British Food Journal最新文献

{"title":"Food choices and perceptions of consumers with body image dissatisfaction about the “healthy foods” section of a supermarket","authors":"Kharla Janinny Medeiros, Giana Zarbato Longo, Giovanna M.R. Fiates","doi":"10.1108/bfj-02-2023-0113","DOIUrl":"https://doi.org/10.1108/bfj-02-2023-0113","url":null,"abstract":"Purpose Social expectations of body image can generate negative body feelings, exacerbate compensatory behaviors and discourage healthy food choices. This study examined the food choices and perceptions of adult consumers dissatisfied with their body image about food products available in the “healthy foods” section of a Brazilian supermarket. Design/methodology/approach Exploratory, descriptive and qualitative study. Body image dissatisfaction was assessed with the self-reported silhouette scale validated for the Brazilian population. Chosen items were classified according with degree of processing. Face-to-face interviews were conducted with 26 men and women and transcribed and thematically analyzed. Findings Participants chose 81 food products, most of which (53%) were ultra-processed. Thematic analysis revealed that participants were motivated mainly by consumption habits, preference, convenience and brand loyalty. Participants questioned the concept of health promoted by the supermarket and suggested that the kind of food items available in “healthy foods section” may confuse consumers about the healthfulness of packaged processed foods (PF). Despite being critical of the concept of healthfulness promoted by the supermarket, participants predominantly selected ultra-processed foods (UPF) mentioning health-related motivations for their selection, revealing a realm of contradictions. The results indicate that, for individuals dissatisfied with their body image due to overweight and with emotional eating behavior, the environment of the healthy foods section of supermarkets is not conducive to healthy food shopping. Originality/value Qualitative approach can bring results which add to the body of evidence on the importance of the food environment's influence on food choices, especially of individuals prone to making poor choices for the sake of improving their perceived body image.","PeriodicalId":9231,"journal":{"name":"British Food Journal","volume":"29 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135981705","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":"Information on the processing of organic food: consumers' perception","authors":"F. Sinesio, Anna Saba, Elisabetta Moneta, M. Peparaio, Eleonora Saggia Civitelli, Flavio Paoletti","doi":"10.1108/bfj-04-2023-0317","DOIUrl":"https://doi.org/10.1108/bfj-04-2023-0317","url":null,"abstract":"PurposeThe study aimed to investigate consumers’ views on criteria to be claimed for organic processed foods and information to be communicated.Design/methodology/approachAn online survey was carried out among 439 adults living in Italy, users of processed organic food, to gather opinions on criteria that processing of organic food should meet and on the terms that best define “careful” processing. Next, a conjoint design was applied to examine the effects of five independent factors on consumers' ideal concept of “organic”; these were potential information on packaging, processing, additives and product quality, and the type of food product. Three products with different processing level were selected: an ultra-processed and multi-ingredient product (vegetable burger), a processed product preserved by canning (peas in glass jar) and a minimally processed product (bagged salad).FindingsThe findings highlight that consumers attach more importance to the organic food carrier than the informational messages. Information on the processing and packaging follows, with messages on quality and on additives seemingly of minor importance. Three clusters of respondents were identified: those driven primarily by the type of organic food (24.6%), those placing more emphasis on product processing (21.3%), and a third larger cluster (54.1%) who expressed almost equal importance to all the factors considered. As for the processing of organic products, “eco-friendly” was the best message.Originality/valueThis paper offers insights into what best outlines the ideal concept of “processed organic food” as seen by organic food consumers, to be communicated to better guide their purchasing decisions.","PeriodicalId":9231,"journal":{"name":"British Food Journal","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2023-09-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41812608","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' insight and behaviour towards mango quality and safety attributes: implications for integrated value chain development","authors":"S. Ayyaz, Lawrence Bryan Bonney, Rajendra Adhikari","doi":"10.1108/bfj-01-2023-0022","DOIUrl":"https://doi.org/10.1108/bfj-01-2023-0022","url":null,"abstract":"PurposeThe purpose of this research is to segment Pakistani consumers based on their insights and preference towards mango quality and safety attributes and to demographically characterise each segment so that effective value chain (VC) development strategies may be developed.Design/methodology/approachFactor and cluster analysis were applied to data collected from 400 mango buyers randomly selected from seven different cities in Pakistan.FindingsThis empirical study identified four distinct segments of mango consumers in Pakistan. The diversity of consumers' perception was mainly based on four factors: food safety, price and marketing, physical quality and shelf life. Based on their demographic characteristics and preferences for product attributes, the identified consumer segments can be classified as “traditional consumers,” “safety-conscious consumers,” price and market-sensitive consumers,” quality-sensitive consumers” and “perfect consumers.” This knowledge is useful to develop mango VCs that target specific consumer segments based on their chain level abilities and aspirations.Research limitations/implicationsThis study offers actors of mango VCs an enhanced understanding of consumer segments based on their perceived preferences towards the quality and safety attributes of mangoes, which would help VC actors design and develop business strategies that