British Food Journal最新文献_第8页

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

The “who” and “why” of dumpster diving for food in wealthy industrialised countries – an international scoping review 富裕工业化国家垃圾桶倾倒食物的“谁”和“为什么”——国际范围审查

IF 3.3 3区经济学

British Food Journal Pub Date : 2023-07-13 DOI: 10.1108/bfj-01-2023-0014

Michelle Watson, S. Booth, S. Velardo, J. Coveney

{"title":"The “who” and “why” of dumpster diving for food in wealthy industrialised countries – an international scoping review","authors":"Michelle Watson, S. Booth, S. Velardo, J. Coveney","doi":"10.1108/bfj-01-2023-0014","DOIUrl":"https://doi.org/10.1108/bfj-01-2023-0014","url":null,"abstract":"Purpose Globally, around one-third of food produced is wasted and thrown into supermarket bins or dumpsters. As a result, these dumpsters have become opportunistic sources of food through dumpster diving. The authors' scoping review aimed to document the people that are dumpster diving and why these people engage in this potentially illegal practice.Design/methodology/approachA database search spanning 12 years yielded 29 articles for review.FindingsThe authors' analysis uncovered two main themes for why people were dumpster diving: (1) motivations which included political activism against consumerism, materialism and capitalism, a fun and thrilling social activity and to alleviate food insecurity and (2) the benefits derived, such as gaining free food, saving money, sharing food with others and gaining attention from the public and media.Originality/valueIn conclusion, the review was unable to provide definitive information on “who” was dumpster diving; however, this limitation provides a unique opportunity for further research that focusses on the specific demographics of dumpster divers rather than the “why” people are diving.","PeriodicalId":9231,"journal":{"name":"British Food Journal","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2023-07-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49253391","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

Assessment of the COVID-19 virus outbreak on dietary patterns, physical activity, and lifestyle behaviours: a survey among adult European citizens 新冠肺炎病毒爆发对饮食模式、体育活动和生活方式行为的评估：对欧洲成年公民的调查

IF 3.3 3区经济学

British Food Journal Pub Date : 2023-07-13 DOI: 10.1108/bfj-09-2022-0781

Petra Chaloupkova, M. Petrtýl, C. Durand, C. K. Nikolaou, G. Mangione, L. Kokoska

{"title":"Assessment of the COVID-19 virus outbreak on dietary patterns, physical activity, and lifestyle behaviours: a survey among adult European citizens","authors":"Petra Chaloupkova, M. Petrtýl, C. Durand, C. K. Nikolaou, G. Mangione, L. Kokoska","doi":"10.1108/bfj-09-2022-0781","DOIUrl":"https://doi.org/10.1108/bfj-09-2022-0781","url":null,"abstract":"PurposeThis study examined the relationship between adult respondents' COVID-19 risk perception and its impact on changes in eating habits, physical activity, alcohol consumption, and smoking.Design/methodology/approachA cross-sectional online questionnaire was used to collect data during the first wave of the pandemic, in the European spring and summer of 2020. Kruskal–Wallis and Pearson chi-squared tests were used to determine the associations between the consumers' COVID-19 risk perception and the respondents' country of origin. The respondents were primarily university employees and students from four European countries (the Czech Republic, France, the United Kingdom, and Italy).FindingsThe study showed significant changes in lifestyle behaviours of the respondents during the COVID-19 pandemic compared with the pre-outbreak period. Approximately half of all respondents reported a decrease in alcohol consumption, smoking, and physical activity, while eating habits among European consumers showed trends towards both healthier and less healthy dietary patterns. The most significant changes were recorded in reducing alcohol consumption, smoking, and physical activity among almost half of the respondents. Positive COVID-19 test experience, age, and country of the respondents had a negative influence, whereas healthy food consumption and alcohol consumption had a positive influence on the COVID-19 related risk perception.Originality/valueThe fear of the COVID-19 outbreak together with the restrictions imposed by national governments in response to the pandemic fundamentally affected the respondents' lifestyles. Understanding these changes can help establish interventions to alleviate the adoption of negative lifestyles and attitudes in subsequent waves of the COVID-19 pandemic or other similar situations.","PeriodicalId":9231,"journal":{"name":"British Food Journal","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2023-07-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49425722","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