British Food Journal最新文献

{"title":"Is Chinese consumers' attitude toward genetically modified foods bouncing back?","authors":"Minrong Wu, Fangbin Qiao","doi":"10.1108/bfj-01-2023-0042","DOIUrl":"https://doi.org/10.1108/bfj-01-2023-0042","url":null,"abstract":"PurposeThe purpose of this paper is to examine the dynamic of consumers' perceptions of GM food and explore whether their knowledge of GM technology is associated with a significant change.Design/methodology/approachThis paper presents a meta-analysis of 156 primary studies reporting a total of 225 attitudes toward genetically modified foods. To identify the impact of consumers' knowledge of GM technology, the authors estimate multivalued treatment effects model.FindingsThe results of this study show that consumers' attitudes show a U shape during 2001–2022. That is, the rise in opposition to genetically modified foods has been reversed. In addition, this study also shows that the increase in consumers' knowledge of genetically modified technology contributes to their changes in attitude.Originality/valueThis paper is the first study that empirically investigates the dynamics of Chinese consumers' attitude to genetically modified foods, and shows the rise in opposition to genetically modified foods has been reversed, which has important implication for commercialization of genetically modified crops in China.","PeriodicalId":9231,"journal":{"name":"British Food Journal","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2023-08-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46059473","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":"Determinants of organic food purchase intention: the moderating role of health consciousness","authors":"K. Devi, Gurmeet Singh, S. Roy, J. Cúg","doi":"10.1108/bfj-03-2023-0220","DOIUrl":"https://doi.org/10.1108/bfj-03-2023-0220","url":null,"abstract":"PurposeThe purpose of this study is to understand the effects of self-risk perception and health consciousness on the intention to purchase organic food. The study also explored external factors, such as social networking, culture and their impact on attitude, self-risk perception and purchasing organic food.Design/methodology/approachThis study uses a quantitative research method to collect data from New Zealand and Fiji (N = 701). The data analysis used the partial least squares path modeling technique (PLS-PM) to test the proposed model.FindingsThe empirical results revealed that self-risk perception positively influenced organic food intention. The results show that the health consciousness level strengthens the relationship between self-risk perception, beliefs, values and purchase intention. The health consciousness level dampens the relationship between social networking and purchase intention.Research limitations/implicationsThe findings of this study provide valuable insights into the guidance and promotion of Fijian and New Zealand's organic food industry. This study enables marketers to develop health-related promotional tactics to stimulate organic food sales. It gauges organic food promoters to use social media-oriented consumer networking to spread health awareness swiftly.Originality/valueThis comprehensive study extends the literature by scrutinizing the profundity of self-risk perception and health consciousness in influencing and explaining consumers' purchase intentions. Aside from ample growth in the study of organic food purchase intention, which commonly replicates simple relationships, this study ascertains deeper meaning and new relationships to understand the moderating role of health consciousness levels in organic food studies, expanding the theory of planned behavior.","PeriodicalId":9231,"journal":{"name":"British Food Journal","volume":"76 10","pages":""},"PeriodicalIF":3.3,"publicationDate":"2023-08-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41269445","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":"Resilience in the face of crisis: investigating COVID-19 impacts on urban community gardens in Greater Toronto Area, Canada","authors":"Paige Robillard, F. Şekercioğlu, Sara Edge, Ian Young","doi":"10.1108/bfj-02-2023-0179","DOIUrl":"https://doi.org/10.1108/bfj-02-2023-0179","url":null,"abstract":"PurposeUrban community gardens (UCGs) are important sources of community, food and greenspaces in urban environments. Though UCGs in the Greater Toronto Area (GTA) of Ontario, Canada, were considered essential during the COVID-19 lockdowns and therefore open to gardeners, the impact of the COVID-19 pandemic on food security and UCG use among garden members and managers is not fully understood.Design/methodology/approachThis was an exploratory qualitative study. Semi-structured interviews were conducted with seven managers and eight members of nine gardens in the GTA. The data were analyzed using thematic analysis.FindingsThe results suggest that UCGs helped participants be resilient to COVID-19 pandemic-related stressors through the provision of cultural ecosystem services. Therefore, this study supports the current literature that UCGs can help foster resilience during crises. While participants in this study did not end up being food insecure, participants did express concern about community food security.Practical implicationsResults contribute to the current body of literature, and can be used to further update and develop UCG policies, as well as help develop UCG infrastructure and management strategies for future crises.Originality/valueThe impacts of the pandemic on Canadian UCGs are not well understood. This research paper investigated the