Search results

This study aims to explore factors affecting travellers’ food-related behaviour by focusing on the local food market. By doing so, the study contributes to the research on food experience in tourism and food-based regional development. The local food phenomenon presents essential research issues from various perspectives.

A self-administered questionnaire provided to attendees of a travel fair gauges respondents’ food attitudes and food-related behaviour related to information sourcing and perceptions of food experiences.

The study reveals three types of food-related behaviour. Experiencers are committed; they perceive food as essential to destination choices. They search for food-related information before their trips and value originality, newness and locality, as well as authenticity and uniqueness in local food, which eventually have an impact on travel satisfaction. Enjoyers have more casual attitudes towards food, though they view it as an important aspect of their holiday. For survivors, the local food of their destination serves mainly physiological needs.

Travellers’ food-related attitudes vary, and they behave according to these variations. This information serves as a means to brand hospitality and tourism businesses. Local food attracts travellers and it contributes to the tourist experience, indicating marketing potential for hospitality industries, tourism business and regional development.

This study adds to tourism research by exploring the effect of food attitudes on behaviours related to local food and local food markets. In particular, it highlights information sourcing, including local food and restaurants, and reveals food and eating characteristics that contribute to various types of travellers’ local food experiences, which have received little prior research attention.

The purpose of this paper is to identify how five factors (environmental involvement, environmental concern, financial motivations, social motivations and energy concern motivations) motivate individuals to engage in pro-environmental behaviors (curtailment, capital investment behaviors and food-related behaviors).

A survey approach is used to collect data, and regression analysis is used to answer the research question.

Results show that social motivations are positively associated with all three behaviors such as environmental involvement, Environmental Concern and Energy Concern Motivations are positively associated with some behaviors; and Financial Motivations are not associated with any behaviors examined in this study.

These results highlight the widespread impact of social motivations, the more specific impact of environmental involvement, environmental concern and energy concern motivations, and the lack of impact of financial motivations on these three distinct pro-environmental behaviors.

Given that social motivation is so strong and pervasive across all three categories of pro-environmental behaviors, leadership in encouraging a dialogue/debate around these issues is needed from all stakeholders, including government, industry leaders, think tanks and environmental organizations.

This study incorporates multiple factors that have differing impact on three distinct pro-environmental behaviors.

This study aimed to explore the determinants of household food waste behavior to mitigate the negative effects of consumption on climate change through a model that extends the theory of planned behavior (TPB) by integrating motivations to reduce food waste – in addition to moral norms – as well as situational factors – in addition to planning and shopping routines – that affect food waste.

Online self-report questionnaires were used to collect empirical data in Taiwan; a total of 304 responses were retrieved. Two-step structural equation modeling was subsequently conducted.

The results indicated that the extended TPB model, which notably included motivations to reduce food waste and moral norms regarding reducing food waste, explained 56.84% of the variance in intention not to waste food. Perceived behavioral control regarding reducing food waste was associated with food planning and shopping routines. Intention not to waste food, food shopping routines, and situational factors were determinants of food waste behavior and explained 15.72% of the variance in food waste behavior.

The main theoretical contribution of this study is that the extended TPB model that includes both moral norms and motivation to reduce food waste elucidates the role of motivations in the formation of attitudes. In addition, not only intention not to waste food and shopping routines but also situational factors explained food waste behavior. These findings provide practical and policy implications for enhancing people's intention not to waste food and for reducing their actual food waste behavior.

The purpose of this paper was to document the food-related environmental beliefs and behaviours of undergraduate university students. More specifically, this research was focussed on determining if environmental sustainability is a consideration in students’ food choices, identifying the specific choices and behaviours adopted to reduce their food-related environmental footprint, and documenting the role of gender and pro-environmental values in these food-related environmental beliefs and behaviours.

This research employed a mixed methods approach, i.e. focus group discussions and a survey, to document the food-related environmental beliefs and behaviours of undergraduate university students. The survey was informed by the results of the focus group discussions, and included standard measures of pro-environmental values and worldview.

Results from focus group discussions revealed a broad array of beliefs and behaviours related to the connection between food, food production and the environment. The survey confirmed these results, but indicated a preference for such actions as recycling and reducing food waste in contrast to such alternatives as reducing meat consumption or avoiding processed foods. These results suggest that educational campaigns could focus on strengthening beliefs about the food-environment connection, as well as help to empower students to take a greater variety of actions to reduce their food-related environmental footprint.

Relatively little attention has been focussed on individual beliefs and practices with respect to achieving more sustainable food consumption, particularly on university and college campuses. The research also represents a departure from previous work in that it utilizes both qualitative and quantitative methods, and takes a broad approach to the food-environment connection.

This study aims to analyse the influence of descriptive norm, perceived behavioural control, perceived threat of non-communicable disease (NCD), healthy food extension education frequency, the frequency of healthy food community group meetings, healthy food-related newspapers/magazines usage frequency, healthy food-related websites usage frequency and healthy food-related social media usage frequency towards traditional functional food consumption behaviour, especially tempeh, in Indonesia.

This study collected data from 99 respondents who consumed traditional functional food. The data were analysed using multiple regression.

Traditional functional food consumption behaviour is significantly influenced by descriptive norm, perceived behavioural control and the frequency of healthy food community group meetings. The traditional functional food consumption behaviour is not affected by the perceived threat of NCD, healthy food extension education frequency, healthy food-related newspapers/magazines usage frequency, healthy food-related websites usage frequency and healthy food-related social media usage frequency.

This research investigated only one functional food type and employed a purposive sampling technique. Future research should be conducted in other contexts to examine the stability of the research findings.

