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Article
Publication date: 19 December 2023

Poonam Solanki and Kuldip Singh Chhikara

The study aims to discern the primary obstacles confronted by the implementing agencies in their efforts to foster financial inclusion through the “Pradhan Mantri MUDRA Yojana”…

Abstract

Purpose

The study aims to discern the primary obstacles confronted by the implementing agencies in their efforts to foster financial inclusion through the “Pradhan Mantri MUDRA Yojana” (PMMY).

Design/methodology/approach

To collect primary data, a semi-structured questionnaire was developed. Around 120 loan officers from the implementing agencies (Scheduled Commercial Banks (SCBs), Regional Rural Banks (RRBs), Small Finance Banks (SFBs), Non-Banking Financial Companies (NBFCs) and Micro- Finance Institutions (MFIs)) of Haryana were randomly selected to fulfill the objectives. To categorize the perceived problems into discrete factors, the “factor analysis” technique was employed. The scales were then regressed on factors linked to the demographic characteristics of the loan officers to validate the hypotheses.

Findings

The study highlighted the primary obstacles impeding the advancement of financial inclusion, which encompass a range of factors. These include challenges in management, infrastructure, politics, finance and technology. Furthermore, the study established the association of the explanatory variables, namely gender, age, educational qualification, location and experience of the officers, with the extracted constraints. Notably, the experience of loan officers emerged as the most influential variable contributing to the promotion of financial inclusion through the scheme.

Originality/value

The current body of literature lacks any empirical investigation focusing on the perspectives of the implementing agencies regarding the challenges they encounter in advancing FI. Given the significance of FI in India, where access to formal financial services remains a critical issue, this research adds value by addressing the gaps in understanding the problems encountered.

Peer review

The peer review history for this article is available at: https://publons.com/publon/10.1108/IJSE-06-2023-0462

Details

International Journal of Social Economics, vol. 51 no. 8
Type: Research Article
ISSN: 0306-8293

Keywords

Article
Publication date: 3 June 2024

Dang Thuan An Nguyen and Liwei Hsu

As humans are influenced by their environment, this study explores how different construal levels of ambient scent temperature affect consumers’ food choices.

Abstract

Purpose

As humans are influenced by their environment, this study explores how different construal levels of ambient scent temperature affect consumers’ food choices.

Design/methodology/approach

This study employed a series of experimental methods from three studies, totalling five experiments. The experiments involved both laboratory and field settings, as well as neuroscientific techniques, thus generating empirical evidence.

Findings

Three studies were conducted to investigate how construal levels of both ambient scent temperature and tasks influenced food choice. Study 1 found that the construal level of ambient scent temperature significantly affected the type of food consumed. Study 2 included the task’s construal level as another factor to examine whether it interacted with the ambient scent temperature construal level. Both factors were significant, but only when perceived by the participants simultaneously. If the task’s construal level was manipulated before exposure to the ambient scent temperature, the latter did not have a significant effect. Study 3 employed a neuroscientific method to explore the mechanism behind the match between ambient scent temperature and food choices based on construal levels. The congruence of ambient scent temperature and food choice based on construal level enhanced positive emotions.

Research limitations/implications

The sample size, although in line with other neuroscientific studies, was not sufficiently large for robust generalizability. This limitation can encourage future research to increase the number of participants and thus enhance the accountability of the findings. Another limitation is the participants’ cultural background.

Practical implications

This study’s practical implications are twofold. First, odour intensity was perceived to be the strongest in hot samples (Kähkönen et al., 1995), and we confirmed how ambient scent temperature can influence one’s food choice. Thus, food business operators can use warm ambient scent temperatures to promote hedonic food or snacks. Second, participants’ positive emotions were enhanced by the congruence of ambient scent temperature and food choice.

Social implications

The association between ambient scent temperature and food choice has been extensively researched. However, this study provides an empirical explanation for the application of CLT. Accordingly, we performed a series of laboratory and field experiments using behavioural and neuroscientific approaches. The results confirmed that the construal level of ambient scent temperature significantly affected food choice. Moreover, the FAA revealed that one’s positive emotions would be prompted if there was congruence in the construal levels of ambient scent temperature and food choice.

Originality/value

This study has theoretical and managerial value because people’s poor understanding of food selection is affected by ambient scent temperature. Moreover, its novelty lies in the application of a neuroscientific approach to one experiment.

