British Food Journal最新文献

{"title":"Differentiating emotions in the theory of planned behaviour: evidence of improved prediction in relation to sustainable food consumerism","authors":"Mara Martini, Francesco La Barbera, Susanna Schmidt, Chiara Rollero, Angela Fedi","doi":"10.1108/bfj-05-2023-0357","DOIUrl":"https://doi.org/10.1108/bfj-05-2023-0357","url":null,"abstract":"Purpose The theory of planned behaviour (TPB) and its extensions are often used to explain intentions to perform sustainable behaviours. Emotions can provide the impetus for action and should be considered in high-involvement situations, such as sustainable food purchase decisions. Therefore, the aim of this research work was to investigate whether the addition of different types of emotions (self-related, social and pro-active) to the TPB main constructs – attitude (ATT), subjective norm (SN) and perceived behavioural control (PBC) – improves the explanation of intention to make two sustainable food purchase choices: purchase Fairtrade (FT) products and purchase through solidarity purchasing groups (SPGs). Design/methodology/approach The present investigation was conducted by two studies using online questionnaires and focussing on purchasing FT food products (Study 1) and purchasing food through SPGs (Study 2). Stepwise regression models were run to explain the intention to purchase FT products (Study 1; N = 240) and the intention to purchase through SPGs (Study 2; N = 209). Findings Results show that emotions increase the predictive validity of the TPB model. The study also highlights the importance to distinguish between different types of emotions. Amongst those considered in both studies, only pro-active emotions play a significant role in predicting food purchasing intention. Results encourage further investigation of the role of emotions in TPB-based models for predicting sustainable food purchase choices. Research limitations/implications The measurement of the three classical antecedents of the TPB model (ATT, SNs and PBC) performed by single items can be considered the main limitation of this work. In future research, instruments made up of more items measuring these three theoretical dimensions should be used. In addition, it would be important to conduct an analysis of the beliefs that determine ATTs, norms and perceived control. Originality/value Different from previous studies that considered emotions in extension of the TPB model to explain sustainable behaviours, the present work separately analysed the role of three different kinds of emotions (self-related, social and pro-active) in explaining sustainable food behaviours.","PeriodicalId":9231,"journal":{"name":"British Food Journal","volume":"52 11","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135929619","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 influence of trust for sustainable agri-food production: empirical evidence of a mariculturist supply chain in Southern Brazil","authors":"Michel Tavares Quinteiro Milcent Assis, Maria Raquel David Pereira Ventura Lucas, Maria Matos Rainho","doi":"10.1108/bfj-08-2022-0734","DOIUrl":"https://doi.org/10.1108/bfj-08-2022-0734","url":null,"abstract":"PurposeThe purpose of this work is to study the relationships of trust in a local agri-food supply chain in Southern Brazil. In an unsustainable context, where the number of mariculturists is decreasing, the authors seek to identify what the factors are and how they contribute to this problem, as well as find solutions aimed at the sustainability of that chain.Design/methodology/approachThe authors carried out qualitative research with 15 semi-structured interviews that took place in the year 2021. The thematic analysis of the results applied the IRAMUTEQ software and the assessment of the narratives was guided by prior thematic analysis.FindingsThe supply chain under investigation requires better organisation. Communication and interpersonal trust proved important in the relationship between producers and control bodies. The university, as a seed supplier, needs predictability and efficiency to convey inter-organisational trust. Informal relationships are interpersonal and extremely trust-based and inter-organisational trust increases the performance of establishments and promotes the development of innovative structures. Furthermore, in crisis periods interpersonal trust increases.Practical implicationsThe results allow policymakers to plan better their actions and build more effective tactics in order to reach sustainable development. This work is also important for stakeholders and managers, as it guides improvements in management, governance and sustainability of agri-food supply chains.Originality/valueAn unprecedented research was done on the studied supply chain, knowing the relationships of trust among them, identifying peculiar partnerships and recognising some constructs and outcomes of trust.","PeriodicalId":9231,"journal":{"name":"British Food Journal","volume":"1 3","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136105882","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":"Intrinsic motivation strongly affects the readiness toward circular food consumption: evidence from the motivation–opportunity–ability model","authors":"Maria Raimondo, Daniela Spina, Manal Hamam, Mario D'Amico, Francesco Caracciolo","doi":"10.1108/bfj-09-2022-0800","DOIUrl":"https://doi.org/10.1108/bfj-09-2022-0800","url":null,"abstract":"Purpose This study empirically explores the factors that influence consumers’ readiness toward engagement in circular food consumption. Design/methodology/approach A conceptual model based on the motivation–opportunity–ability (MOA) framework was developed. In