deliver value specific to each consumer segments. Findings of this study could also be useful to policy makers to design extension strategies that promote food safety and quality standards in mango VCs. Moreover, this study presents yet another case of consumer segmentation study for VC development in developing countries, adding a stepping stone towards a general VC theory development.Originality/valueThe findings stimulate the momentum of the growing literature, particularly in the developing countries on consumer insights and behaviour toward fruit quality and safety attributes of mangoes.","PeriodicalId":9231,"journal":{"name":"British Food Journal","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2023-09-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44445476","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 consumer perceptions and familiarity on apple production and processing under different conditions: conventional, organic, home-made, artisanal and industrial","authors":"Lucia Espinosa-Brisset, C. Pénicaud, I. Souchon, A. Saint-Eve","doi":"10.1108/bfj-01-2023-0026","DOIUrl":"https://doi.org/10.1108/bfj-01-2023-0026","url":null,"abstract":"PurposeThe purpose of this paper is to better understand consumer's familiarity with fruit processing as well as how fruit production conditions (organic and conventional farming), processing conditions (homemade, artisanal and industrial) and the type of processing (e.g. applesauce, apple cider and apple sorbet) influence consumer perceptions of processed fruits.Design/methodology/approachAn online survey questionnaire was applied to 1,000 people living in France. The people represented different genders, ages (18–60+) and sociodemographic categories. Participants were categorized based on their produce purchasing habits (conventional, local, organic, local-organic). The questionnaire contained multiple choice and five point Likert scale questions. Data were analyzed using non-parametric tests.FindingsThe authors found that participants saw year-round availability, fruit preservation and food waste reduction as processing advantages. Locally sourced products were preferred to organic products. The perceived disadvantages to processing were additive usage, nutrient loss and packaging. For consumers, these disadvantages drove highly differentiated perceptions of industrial versus artisanal/homemade apple products. Processing conditions appeared to matter far more than production conditions (organic vs. conventional). In general, consumers weren't familiar with processing operations, awareness was greater for consumers of local and/or organic produce than conventional consumers.Social implicationsThere must be a societal transition toward healthier diets, and food technologies. Informed consumers, might be better equipped to make healthy, informed choices if the consumers are given quality information about food production and processing at different levels.Originality/valueResearch has shown that consumers view fresh organic fruit positively, but only few studies have looked at perceptions of processed fruit products and their familiarity with processing operations. Results of this study demonstrate that consumers could make better choices if the consumers are given quality information about fruit production and processing.","PeriodicalId":9231,"journal":{"name":"British Food Journal","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2023-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43634859","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":"A systematic review of the literature on agri-food business models: critical review and research agenda","authors":"F. Miranda, José Manuel García-Gallego, Antonio Chamorro‐Mera, V. Valero-Amaro, Sergio Rubio","doi":"10.1108/bfj-12-2022-1102","DOIUrl":"https://doi.org/10.1108/bfj-12-2022-1102","url":null,"abstract":"PurposeThe aim of this study is to identify the way in which research on new business models in agri-food sector has been developed, in order to identify the main lines of work followed and determine a future research agenda in this field.Design/methodology/approachA systematic review of the literature is carried out, by applying the PRISMA method to identify and classify the main articles published on agri-food business models in journals included in the Web of Science Core Collection database.FindingsThe systematic literature review has identified three main forms of business models in the agri-food sector: sustainable business models, technology-based business models and cooperative business models. The three types of new business models are complementary and can sometimes be adopted together. The identification of these types of business models and the variants included in each of them is a valid starting point for new developments in this field.Research limitations/implicationsThe limitations of this study are those typical of any literature review and derived from the methodology used. The establishment of criteria relating to time, language, type of publication or database chosen means that this review may have left out relevant studies in this field of research. It is therefore recommended that new reviews be carried out with different criteria in the coming years in order to supplement the results obtained in this study.Originality/valueSome research gaps were identified that should be further explored in the future. First, the relationship between digitisation and technological innovation in agri-food business models and the level of implementation of sustainable objectives in these business models has not been researched thoroughly. In addition, and despite the fact that the crisis caused by the COVID-19 pandemic has boosted innovation in agri-food business models, the authors have detected a lack of papers focused on solving problems arising from the shortage of raw materials or labour, possible energy crises or external dependence on local markets when it comes to meeting demand. The war in Ukraine has demonstrated the limitations of international markets, mainly the European market, when it comes to dealing with problems arising from this type of crisis.","PeriodicalId":9231,"journal":{"name":"British Food Journal","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2023-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41425963","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 