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The purpose of this study is to propose a research framework to examine the effects of consumer consciousness, food safety concern and healthy lifestyle on the attitudes toward eating “green” simultaneously in a single study. Besides, the mediating role of healthy lifestyle in forming a positive attitude toward eating “green” is also examined in this study.

A questionnaire-based approach was applied in this study. The unit of analysis was individual consumer (aged 18 years and above) who lived in Klang Valley, Malaysia. PLS-SEM was used to test the structural relationship of the constructs in the model based on the 300 useable data collected.

The results indicated that health consciousness, food safety concern and healthy lifestyle have a significant effect on attitudes toward eating “green”, whereas environmental and price consciousness did not have such effect. A healthy lifestyle also mediates the relationship between health consciousness and attitude toward eating “green”. An individual’s healthy lifestyle that focused on physical health-related activities will increase the effect of consumer health consciousness on their attitudes toward eating “green”.

The outcome of this study provided deeper insights for firms to assess the feasibility of entering or expanding their operations in the green market with more enduring and effective sales and marketing strategies.

Consumers’ acceptance of or resistance toward organic food had become the centre of the research focus by the academician and the industrial practitioners over the years, despite the inconsistencies of the results obtained to predict such behavior. In this study, besides examining the direct effect of the proposed variables on the attitudes toward eating “green”, the mediating role of a healthy lifestyle in forming such attitudes was also examined.

The purpose of this present study is to analyze the role of consumers' social-psychological attributes, fiscal incentives and socio-demographics in the adoption intention and the willingness to pay more for electric vehicles (EVs).

A cognitive linkage model of “beliefs-intention-willingness” is analyzed using valid responses obtained from Indian consumers. The model is statistically tested at three levels: direct path effect of social-psychological attributes with financial incentives (subjective norm, personal norm, affective attitude, perceived knowledge) on adoption intention and willingness to pay, followed by the mediation of intention and the moderation of socio-demographics.

The findings reveal that the adoption intention and the willingness to pay are directly driven by all analyzed factors except financial incentives, which is not significantly associated with willingness to pay. Moreover, the adoption intention partially mediated the relation between all socio-psychological measures and willingness to pay, whereas full mediation of incentives is supported. Furthermore, the moderating effect of socio-demographics (gender, education, income) supports the integrated research model.

The generalizability of findings may be warranted due to the limited sample territory and the sample's youth. However, young people, or millennials, are more receptive to new technologies such as electric or carbon-free automobiles. The research advocates marketers and manufacturers to craft policy interventions and strategies to upsurge the EV demands in the backdrop of emerging markets.

This timely study adds to the extant literature on green and clean technology automobile adoption by exemplifying the relationship between socio-psychological beliefs, intention and willingness to pay at three dimensions of contextual factors. The current study endeavors to endorse the “beliefs-intention-willingness” cognitive linkage framework in the context of Indian green transportation.

The aim of this paper is to study the extent of change in parents' fruit and vegetable consumption during a period when their children participate in a school-based healthy eating intervention.

A total of 256 12-year-old Danish schoolchildren took part in a text-message feedback intervention promoting fruit and vegetable consumption. One parent of each child filled out self-administered questionnaires at three points during the 40-week study period. In the questionnaire, stated consumption, perceived influence factors on their consumption and self-efficacy and self-regulation were measured.

Only half of the parents stated that they met the “five a day” target. These parents reported good availability of fruit and vegetables in their household, high consumption among their friends and frequent exercise and they were characterised by high self-efficacy levels. Stated consumption increased during the period of the intervention targeted at their children. Parents that reported an increase had, at the start of the intervention, reported low levels of consumption, lack of encouragement to eat healthy at their workplace and lower autonomous self-regulation.

The consumption data is limited to self-report.

The results indicate that parents can be influenced indirectly by school-based interventions targeted at their children. Future interventions should include the family with the intent to support positive interaction that might further promote and sustain healthy eating habits.

The study considers the possible effects school interventions targeting children may have on the immediate family, an aspect generally overlooked in school-based health initiatives.

