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This study examines the effect of some motivations of domestic tourists visiting Mugla related to the consumption of local Mugla food on behavioural intentions. The mediating impact of destination image on the behavioural intention effect of tourists' local food consumption motivations is also investigated.

A quantitative approach was adopted for the study’s objectives. The population of the study consisted of domestic tourists visiting Mugla, Turkiye. The sample was determined by the convenience sampling method, which is one of the non-probability-based sampling techniques, because of the characteristics of the research population. Around 390 questionnaires collected from tourists visiting Mugla were analysed. The structural equation model (SEM) was applied for testing the research hypotheses, and Bootstrap technique was used for mediation effect analysis.

Sensory motivation, which is one of the local food consumption motivations, was found to have a statistically significant effect on behavioural intention. No significant effect was found between other motivation factors (excitement, cultural, interaction and health) and behavioural intention. Also, there is a partial mediation effect of destination image in the effect of sensory motivation on behavioural intention. Whilst sensory value alone explains 28% of the effect on behavioural intention, it explains 31% of the effect on behavioural intention together with destination image.

The development of food culture in a destination and the increase in awareness of the food culture of the destination through different consumer components are of great importance for regional tourism. This research contributes to the gastronomy tourism literature in terms of examining the local food consumption motivations that are effective in visitors' experiences of Mugla food, the effect of these motivations on revisits and the role of Mugla destination image.

The research objectives were to: (1) examine the relationship among motivations, satisfaction and loyalty with plant-based food dining at destinations; (2) determine if and how the attractiveness of eating plant-based foods moderates satisfaction and loyalty; and (3) investigate potential differences in visitor background information and consumption characteristics.

A survey was conducted at tourist attractions in southern Taiwan and 274 valid questionnaires were obtained. The relationships among motivations, satisfaction and loyalty were investigated when eating plant-based foods during travel. The moderating effects of food attractiveness on motivations and satisfaction/loyalty were measured.

The results indicated a positive relationship between motivations and satisfaction/loyalty in plant-based food dining. Motivations for plant-based food dining were comprised of four domains (physical, cultural, interpersonal and prestige) and satisfaction and loyalty had three (overall satisfaction, intention to revisit and intention to recommend).

The major implications were that motivations had a significant effect on satisfaction and loyalty; food attractiveness did not moderate the effect of motivations on satisfaction/loyalty; and background characteristics influenced satisfaction and loyalty.

Marketers and strategic planners for plant-based restaurants or those with plant-based meal options must make a greater effort to understand the distinctive demographic and dietary characteristics of the people who comprise the core of this market.

This research adds to the very limited literature on plant-based and vegetarian dining in tourism destinations. Furthermore, it tests, partially validates and expands a model by Kim et al. (2009) for consuming local food while traveling. The findings also complement the considerable evidence linking motivations to satisfaction and loyalty when dining.

This study to investigate several issues related to food choice and consumption patterns in different countries, including health-related factors; economic and availability aspects; emotional determinants; social, cultural and religious influences; marketing and advertising campaigns; and finally environmental concerns.

The present study was based on a questionnaire that was exclusively prepared for the project, and which was applied to collect data in different countries, in particular Croatia, Egypt, Italy, Greece and Portugal, which are typically associated with the Mediterranean diet (MD).

The results obtained allowed, in general, to conclude that in all five countries the motivations related to health as well as environment and politics were the more relevant to determine people’s eating habits (scores varying from 0.3 to 0.7). Women were more influenced by eating motivations than men, and people with moderate exercise were more susceptible to health and environmental motivations and less to emotional, social or marketing motivations (p < 0.001 in all cases). It was also observed that people who adopted a special diet were more prone to eating motivations and that the emotional motivations were more pronounced in people with eating disorders (p < 0.001). Finally, people without chronic diseases or allergies were even more influenced by health motivations than those who actually suffered from these health problems (p < 0.001 in both cases).

This work is important because of the multinational coverage, thus allowing to evaluate the most relevant factors that influenced the food choices of the populations around the Mediterranean Sea, sharing the common link to the MD. The study allowed concluding that, in general, the food choices were primarily determined by health factors and also by concerns related to the environment and sustainability as well as by political influences.

This study aims to analyze the drivers of a creative food tourism experience (CFTE) and its effect on the tourists' perceived authenticity and satisfaction. Specifically, this study captures the importance to explain a CFTE of two sets of stimuli: internal stimuli, including push motivations for food travel (i.e. emotional, cultural and social) and the tourist self-congruity (i.e. actual and ideal) with the chosen food establishment; and external stimuli, referred to the pull motivation exerted by restaurant innovativeness.

