Search results

Food-borne illnesses are common worries for tourists. In-flight food safety issues reflect the interrelated factors arising from an expanding airline industry, with its increased passenger loads, extended flight times, and multiple service activities. Adapting to these new challenges, and especially the global spread of food-borne diseases, requires an understanding of the cabin crew role as food handlers and the risks associated with this task. This chapter outlines the key factors that determine the safe delivery of in-flight food services, highlights the benefits of best practice to airline operators, passengers, and tourism boards, and addresses the policy implications for airline regulators and national health authorities.

Little work has directly addressed the potential to control food waste. This chapter focuses on behavioral nudges and their potential to reduce food waste and, in turn, implications for food security.

Key methodological and definitional challenges that must be met to make effective use of interventions to reduce food waste are examined. Chief among these challenges are determining welfare measures that are robust to the behavioral anomalies and apparently inconsistent preferences observed under behavioral interventions.

Targeted reductions in food waste can be significantly impacted by simple behavioral interventions either in institutional settings or within the home. Some evidence suggests that food waste is rampant not only in developed countries, but also among developing countries.

Our findings highlight the need to create a research program addressing the behavioral causes of food waste both in developed and developing country contexts.

This chapter provides a first systemic analysis of the environment in which small farms operate, hinging on the concept of ‘food system’. Food systems are not detached from the territory: an effective conceptualization must take into account the geographical dimension in which actors operate, originating material and immaterial flows. Thus food systems can be represented according to their functional elements, but also conceptualized and represented in their spatial dimension. This chapter provides a conceptualization of territorialized food systems, seen as a set of relations between actors located in a regional geographic space and coordinated by territorial governance (Rastoin, 2015). In the analysis of a food system in the context of a specific territory, geographical elements like distances, spatial distribution and physical and administrative borders become key factors that influence the systems’ capability to provide sustainable food and nutrition security and to achieve the other socially expected outcomes. Having explored the conceptualization of food systems as systems of actors ad flows in a given space, the chapter ends with a representation of small farms' interaction with the system (taken from a report by the High Level Panel of Experts on Food Security and Nutrition of the Committee on World Food Security – HLPE), where the specific types of flows they activate are highlighted (HLPE, 2013).

The paper explores whether consumers' environmentally sustainable attitudes and behaviors (e.g. saving water, energy, etc.) are associated with high frequency of local food purchases. The study uses a large sample of individual data collected across all Italian regions as well as accounts for the respondents' socioeconomic characteristics.

The analysis uses a large sample of individual-level data (n = 21,081) collected by the Italian National Bureau of Statistics in the annual Italian Multipurpose Households Survey (MHS). Data contain individual information on the frequency of local food purchases as well as socioeconomic characteristics and environmentally friendly attitudes and behaviors. Data were analyzed using a multivariate ordered log_it regression.

Results indicate that individuals sensitive to environmental issues and adopting sustainable behaviors are more likely to purchase local food products than others. Also, age, education and occupational status positively are associated with a high frequency of local food purchases. Reading food nutrition labels, living in small communities as well as buying organic products are strong predictors of a higher frequency of local food choices.

The role of individual sustainable attitudes and behaviors in local food purchases has been marginally investigated in the literature. We addressed the issue by jointly accounting for several individual-related characteristics potentially shaping such relation. To the best of authors’ knowledge, the authors use the largest sample ever used to explore the individual's local food purchases in Italy.

This paper positions environmental concern as the antecedent of attitude, subjective norm and perceived behavioural control. It also sets to expand the theory of planned behaviour by including two condition factors: favourable situation and facility availability on the intention to separate food waste at source.

The study collects data by using self-administered questionnaires on 682 respondents in Malaysia. Structural equation modelling is employed to test the conceptual model and the proposed hypotheses.

The results show that environmental concern positively influences attitude and subjective norms, which, in turn, influences food waste separation intention. Favourable situation and facility availability are found to influence the separation intention.

This study is one of the earliest studies to investigate residents’ intention to participate in food waste separation at a source that employs the expanded theory of planned behaviour with environmental concern and condition factors.

