2015) Cross-cultural validity of the Intuitive Eating Scale-2. Psychometric evaluation in a sample of the general French population. Appetite 84: 34–42.

Camus S Poulain M (2008) La spiritualité : émergence d’une tendance dans la consommation. Management et Avenir 5(19): 72–90.

Carrington MJ Detlev Z Neville B (2016) The ideology of the ethical consumer gap. Marketing Theory 16(1): 21–38.

Cartron F Fichet J-L (2020) Vers une alimentation durable : Un enjeu sanitaire, social, territorial et environnemental majeur pour la France (rapport d’information du Sénat). Disponible en ligne : https://www.senat.fr/notice-rapport/2019/r19–476-notice.html [consulté le 15 juillet 2021].

Carù A Cova B (2003) Approche empirique de l’immersion dans l’expérience de consommation : les opérations d’appropriation. Recherche et Applications en Marketing 18(2): 47–65.

Caruana R Glozer S Eckhardt GM (2020) ‘Alternative hedonism’: exploring the role of pleasure in moral markets. Journal of Business Ethics 166: 143–158.

Cézard F Mourad M (2019) Panorama sur la notion de sobriété – définitions, mises en œuvre, enjeux (rapport Ademe). Disponible en ligne: https://librairie.ademe.fr/dechets-economie-circulaire/489-panorama-sur-la-notion-de-sobriete.html [consulté le 4 février 2022].

Chakori S Aziz AA Smith C Dargusch P (2021) Untangling the underlying drivers of the use of single-use food packaging. Ecological Economics 185(1):107063.

Christensen AM (2008) Moderne dydsetik. Århus: Universitetsforlag.

Collin-Lachaud I N’Goala G (2021) Marketing et bien (re)-vivre. Décisions Marketing 103: 5–7.

Commission européenne (2020) Farm to fork strategy, for a fair, healthy and environmentally-friendly food system. Disponible en ligne: https://ec.europa.eu/food/system/files/2020–05/f2f_action-plan_2020_strategy-info_en.pdf [consulté le 15 juillet 2021].

Cornil Y Chandon P (2016a) Pleasure as an ally of healthy eating? Contrasting visceral and Epicurean eating pleasure and their association with portion size preferences and wellbeing. Appetite 104: 52–59.

Cornil Y Chandon P (2016b) Pleasure as a substitute for size: how multisensory imagery can make people happier with smaller food portions. Journal of Marketing Research 53(5): 847–864.

Coutellec L Pierron JP (2017) Penser une éthique alimentaire. Revue Française d’Ethique appliquée 4: 19–24.

Cova B (2013) Le marketing destructeur ou constructeur de liens ? Lien social, sociabilité sociomarchande et societing. In: Bourgne P Marketing : remède ou poison ? Cormelles-le-Royal: EMS Editions, 265–284.

Cova B Deruelle V (2010) A la recherche du plaisir dans les études consommateurs : le va des Orange Labs. Management & Avenir 31(1): 14–30.

Craig-Lees M Hill C (2002) Understanding voluntary simplifiers. Psychology & Marketing 19(2): 187–210.

Daniel M Sirieix L (2012) Les pratiques durables : une forme de résistance ordinaire ? Décisions Marketing 68: 11–24.

Daumas J-C (2019) Les métamorphoses de la société de consommation (France, 1945–2020). Carnets de la Consommation. Disponible en ligne: https://doi.org/10.48748/0Q37-YC64 [consulté le 11 novembre 2022].

Debucquet G Lombart C (2017) Quand manger des fruits et des légumes difformes contribue au bien-être alimentaire : analyse d’un oxymore par les valeurs. Décisions Marketing 87: 17–37.

Deroy O Reade B Spence C (2015) The insectivore’s dilemma, and how to take the West out of it. Food Quality and Preference 44: 44–55.

Dion C (2021) Animal. Paris: Actes Sud.

Dolan P (2002) The sustainability of “Sustainable Consumption”. Journal of Macromarketing 22(2): 170–181.

Dufeu I Ferrandi J-M (2013) Les ressorts de l’engagement dans une forme particulière d’échange collaboratif entre producteur et consommateurs : les AMAP. Décisions Marketing 72: 157–178.

Dyen M Sirieix L (2016) How does a local initiative contribute to social inclusion and promote sustainable food practices? Focus on the example of social cooking workshops. International Journal of Consumer Studies 40: 685–694.

