British Food Journal: Volume 117 Issue 7

Asymmetric relationships in networked agricultural innovation processes

Evelien Lambrecht, Bianka Kühne, Xavier Gellynck

In innovation networks, asymmetric relationships are both considered as an opportunity and a threat for the enhancement of innovation. The purpose of this paper is to investigate…

Implementation of global traceability standards: incentives and opportunities

Henrik Anders Ringsberg

Implementing global traceability standards (GTSs) facilitates interoperability in food supply chains (FSCs). The purpose of this paper is to present incentives, opportunities and…

Certification of cheeses and cheese products origin by EU countries

Šárka Velčovská, Tomáš Sadílek

The purpose of this paper is to analyze the Protected Designation of Origin (PDO), Protected Geographical Indication (PGI) and Traditional Speciality Guaranteed (TSG) utilization…

Market structure analysis of health and wellness food products in India

Tabassum Ali, Aftab Alam, Jabir Ali

The purpose of this paper is to analyze the market structure and level of competition in health and wellness food products by type, category, prime positioning and distribution…

The effect of perceived carrier-ingredient fit on purchase intention of functional food moderated by nutrition knowledge and health claim

Ji Lu

The purpose of this paper is to examine how the purchase intention of functional food is influenced by the perception of carrier-ingredient fit, that is, to what extent the…

European consumer preference for African dried fruits

Roselyne Alphonce, Anna Temu, Valerie Lengard Almli

The purpose of this paper is to assess European consumer preference and willingness to pay (WTP) for tropical dried fruits from Africa. The paper specifically investigates sensory…

Factors affecting choice and image of ethnic restaurants in Serbia

Veljko Marinkovic, Vladimir Senic, Predrag Mimovic

With the expansion of dining out, visiting ethnic restaurants is becoming one of dominant trends worldwide. Given the fact that ethnic restaurants involve a number of peculiar…

Organization, responsibility and practice of food provision in home-help service: An exploratory study among professionals

Christina Fjellstrom, Ylva Mattsson Sydner, Birgitta Sidenvall, Monique M Raats, Margaret Lumbers

In the home help service, food provision is one common welfare service that involves different professionals at different levels within a social organisation. The purpose of this…

Pupils’ satisfaction with school mid-day meal program: A comparative study of centralized versus decentralized kitchens

Jabir Ali, Mohammad Akbar

The purpose of this paper is to analyze the differences in pupils’ satisfaction on various aspects of mid-day meal (MDM) program in India across food catered by centralized and…

Diet, authoritarianism, social dominance orientation, and predisposition to prejudice : Results of a German survey

Petra Veser, Kathy Taylor, Susanne Singer

The purpose of the paper is to examine whether reported food habits (vegan, vegetarian, or carnivore diet) are associated with right-wing authoritarianism, prejudices against…

Does packaging matter? Energy consumption of pre-packed salads

Marco Pagani, Matteo Vittuari, Luca Falasconi

Packed salads are popular in many countries of the world. The purpose of this paper is to assess the energy footprint of these products from farm gate to retail gate, compared…

The learning effect of a foodborne emergency exercise

Erik Wahl, Birger Willumsen, Laila Jensvoll, Ingunn Haavi Finstad, Turid Michelle Berglund

The purpose of this paper is to describe a national foodborne emergency functional exercise conducted in 2013 by the Norwegian Food Safety Authority (NFSA), and focusses on how…