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1 – 10 of over 75000
Article
Publication date: 8 November 2022

Qi Yao, Xiaofang Tao and Wenkai Zhou

This study aims to empirically investigate how the interaction effect of occasion-setting cues and consumers’ cognitive styles (e.g. field dependence levels) influences…

Abstract

Purpose

This study aims to empirically investigate how the interaction effect of occasion-setting cues and consumers’ cognitive styles (e.g. field dependence levels) influences their food intake intention.

Design/methodology/approach

In this research, several scenario simulation studies were conducted to verify the hypotheses. A total of 646 participants were recruited for the experiments, and samples were obtained through well-established online research platforms.

Findings

In the occasion-setting cue advertisement condition, field-dependent (vs field-independent) consumers displayed increased cravings for food and purchase intention, with mental simulation playing a mediating role and cognitive load playing a moderating role.

Research limitations/implications

The influence of others (e.g. servers and other consumers) was not taken into consideration in this study. Future research can extend this study by conducting field experiments.

Practical implications

The research conclusions can help various organisations reduce consumers’ food overconsumption intention and encourage healthier food choices by adjusting occasion-setting cues in marketing stimuli and identifying the target consumers’ cognitive styles.

Originality/value

Based on embodied cognition theory, this study reveals the influence and internal mechanism of the interaction effect between occasion-setting cues and individual cognitive style on eating desire.

Details

European Journal of Marketing, vol. ahead-of-print no. ahead-of-print
Type: Research Article
ISSN: 0309-0566

Keywords

Article
Publication date: 25 January 2022

Joina Ijuniclair Arruda Silva dos Santos, Denis Silva da Silveira, Marconi Feitas da Costa and Rafael Batista Duarte

The purpose of this systematic literature review (SLR) is to analyse which consumer behaviours are more evident in relation to food waste, in addition to seeking to…

Abstract

Purpose

The purpose of this systematic literature review (SLR) is to analyse which consumer behaviours are more evident in relation to food waste, in addition to seeking to identify which types of food are most wasted in homes and the methods which have been used by studies for such particularities. In this paper, it was possible to identify the universe of consumer characteristics covering the main contributions to the development of this theme with different points of view.

Design/methodology/approach

To achieve this goal, the authors performed a SLR according to well-established guidelines set. The authors used tools to partially support the process, which relies on a four-member research team.

Findings

The authors report on 49 primary studies that deal the lack of planning, excessive purchases and the non-reuse of food leftovers by the consumer as the characteristics most evidenced as a consequence of food waste. Furthermore, fruits, vegetables and bread are the most wasted food. Regarding the most used research methods, some studies in this SLR use the qualitative method, but mostly food waste is analysed using the quantitative method.

Originality/value

This SLR is different because it seeks to group different aspects of food waste, mapping not only the consumer’s behavioural characteristics but also seeking to identify the most wasted food. The research contributed to finding theoretical gaps on the subject in favour of reducing waste, based on the findings that demonstrate causing food waste.

Details

British Food Journal, vol. 124 no. 12
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 9 November 2021

Ayşe Şahin and Gökhan Yılmaz

In recent years, one of the most important and active research areas has been local food. This study aims to examine the evolution and trends of local food research in…

Abstract

Purpose

In recent years, one of the most important and active research areas has been local food. This study aims to examine the evolution and trends of local food research in several disciplines or fields in the 50 years, highlighting emerging research themes, collaborations such as authors, institutions, journals and co-citations such as documents, authors and journals.

Design/methodology/approach

A total of 869 local food-related articles from the Web of Science (WoS) database from 1970 to 2020 were analyzed by several bibliometric analyses using CiteSpace II software.

Findings

The findings indicate that the number of studies in the local food field has increased rapidly and it is an interdisciplinary subject. Moreover, the results indicate that there is partly collaboration among authors, institutions or countries that conduct research on local food. For example, the most productive authors in this field are in USA, India, Brazil and European countries. Another remarkable result of this study is that tourism and hospitality discipline has focused on local food subject, especially in the last five years.

Originality/value

This is one of the first attempts by using network analysis to directly understand and visualize the interrelated structures of the local food research. Furthermore, the results of this study may provide researchers a reference guide to better evaluate and monitor local food research.

