British Food Journal最新文献_第8页

A behavioural perspective of organic wine production decisions: an application to the Spanish wine industry 有机葡萄酒生产决策的行为视角：在西班牙葡萄酒行业的应用

IF 3.3 3区经济学

British Food Journal Pub Date : 2023-07-25 DOI: 10.1108/bfj-11-2022-1019

Nicolas M. Depetris Chauvin, Fernández-Olmos Marta, Wenbo Hu, G. Malorgio

{"title":"A behavioural perspective of organic wine production decisions: an application to the Spanish wine industry","authors":"Nicolas M. Depetris Chauvin, Fernández-Olmos Marta, Wenbo Hu, G. Malorgio","doi":"10.1108/bfj-11-2022-1019","DOIUrl":"https://doi.org/10.1108/bfj-11-2022-1019","url":null,"abstract":"PurposeUsing the behavioural perspective as a theoretical complement of rational models, this paper examines factors that influence the decision of producing organic wines.Design/methodology/approachBased on a quantitative analysis of 687 wineries belonging to Denomination of Origin in Spain, the authors empirically examine the sequential relationships between manager's personality and winery and institutional level factors, on organic wine production activity and winery export performance.FindingsThis paper investigates the direct and indirect sequential relationships between wineries' factors including an organic production activity and two dimensions of export performance, namely: volume-based and value-based performance. The results of a sequential model provide evidence that openness to experience, a manager's personality trait, has a positive causal relationship with organic wine production.Practical implicationsThis paper offers richer insights into the factors leading wine production managers to change from conventional to organic production methods. Specifically, the study shows that wine production managers are susceptible to make decisions to whether produce organic wine or not that may not be consistent with the current theoretical models based on economic efficiency (i.e. comparing costs and benefits). Instead, these decisions are, in part, based on their personality traits. Future research could study how the functional attribute affects the willingness to produce organic wines.Originality/valueThis study contributes to a new strategic implication of organic wine production activity and export performance linkage in behavioural and traditional theoretical perspectives. These findings are valuable for policy makers in the wine sector, as they can better inform and guide policies directed to identify organic production support programs.","PeriodicalId":9231,"journal":{"name":"British Food Journal","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2023-07-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47520092","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}

引用次数: 1

Evaluation of consumers' motivations to do online food shopping in Turkey 土耳其消费者网上食品购物动机评估

IF 3.3 3区经济学

British Food Journal Pub Date : 2023-07-24 DOI: 10.1108/bfj-01-2023-0048

A. Seçer, Fikriye Yazar, Mutlu Bulut

{"title":"Evaluation of consumers' motivations to do online food shopping in Turkey","authors":"A. Seçer, Fikriye Yazar, Mutlu Bulut","doi":"10.1108/bfj-01-2023-0048","DOIUrl":"https://doi.org/10.1108/bfj-01-2023-0048","url":null,"abstract":"PurposeThis study aims to reveal consumers' internal and external motivations to prefer online food shopping. The paper proposes an integrated model including aspirations, capabilities, subjective norms (divided into online resources and offline resources), perceived value and traditionalism to examine their effects on consumers' intention to do online food shopping.Design/methodology/approachA cross–sectional design was used to understand which factors affect consumers' intention to do online food shopping. The data were collected from a total of 400 people via an online survey. The conceptual model was tested using structural equational modeling to understand the relationships between the factors.FindingsThe results suggest that the conceptual framework can be used to have a better understanding of consumers' internal and external motivations to do online food shopping. The study proves that aspirations have a considerable direct effect on and a mediating role between capabilities, subjective norms from online resources, traditionalism and the effect of COVID-19 pandemics and the intention. Also, traditionalism was found to be an antecedent for consumers to prefer online food shopping.Practical implicationsThis study reveals better insights for the sellers, marketers and system providers dealing with supplying food products through online channels. The findings suggest that the stakeholders take into consideration aspirations, capabilities, subjective norms, perceived value and traditionalism to organize their activities in food marketing in the online area.Originality/valueIn this study, aspirations–capabilities framework was adopted and confirmed within consumers' online food shopping domain. Also, it was proved that traditionalism was a driver of individuals' intention to do online shopping for food products.","PeriodicalId":9231,"journal":{"name":"British Food Journal","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2023-07-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48765141","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}