consumers' attitude and intent to purchase organic food in an emerging market context: a pre-/post COVID-19 pandemic analysis","authors":"Youssef Chetioui, Irfan Butt, Hind Lebdaoui, M. Neville, Laila El bouzidi","doi":"10.1108/bfj-12-2022-1070","DOIUrl":"https://doi.org/10.1108/bfj-12-2022-1070","url":null,"abstract":"PurposeFollowing the COVID-19 pandemic, the upward trend of organic food (OF) consumption is no longer restrained to western markets but has also extended to emerging markets in different parts of the world. Still, extent post-pandemic literature has devoted little attention to the factors shaping consumers' intent to purchase organic food in developing markets. The current research empirically investigates the antecedents of consumers' attitude and intent to purchase organic food in an emerging market context (i.e. Morocco). This research also explores the differences between OF consumers' manifest attitudes prior to and following the COVID-19 pandemic.Design/methodology/approachTo achieve the study's objectives, data were collected from 1,060 Moroccan respondents using online self-administered questionnaires in two different eras: prior to the COVID-19 pandemic with a total of 441 valid responses and following the pandemic with 619 valid responses. Confirmatory factor analysis (CFA) was employed to validate the data, and a partial least squares (PLS) estimation was used to test the hypotheses.FindingsFirst, attitude towards OF has a significant impact on consumers' purchase intention; at the same time, it is influenced by subjective norms, organic labeling, perceived behavioral control, health consciousness, and environmental concern. This study's findings also suggest subjective norms, organic labeling, perceived behavioral control, health consciousness, environmental concern, age, and income as the key determinants of consumers' intention to purchase OF. Second, the IPMA analysis suggests that while health consciousness, organic labeling and perceived behavioral control are the most important constructs influencing attitude towards OF, consumers' purchase intention is mostly influenced by health consciousness, attitude towards OF and age. Finally, the PLS-Multigroup Analysis conveyed few discrepancies in the results when comparing the two eras (i.e. subjective norms and age had more significant impacts on consumers' purchase intent following the COVID-19 pandemic).Practical implicationsThis study provides organic food retailers and practitioners with a deeper understanding of the key aspects shaping consumers' intent to purchase organic products in emerging markets. The comparative analysis will also provide important insights on how to shape consumers' attitudes and purchase intentions in a new-normal marked by the COVID-19 pandemic.Originality/valueThis study's findings contribute to the growing literature on consumers' behavior in the organic food industry, particularly in developing countries where research is still narrow. This study's study is the first of its kind to compare consumers' intention to purchase organic food before and following the COVID-19 pandemic.","PeriodicalId":9231,"journal":{"name":"British Food Journal","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2023-08-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48922393","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":"Identifying key factors that encourage vegetable intake by young adults: using the health belief model","authors":"H. Hartwell, J. Bray, N. Lavrushkina, Jodie Lacey, V. Rodrigues, A. C. Fernandes, G. L. Bernardo, Suellen Secchi Martinelli, S. B. Cavalli, Rossana P C Proença","doi":"10.1108/bfj-10-2022-0905","DOIUrl":"https://doi.org/10.1108/bfj-10-2022-0905","url":null,"abstract":"PurposeAdequate vegetable consumption is fundamental to a healthy balanced diet; however, global compliance with recommendations is poor which is particularly important for young adults as they form food consumption habits. There is a growing interest in the circular economy of hospitality and sustainability of current dietary patterns in light of climate change and an expanding global population. The food value chain needs to be considered both vertically and horizontally where the research and development (R&D) investment is optimised by being “joined up” and not fragmentary; in addition, consumer trade-offs of health vs for example sensory appeal are taken into consideration. The purpose of this study was to identify factors predicting acceptance of vegetable dishes by young adults and present a roadmap that can be used for dish development and healthful marketing.Design/methodology/approachThis study used the health belief model (HBM) as framework to investigate key factors that encourage vegetable intake by young adults using an online questionnaire sample of 444 enrolled in undergraduate programs at universities in Brazil.FindingsStructural modelling showed that vegetable consumption frequency was positively influenced by Health concerns, Naturalness and Self-efficacy (including cooking skills), whereas Sensory factors and Familiarity demonstrated a negative loading that might be related to unpleasantness.Originality/valueGlobally, there is a strong need to promote the consumption of vegetables as a public health policy priority but also to ameliorate barriers to action that could be facilitated by availability, dish development and healthful marketing in hospitality operations.","PeriodicalId":9231,"journal":{"name":"British Food Journal","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2023-08-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46460161","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":"Sustainable and circular practices in the hotel industry in Southern Italy: opportunities, barriers and trends in food waste management","authors":"G. Lagioia, V. Amicarelli, Rossana Strippoli, Christian Bux, Teodoro Gallucci","doi":"10.1108/bfj-12-2022-1144","DOIUrl":"https://doi.org/10.1108/bfj-12-2022-1144","url":null,"abstract":"PurposeThe hotel industry is one of the leading producers of waste worldwide, and more than one-third of that waste is food. The purpose of this study is to investigate hotel managers' awareness of sustainable and circular practices, with