This chapter aims to provide a conceptual link between customer value and the field of ethical consumption, particularly how it has developed around the trade-offs enacted in ethical consumer choice that are often claimed to exist. In doing so it firstly explores key perspectives on ethical...

How we feel about our behaviour is central to our identity. Using Brouwer and Houser-Marko's (2017) theorisation of the “self-as-doer”, this study aims to provide a contextualised account of how tourists’ emotions influence their ethically motivated self-enactment practices (doings and...

In this chapter, we explore the role of consumption in generating demand for goods and services that integrate slave labour within their production. We focus on perceptions of this slavery in the production-consumption systems that we (as consumers) routinely engage in, how we categorise slavery...

This chapter explores the challenges of sustainable seafood and examines how consumers can be supported to make more sustainable choices for both their health and wellbeing and for the planet and workers involved in seafood supply. The chapter sets out how critical challenges remain for ensuring...

Coffee consumption is a global phenomenon, but one which is intricately linked to a wide range of stakeholders across complex coffee supply chains. Consumers have an important role in shaping change in the coffee industry, driving demand for higher quality coffee, supporting coffee producers...

Business language is changing as the urgency and extent of change required to reach sustainable levels of economic development is recognised. The language of green and environmentally friendly is being replaced by net zero, responsible, purposeful business. Business transition will combine...

There are over 2,000 species of edible insect on the planet, and while only a small number of these are eaten widely, eating insects is a regular part of many diets across the world. Edible insects represent a more sustainable food source for consumers, than meat-based proteins, as they fulfil...

This chapter addresses the gap in current knowledge around the development of ethical foodscapes. It examines Forest Green Rovers Football Club as a novel example of an exclusively vegan gastronomic experience in a sporting setting that is traditionally associated with being a ‘food desert’....

This research draws upon social normalisation and practice theory as key conceptual frameworks through which to explore the normalisation of practices among everyday consumers within the context of austerity. Employing an interpretive approach, in-depth interviews were conducted with a purposive...

There is an increasing recognition of the need for sustainable shifts in consumption in order to address the climate crisis. Yet, too often, ethical consumption is taken to reflect the narrow concerns of certain individuals pursuing an identity and lifestyle. Based on our work with a UK...