addition to all the classical relationships in this theoretical framework, respondents' age and education were added to the model. An online survey was conducted, resulting in an overall sample of 411 Italian participants. Data were statistically analyzed by using partial least squares structural equation modeling (PLS-SEM). Findings The results indicated that motivation, opportunity and ability had positive effects on consumers’ readiness toward engagement in circular food consumption (CFC). Of all the constructs, intrinsic motivation had the most significant impact on consumers’ readiness toward engagement in CFC. The results also showed that sociodemographic traits—particularly age and gender—significantly influenced consumer readiness toward engagement in CFC. Practical and policy implications are proposed based on the study findings. Originality/value The study analyzes factors influencing consumers' readiness to engage in CFC. While great attention has been paid toward circular economy (CE) implementation in food consumption, empirical evidences on how to prompt the consumers' readiness toward CFC are still lacking. More specifically, the authors explore for the first time, sociopsychological factors affecting consumers' readiness to reduce, reuse and recycle technical components of food products, using the MOA theory as conceptual model.","PeriodicalId":9231,"journal":{"name":"British Food Journal","volume":"34 10","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136105894","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":"Consumers' views on egg quality and preferences for responsible production – results from nine European countries","authors":"Charlotta Harju, Katja Lähtinen, Katriina Heinola, Minna Väre, Claire Bonnefous, Anne Collin, Vasile Cozma, Saskia Kliphuis, Patricia Ann Parrott, T. Bas Rodenburg, Marina Spinu, Jarkko Niemi","doi":"10.1108/bfj-03-2023-0183","DOIUrl":"https://doi.org/10.1108/bfj-03-2023-0183","url":null,"abstract":"Purpose The purpose of this study is to provide information on how citizens in nine countries across Europe perceive egg product quality and the importance of a product's sustainability attributes (animal welfare, country of origin and production method) in egg purchases. Design/methodology/approach The data were gathered in 2021 via an online survey in nine European countries (Finland, the United Kingdom, France, Italy, Belgium, Germany, the Netherlands, Romania and Denmark). A total of 3,601 responses were collected. As methods of analysis, exploratory factor analysis (EFA), independent samples t -test, paired samples t -test and one-way analysis of variance (ANOVA) were conducted when investigating the quality dimensions of egg products and the differences amongst the sociodemographic groups. Findings Citizens in European countries considered animal welfare aspects, production method and country of origin important when purchasing egg products. Citizens' perceived quality of egg products was related to two dimensions (i.e. product properties and responsible production), and there were differences in perceptions by sociodemographic groups (i.e. age, gender, education and country of residence). Responsible production was most valued by younger women with higher education. Also in the Netherlands and Romania, citizens had stronger preferences for product properties compared to responsible production, whilst in Germany, responsible production was appreciated more than product properties. Originality/value The study provides new information on citizens' perceived egg product quality and the role of a product's sustainability attributes in egg purchases. Furthermore, the results bring novel insights on the differences in perceptions amongst citizens living in nine European countries.","PeriodicalId":9231,"journal":{"name":"British Food Journal","volume":"56 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135992644","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":"Influence of consumption experience on the behavior of craft beer consumers: beginner and experienced consumers","authors":"Felipe Furtini Haddad, Kelly Carvalho Vieira, João de Deus Souza Carneiro","doi":"10.1108/bfj-03-2023-0225","DOIUrl":"https://doi.org/10.1108/bfj-03-2023-0225","url":null,"abstract":"Purpose This paper aims to identify the profiles of beginner and experienced consumers (BCs and ECs) of craft beer and evaluate their perception, knowledge and purchase intention. Design/methodology/approach A total of 291 craft beer consumers including 148 BCs and 143 ECs participated in the study, which was divided into 2 stages: quantitative research through a questionnaire and conjoint analysis. Findings BCs are mostly female, with a lower age, income and consumption frequency, presented a shallower understanding of International Bitterness Units (IBU) and considered 7.0% alcohol by volume (ABV) as a high-relative value in craft beers. Otherwise, ECs are mostly men with a higher age and consumption frequency, and they don't consider 50 IBU as high bitterness. The results of conjoint analysis indicate that both groups of consumers attribute greater relative importance to ABV and nonalcoholic beers had lower purchase intentions. Finally, the authors show that beer with 30 IBU and 4.5% ABV is preferred by both BCs and ECs. Originality/value The authors' identification about the distinct behaviors of different groups of consumers, based on their consumption time of craft beer, as managerial implications for industries producing craft beer and, as a theoretical contribution, the authors have defined “BCs” and “ECs” based on the experiences with and durations of craft beer consumption.","PeriodicalId":9231,"journal":{"name":"British