Discusses the factors shaping Scottish children’s perceptions of vegetables as a means of explaining their low vegetable consumption. Examines the impact that sensory factors, the child’s family and eating experiences, and environmental factors (i.e. socio‐economic factors/income, culture, eating patterns and advertising) have on children’s vegetable consumption. Additionally, makes suggestions for strategies to overcome some of these factors which affect children’s low consumption of vegetables.

The paper aims to determine whether people with different eating patterns, specifically meat-free diets, engage in other types of eco-friendly behaviours and whether the meanings attributed to food allow for a better understanding of this relationship.

Data were collected between 2019 and 2020, on the island of Tenerife, Canary Islands, Spain. Different instruments were used: The meaning of food in life questionnaire (MFLQ; Arbit et al., 2017); the dietarian identity questionnaire (DIQ; Rosenfeld and Burrow, 2018) and the frugal behaviour scale (Muiños et al., 2015) and two items were used to identify the frequency with which participants purchased ecological or second-hand products. The final sample consisted of 202 participants who ate a vegan, vegetarian or omnivorous diet. Spearman's Correlations were performed and the Kruskal–Wallis statistical test was used.

People with a vegan or vegetarian diet purchased ecological (p ≤ 0.001) and second-hand products (p = 0.006) more frequently compared to omnivores. Furthermore, the meanings attributed to food, specifically the moral, sacred and health meanings, were related to differences in eating patterns (p ≤ 0.001), while also being related to some eco-friendly purchase and consumption behaviours. Lastly, frugal behaviour was only found to be related to the health factor of meaning in food (rs = 0.27).

The measurement used to evaluate the purchase of ecological and second-hand products is very simple/the role of the meaning of food in guiding more eco-friendly behaviours and promoting less ecologically impactful eating patterns.

The study provides valuable information on how vegan, vegetarian and omnivorous diets relate to eco-friendly behaviours.

This paper aims to examine whether Muslim and non-Muslim consumers give different importance to green food consumption.

Data were analysed using means comparison and multiple discriminant analysis across a sample of 700 students in a public higher learning institution in the Federal Territory of Labuan, Malaysia, using the convenience sampling technique.

Empirical results via multiple discriminant analysis discovered that imperative aspects such as specific needs, personal environmental values related to green food and governmental efforts strongly predict discrimination towards green food consumption among the non-Muslim consumers. Muslim consumers follow a strict diet that complies with religious dietary laws.

Understanding Muslim and non-Muslim consumers’ awareness of and intentions towards green food consumption is very important for any manager in the food industry or food market, as it is critical that the food they produce is safe, environmental and healthy. It is understood that Muslim consumers are very particular about food intake, as they can only consume food that complies with religious dietary laws.

The results of this study presented vital insights and enhanced the understanding of the role of religion and its influence on green food consumption in Asia.

Scotland has a poor diet‐related health record and part of the drive to improve Scottish diet has focused attention on increasing fruit and vegetable consumption. Despite various attempts, consumption remains well below World Health Organisation (WHO) recommendations. Consumer confusion and complacency towards diet are apparent and the relationship between knowledge about good diet and behaviour is unclear. Highlights the need to consider how consumers make choices. Diet and health are not regarded as a problem for the majority of Scots but the major barriers to increasing consumption of fruit and vegetables reflect the additional costs incurred and the somewhat limited role for these products in Scottish cuisine. Indicates that price incentives and emphasis on the healthy benefits of eating more fruit and vegetables appear to be the most likely to succeed in increasing consumption; but there appear to be more opportunities to increase fruit as opposed to vegetable consumption.

This literature scoping review aims to investigate if, how and why eating behaviours change after a crisis event such as a natural disaster, financial crisis or pandemic in high-income countries.

The COVID-19 pandemic and resulting “lockdowns” and social distancing measures have changed access to food, the types of food consumed and usual eating behaviours. Early research on the effect of the COVID-19 pandemic is compared with existing literature on other high-impact crises in high-income countries around the world, such as Hurricane Katrina and the Global Financial Crisis. A search of four electronic databases in August 2020 of literature from 2000 to 2020 yielded 50 relevant publications that were included in the qualitative thematic analysis.

The analysis found that crisis events made accessing food more difficult and led to increased food insecurity. Home cooking, sharing food and eating together (within households during the pandemic) all increased during and after a crisis. Resources often reduced and needed to be pooled. Crises had a multi-directional impact on dietary patterns, and the motivators for dietary pattern change differ between populations and crises.