Data are obtained through a questionnaire completed by 407 food tourists who have traveled to visit a creative restaurant. The research model is tested using structural equation modeling (PLS-SEM).

Results confirm the relevance of emotional and social motivations to enjoy a CFTE and the need to align the target tourists' self-concept and restaurant positioning. The most vital driver of the CFTE is the restaurant innovativeness, which suggests that entrepreneurship in gastronomy is critical to boosting food tourism.

This study expands the understanding of the role of food tourism motivations and self-congruity in the tourist experience and underlines the relevance of the restaurant's production process to create authentic and compelling experiences that improve the tourists' satisfaction. Moderation analysis considering the tourists' previous experience reveals that cultural motivations only exert a positive effect on the CFTE for first-time travelers. However, self-congruity is the strongest predictor of a CFTE for repeat travelers.

Travellers who love to try different foods and who frequently follow up on food-related news and topics consider themselves to be “foodies”. The main aim of this research was to identify the relationships among food consumption motivations, experiential values and well-being of foodies.

A questionnaire survey was distributed to foodies from the Chinese mainland, Hong Kong and Macao in March–May 2019 who were aged 18 and above and who had visited Taiwan within the prior two years. Some 480 valid responses were received based on intercepts at airports and the data, based on a conceptual model, were analysed through structural equation modelling (SEM).

Three paths among the key variables showed significant and positive relationships. Additionally, the mediating effect of food experiential values on emotions and well-being was identified.

The findings provide insights for food and hospitality scholars and the related literature since “foodie” is a rather new concept that is lacking in sufficient empirical and conceptual research. The research examines the relationships among experiential values, motivations and emotions and their influences on the well-being of foodies. In past studies on food consumption motivations and emotions, food experiential values were not included as a variable of potential influence. The research subjects were confined to foodies from the Chinese mainland (including Hong Kong and Macao) who were in Taiwan. Hence, the generalisation based on the sample may be limited.

This research produces useful information on the behaviour of Chinese foodies when they are travelling. Preparers of food and beverages and tourism retailers should supply food that represents local cultural characteristics and design relevant local food souvenirs with the appropriate packaging.

Communities need to realise that not all visitors are alike and that some have a deeper interest in local foods and their historical and cultural roots.

Although numerous studies on the behaviours of Chinese tourists have been conducted, the research on their food consumption characteristics is limited. To date, no empirical studies have examined the relationships among foodies, food consumption motivations, food experiential values, emotions and well-being of mainland Chinese tourists, which is a knowledge gap in understanding this important market segment.

Human health, food safety and environmental concerns are growing issues for policymakers, firms and the general public. Food without chemicals and pesticides is healthy for the human body and hence, relevant motives to promote organic food consumption needs to be explored. This study used three motivational factors, i.e. hedonic, gain and normative motivations proposed by goal-framing theory (GFT) that affect sustainable consumption. Considering the local scenario, constructs like normative triggers and knowledge have also been incorporated into the model. Therefore, this study attempts to explore whether normative triggers and motivations influence the intention to purchase organic food with the application of GFT

Data were collected from 467 consumers using the purposive sampling technique. The span of the collection of data collection was around five months. Partial least square structural equation modeling (PLS-SEM) has been applied and after checking the validity and reliability indicators, bootstrapping has been used for hypotheses testing.

All the motivational factors were found significant and positive to consumers' intentions toward organic food. Moreover, normative triggers also influence intentions. The construct knowledge was not found in a direct relationship with intentions; however, a moderating role was established between gain motivations and intentions.

The study validated and extended the concepts presented in the GFT. Motivational constructs were found important and can be implied in low-cost product categories. The policymakers are suggested to take appropriate measures, based on empirical results.

The study provides an understanding of motivational factors, normative triggers and knowledge in the organic food consumption extent. This will help administrative authorities, marketers and producers of organic food in making their policies, communication strategies and production preferences.

The purpose of this paper is to review, analyse, and synthesise the motivation and limitation factors in implementing Halal food certification.

A systematic online library search gathered 50 recent journal articles between the years 2004 and 2014. After common motivation and limitation factors were identified and reviewed, a Pareto analysis was performed. This is done to prioritise the motivation and limitation factors and ultimately revealed the major factors that influence the implementation of Halal food certification.

