Notre travail de thèse s'intéresse à la consommation de produits biologiques, et plus particulièrement, à I'identification des variables déterminantes à I'intention d'achat. Si de nombreuses études se sont penchées sur ce sujet, il reste néanmoins des zones d'ombre que I'on se donne comme objectif d'éclaircir. Tout d'abord, il apparait qu'il existe des différences notables en terme de motivation d'achat des produits biologiques selon le degré de maturité du marché. Ensuite, le cadre rationnel de la théorie du comportement planifié, souvent utilisé dans les recherches précédentes, a maintes fois été critiqué. En effet, I'absence de prise en compte des émotions ainsi que du désir réduisent son pouvoir prédictif. Nous choisissons donc comme cadre théorique de notre étude le modèle d'implémentation des buts de Bagozzi et Perugini, que nous étudions dans le cadre de la consommation de produits biologiques au Liban, marché en voie de développement. Les résultats obtenus confirment une distinction de motivations d'achat entre marchés développés et marchés en voie de développement. Par ailleurs, les résultats démontrent le rôle du désir et des émotions dans la consommation de produits biologiques. D'autres variables spécifiques au contexte d'études sont identifiées et leur rôle avéré: le health Locus of Control et I'authenticité perçue des produits. / Our thesis focuses on the consumption of organic products, and more particularly, in the dentification of the variables that influence purchase intention. lf numerous studies dealt with this subject, there are nevertheless shadow zones which we give as objective to clear up. First of all, it seems that there are notable differences in term of motivation of purchase of organic products according to the degree of maturity of the market. Then, the rational frame of the theory of planned behavior, often used in previous researches, was criticized many a time. lndeed, the absence of consideration of variables such as emotions and desire reduces its predictive power. We thus choose as theoretical framework of our study the model of goal directed model (Bagozzi and Perugini, 2001, 2004) to study organic products purchase intention in Lebanon, a developing market. The obtained results confirm a distinction of motivations of purchase between developed and developing markets. Besides, the results prove the role of desire and emotions in the purchase intention of organic products. Other variables specific to our context of studies are identified and their role proven: the health Locus of Control and the perceived authenticity of organic products.

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The objective of this study is to investigate what type of personalization is more successful in shaping an authentic image of the politician. Two politicians; Hillary Clinton and Bernie Sanders have been chosen for the study. Hence, the questions that the study seeks to address are; What type of personalization is most successful in shaping an authentic image of Hillary Clinton? and What type of personalization is most successful in shaping an authentic image of Bernie Sanders? The method employed for this study is a survey experiment designed to compare perceived authenticity between the respondents for two different personalization types; privatization and emotionalization. The survey experiment, conducted during November and December 2023, had a total of 102 valid respondents. The data with perceived authenticity for the two personalization types were presented in a bivariate regression analysis. Results reveal that privatization is more successful in shaping an authentic image of Hillary Clinton, particularly among female respondents, indicating gender-based variations. For Bernie Sanders, the study finds no clear preference between privatization and emotionalization overall, but a gender-specific analysis suggests that privatization is more successful among female respondents.

<p>Tourism is typically a hedonic product, and its consumption promotes positive psychology and wellbeing. Industry practitioners and academics have long been advocating sustainable practices and experiences that promote the health and wellness benefits of tourism. Indeed, studies that support designing tourism experiences with positive social and wellness outcomes are needed to better leverage design factors in delivering, communicating, and sustaining the health-related benefits of the tourism experiences. Food is an integral part of the overall tourism experience and has important implications for tourists’ pleasure and wellbeing. Thus, it is important to identify the factors that contribute to a better wellness value of the tourist food experience. </p> <p>Using a multi-qualitative method, the first study explored the communal dining experiences of solo travelers. The results indicate that solo traveler communal dining is affected by many motivations (e.g., socialization and authenticity seeking) and constraints (e.g., safety and health concerns). Other factors that were found to affect communal dining include socio-demographic factors (age, gender, cultural background, previous experiences, and extroversion); other diners’ factors (e.g., attitudes and behaviors, perceived similarity, and cultural barriers); dining place-related factors (e.g., social environment, entertainment, and employees openness); and situation-related factors (food quality, environment safety, group composition, communal dining vibes, and dining time). This study found that communal dining triggers four experiential domains: sensory, intellectual, affective, and behavioral which could result in a transformative and wellness value for solo travelers. Under the right circumstances, communal dining triggers a process of self-change that results in personal and social transformations. </p> <p>Continuing to examine the social experiences of solo travelers, the second study empirically examined the impact of the emotional display of fellow diners on solo travelers’ affect and perceived interpersonal relations during communal dining. The scenario-based experiment showed that other diners' display of emotions influenced solo traveler's affect and rapport perceptions in communal dining. Additionally, fellow communal table diners’ characteristics including their ingroup status and perceived similarity can play a role in impacting solo travelers’ communal dining experience. The perceived similarity was found to act as a trigger or “catalyst” for communal dining experience formation for solo travelers. Further, a positive influence of affect and rapport on solo travelers’ subjective wellbeing was noted.</p> <p>The third study examined the phenomenon of tourist food sharing. The study used experimental design to empirically examine the impact of food sharing on tourists’ interpersonal relationship development, sense of authenticity, and subjective wellbeing. The two experiments showed that tourist food sharing improves interpersonal relationships, tourist perceptions of experience authenticity, and wellbeing. Two culturally divergent tourist groups were compared: U.S. tourists and Chinese tourists. The results showed that U.S. tourists evaluated food sharing higher regarding its impact on authenticity and wellbeing than their Chinese counterparts. </p>