British Food Journal最新文献

{"title":"Seaweed as food: survey of the UK market and appraisal of opportunities and risks in the context of iodine nutrition","authors":"M. Redway, E. Combet","doi":"10.1108/bfj-01-2023-0024","DOIUrl":"https://doi.org/10.1108/bfj-01-2023-0024","url":null,"abstract":"Purpose Seaweeds are gaining broader interest in Western societies through their use in product development and the health-food industry. High nutritional value, low carbon footprint and sustainability are key drivers for seaweed uptake in Europe; yet high iodine intake from seaweed remains a concern. This study seeks to identify seaweed food products available on the UK retail market between 2018 and 2021 and assess their safety in the context of iodine exposure.Design/methodology/approach Here, a market survey (n = 37–40 retailers) was conducted in three annual waves to evaluate seaweed food product availability in the UK. The iodine dose of products was estimated based on a comprehensive literature review of seaweed iodine content.Findings This study shows a young, dynamic market with 2.3-fold increase in seaweed food product availability since the last available published data (2015). Specific iodine content labelling remains uncommon, and median iodine doses in a single serving of food exceeded 400 µg in all years. Some products, especially seaweed supplements, provide iodine doses above the tolerable upper limit and upper level of tolerance.Originality/value This study presents the most contemporary and comprehensive overview of the market for seaweed food products in the UK. With increasing popularisation of seaweed as a food, this study highlights the need for improved dialogue amongst producers, retailers, legislators and public health specialists to address the risk of iodine excess, and the concurrent scope for processing methods to reduce the iodine content in seaweeds.","PeriodicalId":9231,"journal":{"name":"British Food Journal","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2023-07-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48019039","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"经济学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Food safety and cognitive biases: what we know, what we need to know, and why","authors":"H. James, M. Segovia, Damilola Giwa-Daramola","doi":"10.1108/bfj-09-2022-0824","DOIUrl":"https://doi.org/10.1108/bfj-09-2022-0824","url":null,"abstract":"PurposeThe authors review the small but growing literature linking cognitive biases to food safety problems and foodborne illness outbreaks.Design/methodology/approachThe authors conducted a search of peer-reviewed articles utilizing empirical methods published since the year 2000 focusing on food safety or foodborne illnesses/outbreaks and cognitive biases.FindingsThe authors find that most research is conducted at the consumer side of the food system, with few studies examining the potential problems that can arise in the production and processing of food. The authors also observe that most research tends to focus on a few cognitive biases.Originality/valueThis is the most comprehensive study to date examining insights from the literature on cognitive biases and the related discipline of behavioral economics to the specific problem of foodborne illness outbreaks and food safety problems.","PeriodicalId":9231,"journal":{"name":"British Food Journal","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2023-07-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44566575","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"经济学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Sustainability practices and challenges in the meat supply chain: a systematic literature review","authors":"Andrea Caccialanza, Daniele Cerrato, D. Galli","doi":"10.1108/bfj-10-2022-0866","DOIUrl":"https://doi.org/10.1108/bfj-10-2022-0866","url":null,"abstract":"PurposeThis study comprehensively depicts the state of the art on sustainability research in the meat supply chain to advance the debate on challenges and issues associated with developing sustainable supply chain management practices.Design/methodology/approachThe authors conducted a systematic literature review of 333 articles published in peer-reviewed journals and organized the extant literature into five areas of supply chain management practices: strategic orientation, continuity, collaboration, risk management, and proactivity.FindingsSince 2016, the meat supply chain has received increasing scholarly attention. The literature shows the diffusion of highly heterogeneous sustainability practices related to multiple management areas and levels of analysis (institutional, industry, firm). The need for integrated, multilevel initiatives involving different stakeholders becomes increasingly crucial to the transition towards more sustainable meat supply chains.Practical implicationsThis study highlights the importance of regulatory and stakeholder pressures in the sustainability transition. Beyond setting regulatory requirements, policymakers may facilitate the establishment of collaborations within the meat supply chain and foster the development of support services that help firms to integrate sustainability in their business models. The review also alerts entrepreneurs and managers to the benefits from cooperating with their supply chain partners to navigate the industry transition and thus more effectively respond to the demands of stakeholders and to the increasing customers’ awareness of sustainability issues.Originality/valueThis study is the first to systematize the corpus of knowledge on the sustainability of the meat