Details

Library Hi Tech, vol. 40 no. 3
Type: Research Article
ISSN: 0737-8831

Keywords

Article
Publication date: 14 October 2021

Katarina L. Matthes, Christine A. Zuberbuehler, Sabine Rohrmann, Christina Hartmann, Michael Siegrist, Michel Burnier, Murielle Bochud, Marcel Zwahlen, Nicole Bender and Kaspar Staub

Cross-cultural studies on differences in eating and consumer behavior have several limitations due to differences between countries, for example, in national health…

Abstract

Purpose

Cross-cultural studies on differences in eating and consumer behavior have several limitations due to differences between countries, for example, in national health policies. Switzerland combines cultural diversity between the language regions, but with a common national health policy. Therefore, Switzerland provides an ideal framework to investigate cross-cultural eating and consumer behavior. The aim of this study was to combine food consumption, purchase data and sales data to obtain a more comprehensive understanding of cultural dietary differences.

Design/methodology/approach

Six national Swiss studies on food consumption, one study of food sales from the largest supermarket chain in Switzerland and one national study of food purchasing were included. The estimated marginal mean of each food category in each language region was calculated using linear regression and respective linear random effect models.

Findings

In the French- and Italian-speaking regions more fish was sold, bought and consumed than in the German-speaking region of Switzerland. In contrast, in the German-speaking region, more milk and dairy products were sold, bought and consumed. Language regions explained sales, purchase and consumption of foods, but the findings were only consistent for fish and milk and dairy products.

Originality/value

If possible limitations of cross-culture studies between countries are eliminated, cultural eating and consumer differences are still visible, even in a small country like Switzerland. For the first time, the complexity of studying food consumption, purchasing and sales is shown in one study. This indicates the importance of further studies which consider these three perspectives to better understand cultural differences in eating and consumption behavior.

Details

British Food Journal, vol. 124 no. 5
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 17 November 2014

Jian Pei Kong and Sameeha Mohd Jamil

The aim of this study was to determine the levels of satisfaction (food quality, service quality, ambience, price and portion) among postgraduate Health Sciences students…

2147

Abstract

Purpose

The aim of this study was to determine the levels of satisfaction (food quality, service quality, ambience, price and portion) among postgraduate Health Sciences students on the cafeteria facilities in Universiti Kebangsaan Malaysia (UKM), Kuala Lumpur Campus. In Malaysia, the total number of postgraduate in higher institution increase from 75,199 in 2007 to 85,236 in 2010, an increment of 12 per cent. The increasing numbers of higher education postgraduates on university campuses has unquestionably raised the expansion of demand for food service availability and quality on campus.

Design/methodology/approach

A self-reported questionnaire was to 86 subjects at Faculty of Health Sciences, UKM, from September to November in 2012.

Findings

The findings showed that ambience and service attributes turned out to be the most dissatisfied attributes. Malay and non-Malay post-graduate Health Science students showed no significant difference on the satisfaction toward the four attributes. Respondents believed that increasing menu variation and introducing franchise outlet were the two supplementary factors that may increase satisfaction level.

Research limitations/implications

The major drawback of this study is the inability to generalize findings to the students’ satisfaction toward UKM KL food service because data of the current study were only assessing postgraduate students.

Originality/value

The points developed from this study clearly indicate the level of satisfaction among postgraduate Health Science student against food service system in one of the famous research university in Malaysia, UKM.

Details

International Journal of Quality and Service Sciences, vol. 6 no. 4
Type: Research Article
ISSN: 1756-669X

Keywords

Article
Publication date: 8 August 2018

Sarah Dawn Lee, Mahitab Hanbazaza, Geoff D.C. Ball, Anna Farmer, Katerina Maximova and Noreen D. Willows

The purpose of this paper is to conduct a narrative review of the food insecurity literature pertaining to university and college students studying in Very High Human…

1188

Abstract

Purpose

The purpose of this paper is to conduct a narrative review of the food insecurity literature pertaining to university and college students studying in Very High Human Development Index countries. It aims to document food insecurity prevalence, risk factors for and consequences of food insecurity and food insecurity coping strategies among students.

Design/methodology/approach

English articles published between January 2000 and November 2017 were identified using electronic databases. Quality Assessment Tool for Quantitative Studies assessed the study quality of quantitative research.

