Purpose

For attendees with allergies, intolerances and coeliac disease, accessing safe, nutritious and good quality food and drink is a vital but challenging dimension of events. This study sought to capture and analyse the lived event experiences of individuals with a variety of food-related health, wellbeing and safety needs.

Design/methodology/approach

This study adopted an inductive approach, using semi-structured interviews to gather qualitative data from participants with various food allergies and intolerances or coeliac disease.

Findings

Attendees had low expectations regarding food choice, quality and value, which stemmed from past event experiences. Poor information about suitable food and drink, coupled with frontline staffs' perceived knowledge, responsiveness and care were frequently seen as sources of service failures. The data stress how exposure to potentially harmful foods and food avoidance influenced attendees' experiences. The findings also help to appreciate consumers' agency, identifying various coping strategies used by affected individuals to anticipate risks, engage in compensatory behaviours and mitigate the effects of unsuitable food and drink.

Originality/value

This study is unique in examining the event experiences of individuals with food allergies, intolerances and coeliac disease. It demonstrates how practices in the crucial domain of food and drink provision can affect the overall event experience, with potential consequences at, across and potentially beyond the venue and occasion. From a theoretical perspective, the study conceptualises intersections of risk, value-creation/destruction and experiential consumption. It shows the “episodic” and “perpetual” impacts of “risk loaded” consumption, while arguing that diverse value-creation/destruction practices mediate pathways leading to different experiential outcomes.

中文翻译：

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食物过敏、不耐受和乳糜泻参与者的活动体验：风险加载价值创造/破坏

目的

对于过敏、不耐受和乳糜泻的参与者来说，获得安全、营养和优质的食品和饮料是活动的一个重要但具有挑战性的方面。本研究旨在捕捉和分析具有各种与食品相关的健康、福祉和安全需求的个人的生活事件体验。

设计/方法/方法

本研究采用归纳法，使用半结构化访谈从患有各种食物过敏和不耐受或乳糜泻的参与者那里收集定性数据。

发现

由于过去的活动经历，与会者对食物选择、质量和价值的期望很低。关于合适的食物和饮料的信息不足，再加上一线员工的感知知识、响应能力和关怀，经常被视为服务失败的根源。数据强调了接触潜在有害食物和避免食物如何影响与会者的体验。调查结果还有助于了解消费者的能动性，确定受影响个人用来预测风险、采取补偿行为和减轻不合适食物和饮料的影响的各种应对策略。

原创性/价值

这项研究在检查食物过敏、不耐受和乳糜泻患者的事件经历方面是独一无二的。它展示了食品和饮料供应这一关键领域的做法如何影响整体活动体验，并在场地和场合内外产生潜在后果。从理论的角度来看，该研究将风险、价值创造/破坏和体验式消费的交叉概念化。它显示了“风险负载”消费的“偶发性”和“永久性”影响，同时认为不同的价值创造/破坏实践介导了导致不同体验结果的途径。