Food Journal","volume":"34 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135853763","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":"Designing a two-stage model for the resilient agri-food supply chain network under dynamic competition","authors":"Zhuyue Li, Chunxiao Zhang","doi":"10.1108/bfj-12-2022-1135","DOIUrl":"https://doi.org/10.1108/bfj-12-2022-1135","url":null,"abstract":"Purpose Supply chain risk management can effectively reduce the loss of retailers. In this regard, retailers need to consider the competition risks of competitors in addition to the disruption risks. This paper designs a resilient retail supply chain network for perishable foods under the dynamic competition to maximize retailer's profits. Design/methodology/approach A two-stage mixed-integer non-linear model is presented for designing the supply chain network. In the first stage, an equilibrium model that considers the characteristics of perishable foods is developed. In the second stage, a mixed integer non-linear programming model is presented to deal with the strategic decisions. Finally, an efficient memetic algorithm is designed to deal with large-scale problems. Findings The optimal the selection of suppliers, distribution centers and the order allocation are found among the supply chain entities. Considering the perishability of agri-food products, the equilibrium retail price and selling quantity are determined. Through a numerical example, the optimal inventory period under different maximum shelf life and the impact of three resilient strategies on retailer's profit, selling price and selling quantity are analyzed. Research limitations/implications As for future research, the research can be extended in a number of directions. First, this paper studies the retail supply chain network design problem under competition among retailers. It can be an interesting direction to consider retailers competing with suppliers. Second, the authors can try to linearize the non-linear model and solve the large-scale integer programming problem by exact algorithm. Finally, the freshness of perishable foods gradually declines linearly to zero as the maximum shelf life approaches, and it would be a meaningful attempt to consider the freshness of perishable foods declines exponentially. Originality/value This paper innovatively designs the resilient supply chain network for perishable foods under dynamic competition. The retailer's dynamic competition and resilient strategies are considered simultaneously when designing supply chain network for perishable foods. In addition, this paper gives insights into how to obtain the optimal inventory period and compare the retailer's resilient strategies.","PeriodicalId":9231,"journal":{"name":"British Food Journal","volume":"30 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135963124","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":"ISM- and MICMAC-based modelling of dairy supply chain: a study of enablers in Indian economy perspective","authors":"Mohammad Asif, Mohd Sarim, Waseem Khan, Shahbaz Khan","doi":"10.1108/bfj-04-2023-0307","DOIUrl":"https://doi.org/10.1108/bfj-04-2023-0307","url":null,"abstract":"Purpose This study aims at modelling the enablers of dairy supply chain (DSC) in Indian context. Design/methodology/approach Interpretive structural modelling (ISM) approach has been used to model the enabler of dairy supply chain. The opinion has been taken from the industry experts and experienced academicians. Further, Matrix Cross-Reference Multiplication Applied to a Classification (MICMAC) used to classify the enablers based on driving and dependence power. Findings Findings show that stakeholder trust and top management support/leadership are the very crucial enablers in dairy supply chain; they are at a lower level of hierarchical structure and work as primary enablers to development of DSC. While customer satisfaction and financial performance are at top of the digraph, it shows these enablers are the outcome of a smooth supply chain. The MICMAC analysis suggests that the identified enablers are largely classified into dependent and independent enablers; there are no autonomous enablers in the dairy supply chain. Practical implications The study can aid businesses in the dairy processing industry in managing demand fluctuations, enhancing product quality, implementing effective information systems and adapting procedures, thereby enhancing supply chain performance. Originality/value There is very limited study on enablers of the dairy supply chain in general, while in the Indian context, there is no specific study on modelling the enablers of dairy supply chain.","PeriodicalId":9231,"journal":{"name":"British Food Journal","volume":"60 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136293385","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":"Agribusiness capabilities and performance: a systematic literature review and research agenda","authors":"Fabrício Oliveira Leitão, Ely Laureano Paiva, Karim Marini Thomé","doi":"10.1108/bfj-12-2022-1143","DOIUrl":"https://doi.org/10.1108/bfj-12-2022-1143","url":null,"abstract":"Purpose The literature has suggested that capabilities have been used to generate performance and competitive advantage, especially in industries with higher technological dynamism in developed economies. However, knowledge of the topic still needs to be systematically analyzed in agribusiness. Thus, this article fills this gap because it systematically reviews the literature on agribusiness capabilities and performance, classifies and codifies its characteristics, and determines what is known and what gaps there are in the knowledge regarding