Can Eating Better Cause You To Behave Worse?

The lure of organic foods grown or produced naturally, free of pesticides, hormones, or other chemicals may be healthier, but what’s it doing to our social life? A recent study reveals that exposure to organic foods may, in fact, make individuals judgmental and more likely to be ‘insufferable.’

The study, directed by Kendall Eskine, assistant professor of the department of psychological science at Loyola University in New Orleans, split up 60 people into three groups, each of which were shown different pictures. The first group viewed pictures of ‘organic foods’ (mainly produce), the second group was shown pictures of comfort foods (brownies, cupcakes, cookies, etc.) and the third group looked at pictures of foods that did not fall into either of the previous categories – foods such as rice, mustard and oatmeal.

Afterwards, the participants were given scenarios then asked to make ‘moral judgments’ on a scale from one to seven. The group exposed to organic images scored the situations highest, proving to be much more judgmental than the other two groups.

Another segment asked the subjects how much time (zero to 30 minutes) they would be willing to help a stranger in need. The organic group appeared to be the most selfish, offering an average of 13 minutes. Nearly doubling that time, the comfort food group said they would volunteer 24 minutes and the non-organic, non-comfort group fell in the middle, offering 19 minutes.

Eskine believes that the exposure to organic foods makes people feel better about themselves, ultimately inclining them to act poorly – a phenomenon he calls ‘moral licensing.’ “It’s like when you go to the gym and run a few miles you feel good about yourself, so you eat a candy bar,” Eskine explains. In other words, by making good decisions when eating, it makes people feel as if that is their ‘good deed of the day,’ giving them permission to behave immorally later on.

We think this study seems a bit far-fetched. After all, the subjects were simply shown pictures of produce they were told were ‘organic.’ But what do you think? Is it organic foods that caused the judgmental and selfish behaviors or perhaps just simply healthier foods? Do the foods we consume help dictate our behavior and morals? Or is it our morals and behavior that dictate which foods we consume? Share your opinion with us!

Tags: Kendall Eskine, Loyola University in New Orleans, Mary Sinker, organic

Have you been slimed?

The infamous photo of Pink Slime

Everyone in the industry has their opinion on the “pink slime” phenomenon that has been an unavoidable part of media coverage for the past month.  Or rather, “finely textured lean beef” as those in the meat processing industry (especially Cargill and Beef Products) are now asserting.  Last week governors of three states (Iowa, Kansas and Texas) plus two lieutenant governors (Nebraska and South  Dakota) toured one of the processing plants, tasting the “lean, good and nutritious” burgers made with the product.

What’s interesting from a consumer marketing perspective is how social media fueled the rage in the first place.  From its moment in the lime-light last year courtesy of Jamie Oliver’s reporting from LA school lunch rooms to the decision last week by multiple retailers and fast food outlets to “ban” its use, the social media trail ran deep and wide.

Seems that on March 6, Betty Siegel of Houston, the author of The Lunch Tray blog  posted a petition on change.org for signatures in support of removing pink slime from school lunch programs due to the ammonia treatment and the general overall health impact of the substance.  The number of signatures (258,632 when the petition closed) surprised both Ms. Siegel and the folks at change.org.

As the petition gained momentum, other online activity surged.  Nearly 1,500 videos have been posted to YouTube. Check out a #pinkslime on Twitter for interesting point-counterpoint dialogue.  Posts from the Meat Institute and WSJ stories defend the substance.  Then there’s Wendy’s tweet:  “Wendy’s has always had high standards for our beef. We’ve never used what they call “pink slime.” Details at http://Wendys.com.”

The back and forth is rather amusing. But when politicians and industry associations get into it, more fuel is on the fire.  Check out www.pinkslimeisamyth.com for all the value that lean beef trimmings bring to the world in addition to food safety — greater sustainability, lower food costs and jobs for America.

Social media can make or break a business – and change an industry.  As evidenced by the backlash a couple years ago against High Fructose Corn Syrup, once an issue gains steam fallout is often rapid and intense.  For companies that live or die on consumer preference – such as Wendy’s, McDonald’s, Starbucks – controversy presents an opportunity to take the high road and disassociate with the demon ingredient.

Consumers hate thinking that Big Food (with the political machine in tow) is putting one over on them.  Whether the “lean beef trimmings” are the devil’s doings or whether they are keeping hamburger safe from e.coli, the shots have been fired and the result to the industry is devastating.  And so quickly.

Proving the enormous power of social media.

Tags: CBD, food, ingredients, Lori Colman, Pink slime

Experiential Marketing on Display at a New Hospital, Part 2: Advanced Technology

Last month I wrote about attending an open house for the new Silver Cross Hospital in New Lenox, IL with a report focused on the lastest in the delivery of patient care.  Just as exciting on the event’s tour was the display of advanced technology and the benefits it provides patients including reduced hospital stays and wait time for results along with increased accuracy and timely diagnosis.

It was an amazing showcase of progress that consumers rarely get full exposure to, even if you’ve endured a recent hospital stay.  For such a big building, the first thing you notice is that the space is designed to eliminate foot steps.  The Procedural Care Unit (PCU) centrally locates surgery, cardiology and radiology all in a single integrated area.  This minimizes patient movement while maximizing efficiency and safety.  And the state-of-the-art operating rooms are designed to be used for any type of procedure and adapt to future needs.  You don’t have to be a technology geek to appreciate all the equipment and high-resolution video screens that allows surgeons and radiologists to look at images.  Just as interesting was the special green surgical lighting in all the operating rooms which makes seeing patient anatomy easier.

But nothing beat the experience of meeting the hospital’s robot.  While this multi-armed machine looks more like an octopus than R2D2, it’s not disappointing.   It’s not designed to be a friendly, smart companion, but a surgical system.  Called DaVinci, it facilitates complex surgery using a minimally invasive approach that is controlled by a surgeon from a computer console. 

Having the future accessible today at the local level was the experience all 7,000 visitors recieved at the Silver Cross Hospital Open House.  And that’s exactly where their next experience with the hospital should be … way out in the future, if ever.  But just knowing it’s there provides simple peace-of-mind in the midst of our high-tech, high-speed world.

Tags: healthcare, hospital, Procedural Care Unit, Silver Cross Hospital