Dairy products are an essential part of a healthy diet, and dairy is an emerging food industry in China. Meanwhile, the dairy industry is one of the “disaster zones” with quality and safety issues occurring more frequently in its supply chain than in others. Based on qualitative research focused on consumers in the Northwest and South of China, the present study aims to understand and provide information on consumer perception of food safety in dairy products.

Nine focus group interviews were carried out from January to April 2018. Altogether, 61 participants (24 males, 37 females, aged 18–60 years) were recruited in four cities. Qualitative content analysis of the data was conducted using Nvivo version 11.4.0.

A high concern with the safety of dairy products is widespread, particularly among participants with children, who are especially worried about the safety of dairy products. High prevalence of food safety incidents causes consumers to lower their confidence in food safety, and make them pay more attention to the news about food safety incidents. Consumers tend to become less sensitive to price, focusing more on food safety and quality, while purchasing dairy products. Brand and purchase venue are the most important indicators for consumers to determine the quality of dairy products. Safety certification becomes increasingly important.

It has some limitations. The focus group interviews covered different two regions (Northwest and South of China). However, the number of focus groups was limited to nine because of budget constraints. The participants come from Northwest and South of the country, which means that the findings may not apply for another area of the country. A more representative sampling with a larger sample size would be necessary to increase the validity of the study. However, the results can serve as input for further research.

This paper explores the Chinese consumers' perception of food safety and dairy products, consumers' behaviour concerning dairy products based on focus group interviews with consumers. This study offers valuable insights to members of academia, food suppliers and policy-makers.

The purpose of this study was to investigate restaurant clientele tipping behavior and its inspiration on foodservice empathy within two- and three-star hotels in Kisumu County, Kenya. This was with the objective of analyzing the tipping effect on restaurant food service quality with an emphasis on Parasuraman, Zeithmal and Barry's empathy as a key dimension of quality in accordance to the SERVQUAL model.

For the purpose of this study, food service empathy was investigated in relation to the influence of tipping on restaurant food service quality. Further, a census of all the two and three star-rated hotels within Kisumu County was carried out. The study applied descriptive research design in the investigation on the tipping behavior and its inspiration on foodservice empathy. Moreover, simple random sampling was employed in the selection of clients since it yielded a sample that is representative of the population. Additionally, the study employed the use of questionnaires for collection of data, which were coded, analyzed and presented in frequencies, tables and graphs.

The study findings reveal that there is a significant relationship between rewards upon perception of service and food service empathy but failed to find a significant relation between incentives for improved future service as well as the social norms and foodservice empathy. However, in general, the study established a significant relationship between tipping and foodservice empathy in the sampled hotels in Kenya. Thus, in summary, at 95% confidence level, the study concluded that there is a significant relationship between tipping and foodservice empathy.

This study was restricted on two and three-star hotels within Kisumu County in Kenya with a sample size of 384 respondents, which would otherwise limit the degree to which the findings were applied. Consequently, the study sought to collect data from restaurant clients although the access and, therefore, direct interaction were denied by some of the hotels. Further, this study employed a survey approach in the collection of data from restaurant clients in two and three-star hotels. Accordingly, there was minimal local and regional research literature available on the study topic.

Tipping in the context of the broad global service industry, including hospitality's restaurant food service, is as old as Roman times. However, tipping is practiced differently across the world with some countries practicing while other countries not practicing the act of tipping. For that reason, tipping is not regulated in some of the countries including Kenya and therefore the lack of policy. Nonetheless, tipping is perceived to be the genesis of food service failures as a result of discriminatory restaurant food service in addition to increasing costs of eating out. This study therefore sought to investigate restaurant tipping behavior and its inspiration on foodservice empathy. The study results might be applied in policy formulation in order to curb the negative effect of tipping on food service empathy.

Minimal studies have been instituted and published in the area of tipping and service quality relationship with an emphasis on each of Parasuraman, Zeithmal and Berry's dimensions of quality. This research survey, therefore, sought to collect data from restaurant clients in two and three-star hotels within Kisumu County in Kenya and therefore investigated restaurant clientele tipping behavior and its inspiration on food service empathy.

Food waste at the household level represents a major component of all food waste. Therefore minimizing food waste at the household level remains an important component of the food chain responsibility. This study explores the problem of food waste in Mauritius through an understanding of households' attitudes toward food waste and their motivations and barriers to food waste recycling.