supply chain by adopting a comprehensive approach to analyze relevant management and agriculture literature.","PeriodicalId":9231,"journal":{"name":"British Food Journal","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2023-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46465986","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"经济学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"BYOB of wine, but which one? Unveiling new boundary conditions and moderating effects for restaurant patrons' consideration set formation","authors":"Kleopatra Konstantoulaki, Ioannis Rizomyliotis, I. Kostopoulos, Solon Magrizos, Thi Bich Hang Tran","doi":"10.1108/bfj-01-2023-0055","DOIUrl":"https://doi.org/10.1108/bfj-01-2023-0055","url":null,"abstract":"PurposeDeparting from conflicting findings on the role of involvement in the formation of the consideration set, the authors of this study seek to shed light to the wine consumer behaviour and expand previous findings in the bring-your-own-bottle (BYOB) of wine restaurant industry. The authors seek to determine the contradictory effect of involvement on the consideration set size and variety.Design/methodology/approachThree empirical studies were conducted. In Study 1, the relationships were tested in a personal consumption situation and in Study 2 in a gift-giving context. Finally, in Study 3, inconsistencies in the intensity of the hypothesised relationships were explored by testing the triple interaction amongst the three variables (i.e. involvement, decision-making context and decision domain).FindingsAccording to the authors' findings BYOB of wine consumers form larger considerations sets in memory-based decision contexts. Involvement's effect on wine consideration set size is stronger in memory-based decisions. BYOB restaurant patrons form smaller sets of alternatives for personal consumption. BYOB restaurant patrons form more heterogeneous sets of alternatives in wine gift-giving. BYOB of wine restaurants should facilitate consumers' wine-selection process.Originality/valueThe authors make an effort to explain and determine the up-to-date contradictory effect of restaurant patrons' involvement on the BYOB of wine consideration set size and the amount of variety contained therein. The study offers new insights, by unfolding the moderating effect of decision-making contexts (i.e. memory-based versus stimuli-based) and decision domains (i.e. personal consumption versus gift-giving) on this effect of involvement on the properties of consideration sets.","PeriodicalId":9231,"journal":{"name":"British Food Journal","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48524830","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"经济学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Five ways to waste food: food wasting behaviours questionnaire","authors":"M. Misiak, Małgorzata Sobol, Lukasz Sakowski, M. Kowal, Aleksandra Jurczyk, Lidia Wojtycka","doi":"10.1108/bfj-07-2022-0641","DOIUrl":"https://doi.org/10.1108/bfj-07-2022-0641","url":null,"abstract":"PurposeThe goal of the present research was to resolve two problems with contemporary methods used to assess consumer food waste: the lack of established categories of food wasting behaviours and difficulties in assessing food waste. In Studies 1 A and 1 B, a five-factor questionnaire for measuring food wasting behaviours was developed. Study 2 and Exploratory analyses verified whether the questionnaire allows for predicting the amount of wasted meat, dairy and bakery and a range of socioeconomic characteristics.Design/methodology/approachBased on pre-registered studies, a new questionnaire for measuring the frequency of food wasting behaviours, the Food Wasting Behaviours Questionnaire (FWBQ), was developed.FindingsThe results provided evidence that behaviours associated with food wasting could be narrowed down to five distinctive basic categories: (1) discarding food because of its' unpalatability; (2) preventing food waste through buying only the necessities; (3) preventing food waste through planning; (4) preventing food waste through sharing and (5) preventing food waste through feeding animals. The FWBQ allowed for investigating the socio-economic factors that influence food wasting behaviour. Finally, the FWBQ allowed for predicting the amount of wasted meat, dairy and bakery products. Also, particular factors were associated with a range of socioeconomic characteristics.Originality/valueThe FWBQ has been shown to be an inexpensive and easy-to-use method for systematising distinct categories of food wasting behaviours and demonstrating their determinants. The study takes an empirical approach (rather than intuitive) to distinguish separate categories of food wasting.","PeriodicalId":9231,"journal":{"name":"British Food Journal","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45756230","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"经济学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Are we ready to transition to sustainable sheep production in New Zealand? A critical analysis from the perspectives of transition intention and sustainable tool adoption","authors":"Wei Yang, Luu Quoc Phong, Tracy-Anne De Silva, J. Penelope","doi":"10.1108/bfj-10-2022-0863","DOIUrl":"https://doi.org/10.1108/bfj-10-2022-0863","url":null,"abstract":"Purpose This study aims to understand New Zealand sheep farmers’ readiness toward sustainability transition by assessing their intentions of transition and adoption of sustainability tools, with information collection considered to mediate the intention–adoption relationship.Design/methodology/approach Based on the data