消费可持续食品的决策过程

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science Pub Date : 2024-12-01 DOI:10.1016/j.ijgfs.2024.101075

Soomin Lee, Seohee Chang

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引用次数: 0

摘要

深入了解消费者在可持续食品消费中的决策是有效进行环境、社会和治理（ESG）管理的重要前提。启发式系统（HS）模型似乎有助于加深我们对它的理解。本研究考察了消费者（即600名千禧一代和中等收入阶层的Z世代消费者）对绿色领域HS刺激的反应。MANOVA结果显示，在实验中使用了环保鸡蛋和植物鸡蛋，总体而言，S在许多方面都优于H，但重要的是提供人们在日常生活中更能感受到的真正好处。

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The decision-making process to consume sustainable food

An in-depth understanding of consumers’ decision-making in the sustainable food consumption is a crucial prerequisite for effective environmental, social and governance (ESG) management. The heuristic-systematic (HS) model appears to be useful for deepening our understanding of it. This study examines consumer (i.e., 600 Millennials and Generation Z (MZ) consumers in the middle-income class) reaction to the HS stimuli in the green domain. With eco-friendly eggs and plant-based eggs in the experiments, the MANOVA results showed that overall, S outperformed H in many aspects, but it was important to deliver real benefits that people can feel more closely everyday life.

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来源期刊

International Journal of Gastronomy and Food Science Social Sciences-Cultural Studies

CiteScore

5.30

自引率

10.50%

发文量

170

审稿时长

45 days

期刊介绍： International Journal of Gastronomy and Food Science is a peer-reviewed journal that explicitly focuses on the interface of food science and gastronomy. Articles focusing only on food science will not be considered. This journal equally encourages both scientists and chefs to publish original scientific papers, review articles and original culinary works. We seek articles with clear evidence of this interaction. From a scientific perspective, this publication aims to become the home for research from the whole community of food science and gastronomy. IJGFS explores all aspects related to the growing field of the interaction of gastronomy and food science, in areas such as food chemistry, food technology and culinary techniques, food microbiology, genetics, sensory science, neuroscience, psychology, culinary concepts, culinary trends, and gastronomic experience (all the elements that contribute to the appreciation and enjoyment of the meal. Also relevant is research on science-based educational programs in gastronomy, anthropology, gastronomic history and food sociology. All these areas of knowledge are crucial to gastronomy, as they contribute to a better understanding of this broad term and its practical implications for science and society.