{"title":"Why should we try upcycled food? An exploratory study in East Asian and Western contexts","authors":"YooHee Hwang , Anqi (Angie) Luo , Anna S. Mattila","doi":"10.1016/j.ijhm.2024.103908","DOIUrl":null,"url":null,"abstract":"<div><p>Food upcycling is a novel method of reducing food waste. For example, Nestlé, a Swiss-based candy maker, uses leftover white pulp that covers cocoa beans to sweeten dark chocolate without added sugar. However, limited research compares the perception and consumption of upcycled foods across cultures. The current study conducted a survey (Study 1) in the United States and Hong Kong to investigate acceptance of upcycled foods. Furthermore, we conducted a conjoint experiment (Study 2) to identify upcycled food attributes that people consider essential. The present study draws on the cue utilization theory as an overarching framework. Based on our findings, public and commercial sectors can prioritize the most important attributes of upcycled foods to boost the acceptance and consumption of such novel foods.</p></div>","PeriodicalId":48444,"journal":{"name":"International Journal of Hospitality Management","volume":null,"pages":null},"PeriodicalIF":9.9000,"publicationDate":"2024-09-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"International Journal of Hospitality Management","FirstCategoryId":"91","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0278431924002202","RegionNum":1,"RegionCategory":"管理学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"HOSPITALITY, LEISURE, SPORT & TOURISM","Score":null,"Total":0}
引用次数: 0
Abstract
Food upcycling is a novel method of reducing food waste. For example, Nestlé, a Swiss-based candy maker, uses leftover white pulp that covers cocoa beans to sweeten dark chocolate without added sugar. However, limited research compares the perception and consumption of upcycled foods across cultures. The current study conducted a survey (Study 1) in the United States and Hong Kong to investigate acceptance of upcycled foods. Furthermore, we conducted a conjoint experiment (Study 2) to identify upcycled food attributes that people consider essential. The present study draws on the cue utilization theory as an overarching framework. Based on our findings, public and commercial sectors can prioritize the most important attributes of upcycled foods to boost the acceptance and consumption of such novel foods.
期刊介绍：
The International Journal of Hospitality Management serves as a platform for discussing significant trends and advancements in various disciplines related to the hospitality industry. The publication covers a wide range of topics, including human resources management, consumer behavior and marketing, business forecasting and applied economics, operational management, strategic management, financial management, planning and design, information technology and e-commerce, training and development, technological developments, and national and international legislation.
In addition to covering these topics, the journal features research papers, state-of-the-art reviews, and analyses of business practices within the hospitality industry. It aims to provide readers with valuable insights and knowledge in order to advance research and improve practices in the field.
The journal is also indexed and abstracted in various databases, including the Journal of Travel Research, PIRA, Academic Journal Guide, Documentation Touristique, Leisure, Recreation and Tourism Abstracts, Lodging and Restaurant Index, Scopus, CIRET, and the Social Sciences Citation Index. This ensures that the journal's content is widely accessible and discoverable by researchers and practitioners in the hospitality field.
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