To improve traditional functional food consumption, it is essential to ensure that people can easily consume traditional functional food. It is also essential to develop an extension education strategy that involves the community's influential person/leader and healthy food community group meetings.

This paper is the first that investigates traditional functional foods consumption behaviour.

This study explores the disposition behaviour of late adolescents towards unfinished food. Specifically, this paper identifies and discusses the manner (the how's) and the reasons (the why's) of food disposition.

This study adopted a taxonomy of decisions pertaining to consumer disposition processes. A generic qualitative approach based on personal interviews and focus group discussions was used to collect data from late adolescents. Data was subsequently analysed using content and thematic analyses.

The findings revealed five manners (the how's) of food disposition among late adolescents, namely keeping it for original purposes, leaving it for other people to dispose of, converting it for another purpose, trying to finish it and getting rid of it permanently. Additionally, there are three reasons (the why's) for food disposition among late adolescents, namely food-related factors, socio-cultural factors and personal factors.

Food waste has continually impacted food production, supply and consumption in a profound way. Responsible food disposition behaviour among individuals has become essential to improve food sustainability. Proper food disposition requires a behavioural change among individuals, including late adolescents, who are growing into adulthood. This study contributes to the body of knowledge of food systems by identifying how and why food is disposed of among late adolescents during their formative years. The findings can be utilised to raise awareness of food disposition behaviour and design food responsibility initiatives.

The purpose of this paper is to discuss the need for appropriate green marketing communication strategies to close the gap between consumers’ strong environmental concerns and weak engagement in sustainable behaviors. In doing so, our overarching goal is to provide new direction for creating targeted marketing communication strategies that will more effectively motivate consumer purchasing of green products and services.

The authors use a survey approach to collect data and regression analysis to test our hypotheses.

The findings suggest that demographic variables (gender, ethnicity and age) as well as concern for waste, concern for health and concern for environmental technology influence five different categories of sustainable behaviors.

The results suggest that future studies should consider multiple dimensions of environmental concern because each dimension has a different impact on sustainable behaviors.

The findings contribute to the continued development of a green consumer profile and highlight the need for marketers to carefully select appropriate dimensions of environmental concern to emphasize in their communication strategies. Results also reinforce the need to consider demographics in targeted communications.

This study considers the impact of different dimensions of environmental concern and demographic variables on different types of sustainable behaviors.

The purpose of this paper is to test if our eating behavior is determined not only by conscious evaluations of certain foods (explicit attitudes), but also by their automatic evaluations (implicit attitudes).

In two studies, the authors examined the predictive and incremental validity of these two types of attitudinal measures of eating behavior. Implicit attitudes were assessed with a standard implicit attitude test procedure (target categories were “sweets” and “fruit,” and attribute categories were “good” and “bad”); two explicit attitude measures were assessed: an explicit measure of preference for sweets over fruit and a semantic differential measure. The behavioral measure in Study 1 was the quantity of sweets consumed; in Study 2, it was a relative measure of sweets vs fruit consumption registered through a three-day diary.

The relatively low correlation between implicit and explicit attitude measures indicated that these measures at least partially tap into different processes. Implicit attitudes proved to be superior over explicit attitudes in predicting food consumption, especially for consumption registered via diary. This fact suggests that implicit attitudes are powerful drivers of long-term behavior.

The findings could be useful in tailoring interventions to promote healthier eating habits.

The research tested predictive power of implicit food-related attitudes. It compared the food consumption in laboratory and real-life settings. A new measure for daily food consumption was developed and it was calculated relative to recommended serving size.

The subject of food has been well researched by academics, and is often employed by tourism destination practitioners. However, a review of relevant literature indicates that there is a lack of research reported and written in English on the importance of food in Chinese local regional development. The purpose of this paper is to assess the potential of local food to act as a destination attraction, and contribute to the development of local regions in China, by examining the food-related motivation, involvement, satisfaction, and behavioural intentions of Chinese domestic tourists.

Data were collected using interviewer-completed questionnaire from a sample of 1,353 domestic tourists at eight destinations geographically spread or in one region in China.

The results reveal three types of food-related behaviour (which are described and evaluated below). While gender is seen to be significant, other demographical factors, such as ages and educational levels, do not appear to influence the level of interests and involvement in local food for Chinese domestic tourists.

This study is a contribution towards assessing the potential for using local food as a tool to develop local regions in China, and to obtain a better understanding of the market segmentation of Chinese local food tourists. It assists in identifying potential food tourists towards whom marketing should be addressed.

The effectiveness of a message to persuade tourists to consume healthier and more ecological food may be influenced by (1) the message content, (2) the message sender and (3) the receiver of the message. This study analyses effective persuasion of tourists by simultaneously investigating how these three characteristics influence tourists' healthy and ecological food choices at hotel buffets.

A randomised 4 × 2 between-subject experimental design, replicated in two hotels, collected perceptions of 329 participants on four persuasive messages aimed at increasing food consumption in a realistic and natural setting at hotel buffets. The eight treatments included four persuasive messages (placebo appeal, health appeal, environmental appeal, local origin appeal), each with and without endorsement (i.e. with/without a specific sender).

Message content, in particular health and local provenance-related messages, and the characteristics of the receiver (tourists' attitudes and habits) influence food choices on holiday while the sender (endorsement) was found to be less influential. This implies that appropriate messages can persuade tourists to eat in a considerate manner from hotel buffets, especially for tourists with favourable attitudes and everyday behaviours.

This paper contributes to theory and practice in persuasive communication to encourage healthier and more ecological choices in hedonistic consumption. Specifically, this paper is the first to present an integrated empirical analysis on the simultaneous influence of (1) message content, (2) presence of an identifiable sender and (3) receiver characteristics, on healthy and ecological eating behaviour of tourists.