Findings

A total of 37 quantitative, three mixed-methods and three qualitative studies were included from 80,914 students from the USA (n=30 studies), Australia (n=4), Canada (n=8) and Poland (n=1). Prevalence estimates of food insecurity were 9–89 percent. All quantitative studies were rated weak based on the quality assessment. Risk factors for food insecurity included being low income, living away from home or being an ethnic minority. Negative consequences of food insecurity were reported, including reduced academic performance and poor diet quality. Strategies to mitigate food insecurity were numerous, including accessing food charities, buying cheaper food and borrowing resources from friends or relatives.

Research limitations/implications

Given the heterogeneity across studies, a precise estimate of the prevalence of food insecurity in postsecondary students is unknown.

Practical implications

For many students studying in wealthy countries, obtaining a postsecondary education might mean enduring years of food insecurity and consequently, suffering a range of negative academic, nutritional and health outcomes. There is a need to quantify the magnitude of food insecurity in postsecondary students, to inform the development, implementation and evaluation of strategies to reduce the impact of food insecurity on campus.

Originality/value

This review brings together the existing literature on food insecurity among postsecondary students studying in wealthy countries to allow a better understanding of the condition in this understudied group.

Details

British Food Journal, vol. 120 no. 11
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 5 December 2016

Khandoker Mahmudur Rahman and Nor Azila Mohd Noor

The purpose of this paper is to explore the domain relevance of a comprehensive yet almost overlooked theoretical framework for studying organic food purchase behavior in…

1173

Abstract

Purpose

The purpose of this paper is to explore the domain relevance of a comprehensive yet almost overlooked theoretical framework for studying organic food purchase behavior in a global context. This conceptual paper argues that there exists an apparently powerful model in health behavior domain that may readily be brought into organic food purchase behavior research. The paper argues for domain relevance and proposes that Montano and Kasprzyk’s integrated behavior model may readily be used in organic food behavior studies with some relevant modification.

Design/methodology/approach

The paper follows an exploratory approach and shows how variables used in the past may be aggregated to the model in question. The challenge is addressed by following both the inductive and the deductive reasoning. Deductive reasoning calls for investigating whether such behavior may be classified as health behavior. Inductive reasoning calls for proving relevance of all the variables in the aforesaid model to the organic food research context.

Findings

The paper concludes that the Montano and Kasprzyk’s model is theoretically relevant to the organic food behavior domain. However, it is observed that the domain-specific operationalization is necessary for further empirical studies.

Research limitations/implications

Since the model was rarely tested empirically in predicting organic food purchase intention, the variable-specific relevance may not warrant the relevance of the whole model with intertwined relationships at the same time.

Practical implications

The paper may pave a way toward further empirical research and may also explain the apparent intention-behavior gap as often reported in literature.

Originality/value

The paper may provide a useful direction in future organic food purchase behavior studies by showing the domain relevance of an apparently powerful model, along with addition of some newer variables that may enrich the existing model.

Article
Publication date: 15 November 2018

Anna Sylwia Kowalska and Agnieszka Tarnowska

The purpose of this paper is to evaluate the eating habits of students in the field of management and engineering of food products compared to students from faculties not…

Abstract

Purpose

The purpose of this paper is to evaluate the eating habits of students in the field of management and engineering of food products compared to students from faculties not related to food science. Furthermore, another aim is to conduct gender-wise assessment to determine the type of eating habit, i.e., careful or binge eating.

Design/methodology/approach

The research involved 400 students from all years of study. The survey was conducted in 2017–2018 and the selection of the sample was intentional. The research used a questionnaire form. Additionally, χ2 test was performed to assess the statistical independence of characteristics.

Findings

It is found that most students who pledge proper nutrition are women. The majority of respondents ate 3–4 meals in day and regular consumption of breakfast was declared among 42 percent of respondents. The consumption of sweet snacks between meals is reaffirmed by the half of the respondents. Students of the food sciences more often than others believed that they eat healthier and more regularly, although students of non-food directions most often declared intake of five or more meals a day.