引用次数: 0

How to believe? Building trust in food businesses' consumers based on psychological contracts 如何相信？基于心理契约建立对食品企业消费者的信任

IF 3.3 3区经济学

British Food Journal Pub Date : 2023-07-24 DOI: 10.1108/bfj-01-2023-0066

Weihua Wang, D. Yang, Yaqin Zheng

{"title":"How to believe? Building trust in food businesses' consumers based on psychological contracts","authors":"Weihua Wang, D. Yang, Yaqin Zheng","doi":"10.1108/bfj-01-2023-0066","DOIUrl":"https://doi.org/10.1108/bfj-01-2023-0066","url":null,"abstract":"PurposeThe purpose of this study is to understand the psychological mechanism that affects consumer trust by focusing on the formation and influence process of psychological contracts, and taking this opportunity, explore the influence paths of food quality, food safety and service quality on consumer trust in the online food market, and provide theoretical suggestions for building trust in food businesses' consumers.Design/methodology/approachThis study is based on an empirical investigation and uses partial least square structural equation modeling for analysis. Survey data were collected online from 359 APP users of online food transaction platforms in China.FindingsFood quality, food safety and service quality influence consumer trust through the mediating effects of relational and transactional psychological contracts. However, the differences between these influencing paths are obvious and shift with changes in the marketing channels.Practical implicationsThis study contributes to the body of consumer trust research by exploring online food transactions as an emerging trend in China. Some optimization strategies for food quality, food safety and service quality are provided for enterprises involved in online food transactions.Originality/valueThis is a pioneering study revealing psychological contracts as a missing but significant mediator between consumer trust and its antecedents.","PeriodicalId":9231,"journal":{"name":"British Food Journal","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2023-07-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44259404","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}

引用次数: 1

Influence of gastronomic motivations, satisfaction and experiences on loyalty towards a destination 美食动机、满意度和体验对目的地忠诚度的影响

IF 3.3 3区经济学

British Food Journal Pub Date : 2023-07-19 DOI: 10.1108/bfj-02-2023-0121

S. Moral-Cuadra, Juan Carlos Martín, C. Román, T. López-Guzmán

{"title":"Influence of gastronomic motivations, satisfaction and experiences on loyalty towards a destination","authors":"S. Moral-Cuadra, Juan Carlos Martín, C. Román, T. López-Guzmán","doi":"10.1108/bfj-02-2023-0121","DOIUrl":"https://doi.org/10.1108/bfj-02-2023-0121","url":null,"abstract":"PurposeThe main objective of this research is to establish an integrated model of gastronomy tourism to help some of the main public and private stakeholders design strategies to improve tourists' gastronomic experience and satisfaction, taking gastronomic motivations as a starting point. Furthermore, the difference between destination satisfaction and gastronomic satisfaction has been established in order to determine the degree to which each one influences loyalty towards the destination.Design/methodology/approachAfter detailing the theoretical framework for the development of the hypotheses, the study was carried out using a quantitative methodology based on structural equation modelling (SEM). The final sample consisted of 710 tourists who visited Córdoba, Spain – a world heritage city of international renown.FindingsResults indicate that gastronomic motivations, gastronomic experience and destination satisfaction have a direct influence on loyalty towards a destination. Also, destination satisfaction is found to play a mediating role in the relationship between gastronomic experience and loyalty towards the destination. Differences between destination and gastronomic satisfaction have been evidenced. For fostering a tourist's loyalty towards a destination, gastronomic satisfaction alone is not enough; other elements inherent to the destination itself are necessary for full loyalty, whether attitudinal or behavioural.Originality/valueCorrectly identifying tourist motivations can help managers of Destination Management Organizations (DMOs) to develop tailored marketing and communication campaigns that boost return visits to the destination or recommendations to family and friends. DMOs need to be aware that DMOs cannot overlook elements such as safety, hospitality or destination cleanliness at the expense of gastronomic satisfaction.","PeriodicalId":9231,"journal":{"name":"British Food Journal","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2023-07-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41500336","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}

引用次数: 0

The influence of skepticism on the university Millennials’ organic food product purchase intention 怀疑论对大学千禧一代有机食品购买意愿的影响

IF 3.3 3区经济学

British Food Journal Pub Date : 2023-07-19 DOI: 10.1108/bfj-02-2023-0093

Carlos Arturo Hoyos-Vallejo, Nelson Geovany Carrión-Bósquez, Oscar Ortiz-Regalado

