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With increasing consumer awareness about sustainability, there is a notable shift towards sustainable consumption. This study investigates branded food products and consumer perceptions of sustainability in India, aiming to understand how consumers perceive sustainability. The research proposes and validates the customer sustainability perception (CSP) scale, which includes four dimensions: marketing communication, experiential dimension, product attributes and social media information.

Employing rigorous data analysis techniques, the study uses exploratory factor analysis (EFA) to uncover latent factors and confirmatory factor analysis (CFA) to validate the structure and reliability of the CSP scale across two samples. These methods ensure the robustness and reliability of the proposed framework.

The findings validate the CSP scale, revealing that consumer perceptions of sustainability are influenced by marketing communication, product attributes, experiential dimensions and social media information. The empirical validation of the CSP framework offers practical insights for businesses to enhance their sustainability strategies and effectively communicate with environmentally conscious consumers.

Businesses can leverage these insights to enhance their sustainability strategies and communicate eco-friendly initiatives effectively. This robust foundation supports future studies and practical applications in sustainable marketing.

This research advances theoretical understanding by integrating diverse dimensions of consumer perceptions into a cohesive framework. The CSP scale provides a comprehensive tool for measuring consumer sustainability perceptions and elucidates the interrelationships between various factors influencing consumer behaviour.

This study aims to examine the impact of customer experience of cannabis-infused food and beverage perception (sensory experience, novelty experience, health concerns and restaurant experience) on favouring these products and subsequent customer citizenship behaviour.

Using a purposive sampling approach, an onsite survey was administered to Thai Gen Z customers in consuming cannabis-infused foods and/or beverages. Subsequently, the sample consisted of 330 respondents. Partial least squares structural equation modelling was used for the analyses.

The results indicated that sensory experience, health concerns and restaurant experience had significant positive effects on favouring cannabis-infused foods and beverages. This favourability, in turn, positively affected customer citizenship behaviour. In addition, favouring cannabis-infused foods and beverages partially mediated the relationships between customer citizenship behaviour and sensory experience, health concerns and restaurant experience.

This study provides a new contribution to the literature with a first empirical examination showing positive favouring of cannabis-infused foods and beverages among young consumers in Thailand. It provides practical insights for managers in emerging markets to leverage cannabis-infused products as part of the enhancement of the global food and beverage industry. The study also offers an example of how to move forward through an unknown territory regarding perceptions of consumer experiences.

The consumption of organic wine has witnessed exponential growth, mainly because of changing lifestyles, rising disposable income, modernity aspects and claimed health benefits. Understanding the motivations and attributes affecting organic wine consumption (OWC) provides a limited perspective on consumption and behavioral patterns.

This study used a set of screening criteria to arrive at the final choice of fine-dining restaurants and bars that serve wine in their outlets. Based on the selected locations, we gathered responses from 558 consumers aged 18 years and above with prior experience of buying organic and non-organic wine. The hypothesized model was validated using covariance-based structural equation modeling (CB-SEM). From the perspective of organic wine consumption, the research findings exhibit significant links between the drivers.

The findings underscore the moderating impact of ethnocentrism toward shaping consumers’ attitudes and brand love. Additionally, gender and consumption frequency indicated significant variations among consumers of organic wine. Female consumers strongly believe that consumption of organic wine provides health benefits, societal acceptance and moments of joy. Additionally, men usually associate wine consumption with enhanced their affective, convivial and sensory pleasure.

This study examines the drivers and marketing outcomes of organic wine consumption using Behavioral Reasoning Theory (BRT) and the Theory of Hedonic Asymmetry (THA).

The aim of this paper is to explore how information shared by SMIs affects consumers' food tasting intentions. To achieve this, it integrates the IAM and TAM, in conjunction with trust and EWOM.

This paper utilized a convenience sampling technique, employing a survey instrument to gather data online. The questionnaire was distributed across the social media pages of food bloggers from September 11 to November 30, 2023. The collected data was analyzed using SPSS and AMOS.