impact of the pandemic on UCG use and food security, as well as the link between UCG use and increased resilience to COVID-19-related stressors.","PeriodicalId":9231,"journal":{"name":"British Food Journal","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2023-08-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48494233","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":"Packaging of ready-to-eat products: a mix research approach for exploring aesthetic element influence on brand preference","authors":"Anupam Dave","doi":"10.1108/bfj-04-2023-0288","DOIUrl":"https://doi.org/10.1108/bfj-04-2023-0288","url":null,"abstract":"PurposePackaging design has the power to convey persuasive and functional benefits, thereby inducing the brand preference as per empirical studies, but not much has been studied in detail about aesthetic aspects of packaging. This study is a careful attempt to understanding the influence of aesthetic elements—colour, illustrations/images/pictures and information representation’s influence on consumer brand preference for ready-to-eat (RTE) product category of pav bhaji.Design/methodology/approachThe data for this study have been collected in two phases; phase 1 was a quantitative research where structure Google form was used while in order to elite consumer responses regarding their preferences structured interview was conducted in phase 2. Twenty-five respondents were selected using snowball sampling, who were approached for understanding how aesthetic element influenced their brand preference.FindingsThis research could help in identifying various underlying subthemes within the three major themes of aesthetic element in packaging. By utilising these, packaging modifications could be made to increase brand preference.Originality/valueIn case of RTE segment, in-store decisions are mostly take in spurn of minutes, hence making it one of essential topics of research. The findings of this research can contribute in placement of correct element in appropriate position to grab consumers’ interest leading to brand preference.","PeriodicalId":9231,"journal":{"name":"British Food Journal","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2023-08-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47692826","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":"From brick and mortar to click and order: consumers' online food delivery service perceptions post-pandemic","authors":"Shavneet Sharma, K. Devi, Samantha Naidu, Tuma Greig, Gurmeet Singh, Neale J. Slack","doi":"10.1108/bfj-04-2023-0351","DOIUrl":"https://doi.org/10.1108/bfj-04-2023-0351","url":null,"abstract":"PurposeThis study explores consumers' intentions to utilize online food delivery services (OFDS) in a shared economy beyond the COVID-19 pandemic, employing the protection motivation theory (PMT) as the underlying framework.Design/methodology/approachUtilizing a random sampling technique, a quantitative approach was employed to gather responses from 347 Australian consumers. The proposed model was tested through covariance-based structural equation modelling.FindingsThe findings of this study demonstrate significant positive relationships between restaurant credibility, food quality, e-service quality, price, online food delivery applications, consumer e-satisfaction and e-loyalty. It reveals that consumers satisfied with OFDS may continue exhibiting e-loyalty intentions in a shared economy beyond COVID-19. The relationship between consumer e-satisfaction and e-loyalty intention is moderated by consumer-perceived COVID-19 risk.Practical implicationsThis study offers practical implications for online food delivery providers, restaurants, regulators, application developers and policymakers. These implications aim to enhance the e-service quality, price value, usefulness and security of OFDS, along with strategies to improve the online food delivery application.Originality/valueThis study contributes to the existing body of knowledge by examining a unique selection of antecedents, including the OFDS app, to determine consumer e-satisfaction and e-loyalty in the context of a shared economy beyond COVID-19. The utilization of the OFDS app as a second-order construct adds a meaningful contribution to the OFDS literature. Furthermore, this study investigates and contributes to the limited understanding of the moderation effect of consumer-perceived COVID-19 risk on consumer e-satisfaction and their intended continued use of OFDS.","PeriodicalId":9231,"journal":{"name":"British Food Journal","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2023-08-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44550544","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":"Effect of cognitive bias on the consumption of broiler products in China; the role of information acquisition channels","authors":"Huiqi Lin, Xi Li, Siyu Xu, Jun-Jie He, Noshaba Aziz","doi":"10.1108/bfj-10-2022-0917","DOIUrl":"https://doi.org/10.1108/bfj-10-2022-0917","url":null,"abstract":"PurposeBroiler meat is the most commonly used meat product worldwide. Although China is regarded as one of the three largest broiler producers, the per capita chicken consumption remains low. Consumers' cognitive bias and the information acquisition channels are believed to be the main factors contributing to this. This paper aims to discuss the aforementioned issue.Design/methodology/approachTo explore the phenomenon empirically, the current study uses the survey data of 1,056 consumers from China and analyses them using ordered logistic regression.FindingsThe results revealed that consumers' cognitive