Understanding different types of consumers: A multi-group analysis based on convenience food-related lifestyle

IF 1.9 Q2 AGRICULTURE, MULTIDISCIPLINARY

AIMS Agriculture and Food Pub Date : 2023-01-01 DOI:10.3934/agrfood.2023021

A. R. Liang, W. Lim, Wei Tung, Shuen-ying Lin

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引用次数: 0

Abstract

The primary objective of this study is to identify categories of organic food consumers based on the CFL (convenience food related lifestyle). Secondarily, this study explores characteristics, motivations/barriers in consumption and perception regarding to self-focus perception (such as perceived consequence of purchasing organic food) and altruistic behaviour (such as recycling behavior and perception of transportation) in different CFL. 1,262 valid samples are collected in this study. Moderate, convenience-pursuing and quality-pursuing categories are separated by cluster analysis. Consumer attitudes toward ready-made meals and takeaway meal solutions, perceived consequences of purchasing organic food, purchase frequency and quantity are differential, and the influence of organic food purchasing perception of consequence on altruistic behaviour are differences in CFL. Only consumers who purchase organic food motivated by environmental concerns are able to improve their recycling behavior. This study believes that the CFL framework has enhanced the understanding of consumer buying behavior and characteristics.

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了解不同类型的消费者:基于方便食品相关生活方式的多群体分析

本研究的主要目的是根据CFL(方便食品相关的生活方式)来确定有机食品消费者的类别。其次，本研究探讨了不同CFL群体在自我关注感知(如购买有机食品的感知后果)和利他行为(如回收行为和交通感知)方面的特征、消费动机/障碍和感知。本研究共收集有效样本1262份。通过聚类分析将适度、追求方便和追求质量三类分类。消费者对即食餐和外卖餐的态度、购买有机食品的后果感知、购买频率和数量存在差异，有机食品购买后果感知对利他行为的影响在CFL中存在差异。只有那些出于环保考虑而购买有机食品的消费者才能改善他们的回收行为。本研究认为CFL框架增强了对消费者购买行为和特征的理解。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

AIMS Agriculture and Food AGRICULTURE, MULTIDISCIPLINARY-

CiteScore

3.70

自引率

0.00%

发文量

审稿时长

8 weeks

期刊介绍： AIMS Agriculture and Food covers a broad array of topics pertaining to agriculture and food, including, but not limited to:  Agricultural and food production and utilization  Food science and technology  Agricultural and food engineering  Food chemistry and biochemistry  Food materials  Physico-chemical, structural and functional properties of agricultural and food products  Agriculture and the environment  Biorefineries in agricultural and food systems  Food security and novel alternative food sources  Traceability and regional origin of agricultural and food products  Authentication of food and agricultural products  Food safety and food microbiology  Waste reduction in agriculture and food production and processing  Animal science, aquaculture, husbandry and veterinary medicine  Resources utilization and sustainability in food and agricultural production and processing  Horticulture and plant science  Agricultural economics.