Details

British Food Journal, vol. 126 no. 7
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 31 October 2023

Li Ge, Chun-Hung (Hugo) Tang, Carl Behnke and Richard Ghiselli

This study (1) assessed restaurant consumers' perceived importance of better food quality versus larger portion sizes, (2) classified restaurant consumers into different segments…

Abstract

Purpose

This study (1) assessed restaurant consumers' perceived importance of better food quality versus larger portion sizes, (2) classified restaurant consumers into different segments based on their perceived importance of seven food quality attributes (taste, texture, aroma, appearance and the use of natural, local and organic ingredients) relative to portion size and (3) compared the identified market segments.

Design/methodology/approach

An online survey assessed 613 USA adult participants' perceived importance of seven food quality attributes relative to portion size. A K-means cluster analysis classified participants into different segments based on their perceptions.

Findings

Five restaurant consumer segments were identified: sensory-oriented consumers, taste-oriented organic food consumers, local and natural food consumers, quantity-oriented consumers and quality-oriented consumers. In general, quality-oriented consumers were the least likely to visit fast-food restaurants, had the highest average per-meal spending and were the least likely to eat out alone. Local and natural food consumers and taste-oriented organic food consumers had higher total restaurant spending than other groups. Quantity-oriented and sensory-oriented consumers visited fast-food restaurants more often and had lower total restaurant spending and per-meal spending than other groups. Age, sex and income were significantly associated with the segmentation outcomes.

Practical implications

Findings suggest promising opportunities for restaurants to enhance consumer perceptions of value by prioritizing the factors that hold the greatest significance to their target customers.

Originality/value

This study is the first attempt to segment restaurant consumers based on their perceived importance of food quality attributes relative to portion size, effectively identifying five distinct consumer segments.

Details

Journal of Hospitality and Tourism Insights, vol. 7 no. 4
Type: Research Article
ISSN: 2514-9792

Keywords

Article
Publication date: 16 September 2024

Norhidayah Pauzi, Asbah Razali, Saadan Man, Syed Mohd Jeffri Syed Jaafar and Mohd Hafiz Jamaludin

This study aims to examine attitude, perceived behavioral and religiosity that influence Muslim consumers’ intention in patronizing at food premises with halal logo.

Abstract

Purpose

This study aims to examine attitude, perceived behavioral and religiosity that influence Muslim consumers’ intention in patronizing at food premises with halal logo.

Design/methodology/approach

The data were collected from 450 respondents on random sampling basis. Quantitative analysis was conducted using SEM SMARTPLS version 3.3.

Findings

Based on the findings gathered using PLS analysis with n = 450, it was indicated that attitude, perceived behavioral control and religiosity significantly influence Muslim consumers’ intention on patronizing at food premise with halal logo.

Research limitations/implications

The data collection for the present study was limited to the respondents in Kuala Lumpur among Muslim consumers, and limited to 450 sample sizes.

Practical implications

The presence of halal logo should be crucial in attracting consumers due to the comprehensive meaning it brings.

Social implications

In the context of food premises, the results of the research suggest that the halal logo shown by the food premise seems to operate significantly in attracting Muslim consumers toward the food premises. Muslim consumers need to be nourished by proper Islamic teachings and have a good understanding of halal principle.

Originality/value

The halal logo of food premise concerns the Muslims. Muslim consumers are relying on surrogates in selecting the alternatives for packaged goods in Islamic marketing literature. However, it is little known how Muslims use indicators to select food premises when there is no halal logo.

Details

Journal of Islamic Marketing, vol. ahead-of-print no. ahead-of-print
Type: Research Article
ISSN: 1759-0833

Keywords

Article
Publication date: 2 July 2024

Siong-Hoh Ting, Choi-Meng Leong, Tze-Yin Lim, Thiam Yong Kuek and Bibiana Chiu Yiong Lim

Food waste among young consumers is a significant concern that threatens food sustainability due to consumption behaviour. This study has integrated the Theory of Interpersonal…

Abstract

Purpose

Food waste among young consumers is a significant concern that threatens food sustainability due to consumption behaviour. This study has integrated the Theory of Interpersonal Behaviour to extend the Theory of Planned Behaviour to measure young consumer’s intention to reduce food waste in a developing country context. Bringing in emotion, habits, and facilitating conditions to predict the consumers' attitudes, this study assesses the intention to reduce food waste for corporate sustainability from the perspective of consumption.

Design/methodology/approach

Using a quantitative approach and purposive sampling, 205 samples were collected from the young generation aged 18 to 30, who frequently have meals at home. The PLS-SEM technique was employed to examine the hypothesised model.