a focus on their attitude toward and perception of food waste in Apulia, Southern Italy. The region has a tourist vocation, accounts for 3.3 million tourists per year and plays a key role in the Italian tourism.Design/methodology/approachThe study was conducted using a questionnaire administered to ten hotel managers located in Apulia. In light of the Checkup Tool Speditivo, a sustainability score indicates managers' awareness of and attitude toward sustainability and circularity, distinguishing between “beginner” (0–25 points), “concerned” (26–50 points), “proactivist” (51–75 points) and “sustainable” (76–100 points). The results have been analyzed using descriptive statistic tools.FindingsThe average sustainability score indicating the level of awareness of sustainable and circular practices among hotel managers in Apulia was 84, whereas the average score associated with their attitude toward food waste management strategies was 65. The greater the number of stars, the higher the sustainability scores. However, the greater the number of rooms, the lower the attitude toward food waste management strategies.Originality/valueThe study sheds light on the main opportunities, barriers and trends in the field of food waste management, highlighting the food commodities which are wasted the most and proposing further strategies to improve circularity and sustainability in hotels. To the best of the authors' knowledge, this study is the first on such topics in Southern Italy and could represent the basis for future research on the topic.","PeriodicalId":9231,"journal":{"name":"British Food Journal","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2023-08-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42693375","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":"How country image of an exporting country buffers against the impact of food safety incidents on consumer trust and purchase intention: an experimental study","authors":"Ningning Feng, Airong Zhang, R. V. van Klinken, Lijuan Cui","doi":"10.1108/bfj-01-2023-0008","DOIUrl":"https://doi.org/10.1108/bfj-01-2023-0008","url":null,"abstract":"PurposeThe present experimental study aims to investigate when a food safety incident occurs, how country image influences consumers' trust and purchase intention, as well as the relationship between trust and purchase intention.Design/methodology/approachParticipants (N = 1,590) were randomly allocated into one of the eight conditions [(country competence: high vs low) × (country warmth: high vs low) × (clean green image: high vs low)], read the corresponding country image descriptions, and rated measures on trust in food safety and quality, and purchase intention of fruit imported from this exporting country before and after reading a fictional food safety incident scenario.FindingsResults showed that the food safety incident led to a significant decrease in trust and purchase intention across all conditions. However, trust in food safety and quality, and purchase intention were still higher in high competence, warmth or clean green image conditions. The decreased magnitude of trust in food safety was larger when country competence and clean green image was high, and when country warmth was low. Food safety incident caused purchase intention to become more dependent on trust in food safety than food quality.Originality/valueThis study provides a novel insight into the impacts of food safety incidents on consumers' responses in different country image contexts including the human-related and environment-related dimensions.","PeriodicalId":9231,"journal":{"name":"British Food Journal","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2023-08-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43353685","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":"An analysis of British Michelin-starred restaurants: guests' online reviews","authors":"M. Saydam, Ö. Altun","doi":"10.1108/bfj-03-2023-0236","DOIUrl":"https://doi.org/10.1108/bfj-03-2023-0236","url":null,"abstract":"PurposeThis study aims to explore the perspectives of patrons and the underlying factors influencing luxury consumption in British Michelin-starred restaurants. While numerous studies have investigated consumers' purchase behavior of luxury items, there is limited research focusing on the utilization of premium restaurant services. Additionally, the hospitality literature has rarely addressed the emergence of discreet luxury consumption. Therefore, this research aims to examine the experiences of British Michelin-starred restaurants by incorporating online reviews from some of the most renowned establishments in the country. The initial objective of this study was to identify the predominant themes within British Michelin-starred restaurant experiences. Furthermore, the authors sought to analyze whether these main themes varied across different market segments based on guest types.Design/methodology/approachUsing text mining tools, the authors analyzed a sample of 4,393 online reviews. Qualitative data analysis was conducted using the Leximancer program, which identified the dominant themes. Additionally, the authors performed an analysis to identify the major narratives associated with different types of guests.FindingsThe results of this analysis demonstrate that guests express a high level of satisfaction with their experiences at British Michelin-starred restaurants. The dominant themes within the narratives include food, wine, restaurant, time, reservation and innovation. It is important to note that these narratives vary depending on the type of guest.Originality/valuePrevious studies have highlighted the importance of market segmentation in Michelin-starred restaurants. This research addresses this need by specifically categorizing British Michelin-starred restaurants based on traveler type and the main concerns of their customers. The extensive data the authors collected and the authors' approach to utilizing guests' testimonials instead of traditional surveys contribute significantly to the field of academia and restaurant management.","PeriodicalId":9231,"journal":{"name":"British Food Journal","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2023-08-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45572611","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}