Dyen M Sirieix L Costa S (2021) Bien manger et ne pas gaspiller la nourriture, une question d’organisation ? Décisions Marketing 101: 89–112.

Elder RS Krishna A (2010) The effects of advertising copy on sensory thoughts and perceived taste. Journal of Consumer Research 36(5): 748–756.

El Karmouni H Prévot-Carpentier M (2018) Coopérateur, consommateur, travailleur : l’individu en tension. In: Béji-Bécheur A Codello P Chateau-Terrisse P (éds) GESS. Gestion des Entreprises Sociales et Solidaires. Cormelles-le-Royal: EMS, 214–225.

Erman M Melot M (2011) Hors-d’œuvre. Médium 3(28): 2–5.

Filser M (1996) Vers une consommation plus affective. Revue Française de Gestion 110 : 90–99.

Fischler C Masson E (2008) Manger. Français, Européens et Américains face à leur alimentation. Paris: Odile Jacob.

François-Lecompte A Bertrandrias L (2016) Entre logique privée et logique collective : mieux cerner l’utilisation de l’information environnementale par le consommateur. Décisions Marketing 81: 115–130.

Friis Johansen K (1998) A History of Ancient Philosophy. London: Routledge.

Fuentes C Enarsson P Kristoffersson L (2019) Unpacking package free shopping: alternative retailing and the reinvention of the practice of shopping. Journal of Retailing and Consumer Services 50: 258–265.

Froger G Plumecocq G (2018) Faire entrer l’environnement dans l’économie. Temps, incertitudes et irréversibilités. Revue Française de Socio-Economie 21(2): 39–58.

Fujita K Trope Y Liberman N Levin-Sagi M (2006) Construal levels and self-control. Journal of Personality and Social Psychology 90(3): 351–367.

Gallagher MW Lopez SH Preacher KJ (2009) The hierarchical structure of well-being. Journal of Personality 77(4): 1025–1049.

Gallen C Pantin-Sohier G Peyrat-Guillard D (2019) Les mécanismes cognitifs d’acceptation d’une innovation alimentaire de discontinuité : le cas des insectes en France. Recherche et Applications en Marketing 34(1): 50–77.

Gaston-Breton C Sørensen EB Thomsen TU (2020) “I want to break free!” How experiences of freedom foster consumer happiness. Journal of Business Research 121: 22–32.

Granato G Fischer ARH van Trijp HCM (2022) A meaningful reminder on sustainability: when explicit and implicit packaging cues meet. Journal of Environmental Psychology 79(4):101724

Gonzales-Arcos C Joubert AM Scaraboto D Guesalaga R Sandberg J (2021) “How do I carry all this now?” Understanding consumer resistance to sustainability interventions. Journal of Marketing 85(3): 44–61.

Gorge H Özçağlar-Toulouse N Robert I (2014) What do we really need? Questioning consumption through sufficiency. Journal of Macromarketing 35(1): 11–22.

Guillard V (2021) Consommer avec sobriété. Louvain-la-Neuve: De Boeck Supérieur.

Gurviez P Raffin S (2019) Nudge et Marketing Social : Clés et expériences inspirantes pour changer les comportements. Paris: Dunod.

Gurviez P Siriex L (2013) La résistance à une innovation sociale, cadre d’analyse des problèmes de diffusion du commerce équitable. Recherche et Applications en Marketing 28(2): 25–45.

Hamilton K (2009) Low-income families: experiences and responses to consumer exclusion. International Journal of Sociology and Social Policy 29(9–10): 543–557.

Hamilton K Piacentini MG Banister E , et al. (2014) Poverty in consumer culture: towards a transformative social representation. Journal of Marketing Management 30(17–18): 1833–1857.

Hedegaard L (2019) Gastronomy and science: terminological conundrums. International Journal of Gastronomy and Food Science 15: 22–25.

Hedegaard L (2018) Educated tastes. Studies in Philosophy of Education 6(2): 1–14.

Hémar-Nicolas V Ezan P (2018), Bien-être et alimentation : Une identification des axes de communication à destination des enfants consommateurs. Décisions Marketing 92: 77–95.

Hémar-Nicolas V Pantin-Sohier G Gallen C (2022) “Do you eat insects?” Acceptance of insects as food by children. Journal of Consumer Marketing 39(5): 505–522.

Herziger A Claborn JS Brooks KA (2020) Is there hope for the double dividend? How social context can shape synergies and tradeoffs between sustainable consumption and well-being. Ecological Economics 174(C) Disponible en ligne: https://doi.org/10.1016/j.ecolecon.2020.106736 [consulté le 11 novembre 2022].