We developed a research framework that integrates IAM, TAM, Trust, and EWOM variables to assess how information shared by SMIs influence consumers' intentions to explore new food tastes. The model demonstrated enhanced predictive and explanatory capabilities.

This study enriches the existing literature on information adoption and technology acceptance by advancing our understanding of how SMIs influence consumers’ food tasting intentions. Additionally, it aids SMIs in comprehending their role in endorsing new food products and restaurants, fostering trust and reliability among their followers. This study enables consumers to make more informed decisions about trying new food products or dining establishments, empowering them to evaluate influencer recommendations critically.

This study uniquely focuses on the influence of information shared by SMIs on consumers' intentions to taste new foods. While SMIs have been extensively studied in various contexts, such as fashion, beauty, and travel, this research offers a fresh perspective on understanding their impact on consumer behavior within the food industry.

This study investigates how the October 7th terrorist attack by Hamas on Israel and the subsequent “Iron Swords” war have altered consumers’ food choice priorities. The research aims to explore the shifts in decision-making regarding food consumption during times of crisis.

Conducted through an online survey in Israel from November to December 2023, the study involved 403 participants (50.4% female; 50.1% vegan/vegetarian). The research focused on two sets of food choice parameters: type 1 (mood improvement, convenience and affordability) and type 2 (health, smell, texture and taste). Paired sample t-tests were applied for statistical analysis.

The results show a significant change in food choice priorities following the October 7th events. Respondents placed greater significance on type 1 parameters during the two-month period following the war outbreak compared to the pre-war period, while type 2 parameters decreased in importance (type 1: t(402) = −8.025, p <0.001; type 2: t(402) = 4.261, p <0.001). Gender differences revealed that women were more influenced by type 1 factors, whereas men were more affected by type 2 parameters. Meat eaters showed greater shifts in food priorities than vegans/vegetarians across both parameter types.

This study contributes to the understanding of how crises reshape consumer behavior, specifically in food choices, across various demographic groups. By examining the influence of a significant event on food choice parameters, this research provides valuable insights into changing consumer preferences in times of crisis.

The consumption of no-and low-alcohol (NoLo) wines has emerged as a growing trend among Italian millennials, reflecting a shift towards healthier and more mindful drinking habits. This paper delves into the social factors driving this trend, employing the rational of habit theory to provide a comprehensive understanding of NoLo wines consumption as a social behaviour among Italian millennials.

The research design comprises symmetrical and asymmetrical approach. The study employs Cluster and fsQCA to understand the granularities of NoLo wine consumption.

The present study reveals that young adults are willingness to pay (WTP) more for NoLo wine in exchange of improved health benefits as a reward. The contrarian observation of relatively consumers with low average income exhibiting the high willingness to pay more for NoLo wine.

The sample is limited to Italy and skewed in terms of NoLo wine consumption. The participants were aware of NoLo wine but did not consume it in the past year. The study identified the paradoxical stance of low average family income group exhibiting more willingness-to-pay for de-alcoholised wine.

Firstly, young adults are increasingly health-conscious, seeking alternatives to alcohol that promote well-being and reduce health risks associated with excessive alcohol consumption. Secondly, mindfulness practices have gained popularity among young adults for altering self-perception, leading to a preference for beverages that align with mindful consumption and stress reduction. NoLo wine offers a suitable alternative, providing a similar sensory experience without the intoxicating effects of alcohol.

Habit theory, pioneered by James (1890), posits that habits are formed through a three-stage process: cue, routine and reward. In the context of NoLo wine consumption, cues can include social gatherings, dining occasions or stress relief triggers. The routine involves the act of consuming NoLo wine, while the reward stems from the perceived benefits of this wine, such as reduced alcohol intake, improved health and social acceptance. The prevalence of NoLo wine consumption among Italian young adults can be attributed to a confluence of social factors.

