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Sustainability 2017, 9(2), 176; doi:10.3390/su9020176

Effects of Corporate Social Responsibility Actions on South Korean Adolescents’ Perceptions in the Food Industry

KAIST College of Business, Korea Advanced Institute of Science and Technology, 85 Hoegi-ro, Dongdaemun-gu, Seoul 02455, Korea
Department of Business Administration, University of Seoul, 163 Seoulsiripdae-ro, Dongdaemun-gu, Seoul 02504, Korea
Author to whom correspondence should be addressed.
Received: 11 August 2016 / Accepted: 3 January 2017 / Published: 2 February 2017
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Our objective in this study is to understand how adolescents respond to the food industry’s corporate social responsibility (CSR) activities, especially the effects of such activities on consumers’ emotional responses, perceived authenticity, and attitudes toward the company. Understanding which types of CSR actions most influence adolescents is important for managers. This study examines adolescents’ responses to three types of CSR actions (career-related, environment-related, and wellbeing-related) across two types of products (unhealthy and healthy foods). We find that CSR actions related to career issues have the greatest effects on adolescents’ emotional responses, perceived authenticity,and attitudes toward a company under the condition of healthy food products. In other words, when a healthy food company offers a career-related CSR program, adolescents have better responses than when an unhealthy food company offers the same CSR program. View Full-Text
Keywords: corporate social responsibility; healthiness; emotional response; authenticity; attitude corporate social responsibility; healthiness; emotional response; authenticity; attitude

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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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Lim, M.-H.; Kang, Y.S.; Kim, Y. Effects of Corporate Social Responsibility Actions on South Korean Adolescents’ Perceptions in the Food Industry. Sustainability 2017, 9, 176.

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