bias significantly affects their behaviour toward broiler products, and the order of influence is cognitive bias regarding industry cognitive > product nutrition and taste > food safety. The study further revealed that the more diverse the information acquisition channels, the more likely they are to promote consumer behaviour toward broiler chickens. The order of influence of the channels was self-organising > new media > traditional media.Practical implicationsOverall, the findings suggest that the government and enterprises should strengthen and upgrade information channels to boost both the broiler industry and consumer consumption behaviour regarding poultry products.Originality/valueRather than the usual focus on the impact of consumer cognition on consumer behaviour, this study examines the impact of cognitive bias on consumer behaviour. Further, centring on broiler products with high protein, low fat and feed-to-meat ratios, this study explores the reasons the per capita consumption of broiler products in China is far lower than the national average.","PeriodicalId":9231,"journal":{"name":"British Food Journal","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2023-08-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49314707","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":"Childhood experience of being forced to eat: focussing on its association with vegetable consumption among young adults","authors":"So-young Kim","doi":"10.1108/bfj-07-2022-0655","DOIUrl":"https://doi.org/10.1108/bfj-07-2022-0655","url":null,"abstract":"PurposeThis study aimed to explore the association of childhood experience of being forced to eat – where a particular person forced a child to eat a specific food item against one's will – on food consumption, especially vegetables later in young adulthood.Design/methodology/approachAn online questionnaire survey was conducted from 19 to 24 February 2020 with 1,277 young Korean adults in their 20s. A total of 1,226 eligible responses were obtained, wherein 410 (33.4%) responses with forced-eating experiences in childhood were collected. To answer the survey questionnaire, the respondents were asked to recall one of the most memorable forced-eating episodes.FindingsThe results showed that forced-eating occurred mostly among lower grades or pre-schoolers, at home or in schools/childcare facilities, and by parents or homeroom teachers. Vegetables were the most common target food for forced-eating. The Forced-Eating-Experienced group with vegetables as the target food tended to have significantly lower preference for and acceptance of vegetables. Furthermore, among this group, those who had displayed unpleasant post-ingestion physical symptoms after forced-eating or refused to eat the target vegetables at all despite forced-eating, showed significantly lower acceptance of vegetables. Additionally, they were also less likely to eat the target vegetable at present, but more likely to agree that their current dietary habits were affected by their childhood experiences of forced-eating.Originality/valueThe study attempted to fill the knowledge gap on the association of negative childhood experiences of forced-eating with food consumption, especially vegetables, later in young adulthood.","PeriodicalId":9231,"journal":{"name":"British Food Journal","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2023-08-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44211120","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":"Applying blockchain to quality food products: a marketing perspective","authors":"E. Bonetti, Chiara Bartoli, A. Mattiacci","doi":"10.1108/bfj-12-2022-1085","DOIUrl":"https://doi.org/10.1108/bfj-12-2022-1085","url":null,"abstract":"PurposeThe purpose of this paper is to enrich the knowledge about blockchain (BC) technology implementation in the agri-food industry by providing an interpretive framework of the key marketing opportunities and challenges, related to the adoption of BC for Geographical Indication (GI) products.Design/methodology/approachThe study adopts an explorative qualitative research design through the cognitive mapping technique applied to the cognition of different market players involved in agri-food BC projects: farmers, distributors, companies and consultancies.FindingsThis study presents a comprehensive examination of the marketing impacts of BC across various marketing objectives, including product enhancement, brand positioning, consumer relationships, market access and supply chain relationships. It highlights the capability of BC to facilitate data-enabled ecosystems within the agri-food sector, involving supply chain actors and control agencies. Additionally, the study sheds light on the challenges (technological, collaborative, political, financial and organizational) associated with the implementation of BC in the marketing of agri-food products.Research limitations/implicationsThis work provides a comprehensive examination of the relevance of BC in the marketing activities of firms, particularly in the context of quality food products. It highlights the main areas of impact and effects and emphasizes the complexity of the phenomenon, which extends beyond its technical issues. Furthermore, it offers a systematic exploration of the challenges associated with the adoption of BC in marketing activities, thus contributing to a broader understanding of the implications of BC adoption in companies' marketing strategies.Practical implicationsThe practical implications for this work addresses both GI companies and policy makers. Implications for companies