these subjects. Design/methodology/approach A systematic literature review of agribusiness capabilities and performance was conducted based on Cronin et al. (2008) protocol. Thirty-six articles from the WoS and Scopus databases were identified and analyzed. Findings This article identified, classified and coded 12 capabilities agribusiness firms employ to improve performance. This article reveals several gaps regarding capabilities and performance in agribusiness, especially emphasizing commodity products, in addition to studies with fruits and vegetables, milk, eggs, meat, agricultural inputs and biofuels. It was also found that higher-order capabilities are more strongly related to performance than lower-order capabilities, that the performance benefits conferred by capabilities are more evident in developing economies, and that the relationship between capabilities and performance is more robust in agribusinesses with lower levels of technological dynamism. Originality/value This paper contributes to the debate about agribusiness capabilities and performance in three aspects. First, it systematically reviews the literature on these subjects; second, it classifies and codifies agribusiness capabilities and performance characteristics; third, it provides a research agenda on the theme.","PeriodicalId":9231,"journal":{"name":"British Food Journal","volume":"44 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135043698","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":"Consumers' sensory perception and technological properties of whole foods utilization in bakery products: a case of study of banana peel","authors":"Gabriel Maschio, Liana Stoll, Rosiele Lappe Padilha, Kelly de Moraes, Fernanda Leal Leães, Roberta Cruz Silveira Thys, Voltaire Sant'Anna","doi":"10.1108/bfj-04-2023-0341","DOIUrl":"https://doi.org/10.1108/bfj-04-2023-0341","url":null,"abstract":"Purpose The objective was to evaluate the effect of banana peel into cake (a bakery product that may add bananas) and panettone (a product that never is added to bananas) formulations on consumers' acceptance and perceived attributes and the effect on the technological properties of the product. Design/methodology/approach Bakery products were produced with banana peel in the formulation and control samples without residue. Volunteers scored their acceptance and checked all attributes applied to the four samples in the blind and informed tests. The texture, color, proximate composition and bake properties were measured. Findings The acceptance of both cakes, with and without banana peel, was not affected when consumers were informed that there was a residue in both cakes. Relative risk indicated that information had no influence on acceptance. Panettone with banana pulp showed a reduction in acceptance when volunteers were informed of the presence of banana peel. Risk analysis showed a significant relative risk of product rejection when consumers were aware of information. The addition of banana peel enhanced panettone chewiness and crumb hardness, reduced bake loss of cakes, reduced the volume of both products and changed some color parameters of both products. Originality/value Banana peel is a source of functional compounds, but it is not clear how consumers react when informed that the food presents it.","PeriodicalId":9231,"journal":{"name":"British Food Journal","volume":"100 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135303102","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 “milky ways”: emerging sustainable business models for sustainable value creation in the dairy industry","authors":"Silvia Cantele, Paola Signori","doi":"10.1108/bfj-12-2022-1142","DOIUrl":"https://doi.org/10.1108/bfj-12-2022-1142","url":null,"abstract":"Purpose This study aims to analyse the components of sustainable business models (SBMs) in the dairy industry, in relation to firm-relevant organisational features (size, ownership structure and production process) and through the lenses of the business model framework and the sustainable value exchange matrix (SVEM). This contribution proposes a taxonomy of emerging SBMs and sustainable value creation in the dairy industry. Design/methodology/approach This research makes use of a multiple case study approach, with cases selected in collaboration with industry experts. The selected firms are highly committed to sustainability transition. Results are drawn from qualitative data obtained from in-depth interviews and secondary sources. The interpretation phases, initially based on open coding, have been enriched by applying the components of business models (BMs) frameworks and the SVEM, and the analyses have been enhanced through an additional interpretative workshop with experts. Findings The authors related the BMs characteristics of some typical dairy firms transitioning to sustainability, using SBM components and taxonomies emerging in the literature, based on the formalisation of sustainability practices, the scope of operations, and the degree of integration of the three dimensions of sustainable value. These findings led to the discovery of three types of SBM in this dairy industry, referred to as “Milky Ways”. Originality/value This paper contributes to the scant literature on sustainability in dairy firms, highlighting the different paths followed by small and medium-sized enterprises (SMEs), cooperatives and large companies in remoulding their business models towards sustainability and thus achieving sustainable value creation.","PeriodicalId":9231,"journal":{"name":"British Food Journal","volume":"38 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135789478","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}