In conclusion, eating behaviours impacted by crises because of the disruption of food systems, increased food insecurity and changes in daily routines. Community networks were a strong protective factor against adverse outcomes from food insecurity.

This study examines the organic food continuance behavior (OFCB) of young (Generations Y and Z) Bangladeshi consumers as a part of green consumption for sustainable development. Based on the extended “Theory of Planned Behavior” (TPB), this study investigates the reasons for continuing organic food (OF) consumption. This research aims to create a model highlighting the characteristics influencing Bangladeshi consumers to continue eating OFs while considering the moderating role of health consciousness during the COVID-19 health crisis (CHC).

This is a longitudinal study, the first phase of which was conducted in 2020, whereas the second phase of data collection is completed on December 31, 2021. Thus, a longitudinal research design (N = 196) was used to investigate whether TPB element have the same impact over the period of time in two data collection phases. It also attempted to reveal if there is any change in the level of influences of Knowledge of organic food health benefit (HAK), and health consciousness on OFCB. A structured questionnaire was used to collect data from the participants of Generations Y and Z. Partial least square structural equation modeling validates the proposed research model.

Research results of phase two ensure that out of the five direct hypotheses related to social norm (SNRM), attitude (ATD), perceived behavioral control (PBRC), HAK and CHC, four (ATD, PBRC, HAK and CHC) significantly influence OFCB of Bangladeshi consumers. SNRM has no significant statistical influence on OFCB. On the other hand, all the direct hypotheses, including SNRM, were accepted during the first phase of the study. Hence, when people begin eating OF and recognize the health benefits, their firm behavioral control ensures that what others think has no significant influence on OFCB.

Most of the data for this study came from those born after 1980, commonly known as Generations Y and Z. Thus, including more data from different age groups may result in different research conclusions. The survey contains a large proportion (62%) of respondents with an income of less than BDT 40,000 per month, a price-sensitive demographic in Bangladesh. The price of OF was not included in this study though price sensitivity may have impacted the study’s findings.

This research used one moderating and four exogenous variables to determine Bangladeshi consumers’ OFCB. HAK and PBRC are proven to be the strongest determinants. Though health consciousness, Knowledge and self-control are essential, Bangladeshi citizens’ awareness of OF and sustainable consumption is still far below compared to other countries. Consequently, this study urges policymakers to raise health awareness through various social efforts.

The Bangladesh government has various initiatives to encourage sustainable development, including promoting OF consumption. Increased OF consumption will increase demand, resulting in an enormous need for organic production. This phenomenon will benefit society as bio-fertilizers are ecologically benign, resolving soil fertility issues and reducing disease risks while enhancing nutritional content. This study can serve as the foundation for developing a plan to boost the consumption of OFs, which can have a beneficial social impact.

Since no longitudinal study to explain the continuance of OFs has been observed in Bangladesh, this research uniquely contributes to predicting sustainable consumption behavior.

The purpose of this paper is to understand restaurant operators’ perception towards key areas of green practices that could be adopted in the future operations of the restaurant business in Malaysia.

The paper used a qualitative approach through face-to-face interviews. Five restaurant operators who operated their independently owned casual upscale restaurants in the Klang Valley were selected as the respondents for the interviews.

Eight areas of green practices adapted from Hu et al. (2010) have been commented and proposed to be served as a guideline to design the Environmental Management System (EMS) for restaurants to go green in Malaysia. Although the feedback given on the feasibility of implementing these green practices provided by the restaurant operators were generally positive, challenges lies ahead in getting them to adopt these green practices. It required understanding of the difficulties and motivations of implementing these practices.

An in-depth understanding from the voices of restaurant operators was essential for further policy formulation and implementation in fostering the green practices which in turn can serve as a “win-win” situation for all parties.

There seems to be a dearth of studies conducted on the perceptions of restaurant operators about the feasibility of green practices adoption in the operation of the restaurants in Malaysia. The implementation of EMS or the adoption of green practices was a vital missing-link among the restaurants. The outcome of this paper was expected to provide new ideas and knowledge on the areas of green practices to be adopted as the environmental guidelines to operate restaurants in Malaysia.