The paper attempts to evaluate the contrarian case using fsQCA and the conceptual configuration of necessary conditions, viz. self-perception, social norms and health-consciousness.

This paper aims to analyze and compare consumers’ acceptance and valuation of brown, colored and low glycemic index rice and identify the factors that influence their willingness to pay (WTP).

A stated-preference survey was conducted among 600 middle-class urban consumers in the Philippines, using a contingent valuation approach with a between-subjects design. The data were analyzed using hierarchical multiple linear regression.

Consumers accepted healthier rice types, but they discounted them relative to premium white rice, despite receiving product-specific information on health benefits. Consumers’ household income, attitude toward healthy eating and their diet quality had significant effects on WTP. Snack occasions could serve as entry points for healthier rice rather than targeting the substitution of white rice during main eating occasions. Generic information on nutritional benefits of healthier rice products was insufficient to nudge consumers’ intentions toward integrating these products into their diets.

The empirical contribution provides insights for breeding programs on the design of rice target product profiles that incorporate nutritional attributes.

The current study addresses the gap in consumer preference studies by evaluating nutrition-related attributes of rice. Measures of attitude toward food-based dietary guidelines and indicators of diet quality were included in the set of predictors that may influence WTP. The results provide insights for designing nutrition education programs to promote healthier rice in the context of healthy eating habits and to enhance the health benefits of consumers’ current diets. Future studies should further explore different types of nutrition nudges that encourage consumers to eat healthier rice-based dishes and test nutrition communication strategies that move from a narrow product focus to a broader emphasis on dietary diversity by promoting healthier dishes based on healthier rice products.

In the context of increasing concerns about health, nutraceutical restaurants that provide health benefits have emerged in the marketplace. However, customer experiences at these restaurants are poorly understood. This study focused on sensory experiences and examined the underlying mechanism by which they contribute to memorable dining experiences. Grounded in cognitive appraisal theory, this study developed a memorable dining experience model that links sensory stimuli, meaningfulness, novelty, emotions, and behavioral intentions.

Data were collected from 880 Chinese customers who dined at traditional Chinese medicine restaurants and were analyzed via partial least squares structural equation modeling.

The results revealed that sensory stimuli contributed to memorable dining experiences through meaningfulness, novelty, and emotions. Furthermore, memorable dining experiences increased behavioral intentions to spread positive word-of-mouth and revisit intentions. Additionally, customers’ gender moderated the effects of sensory stimuli on meaningfulness and novelty.

The findings of this study can be used to identify important sensory stimuli and their roles in delivering memorable dining experiences in traditional Chinese medicine restaurants. Therefore, this study’s findings contribute to an improved understanding of how to efficiently manage sensory stimuli to stimulate memorable experiences for restaurant patrons.

This study tests the influence of sensory stimuli on the memorable dining experiences of customers in China.

The purpose of the study was to examine the factors affecting eating behavior of adolescents aged 17–19 years, residing in a college hostel and to assess the effectiveness of nutrition education in improving their knowledge, attitude and practices (KAP).

A convenient sampling technique was used to recruit 200 adolescent female participants of age 17–19 years. The obesity and underweight status of the participants were assessed using body mass index (BMI). Diet history was obtained using a 24-h dietary recall and food frequency questionnaire. A standard pretested questionnaire was used to analyze the factors affecting the eating behavior of adolescents. A nutrition education program was conducted to improve the KAP of the adolescents. A structured questionnaire was used to assess the improvement in KAP after the education program. Descriptive statistics was used to examine the factors affecting eating behavior. Paired t-test was used to check the effectiveness of the nutrition education program.

The findings of the study indicated that 50.5% of the adolescents were underweight (20%), overweight (12%) and obese (18.5%). The mean nutritional adequacy of the adolescents was 68.1%. Social factor had the highest impact on the eating behavior of adolescents (70.8%), followed by the environmental factor (69.7%). Imparting nutrition education was significant in improving the KAP of adolescents with a p-value < 0.05. Thus, it is necessary to analyze the factors affecting the eating behavior of adolescents and establish corrective measures such as community education intervention programs and awareness programs on healthy eating habits to modify the eating behavior of adolescents.