Findings

The findings supported all the hypotheses mentioned where attitudes, subjective norms (SN) and perceived behavioural control (PBC) affect the intention to reduce food waste among young consumers. Furthermore, the other variables, namely, habits, emotions and facilitating conditions, also significantly impact the attitudes of the young generation.

Originality/value

Understanding young consumers' food waste behaviour is vital from the social, economic, and environmental perspectives. This study showcases a comprehensive food waste behaviour model among young consumers by integrating the Theory of Interpersonal Behaviour and the Theory of Planned Behaviour to examine the intention to minimise food waste. Practically, this study offers insights to business practitioners and communities in managing food waste from the young consumer perspective. Socially, this study supports the United Nations' (UN) Sustainable Development Goals (SDG) 12 by contributing to global food waste reduction efforts.

Details

Asia-Pacific Journal of Business Administration, vol. ahead-of-print no. ahead-of-print
Type: Research Article
ISSN: 1757-4323

Keywords

Article
Publication date: 14 May 2024

Mangirdas Morkunas, Yufei Wang, Jinzhao Wei and Antonino Galati

The present paper aims to reveal how different cultures, as reflected by cultural norms, traditions, and social expectations, influence food waste behaviour in different regions…

Abstract

Purpose

The present paper aims to reveal how different cultures, as reflected by cultural norms, traditions, and social expectations, influence food waste behaviour in different regions of the world.

Design/methodology/approach

A systematic multifaceted literature review was employed as a main research tool.

Findings

The focal role of education and awareness campaigns in reducing household food waste and promoting responsible food consumption behaviours is revealed. The importance of guilt, behavioural control, negative attitudes towards leftovers, and social norms are among the most important factors predicting intentions to reduce food waste. Cultural beliefs significantly shape food attitudes and waste. Tailoring sustainable practices to traditions helps to ensure food security. Embracing cultural diversity can lead to the development of effective and sustainable food consumption patterns across different parts of the world.

Originality/value

To the best of the authors’ knowledge, this is the first paper fully devoted to revealing how different cultural backgrounds shape food consumption habits and which marketing strategies aiming to nudge positive changes in responsible food consumption are preferred in different cultural contexts.

Details

International Marketing Review, vol. 41 no. 3/4
Type: Research Article
ISSN: 0265-1335

Keywords

Article
Publication date: 1 May 2024

Siti Hasnah Hassan and Eve Chee Low

Food waste, a global conundrum with adverse socioeconomic and environmental implications, occurs when more money is spent on food during occasions akin to Ramadan. This study…

Abstract

Purpose

Food waste, a global conundrum with adverse socioeconomic and environmental implications, occurs when more money is spent on food during occasions akin to Ramadan. This study examines the moderating role of antecedents (festive experience, nostalgic food memory, perceived scarcity, and religiosity) to understand the impacts of excessive food buying on Ramadan food waste.

Design/methodology/approach

A cross-sectional survey was performed with a self-administered questionnaire using Google Forms to gather data on social media. Notably, 349 valid responses were analysed via Partial Least Squares Structural Equation Modelling (PLS-SEM) with SmartPLS 4 for model development and hypothesis testing.

Findings

Festive experience, nostalgic memory, and perceived food scarcity could explain excessive buying behaviour. In this vein, excessive food buying contributed to Ramadan food waste. Meanwhile, religiosity was found to moderate excessive food-buying behaviour.

Practical implications

The empirical findings offered useful insights for practitioners and policymakers to implement optimal marketing strategies and interventions that improve responsible consumption and minimise food waste.

Originality/value

This study provided a sound understanding of consumer buying behaviour during Ramadan regarding food waste and overconsumption. The current work delineated the role of descriptive, injunctive norms and cognitive dissonance in shaping buying behaviour during Ramadan.

Details

British Food Journal, vol. 126 no. 7
Type: Research Article
ISSN: 0007-070X

Keywords

Open Access
Article
Publication date: 13 February 2024

Duc Tran, Hans De Steur, Xavier Gellynck, Andreas Papadakis and Joachim J. Schouteten

This study aims to investigate the impact of consumer ethnocentrism on consumers' evaluation of blockchain-based traceability information. It also examined how the use of quick…

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Abstract

Purpose

This study aims to investigate the impact of consumer ethnocentrism on consumers' evaluation of blockchain-based traceability information. It also examined how the use of quick response (QR) codes for traceability affects consumers' evaluation of traceable food products.