A total of 36 motivation and 37 limitation factors were identified. Through Pareto analysis, 15 motivation factors accounted for 80.07 per cent and 20 limitation factors are responsible for 79.65 per cent. These factors are considered the major factors in implementing Halal food certification.

For academicians, this study provides the most recent review of food safety and quality certification literature and the highlighted factors could assist in designing research instruments and set the foundation for future research endeavours. For industrialists, factors drawn from this study highlight the information critical for effective and efficient decision making.

This paper is unique as it is the first study to review and analyse the relevant literature from which the authors synthesised the major factors in implementing Halal food certification. The result of this study will provide greater insights to researchers, food companies, and other stakeholders in an effort to encourage greater implementation of Halal food certification.

The purpose of this study is to explore the continuity and/or rupture in food motivations as revealed from documents issued from Châtelaine in 1960‐1961, 1970, 1980 and 1990.

A historical content analysis was used to explore the food motivations in Châtelaine. A total of 51 issues were read and all documents referring to food and nutrition were photocopied except for advertisements. Variables associated with each document were grouped into four themes: health and diseases, food and nutrition, body and society. Descriptive statistics were conducted using SPSS (version 10.1, 1999).

Overall, the content analysis has indicated that food and nutrition is the dominant motivation (n  =  430) followed by health and disease (n  =  292), society (n  =  71) and body concerns (n  =  70). Each decade was associated with major sub‐themes. In brief, 1960 was the year of food, family and tradition; 1970 was the transition year; 1980 was the year of knowledge, culpability and environment; 1990 was the nutritional education year.

Study done using the first year of each decade and in a single magazine cannot be generalized. Moreover, these results are specific to a French‐Canadian context. Further research on other media could provide more insight into some of the relationships explored in this study.

The findings suggest that the dominant motivations are projecting in a different way from one year to another. These results support the need to take into consideration the role of media in shaping women's food preferences and the evolution of these motivations over time.

This paper aims to investigate the relationships between motivation and intention to consume local food and between intention to consume local food and intention to visit the destination of that food's origin while examining the moderating effect of risk perception associated with coronavirus disease 2019 (COVID-19).

Data were collected from two samples of potential Chinese tourists in the contexts of Italian and Thai food. Data obtained from 264 Chinese respondents for Italian food and 277 Chinese respondents for Thai food were analyzed. Partial least squares structural equation modeling was utilized to test the research model.

The results indicate that, while motivational factors such as cultural experience, novelty and sensory appeal influence potential Chinese tourists' intention to consume Italian food, motivational factors such as cultural experience, health concern, novelty and sensory appeal influence tourists' intention to consume Thai food. The authors found that intention to consume local food positively influences tourists' intention to visit both destinations (Italy and Thailand). Moreover, tourists' risk perceptions of COVID-19 negatively moderate the effect of cultural experience and novelty on the intention to consume Italian food. Regarding the intention to consume Thai food, the authors found that tourists' risk perceptions have a diminishing effect on all motivational factors.

This pioneering study examines the role of COVID-19-related risk perception on the relationships among motivation of local food consumption, intention of local food consumption and destination visit intention in the context of two destination countries. It reveals cross-country differences of the negative effect pertaining to the risk perceptions of COVID-19, which has important implications for international destination marketing.

A food safety management system (FSMS) is a dynamic resource with the potential to generate competitive advantages, whose implementation may be certified according to internationally recognised standards such as the Brand Reputation Compliance Global Standards (BRCGS). This research sets out to discover why companies implement these systems and the influence each one of them exerts.

Data have been gathered via a questionnaire administered in Spanish-speaking countries on both sides of the Atlantic, compiling a sample of 574 companies certified to BRCGS. The hypotheses formulated were verified by structural equation modelling.

The analysis reveals a four-dimensional motivational structure (ethics, efficiency, commercial and legitimacy) and three dimensions for the implementation of the FSMS (food safety management, analysis of hazards and control points and best practices). Motivations of an ethical and commercial nature have a positive effect on the degree of effective implementation, while those based on the search for legitimacy reveal a negative relationship.

While most of the studies on the implementation of management systems are based on a dichotomous measurement of this process (companies with a management system compared to those without one, or companies certified according to a standard compared to those that are not), this study uses a continuous variable of the degree of effective implementation of the system's different dimensions or components. Little has so far been reported about why companies implement an FSMS, and here we not only identify their reasons but also assess those dimensions with the greatest impact.