collected from a survey of New Zealand sheep farmers in 2021, the empirical analysis was developed to investigate farmers’ perceptions of and attitudes toward readiness to move toward a sustainability transition. Structural equation modeling associated with principal component analysis was used to empirically test the theory of planned behavior constructs.Findings The results show that pressure from the public and the sheep industry, and the perceived controls of transition drive the intention of sustainability transition; farmers with higher intention of sustainability transition are found to be more likely to adopt sustainability tools. However, there is an attitude–behavior gap, wherein positive attitudes toward sustainability transition may not lead to a higher likelihood of adopting sustainability tools. There is no evidence of the mediating role of information collection on the intention–adoption relationship, while a positive effect was found in information collection on the adoption of sustainability tools.Practical implications The empirical evidence indicates that policymakers need to help increase the awareness of sustainable production and help farmers overcome barriers to achieving sustainable production by finding ways to turn intentions into adoption.Originality/value Being the first attempt to empirically assess farmers’ readiness toward sustainability transition, the study fills the gap of limited understanding of the link between sustainability transition intention and sustainable tools adoption in sustainability transition.","PeriodicalId":9231,"journal":{"name":"British Food Journal","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2023-06-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48951449","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"经济学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Revealing future trajectories in sustainable food production: convergence and openness in the innovation ecosystem","authors":"Eva Panetti, D. Leone, Andrea Caporuscio, M. Pietronudo","doi":"10.1108/bfj-07-2022-0633","DOIUrl":"https://doi.org/10.1108/bfj-07-2022-0633","url":null,"abstract":"PurposeThis paper aims to explore the evolutionary dynamics of innovation ecosystems in the food industry by adopting both open innovation and convergence approaches to derive practical policy implications to develop impactful innovation ecosystems to promote food production sustainably.Design/methodology/approachStarting from the cutting-edge case of Foodvalley in the Netherlands, the study adopts a backcasting approach to reach a future vision of food ecosystems from a sustainable food production perspective. The authors set the backcasting analysis in four steps: (1) description of the present and trends analysis, (2) selection of trustworthy criteria and goals, (3) development of future images and (4) analysis of how to reach the images.FindingsThe trends analysis has identified three existing innovation fields – protein shift, circular agrifood and food and health – and two strategic directions – convergence and localness decrease. The study reports how a long-term commitment may lead the valley toward a best future scenario.Practical implicationsThe study suggests that policymakers and stakeholders can promote innovation strategies in sustainable food production ecosystems by encouraging collaboration between different sectors, reducing regulatory barriers, attracting innovative actors, and investing in education and training programs. To achieve measurable environmental and social impact outcomes, policies should promote entrepreneurship and create an enabling environment that encourages innovation and risk-taking.Originality/valueThe originality of this paper concerns the backcasting perspective applied to the analysis of the food ecosystem. This approach facilitates the identification of a path direction for successfully managing open innovation and industry convergence toward a desirable future of sustainable food production.","PeriodicalId":9231,"journal":{"name":"British Food Journal","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2023-06-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48224177","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"经济学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Exploring success factors in food waste prevention initiatives of retailers: the critical role of digital technologies","authors":"F. Corsini, Nora Annesi, E. Annunziata, M. Frey","doi":"10.1108/bfj-01-2023-0034","DOIUrl":"https://doi.org/10.1108/bfj-01-2023-0034","url":null,"abstract":"PurposeFood waste is a severe problem affecting the supply chain due to its significant adverse social and environmental effects. Even if the topic is hotly debated in the literature, there is a lack of research about the success factors influencing food waste prevention initiatives retailers undertake.Design/methodology/approachThe research analyzes how several variables (i.e. product-related variables and technology-enabling variables) might impact the success of the sales of products close to the expiration date that is sold at a discounted price. Data from 390.000 products sold at a discounted price in 2020 and 2021 by a large Italian food retailer were examined with a regression analysis.FindingsThe results highlight that both product-related and technology-enabling variables influence the success of food prevention initiatives aimed at selling products close to the expiration date at a discounted price. In particular, the authors stress the importance of digital technologies in supporting food waste prevention initiatives.Practical