Research limitations/implications

An important limitation of the conducted study is a relatively small research sample. It consisted of university students from one of the largest academic centers in Poland. The results cannot be generalized to all students in this country. In the future, a similar survey should be conducted on a larger scale and cover all similar fields of management and engineering of food products in Poland. In addition, it would be worth expanding the research and examine graduates who found employment in the food industry.

Practical implications

The results of the conducted research are a good source of information on the differences in the way of feeding studying women and men. While such studies are not very revealing, the comparison between students in food and non-food fields can be considered a novelty. The described results can be used by the students themselves, but above all, by the authorities of universities conducting food science programs.

Social implications

The students do not eat properly which can lead to nutritional deficiencies and can deteriorate mental and physical endurance damaging overall health.

Originality/value

The described research is important due to the observed deteriorating eating habits and growing overweight of young adults in developed countries like Poland. They show that education of food technologists, even at the academic level, does not always allow to avoid mistakes in their own nutrition.

Details

British Food Journal, vol. 121 no. 1
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 13 May 2022

Sanar Muhyaddin and Iman Sabir

Food-borne diseases can be prevented with the knowledge of food safety. Food-related infirmity, especially in developing economy perspective such as Iraq can be addressed…

Abstract

Purpose

Food-borne diseases can be prevented with the knowledge of food safety. Food-related infirmity, especially in developing economy perspective such as Iraq can be addressed effectively with adequate food safety knowledge. So, this study aims to analyse the food safety knowledge of Iraqi students studying in food science programs.

Design/methodology/approach

Four aspects of food safety, namely, the food poisoning, personal hygiene, temperature control and cross contamination and cleaning were considered to understand the food safety knowledge of Iraqi students. A survey of 105 Iraqi food technology students was conducted to know their food safety knowledge. A structured questionnaire was made involving multiple choice scales. Among the alternatives, one alternative was right and all other alternatives were wrong. Respondents were asked to pick the correct answer amongst the given alternatives. Correct answer given by the respondent was considered a measure of food safety knowledge.

Findings

Findings of the study revealed that students had insufficient knowledge about various dimensions of food safety. Students had knowledge about the food poisoning (p < 0.001) Students had partial understanding about personal hygiene wherein they had knowledge about handwashing practices (p < 0.001) and food-handling practices (p < 0.001). Respondents had knowledge about role of freezing in bacterial growth (p < 0.001). Students only had knowledge about separation of cooked and uncooked food (p < 0.001), indicating partial understanding about cross contamination and cleanliness. Both age and gender of the student did not have relationship with their food safety knowledge. The results implied that instructors and tutors should stress upon the socio-cultural facets to facilitate the food safety knowledge. Educators should also emphasize upon the application and laboratory demonstration of food safety knowledge rather than over-emphasizing the theoretical part.

Research limitations/implications

The present study suffers from multiple limitations demanding specific mention. The study undertook a quantitative methodology and made use of a close-ended questionnaire. As generally the quantitative studies include the self-reported actions or behaviours of the selected respondents, the present study also offers its results on the basis of self-reported behaviour of the students. It might be possible to observe the difference between the stated and actual behaviour of the food technology students. Other researchers might use an observational study to obtain more genuine results.

Originality/value

It is important to study food technology students regarding their food safety knowledge due to their projected future roles, as students are stipulated to perform the role of managers, food handlers, trainers, experts and caterers in the future in food industry. These students are more likely to influence the food safety orientations of society at large than the those belonging to other educational programs. Hence, this study offered a review of food safety knowledge of food technology students.

Details

Nutrition & Food Science , vol. ahead-of-print no. ahead-of-print
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 1 August 1994

Margareta Wandel

Reports from different countries have revealed that consumers arebecoming increasingly concerned that the food they eat could be harmfulto health. The concern regards both…

2684

Abstract

Reports from different countries have revealed that consumers are becoming increasingly concerned that the food they eat could be harmful to health. The concern regards both the composition of the diet and the possibilities that the food may contain a number of contaminating substances. Discusses the results from some recent empirical studies in the light of the more theoretical work in this area of research. The aim is to bring out some salient features which may be important to those who communicate with the public about food‐related risks, as well as for further research in this field.

Details

British Food Journal, vol. 96 no. 7
Type: Research Article
ISSN: 0007-070X

Keywords

1 – 10 of over 75000