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Foie gras: animal cruelty or tasty delicacy? An exploration of firm responses to restrictive regulatory change
Author(s) -
Weidner Kelly,
Beuk Frederik,
Hildebrand John
Publication year - 2016
Publication title -
journal of public affairs
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.221
H-Index - 20
eISSN - 1479-1854
pISSN - 1472-3891
DOI - 10.1002/pa.1603
Subject(s) - sensemaking , context (archaeology) , delicacy , regulatory focus theory , cognition , process (computing) , phenomenon , conceptual framework , marketing , business , affect (linguistics) , economics , psychology , public relations , sociology , political science , management , computer science , epistemology , paleontology , ecology , philosophy , social science , neuroscience , biology , task (project management) , operating system , communication
The authors propose a conceptual framework that highlights the process firms pursue in response to externally imposed changes in the regulatory environment. The study adapts three theories to better understand this phenomenon: sensemaking, the affect infusion model, and cognitive appraisal theory. Using the context of bans on the production and sale of foie gras, the authors present a series of propositions that delineate the process through which firms innovate in response to changes in their regulatory environment. The authors suggest that cognitive processes utilized to make sense of restrictive regulation represent strategic responses, resulting in innovations that expand an existing market, or create a new one. Alternatively, affectively infused reactions result in less innovative responses, or even non‐compliance. The authors present examples of firms' innovations as support for the conceptual model. Copyright © 2016 John Wiley & Sons, Ltd.