implicationsThe study offers several practical implications for managers in structuring a waste prevention initiative. The introduction of digital technologies, the monitoring of specific variables or the ability to find synergies with other food waste prevention initiatives are discussed to support retailers in reducing food losses.Originality/valueThe paper is focused on the retailer perspective, which is barely investigated due to the difficulty in finding data.","PeriodicalId":9231,"journal":{"name":"British Food Journal","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2023-06-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46724586","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"经济学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Assessing smallholders’ heterogeneity towards sustainable agrifood value chain in developing countries","authors":"Dwi Ratna Hidayati, E. Garnevska, T. Ramilan","doi":"10.1108/bfj-11-2022-0940","DOIUrl":"https://doi.org/10.1108/bfj-11-2022-0940","url":null,"abstract":"PurposeAgrifood value chains in developing countries are transforming into higher value markets which require sustainable practices, with smallholders playing a critical role. However, smallholders are a heterogeneous group which may have discrepancies in outcomes to meet sustainability standards. This paper aims to empirically investigate smallholders' heterogeneity towards sustainable value chain practice in developing countries.Design/methodology/approachEight key enabling factors of sustainable value chain transformation were used to explore smallholders' typology, then profiled, based on their socio-economic status and current practices. A quantitative method was applied in Indonesia's cashew sector with 159 respondents from the primary producer area on Madura Island. A combination of descriptive analysis, cluster analysis, cross-tab analysis and one-way ANOVA analysis was used in this study.FindingsFour types of groups were identified, each with distinct characteristics and arranged in priority order as follows: accelerator, progressor, inattentive and conservative groups. Interventions can be implemented on per clusters basis or based on potential similarities among clusters, depending on priority. It is noted that the pursuit of sustainable value chain practices by smallholders is not necessarily associated with high socio-economic status, as those with low socio-economic status may have a stronger inclination towards them.Practical implicationsThe paper enhances awareness of practitioners and policymakers regarding smallholders' heterogeneity in sustainable value chain practice. It enables more effective and focused interventions to support smallholders who require assistance in sustainable production and value-adding activities. Different smallholders' characteristics call for different assistance/intervention. Practitioners can recognise smallholders' characteristics that are more compatible with higher value markets and sustainability requirements to better integrate their practices. Policymakers must carefully develop short-term and long-term interventions based on the activities prioritised by particular traits to “hit the right button” for smallholders' practice development.Originality/valueThis study investigates the typology of smallholders towards sustainable value chain practices by using eight enabling factors and profiling them based on their socio-economic condition and current practices. Additionally, this study shifts the focus of typology exploration away from the traditional lens of farm sustainability to a larger perspective which encompasses sustainable value chain activities.","PeriodicalId":9231,"journal":{"name":"British Food Journal","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2023-06-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42093386","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"经济学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The role of social media content on value co-creation in the food sector: a strategic relationship perspective","authors":"A. Gokce, S. Bazi, B. Safavi, E. Georgiadou, Nick Hajli","doi":"10.1108/bfj-09-2022-0772","DOIUrl":"https://doi.org/10.1108/bfj-09-2022-0772","url":null,"abstract":"PurposeCustomers' participation in the online health community to create value with the brand is growing research interest. In addition, customers are using social media platforms to create value in the food sector. This rises points to the need to study consumers' interactions with online communities and the role of social media content and customer satisfaction in such an environment.Design/methodology/approachThis research collects data using a survey approach. The data were analysed using a partial least square-structural equation modelling (PLS-SEM).FindingsThe findings indicated the impact of social media content and satisfaction on value co-creation in healthy food online communities. The study’s results provide significant new insights into the food sector during the pandemic.Originality/valueThis research enhances the knowledge of satisfaction and value co-creation in the social media context. The findings build on the previous literature on value co-creation, add to the food sector and explain the mediating role of satisfaction between social media content and value co-creation.","PeriodicalId":9231,"journal":{"name":"British Food Journal","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2023-06-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44117575","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"经济学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}