Design/methodology/approach

An online choice experiment was conducted to determine consumers' evaluation of the blockchain-based traceability of Feta cheese with a quota sample of 715 Greek consumers. Pearson bivariate correlation and mean comparison were used to examine the relationship between consumer ethnocentrism and QR use behaviour. Random parameter logit models were employed to examine consumers’ valuation of the examined attributes and interaction terms.

Findings

The results show that ethnocentric consumers are willing to pay more for blockchain-based traceability information. Ethnocentric consumers tend to scan QR codes with traceability information. Spending more time reading traceability information embedded in QR codes does not lead to a higher willingness-to-pay (WTP) for traceable food products.

Practical implications

The findings suggest that patriotic marketing messages can draw consumers' attention to blockchain-based traceability information. The modest WTP for and low familiarity with blockchain-based traceability systems raise the need for educating consumers regarding the benefits of blockchain in traceability systems.

Originality/value

This is the first study to provide timely empirical evidence of a positive WTP for blockchain-based traceability information for a processed dairy product. This study is the first to attempt to distinguish the effects of the intention to scan QR codes and reading information embedded in QR codes on consumers’ valuation of food attributes.

Details

British Food Journal, vol. 126 no. 13
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 25 June 2024

Islam Elgammal, Swathi Ravichandran, Christian Nedu Osakwe and Jun-Hwa Cheah

This paper aims to examine desirable post-adoption outcomes related to food delivery apps using the involvement-commitment model (ICM) and the boundary of (Islamic) religiosity…

Abstract

Purpose

This paper aims to examine desirable post-adoption outcomes related to food delivery apps using the involvement-commitment model (ICM) and the boundary of (Islamic) religiosity, which is an important facet of communities in many parts of the world today. Importantly, the study provides an in-depth understanding of the boundary role of religiosity in the links between involvement, commitment, resistance to negative information and advocacy intention in relation to food delivery app use.

Design/methodology/approach

Data collected from 498 respondents in Saudi Arabia was used to test the research hypothesized model.

Findings

The results from the partial least squares structural equation modeling technique lend credence to past research calling for the contextualization of theories, especially since this paper find religiosity to be an important boundary condition to the ICM in relation to food delivery apps in an Arab nation.

Originality/value

This paper focuses specifically on the ICM and the boundary of (Islamic) religiosity. The cardinal contribution of this study, therefore, lies in the contextualization of ICM within the Arab world concerning post-adoption behavior related to food delivery apps. To the best of the authors’ knowledge, this is likely the first study to do so in the marketing, hospitality and technology-based literatures.

Details

Journal of Islamic Marketing, vol. ahead-of-print no. ahead-of-print
Type: Research Article
ISSN: 1759-0833

Keywords

Article
Publication date: 30 April 2024

Iván Veas-González, Nelson Geovany Carrión-Bósquez, Jorge Serrano-Malebran, Diana Veneros-Alquinta, Andrés García-Umaña and Matías Campusano-Campusano

This study aimed to determine whether the brand image of fast-food restaurants moderates the relationship between satisfaction and loyalty among Chilean customers.

Abstract

Purpose

This study aimed to determine whether the brand image of fast-food restaurants moderates the relationship between satisfaction and loyalty among Chilean customers.

Design/methodology/approach

The study was conducted using a structural equation modeling approach and involved a sample of 1,000 fast-food customers who were surveyed through nonprobabilistic sampling with a questionnaire consisting of 21 items. The instrument underwent validation by a panel of experts, and the results obtained were processed using the statistical software Smart PLS4. Convergent validity, discriminant validity and the structural model were tested to assess the acceptance or rejection of the proposed hypotheses.

Findings

The results of the research indicate that product quality, service quality and physical environment are crucial factors influencing customer satisfaction and shaping customer loyalty. However, it was found that brand image does not moderate the relationship between satisfaction and loyalty in fast-food consumption.

Originality/value

The present study contributes to the field of knowledge on fast-food consumption behavior and unveils findings that help fill knowledge gaps regarding the influence of restaurant brand image on the relationship between satisfaction and consumption loyalty. Thus, it demonstrates that, for certain customers, the brand becomes an irrelevant factor for their consumption loyalty as long as the restaurant offers product quality, excellent service and a pleasant physical environment.

Details

British Food Journal, vol. 126 no. 7
Type: Research Article
ISSN: 0007-070X

Keywords

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