The effect of working time preferences and fair wage perceptions on entrepreneurial intentions among employees

To date, little is known about how working time preferences and fair wage perceptions affect employees’ entrepreneurial intentions. Using data from the German Socio-Economic Panel Study, we provide first evidence that the difference between the actual and desired amount of working hours in paid employment is positively related to the propensity to switch to self-employment. Furthermore, our analysis supports the hypothesis that employees who perceive their current wage level as very unfair are more likely to have higher entrepreneurial intentions. However, the closer actual wages get to the wage levels perceived as fair, the more employees are likely to remain in their current employment situation. We also tested the interaction effect of working time preferences and fair wage perceptions. In line with our theoretical considerations, we find that employees who perceive their wages as unfair and, simultaneously, prefer different work hours have the strongest entrepreneurial intentions.     

Consumer workers as immaterial labour in the converging media markets: three value‐creation practices

This paper takes a practice‐based approach to consumer studies and focuses on the strategic and productive roles that consumers play as immaterial labour or consumer workers in the converging media markets. Based on a case study of a print media organization and its customers, the aim is to discuss the collaborative practices through which value is created in the market. By means of a textual analysis of online and interview data, three value‐creation practices are abstracted and illustrated: constructing a sense of belonging and collective identity, mutual helping and peer support, and building pride and self‐respect. Overall, the paper suggests that in global media environments, consumer‐customers are playing increasingly significant strategic roles in the practices and processes through which value is co‐created in the market. It is therefore concluded that the idea of consumers, and media audiences in particular, as recipients of communication and targets of marketing activities needs to be problematized and the dynamic strategic roles that consumers currently play in the market need to be acknowledged and actively incorporated into the business praxis of media corporations.     

Finns and functional foods: socio‐demographics,health efforts,notions of technology and the acceptability of health‐promoting foods

Eating is increasingly characterized by concerns over health and well‐being. New types of foods designed to promote health or to reduce the risk of diseases, known as functional foods, have been entering the market since the 1990s. This article focuses on the appropriation of functional foods among Finnish consumers from the perspective of acceptability. We analyse the relationship between consumers’ views of functional foods and their socio‐demographic backgrounds, health efforts and notions of food, health and technology. The article is based on a survey of a representative sample of Finnish consumers (n = 1210). The data were collected by using computer‐assisted telephone interviews and analysed by factor analysis and analysis of variance. The factor analysis resulted in four dimensions of acceptability: (1) experiences of functional foods; (2) views on product quality and safety; (3) societal concerns over current developments; and (4) views on regulation and research. According to the results, the differences in consumer views of functional foods were to some extent linked with age and education but better explained by the differing roles of food and health in people’s lives and the acceptability of modern food technologies. Efforts to lower blood cholesterol and/or blood pressure, the use of dietary supplements, regarding healthy eating as very important and having an optimistic outlook on the use of technology in food production were all related to more optimistic views of functional foods. Finns seem to have a relatively trusting position on functional foods. Familiarity of functional foods in Finland, absence of serious food scandals, the health‐oriented Finnish culture and the generally high level of societal trust may account for this optimism.     

Organizing for Society: A Typology of Social Entrepreneuring Models

In this article, we use content and cluster analysis on a global sample of 200 social entrepreneurial organizations to develop a typology of social entrepreneuring models. This typology is based on four possible forms of capital that can be leveraged: social, economic, human, and political. Furthermore, our findings reveal that these four social entrepreneuring models are associated with distinct logics of justification that may explain different ways of organizing across organizations. This study contributes to understanding social entrepreneurship as a field of practice and it describes avenues for theorizing about the different organizational approaches adopted by social entrepreneurs.     

The self-creation effect: making a product supports its mindful consumption and the consumer’s well-being

Popular cultural movements such as Slow Food and the Maker Movement emphasize product self-creation―personally creating products, then consuming them, as a core value. We present the first research to examine how product self-creation affects the individual’s consumption experience of such products and their well-being. Seven field and lab studies provide evidence that when consumers self-create a product, they appreciate it to a greater degree, are likely to consume it more mindfully, and experience greater domain-specific and general well-being. The individual’s private self-consciousness strengthens the effect. Self-creating products offers consumers with a practical, versatile, and personal interest-driven way to transcend their traditional role, to consume more consciously and sustainably, while concurrently enhancing the enjoyment of their consumption experience.     