引用次数: 1

Unripe carob pods: an innovative source of antioxidant molecules for the preparation of high-added value gummies 未成熟角豆荚：用于制备高附加值软糖的抗氧化分子的创新来源

IF 3.3 3区经济学

British Food Journal Pub Date : 2023-07-18 DOI: 10.1108/bfj-11-2022-0984

U. G. Spizzirri, P. Caputo, R. Nicoletti, P. Crupi, Fabrizio D'Ascenzo, Cesare Oliverio Rossi, M. L. Clodoveo, F. Aiello, D. Restuccia

{"title":"Unripe carob pods: an innovative source of antioxidant molecules for the preparation of high-added value gummies","authors":"U. G. Spizzirri, P. Caputo, R. Nicoletti, P. Crupi, Fabrizio D'Ascenzo, Cesare Oliverio Rossi, M. L. Clodoveo, F. Aiello, D. Restuccia","doi":"10.1108/bfj-11-2022-0984","DOIUrl":"https://doi.org/10.1108/bfj-11-2022-0984","url":null,"abstract":"PurposeThis study aims to investigate unripe carob pod as a source of antioxidant molecules useful in the eco-friendly synthesis of a gelatin conjugate. This one was involved in the preparation of gummies able to produce remarkable human health benefits.Design/methodology/approachEco-friendly strategies (ultrasound-assisted extraction, low temperatures and eco-friendly solvents) were employed in the extraction of active molecules. Antioxidant molecules were involved in the grafting reaction with gelatin chains (ascorbic acid/hydrogen peroxide couple as initiator system). Gelatin conjugate represents a useful material able to prepare gummies with remarkable rheological and antioxidant performances over time.FindingsExperimental results confirmed that the green approach allowed the achievement of extracts with remarkable antioxidant properties due to the presence of phenolic moieties. Gelatin conjugate synthesis preserved these functionalities, usefully exploited in the preparation of gummies with significant structural and biological features.Originality/valueCompared to the literature data the preparation of the gummies with outstanding biological properties was performed by employing functional gelatin synthesized by an eco-friendly approach.","PeriodicalId":9231,"journal":{"name":"British Food Journal","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2023-07-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43119803","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}

引用次数: 0

Predicting on restaurant's hygiene rating: Does customer review emotion and content matter? 预测餐厅卫生评级:顾客评论的情感和内容重要吗?

IF 3.3 3区经济学

British Food Journal Pub Date : 2023-07-18 DOI: 10.1108/bfj-01-2023-0011

Ji-Seon Jeon, Eojina Kim, Xi Wang, L. Tang

{"title":"Predicting on restaurant's hygiene rating: Does customer review emotion and content matter?","authors":"Ji-Seon Jeon, Eojina Kim, Xi Wang, L. Tang","doi":"10.1108/bfj-01-2023-0011","DOIUrl":"https://doi.org/10.1108/bfj-01-2023-0011","url":null,"abstract":"PurposeThe hygiene factor is always imperative when customers consider a certain restaurant, and the information contained in customer reviews can be an efficient approach to gauge a restaurant's hygiene during gaps in the official inspection. Therefore, the purpose of this study was to investigate whether information obtained from online reviews could predict the upcoming hygiene rating, specifically, evaluating the impact of both qualitative and quantitative content of reviews on the restaurant hygiene rating.Design/methodology/approachThe quantitative research method with big data analytic techniques was applied in this study. In total, 127,656 pieces of data collected from 1,710 restaurants in four major cities in the USA were used in the analysis. Both quantitative factors (i.e. reviewer's numerical rating, days to review, readability, useful/funny/cool) and qualitative factors (i.e. eight emotional dimensions of textual reviews) were analyzed from the online customer reviews and considered in predicting the restaurant's hygiene rating.FindingsSix out of eight emotional dimensions including anger, disgust, fear, sadness, surprise and trust were identified as having significant influences on the restaurant hygiene ratings. While three quantitative variables including days to review, readability and usefulness were identified with significant impacts on the dependent variable of restaurant hygiene rating.Originality/valueThis study opens an avenue for innovative research that establishes a connection between customers' reviews and restaurants' inspection systems. The results allow restaurants to predict an impending hygiene inspection rating upon dynamic assessment of review content and aid in adjusting hygiene measures accordingly.","PeriodicalId":9231,"journal":{"name":"British Food Journal","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2023-07-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41912620","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}

