Sökning: "hedonic consumption"

Visar resultat 1 - 5 av 51 uppsatser innehållade orden hedonic consumption.

  1. 1. Is Second Hand the New Fast Fashion? : The Consumption Habits of Young Swedes in the Second Hand Fashion Market

    Kandidat-uppsats, Högskolan i Borås/Akademin för textil, teknik och ekonomi

    Författare :Felicia Marholeva; Marko Pusic; [2023]
    Nyckelord :Sustainable consumption; unsustainable consumption; second hand market; fashion consumption; fast fashion; overconsumption; hedonic consumption;

    Sammanfattning : As the world moves towards a more sustainable future and consumers begin to research more sustainable ways to consume, many turn to second hand for purchasing apparel due to its supposed minimal effect on the environment. The second hand market is rapidly growing but research surrounding the implications of its growth is scarce. LÄS MER

  3. 2. A Guilt-free Guilty Pleasure - A Qualitative Study of Consumers’ Process of Coping with the Tension between Health and Hedonism

    Magister-uppsats, Lunds universitet/Företagsekonomiska institutionen

    Författare :Y Nhi Do; Georgia Kakaletri; [2023]
    Nyckelord :Guilt-free Narratives; Healthism; Hedonic Food Consumption; Sensemaking; Cultural Branding; Identity; Business and Economics;

    Sammanfattning : Title: A Guilt-free Guilty Pleasure: A Qualitative Study of Consumers’ Process of Coping with the Tension between Health and Hedonism Course: BUSN39 - Degree Project in Global Marketing Authors: Y Nhi Do & Georgia Kakaletri Keywords: Guilt-free Narratives, Healthism, Hedonic Food Consumption, Sensemaking, Cultural Branding, Identity Purpose: The purpose of this thesis is to explore the way consumers make sense of guilt-free narratives in the case of hedonic food consumption and how they cope with the tension between healthism-hedonism. Background: Most relevant studies in the field of food and health focus on psychological motives, and mainly follow a quantitative methodology, which lacks an in-depth analysis of the topic. LÄS MER

  4. 3. Sociala faktorers påverkan på köpintention : En kvantitativ undersökning på hedoniskt värde inom spelet League of Legends

    Kandidat-uppsats, Södertörns högskola/Företagsekonomi

    Författare :Veronica Ortega Jönsson; Emil Tyssling Engström; [2023]
    Nyckelord :Virtual products; Hedonic value; Social ties; Social identity; PLS-SEM; buyer behaviour.; Virtuella produkter; Hedoniskt värde; Sociala band; Social identitet; PLS-SEM; Köpbeteende.;

    Sammanfattning : Flera olika typer av virtuella produkter växer i popularitet och värde i människors ögon. Inomden digitala spelvärlden spenderas en hög andel pengar på virtuella produkter som inte har ettfunktionellt syfte. LÄS MER

  5. 4. The Location's Impact on Office Properties' Green Building Certification Price Premiums : A Quantitative Study of the Swedish Commercial Property Market

    Master-uppsats, KTH/Fastighetsföretagande och finansiella system

    Författare :Ludvig Kullén Dansarie; [2023]
    Nyckelord :Green premium; sales premium; green building certifications; environmental certifications; green buildings; office properties; location; hedonic price model; Swedish property market; Grön premie; försäljningspremie; miljöcertifiering; gröna byggnader; kontorsfastigheter; läge; svenska fastighetsmarknaden;

    Sammanfattning : The construction and real estate industry accounts for a large share of the global energy consumption. Thus, an onerous responsibility is resting on the shoulders of the property owners and developers to alleviate the emissions derived from the real estate sector. LÄS MER

  7. 5. The Production and Characteristics of an Orange Fleshed Sweet Potato Yogurt

    Master-uppsats, Lunds universitet/Livsmedelsteknik och nutrition (master)

    Författare :Ariam Kunfu; [2023]
    Nyckelord :Sweet potato; fermentation; Ghana; yogurt; L. bulgaricus; S. thermophilus; food technology and nutrition; Agriculture and Food Sciences;

    Sammanfattning : Yogurt is an ancient food, used for a better preservation of milk. Milk gets fermented by Streptococcus thermophilicus and Lactobacillus bulgaricus (lactic acid bacteria, LAB) which converts the lactose present in the milk to lactic acid. These probiotics support the microbial population balance of the gastrointestinal tract. LÄS MER