relate to the market benefits associated with the implementation of BC, which allow further strengthening of market positioning, relationships of trust within the supply chain and integration between physical and digital market channels. The study also systematizes the challenges underlying the implementation of BC projects. The implications for policy makers regard the role they have to play in BC projects at regulatory, financial and policy levels.Originality/valueStudies focusing on BC applications in marketing are still limited and characterized by a very narrow perspective (especially in the food industry). This study contributes to the conceptual design of the marketing applications of BC in the agri-food sector. The value of the study also lies in having framed the marketing impacts of BC in a holistic perspective, along with the technological and non-technological challenges that are related to the integration of BC in marketing strategy and operations.","PeriodicalId":9231,"journal":{"name":"British Food Journal","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2023-08-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45565953","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":"Leveraging collaborations to increase the impact of food sharing platforms","authors":"L. Michelini, Cecilia Grieco, Nikolay A. Dentchev","doi":"10.1108/bfj-10-2022-0900","DOIUrl":"https://doi.org/10.1108/bfj-10-2022-0900","url":null,"abstract":"PurposeThe purpose of the paper is to explore how collaborations can increase the impact of food sharing platforms, which offer the potential to reduce food waste by facilitating contact between suppliers and consumers. With this comes the need to address the twofold challenge of being digital and having an economic and social-environmental mission. Thus, adopting a system perspective and recognizing stakeholders as part of a value network can maximize the generated impact.Design/methodology/approachA multiple case study analysis has been conducted on 12 food sharing platforms. Data have been collected through semi-structured interviews, triangulated with internal and external documents and content analysed.FindingsThe research outlines the systems of collaboration found in food sharing platforms characterized by two levels of actors (platform players and business players) and five different types of collaboration that can help platforms maximize their impact (boosting the network effect; capturing value; enhancing the business model; extending the type of impact; and scaling up).Originality/valueThe research offers important contributions for the advancement of the field, adding evidence on the opportunities offered by collaborations to generate impact for business and society in the context of the sharing economy and food industry. The research allows to identify the concept of “sustainability-oriented sharing platforms” as a subset of sharing economy platforms characterized by a dual mission and related challenges. From a managerial point of view, the study highlights how designing and implementing collaborations with the stakeholders can increase platforms' impact consistently with the life cycle and short- and long-term perspectives.","PeriodicalId":9231,"journal":{"name":"British Food Journal","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2023-08-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43231933","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 identification of expected functional food quality: female consumers' perspective","authors":"S. Sumaedi, I. Bakti, T. Rakhmawati, N. Astrini","doi":"10.1108/bfj-02-2023-0143","DOIUrl":"https://doi.org/10.1108/bfj-02-2023-0143","url":null,"abstract":"PurposeThis study aimed to identify the quality consumers expect from functional food. This study investigated the quality dimensions and indicators female consumers expect in functional food.Design/methodology/approachThis study used a quantitative approach. Data were collected through a survey using a self-administered questionnaire from 149 women aged 17 years and over in the Greater Jakarta area. Data analysis consists of three stages: exploratory factor analysis (EFA), confirmatory factor analysis-structural equation modeling (CFA-SEM) and consumer expectation value analysis. Statistical Package for the Social Sciences (SPSS) and Lisrel software were used to assist the analysis.FindingsThe analysis results showed that women expect functional food products to fulfill the aspects of product presentation, product assurance, convenience, health benefits and safety and sensory characteristics. These five aspects are referred to as the expected quality dimensions. Twenty-one indicators can be used to measure the quality of functional food expected by women.Research limitations/implicationsOther researchers can use this study to understand functional food female consumers' behavior. Furthermore, functional food companies can utilize it to measure consumers' expectations of their products' quality and performance.Originality/valueThis research is believed to be the first study to identify the dimensions of functional food quality expected by female consumers. Most existing research on the perceived quality of functional food measures functional food quality based on performance and ignored the differences in expectations between men and women.","PeriodicalId":9231,"journal":{"name":"British Food Journal","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2023-08-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42385975","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}