Using paradata to collect better survey data: Evidence from a household survey in Tanzania

Data are a key component in the design, implementation, and evaluation of economic and social policies. Monitoring data quality is an essential part of any serious, large‐scale data collection process. The purpose of this article is to show how paradata should be used before, during, and after data collection to monitor and improve data quality. To do this we use timestamps, global positioning system (GPS) coordinates, and other paradata collected from an 800‐household survey conducted in Tanzania in 2016. We demonstrate how key paradata can be used during each phase of a research project to identify and prevent issues in the data and the methods used to collect it. Our results corroborate the importance of collecting and analyzing paradata to monitor fieldwork and ensuring data quality for micro data collection in developing countries. Based on these findings we also make recommendations as to how researchers can make better use of paradata in the future to manage and improve data quality. We argue for an expansion in the understanding and use of varied paradata among researchers, and a greater focus on its use for improving data quality.     

Convenience food consumption in the Nordic countries and St. Petersburg area

Building on the theoretical framework provided by sociological research on eating practices, family meals, self‐cooked meals and time use, this study examines national differences and similarities in the use of convenience food in Northern Europe. The study draws on two quantitative sets of data, the primary data set (N = 8248) collected in 2012 in Denmark, Finland, Norway and Sweden, and the complementary data set (N = 800) collected in St. Petersburg area in 2013. In general, consumers’ attitudes towards convenience food were negative. Time saving was an important motivator for convenience consumption in all countries. The effects of other attitudes were diffuse and factors such as low cost, health effects, and taste of convenience food, affected convenience consumption differently in different countries. In the four Nordic countries women used less convenience food than men. In Finland and in Norway older respondents used convenience food less often than the young. Generally, the use of convenience food was most frequent among those living alone. The effects of education and occupation were small, implying that the phase of life is more important than social stratification in explaining convenience food consumption. In the St. Petersburg data, there were no differences related to social background.     

Consumers as legitimating agents: How consumer‐citizens challenge marketer legitimacy on social media

Previous research has shown that consumers increasingly challenge the legitimacy of marketers and unsolicited marketing communication in online contexts. Based on a qualitative study, this article examines how and for what reasons consumers challenge marketer legitimacy—the perceived appropriateness of marketers and their activities—in the empirical context of Reddit, a popular social news and community website. The study suggests that consumers challenge or accept marketer legitimacy in online communities based on particular, community and situation specific, legitimacy criteria that reflect and reproduce the values and norms of the community. In doing so, it is argued, consumers play a role as legitimating agents—consumer‐citizens that have the power to confer or deny legitimacy in the context of business‐society relations. Overall, the study advances knowledge in the field of consumer studies in two ways. First, it builds a symbolic interactionist perspective on consumer‐citizens as legitimating agents who enact their active citizenship role in the marketplace by assessing and constructing marketer legitimacy in online communities. Second, it offers an empirically grounded account of how and for what reasons consumer‐citizens challenge or accept the legitimacy of marketers and unsolicited marketing communication in online communities.     

Language ability and entrepreneurship education: Necessary skills for Europe’s start-ups?

Language ability and entrepreneurial education are seen as essential resources for start-ups operating in intensified landscapes of internationalisation and globalisation. Deemed as the necessary skills for corporate effectiveness vis-à-vis rivals, this paper responds to calls for increased understandings of cultural components as vital to entrepreneurship and the product of institutional forces. Thus, it explores (a) the impact language ability has on start-up expansion; (b) the perceptions of international relations as based on language ability as a tool for cross-cultural communication; and (c) the role of educational context from the entrepreneurs’ perspective. Based on interviews from European online start-ups across three discrete contexts—Finland, Portugal and Sweden—it concludes that contextual trends regarding language and education are founded upon the cultural-cognitive and normative pillars of institutionalisation. Further, by combining actor-context perspectives, it poses that language ability and education are resources borne from the domestic environment which positively moderate the start-up’s international success. Nevertheless, the notion of learnt entrepreneurship remains contested. Taken together, this study contributes by offering deeper insight into the role of context on entrepreneurial tendencies by combining resource and institutional perspectives.     

The impact of stress on tournament entry

Individual willingness to enter competitive environments predicts career choices and labor market outcomes. Meanwhile, many people experience competitive contexts as stressful. We use two laboratory experiments to investigate whether factors related to stress can help explain individual differences in tournament entry. Experiment 1 studies whether stress responses (measured as salivary cortisol) to taking part in a mandatory tournament predict individual willingness to participate in a voluntary tournament. We find that competing increases stress levels. This cortisol response does not predict tournament entry for men but is positively and significantly correlated with choosing to enter the tournament for women. In Experiment 2, we exogenously induce physiological stress using the cold-pressor task. We find a positive causal effect of stress on tournament entry for women but no effect for men. Finally, we show that although the effect of stress on tournament entry differs between the genders, stress reactions cannot explain the well-documented gender difference in willingness to compete.