The dietary intake and the factors influencing eating behavior of the adolescents were assessed considering the transition in the intrapersonal, social and community food environment. The inadquate food intake affected the nutritional status of 50% of the adolescents.The taste, temptation, sight of the food, peer pressure, parental influence and unmindful eating practices majorly influenced the eating behavior of adolescents. Unhealthful eating behavior can increase the risk of chronic diseases during the adolescence and may extend in to adulthood. Hence it is necessary to bring a positive change in the eating behavior of the adolescents through a well planned comprehensive nutrition education program. The findings of the study proved that the knowledge, attitude and behavior of the adolescents could be significantly improved through a well planned nutrition eduation program. Further the study also provide insights to plan and implement community food policies targeted to improve the eating behavior and health status of the adolescents. One of the limitations of the study was, in addition to anthropometric measurements and diet history including biochemical parameters would be a better indicator of nutritional status. The cultural and religious influence on eating behavior would also be studied. In future a study on gender differences on the dietary intake and eating behavior of the adolescents can be conducted.

The study reflects the eating behavior of late adolescents and major factors affecting eating behavior of adolescents residing in college hostel. The findings will add on to the existing knowledge on the factors affecting eating behavior of adolescents. As eating behavior is correlated to the health status of the adolescents understanding the factors affecting eating behavior would help in modifying the eating behavior of late adolescents by implementing appropriate measures and help develop programs and policies that aid in improving the nutritional status. Since nutrition education is effective in improving the KAP of adolescents’ nutrition literacy is imperative in schools and colleges to improve the eating behavior and health status of the adolescents.

The research provides a scientific basis for understanding the factors affecting eating behavior of adolescents and the interaction between personal, social and environmental factors. It also acts as basis to be aware of one’s own eating behavior, modify and model healthy eating behavior. Inappropriate eating behavior in late adolescents can continue into adulthood affecting nutritional status and leading to an increase in the prevalence of diseases and disorders in adulthood. This can affect human potential and capital and thereby economic development. Hence, it is imperative to improve the nutritional status of the adolescents by creating awareness and implementing corrective measures to modify unhealthy eating behavior. The research also supports devising policy and programs regarding the nutritional behavior of adolescents.

Eating behavior is a complex interplay of various factors at multiple levels. The adolescents’ eating behavior correlates directly with their nutritional status. In total, 50.5% of adolescents were malnourished. The nutrient intake of the majority of the adolescents was less than the recommended intake. The mean nutrient adequacy was 68.1%. The quality of the diet was largely affected as they did not include 5–7 food groups in a day. The social factors such as peer group influence and parental influence had the predominant impact on eating behavior followed by environmental factors. The nutrition education program helped improve the nutrition KAP. Hence, it is necessary to create awareness and make policies and programs that can improve the eating behavior of adolescents.

This paper aims to detect the patterns of food-related lifestyles of university students, identify the groups of individuals based on these lifestyles and investigate their tendency to adopt innovative food products.

The data collected from university students in Croatia (n = 641) were analysed using factor and cluster analyses and a chi-squared test.

The findings revealed 11 food-related lifestyles and four groups of university students: “Convenience-oriented”, “Conscious consumers”, “Adventurous eaters” and “Family-oriented Cooks”. Adventurous eaters are the most interested in buying innovative food products, and many of them are food innovators (20%). Sampled individuals are open to new foods, and only a tiny percentage are reluctant to try new and unfamiliar foods.

The study provides recommendations on how marketers and food producers might target these consumers more efficiently and boost the sales of innovative food products.

This study contributes to the literature by (1) revealing food-related lifestyles among university students in Croatia, (2) developing the typology of consumers based on their lifestyles and (3) providing new knowledge of how food-related lifestyles affect the adoption of innovative food products.