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Keywords
- Ambivalenz (2)
- Lebensmittel (2)
- ambivalence (2)
- intervention (2)
- Empfindung (1)
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Many people are aware of the negative consequences of plastic use on the environment. Nevertheless, they use plastic due to its functionality. In the present paper, we hypothesized that this leads to the experience of ambivalence—the simultaneous existence of positive and negative evaluations of plastic. In two studies, we found that participants showed greater ambivalence toward plastic packed food than unpacked food. Moreover, they rated plastic packed food less favorably than unpacked food in response evaluations. In Study 2, we tested whether one-sided (only positive vs. only negative) information interventions could effectively influence ambivalence. Results showed that ambivalence is resistant to (social) influence. Directions for future research were discussed.
Food waste is the origin of major social and environmental issues. In industrial societies, domestic households are the biggest contributors to this problem. But why do people waste food although they buy and value it? Answering this question is mandatory to design effective interventions against food waste. So far, however, many interventions have not been based on theoretical knowledge. Integrating food waste literature and ambivalence research, we propose that domestic food waste can be understood via the concept of ambivalence—the simultaneous presence of positive and negative associations towards the same attitude object. In support of this notion, we demonstrated in three pre-registered experiments that people experienced ambivalence towards non-perishable food products with expired best before dates. The experience of ambivalence was in turn associated with an increased willingness to waste food. However, two informational interventions aiming to prevent people from experiencing ambivalence did not work as intended (Experiment 3). We hope that the outlined conceptualization inspires theory-driven research on why and when people dispose of food and on how to design effective interventions.
Using validated stimulus material is crucial for ensuring research comparability and replicability. However, many databases rely solely on bidimensional valence ratings, ranging from negative to positive. While this material might be appropriate for certain studies, it does not reflect the complexity of attitudes and therefore might hamper the unambiguous interpretation of some study results. In fact, most databases cannot differentiate between neutral (i.e., neither positive nor negative) and ambivalent (i.e., simultaneously positive and negative) attitudes. Consequently, even presumably univalent (only positive or negative) stimuli cannot be clearly distinguished from ambivalent ones when selected via bipolar rating scales. In the present research, we introduce the Trier Univalence Neutrality Ambivalence (TUNA) database, a database containing 304,262 validation ratings from heterogeneous samples of 3,232 participants and at least 20 (M = 27.3, SD = 4.84) ratings per self-report scale per picture for a variety of attitude objects on split semantic differential scales. As these scales measure positive and negative evaluations independently, the TUNA database allows to distinguish univalence, neutrality, and ambivalence (i.e., potential ambivalence). TUNA also goes beyond previous databases by validating the stimulus materials on affective outcomes such as experiences of conflict (i.e., felt ambivalence), arousal, anger, disgust, and empathy. The TUNA database consists of 796 pictures and is compatible with other popular databases. It sets a focus on food pictures in various forms (e.g., raw vs. cooked, non-processed vs. highly processed), but includes pictures of other objects that are typically used in research to study univalent (e.g., flowers) and ambivalent (e.g., money, cars) attitudes for comparison. Furthermore, to facilitate the stimulus selection the TUNA database has an accompanying desktop app that allows easy stimulus selection via a ultitude of filter options.