The study uses a grounded theory approach to identify thematic categories that represent participants' attitudes toward food waste and the barriers they face to food waste reduction. We used a purposive sampling technique to guide the selection of participants. Interviews were conducted with 14 participants: three experts in food waste and 11 households. The data were analyzed using the tools of grounded theory.

Participants' expressed views on food waste included (1) guilt toward wasting food; (2) (lack of) environmental awareness; (3) financial considerations and (4) exemption from responsibility. The findings also led to the development of four themes that defined the barriers participants face to recycling food waste: (1) lack of awareness; (2) space limitations on recycling methods; (3) inadequate policy and (4) lack of time/priority.

Addressing the problem of food waste requires a holistic approach that takes into account households' attitudes to food waste, their motivation and barriers to food waste recycling as well as the regulatory and institutional framework governing food waste management in Mauritius. Policymakers should try to improve households' knowledge about food waste through educational campaigns. The authorities can provide different types of bins to households freely to facilitate the sorting out of waste and impose a fee for food waste generated beyond a certain limit or provide subsidies to them for handling food waste properly.

The management of food waste is particularly challenging for small islands developing states because of their unique characteristics of smallness, limited resources and environmental vulnerability. Appropriate interventions to reduce household food waste require place-based and geographically sensitive analyses that take into account the specificities of local food and waste management systems and cultural norms with respect to food. However, there is not only a paucity of research on household food waste, but most studies have been carried out in nonisland economies. The study contributes to the limited research on household food waste in small islands.

This study empirically tests a brand ownership framework based on psychological ownership theory. It examines the role of participative brand development in developing brand ownership among different social value orientation (i.e. proself and prosocial). Furthermore, it examines brand ownership's effects on various food brand supportive behaviours and the moderating role of consumer perceived ethicality.

To understand the participative brand development effect on brand ownership and brand supportive behaviours of organic food and local cultural food from the consumer perspective, primary data collected via 668 valid questionnaires tested the conceptual model using partial least squares structural equation modelling.

Participative brand development has a significant influence on brand ownership. Moreover, brand ownership is an important factor in affecting brand supportive behaviours. The negative relationship between brand ownership and positive word of mouth for those who have higher consumer perceived ethicality is significant. Moreover, social value orientation, the relationships between participative brand development and brand ownership differ significantly.

First, it only focusses on the antecedents of brand ownership among different proself and prosocial groups in Taiwan. However, Taipei, as an important city in Taiwan, is a microcosm of Taiwan's food development. It can reflect the problems existing in Taiwan's current food development process from one side. Second, customer perceived ethicality was moderated into the psychological ownership model to extend it. Future studies may consider sustainable consumer behaviour (White et al., 2019) and other variables to explain the antecedents and consequences of brand ownership on the moderating role. Third, more multi-group analyses may explore the antecedents of brand ownership of more and different groups.

First, the participative brand development of proself groups (such as organic food marketers) towards brand ownership should emphasize the health and safety associated benefits of organic foods. If consumers perceive more health and safety benefits from adopting organic foods regarding their well-being needs, they will be more willing to increase their use of organic foods. Second, local cultural food marketers play a significant role in promoting processed foods, creative gourmet, rural leisure and festival events. In the current stage of local cultural food development, the more immediate consequences of pro-environmental behaviours for a given city, region or neighbourhood can make environmental actions and outcomes seem more tangible and relevant (Scannell and Gifford, 2013). Organic and local cultural food marketers should also pay attention to the change in the psychology of different group members and adjust marketing strategies appropriately.

Consumers who are convinced that organic foods strongly adhere to the environmental and ethical principles they value may intensify their organic buying behaviour. Drawing on people's attachments to a specific place (Gifford, 2014), festival events can lead to engagement in local cultural products consumption. People may be subject to the opinions of important people, such as family members, relatives and friends. Therefore, communities could advocate for local cultural food via word of mouth and consume local cultural food daily to create a good pro-environmental atmosphere.

This is the first study to investigate the antecedents and consequences of brand ownership and the moderators of these relationships in the context of organic food and local cultural food.