Hill RP Sharma E (2020) Consumer vulnerability. Journal of Consumer Psychology 30(3): 551–570.

Hoegg JA Alba JW (2007) Taste perception: more than meets the tongue. Journal of Consumer Research 33(4): 490–498.

Holbrook MB (1994) The nature of customer value: an axiology of services in the consumption experience. In: Rust RT Oliver RL (éds) Service Quality: New Directions in Theory and Practice. Thousand Oaks: SAGE, 21–71.

Holbrook MB Hirschman EC (1982) The experiential aspects of consumption: consumer fantasies, feelings and fun. Journal of Consumer Research 9(2): 132–140.

Innocent M François-Lecompte A (2020) La valeur retirée d’une pratique : une application au cas des économies d’électricité. Recherche et Applications en Marketing 35(2): 78–99.

Innocent M François-Lecompte A Gabriel P Divard R Le Gall-Ely (2021) Pratiques de l’alimentation durable. L’influence de l’environnement matériel. Systèmes Alimentaires / Food Systems 6: 217–238.

Johnston J Szabo M Rodney A (2011) Good food, good people: understanding the cultural repertoire of ethical eating. Journal of Consumer Culture 11(3): 293–318.

Kahneman D (2011) Thinking, Fast and Slow. New York: Farrar Strauss and Giroux.

Karimova G Hoffmann NC Heidbrink L Hoffmann S (2019) Virtue ethics between east and west in consumer research: review, synthesis and directions for future research. Journal of Business Ethics 165: 255–275.

Kilbourne W McDonagh P Prothero A (1997) Sustainable consumption and the quality of life: a macromarketing challenge to the dominant social paradigm. Journal of Macromarketing 17(1): 4–24.

Klein A (2012) Le bien-être : notion scientifique ou problème éthique ? In: Grison B (éd.) Bien-être ou être bien. Paris: L’Harmattan, 11–44.

Krishna A Schwarz N (2014) Sensory marketing, embodiment, and grounded cognition: a review and introduction. Journal of Consumer Psychology 24(2): 159–168.

Laërce D (2021) Lives of Eminent Philosophers. Book 10 éd. White S . Cambridge: Cambridge University Press.

Lahlou S (1995) Les représentations du bien manger ahlou. In: Nicolas F Valceschini E (éds) Agro-alimentaire : une économie de la qualité. Paris: Inra / Economica, 51–64.

Lallement J Gourmelen A (2018) Le temps des consommateurs : états des recherches et perspectives. Recherche et Applications en Marketing 33(4): 98–131.

Lammers P Ullmanna LM Fiebelkorn F (2019) Acceptance of insects as food in Germany: is it about sensation seeking, sustainability consciousness, or food disgust? Food Quality and Preference 77: 78–88.

Larson JS Redden JP Elder RS (2014) Satiation from sensory simulation: evaluating foods decreases enjoyment of similar foods. Journal of Consumer Psychology 24(2): 188–194.

Lastovicka J Bettencourt L Hughner RS Kuntze R (1999) Lifestyle of the tight and frugal: theory and measurement. Journal of Consumer Research 26(1): 85–99.

Lee MSW Fernandez KV Hyman MR (2009) Anti-consumption: an overview and research agenda. Journal of Business Research 62(2): 145147.

Lochet S Solchany S (2021) Les CCAS, « coordinateurs naturels » de l’aide alimentaire ? Vie sociale 36(4): 127–141.

Longo C Shankar A Nuttall P (2019) “It’s not easy living a sustainable lifestyle”: how greater knowledge leads to dilemmas, tensions and paralysis. Journal of Business Ethics 154(3): 759–779.

Macht M Meininger J Roth J (2005) The pleasure of eating: a qualitative analysis. Journal of Happiness Studies 6: 137–160.

Maldoy K De Backer CJS Poels K (2021) The pleasure of sharing: Can social context make healthy food more appealing? Psychology & Marketing 38(2): 359–370.

Matzembacher DE Meira FB (2019) Sustainability as business strategy in community supported agriculture: social, environmental and economic benefits for producers and consumers. British Food Journal 121(2): 616–632.

Marty L Chambaron S Nicklaus S Monnery-Patris S (2018) Learned pleasure from eating: an opportunity to promote healthy eating in children? Appetite 120: 265–274.