引用次数: 0

Implementation of the SDGs by social economy enterprises in the agrifood sector 社会经济企业在农业食品领域实施可持续发展目标

IF 3.3 3区经济学

British Food Journal Pub Date : 2023-07-18 DOI: 10.1108/bfj-01-2023-0080

Juan Lafont-Torio, Esther Calderón-Monge, D. Ribeiro-Soriano

引用次数: 1

Food at your doorstep? Examining customer loyalty towards online food delivery applications 你家门口有食物吗？检查客户对在线送餐应用程序的忠诚度

IF 3.3 3区经济学

British Food Journal Pub Date : 2023-07-17 DOI: 10.1108/bfj-02-2023-0116

Xin Liu, X. Lim, J. Cheah, S. Ng, Norazlyn Kamal Basha

{"title":"Food at your doorstep? Examining customer loyalty towards online food delivery applications","authors":"Xin Liu, X. Lim, J. Cheah, S. Ng, Norazlyn Kamal Basha","doi":"10.1108/bfj-02-2023-0116","DOIUrl":"https://doi.org/10.1108/bfj-02-2023-0116","url":null,"abstract":"PurposeThis study empirically investigated the different attributes (i.e. convenience, online reviews, online ratings, visual appeal and various food choices) of food delivery applications (FDAs) that impacted customers' perceived benefits, satisfaction and loyalty. Price consciousness was positioned as the moderator while customer satisfaction was positioned as the mediator.Design/methodology/approachUtilizing the purposive sampling technique, 360 useable respondents were gathered from existing FDAs' customers in China. Partial least squares structural equation modelling (PLS-SEM) was employed to verify the interrelationships among variables.FindingsThe results confirmed the significant impact of four FDA attributes (i.e. convenience, online ratings, visual appeal and various food choices) on perceived benefits. Customer satisfaction positively influenced loyalty. Moreover, the mediating role of customer satisfaction and the moderating role of price consciousness were confirmed.Practical implicationsFDA operators should engage in providing more benefits to stimulate satisfaction and loyalty among customers. Promotion discounts remain a key factor in enhancing the satisfaction and loyalty of price-conscious customers.Originality/valueThis study extends the applicability of the stimulus–organism–response (SOR) framework and enriches FDA literature by assessing the external stimuli, organisms and moderating factors that trigger customer loyalty.","PeriodicalId":9231,"journal":{"name":"British Food Journal","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2023-07-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44728584","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}

引用次数: 1

The evaluation of target markets for hazelnut exports with the classification approach of potential market alternatives 用潜在市场替代品分类法评估榛子出口目标市场

IF 3.3 3区经济学

British Food Journal Pub Date : 2023-07-17 DOI: 10.1108/bfj-02-2023-0100

R. Baki

{"title":"The evaluation of target markets for hazelnut exports with the classification approach of potential market alternatives","authors":"R. Baki","doi":"10.1108/bfj-02-2023-0100","DOIUrl":"https://doi.org/10.1108/bfj-02-2023-0100","url":null,"abstract":"PurposeThe aim of the proposed classification approach of potential market alternatives (CAPMA) is to provide exporting countries with a framework for identifying potential market opportunities for their products or services.Design/methodology/approachIn today's global market conditions, with competition increasing daily, companies, businesses and states must seek new markets at the national and international level. Target market selection is a strategic process that directly affects the success of an organization and can lead to important results in the short and long term. The process requires systematic research and digitization of data to analyse target markets.FindingsThe study tested the proposed approach by analysing Turkey's potential markets for hazelnut exports and identifying new target markets. A significant part of Turkey's hazelnut exporting is confined to the European geography of Turkey, the leading country in hazelnut production and export. Twenty potential markets were evaluated on the basis of 11 criteria, and feasible alternatives were categorized into four classes. The study revealed that the USA, India, the United Kingdom and Japan were in the category of markets with the greatest potential for increasing exports (Dimension 1).Originality/valueThis study has developed a novel approach that allows the comparison of the current market situation with potential market outcomes and creates an accurate classification of target markets.","PeriodicalId":9231,"journal":{"name":"British Food Journal","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2023-07-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49306044","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}

引用次数: 0