Mazzucchelli A Gurioli M Graziano D Quacquarelli B Aouina-Mejri C (2021) How to fight against food waste in the digital era: key factors for a successful food sharing platform. Journal of Business Research 124: 47–58.

Merle A Piotrowski M (2020) Le bio, c’est bien mais très peu pour moi ! Comprendre les stratégies de neutralisation des consommateurs occasionnels et des non consommateurs. Décisions Marketing 97: 17–44.

Merle A Piotrowski M (2012) Consommer des produits alimentaires locaux – Comment et Pourquoi ? Décisions Marketing 67: 37–48.

Moreira S Fuster Morell M (2020) Food networks as urban commons: case study of a Portuguese “prosumers” group. Ecological Economics 177: 106777.

Morel PM (2002) Les ambiguïtés de la conception épicurienne du temps. Revue philosophique 2: 195–211.

Morel PM (2010) Prudence aristotélicienne et prudence épicurienne. In: Coitinho Silviera D Hobuss J (éds) Virtudes, Direitos e Democracia. Pelotas:Universidade federal de Pelotas, 11–30.

Morel PM (2012) Epicurianism . In: Pellegrin P Gill ML (éds) A Companion to Ancient Philosophy. Chichester: Blackwell, 486–504

Mourad M Cezard F Joncoux S (2019) Bien manger sans gaspiller : simplicité volontaire dans les pratiques alimentaires. Cahiers de nutrition et de diététique 54: 81–91.

Mugel O Gurviez P Decrop A (2019) Eudaimonia around the kitchen: a hermeneutic approach to understanding food well-being in consumers’ lived experiences. Journal of Public Policy & Marketing 38(2): 280–295.

Négawatts (2021) La transition énergétique au cœur d’une transition sociétale Disponible en ligne: https://negawatt.org/IMG/pdf/synthese-scenario-negawatt-2022.pdf [consulté le 9 février 2022].

Nicoloso B (2021) Petit traité de sobriété énergétique. Paris: Editions Charles Leopold Mayer.

O’Shaughnessy J O’Shaughnessy NJ (2002) Marketing, the consumer society and hedonism. European Journal of Marketing 36(5–6): 524–547.

Özçağlar-Toulouse N (2009) Quel sens les consommateurs responsables donnent-ils à leur consommation ? Une approche par les récits de vie. Recherche et Applications en Marketing 24(3): 3–23.

Pancer E Philip M Poole M TJ Noseworthy (2022) Content hungry: how the nutrition of food media influences social media engagement. Journal of Consumer Psychology 32(2): 336–349.

Pangarkar A Shukla P Taylor CR (2021) Minimalism in consumption: a typology and brand engagement strategies. Journal of Business Research 127: 167–178.

Pelluchon C (2017) L’éthique des vertus : une condition pour opérer la transition environnementale. Paris: Presses Universitaires de France.

Petit O Basso F Merunka D Spence C Cheok AD Oullier O (2016) Pleasure and the control of food intake: an embodied cognition approach to consumer self-regulation. Psychology & Marketing 33(8): 608–619.

Pettigrew S (2016) Pleasure: an under-utilised ‘P’ in social marketing for healthy eating. Appetite 104: 60–69.

Prothero A Dobscha S Freund J Kilbourne WE Luchs MG Ozanne LK Thøgersen J (2011) Sustainable consumption: opportunities for consumer research and public policy. Journal of Public Policy & Marketing 30(1): 31–38.

Raghunathan R Walker Naylor R Hoyer WB (2006) The unhealthy = tasty intuition and its effects on taste inferences, enjoyment, and choice of food products. Journal of Marketing 70(4): 170–184.

Reich BJ Beck JT Price J (2018) Food as ideology: measurement and validation of locavorism. Journal of Consumer Research 45(4): 849–868.

Reniou F Monnot E Daniel-Chever M Sirieix L (2021) Le marché du vrac : un renouveau des pratiques In: Dekhili S (éd.) Le Marketing au service du développement durable : Repenser les modèles de consommation. Londres: ISTE Editions, 95–117.

Rivière A Mencarelli R (2012) Vers une clarification théorique de la notion de valeur perçue en marketing. Recherche et Applications en Marketing 27(3): 97–123.

Robert-Demontrond P Beaudouin V Dabadie I (2017) Diversité, conflictualité, complémentarité des visions du monde : une investigation anthropologique de la consommation en Amap. Recherche et Applications en Marketing 32(4): 37–57.

Rozin P (2005) The meaning of food in our lives: a cross-cultural perspective on eating and well-being. Journal of Nutrition Education and Behavior 37(S2): S107-S112.

Sääksjärvi M Hellén K Desmet P (2016). The effects of the experience recommendation on short-and long-term happiness. Marketing Letters 27(4): 675–686.

Sarti A Dijkstra C Nury E Seidell JC Dedding C (2017) ‘I eat the vegetables because I have grown them with my own hands’: Children’s perspectives on school gardening and vegetable consumption. Children and Society 31(6): 429–440.

Sassatelli R Davolio F (2010) Consumption, pleasure and politics: Slow Food and the politico-aesthetic problematization of food. Journal of Consumer Culture 10(2): 202–232.

Schwartz SH (2006) Les valeurs de base de la personne : théorie, mesures et applications. Revue Française de Sociologie 47(4): 929–968.

Sen AK (1999) Development as Freedom. Oxford: Oxford University Press.

Séré de Lanauze G Siadou-Martin B (2019) Pratiques et motivations de déconsommation. Revue Française de Gestion 230(1): 55–73.

Séré de Lanauze G Sirieix L (2021) Influences sociales et dissonance normative : le cas du végétarisme. Décisions Marketing 103: 33–54.

Shaw D Newholm T (2002) Voluntary simplicity and the ethics of consumption. Psychology & Marketing 19(2): 167–185.

Sigurdsson V Larsen NM Alemua MH Gallogly JK Menond RGV Fagerstrøme A (2020) Assisting sustainable food consumption: the effects of quality signals stemming from consumers and stores in online and physical grocery retailing. Journal of Business Research 112: 458–471.

Silchenko K Askegaard S (2020) Mapping moralities of food and health in marketing research literature. Journal of Marketing Management 36(9–10): 794–829.

Sirieix L Le Borgne G (2017) Vers de nouveaux modèles de consommation ? In: Lubello P Falque A Temri L (éds) Systèmes agroalimentaires en transition. Versailles: Editions Quae, 89–100.

Sommier B Plaud C Poulain M (2019) La consommation alimentaire biologique comme fait social total. Une analyse ethnographique des clients Biocoop. Management et Avenir 3(109): 15–35.

Soper K (2007) Re-thinking the ‘Good Life’: the citizenship dimension of consumer disaffection with consumerism. Journal of Consumer Culture 7(2): 205–229.

Soulard CT (2020) Les territoires alimentaires à l’heure du changement global. Systèmes alimentaires 5: 35–55.

Spence C (2017) Gastrophysics, The New Science of Eating. Londres: Penguin Random House.

Thompson GG Coskuner-Balli G (2007) Countervailing market responses to corporate co-optation and the ideological recruitment of consumption communities. Journal of Consumer Research 34(2): 135–152.

Trope Y Liberman N (2010) Construal-level theory of psychological distance. Psychological Review 117 (2): 440–63.

Vieux F Darmon N Touazi D Soler LG (2012) Greenhouse gas emissions of self-selected individual diets in France: changing the diet structure or consuming less? Ecological Economics 75: 91–101.

Villalba B (2016) Sobriété : ce que les pauvres ont à dire. Revue Projet 350: 39–49.

Villalba B Semal B (2018) Sobriété énergétique. Versailles: Quae.

Voola R Voola A Wyllie J Carlson J (2018) Families and food: exploring food wellbeing in poverty. European Journal of Marketing 52(12): 2423–2448.

Warren J (2016) Epicurean Pleasure. In: Annas J Betegh G (éds) Cicero’s de finibus: Philosophical approaches. Cambridge: Cambridge University Press, 41–76.

Weijo HA Martin DM Arnould EJ (2018) Consumer movements and collective creativity: the case of restaurant day. Journal of Consumer Research 45(2): 251–274.

White K Habib R Hardisty DJ (2019) How to SHIFT consumer behaviors to be more sustainable: a literature review and guiding framework. Journal of Marketing 83(3): 22–49.

Willett WMD , et al. (2019) Food in the Anthropocene: the EAT–Lancet Commission on healthy diets from sustainable food systems. The Lancet Commissions 393(10170): 447–492.

Williams LT Germov J Fuller S Freij M (2015) A taste of ethical consumption at a slow food festival. Appetite 91: 321–328.

World Commission on Environment and Development (1987) Report of the World Commission on Environment and Development. Disponible en ligne: https://digitallibrary.un.org/record/139811 [consulté le 15 juillet 2021].