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This study examined the knowledge, attitudes and practices (KAP) regarding food safety and hygiene among street food vendors (SFVs) in Jordan, along with associated factors.

This study utilized a cross-sectional design and targeted a sample of 405 SFVs in Jordan's two most densely populated cities. Data were collected through in-person interviews using a validated and reliable structured questionnaire. Descriptive analysis and linear regression were conducted using SPSS v.25 software to examine associations and predict outcomes.

The findings reveal that SFVs possess a moderate level of knowledge but exhibit negative attitudes and inadequate practices regarding food safety. Significant associations were identified between age, education level, work experience, marital status, gender and the vendors' KAP. Older SFVs tend to exhibit lower knowledge and attitudes, whereas those with more experience and higher education levels demonstrate better KAP. Marital status and gender also influence knowledge and attitudes.

This study fills a critical gap in the research landscape by comprehensively examining the knowledge, attitudes and practices of street food vendors regarding food safety, with a focus on Jordan. Its findings shed light on the challenges facing the street food vending industry and offer actionable recommendations for enhancing food safety practices. As such, the study's originality and significance lie in its potential to drive positive change within this vital culinary tradition, safeguarding public health and economic livelihoods.

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  The study's novelty lies in its exploration of street food vendors' knowledge, attitudes, and practices (KAP) related to food safety, a facet critical to understanding and addressing the challenges facing this industry. It offers an in-depth examination of factors such as education, experience, age, and marital status that influence vendors' adherence to food safety measures. By focusing on the two most populous cities in Jordan, the study not only provides a comprehensive picture of the situation but also sets the groundwork for policy recommendations and interventions.

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  The research highlights a series of concerning findings. Street food vendors exhibit a moderate level of knowledge regarding food safety, with substantial gaps in understanding specific pathogens and transmission routes. Negative attitudes towards food safety are prevalent, translating into suboptimal hygiene practices. The study's results underscore the urgent need for tailored interventions to address these challenges and improve overall food safety practices within the street food vending sector.

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  The findings offer actionable insights for policymakers, public health authorities, and local governments. They suggest targeted educational initiatives to enhance vendors' understanding of food safety principles and their significance in preventing foodborne illnesses. Furthermore, the study emphasizes the need for improved infrastructure, access to clean water, and proper sanitation facilities to support vendors in implementing safer practices. By highlighting the associations between socio-demographic factors and food safety KAP, the study offers a blueprint for crafting interventions that address the unique needs of different subgroups of street food vendors.

The study's novelty lies in its exploration of street food vendors' knowledge, attitudes, and practices (KAP) related to food safety, a facet critical to understanding and addressing the challenges facing this industry. It offers an in-depth examination of factors such as education, experience, age, and marital status that influence vendors' adherence to food safety measures. By focusing on the two most populous cities in Jordan, the study not only provides a comprehensive picture of the situation but also sets the groundwork for policy recommendations and interventions.

The research highlights a series of concerning findings. Street food vendors exhibit a moderate level of knowledge regarding food safety, with substantial gaps in understanding specific pathogens and transmission routes. Negative attitudes towards food safety are prevalent, translating into suboptimal hygiene practices. The study's results underscore the urgent need for tailored interventions to address these challenges and improve overall food safety practices within the street food vending sector.

The findings offer actionable insights for policymakers, public health authorities, and local governments. They suggest targeted educational initiatives to enhance vendors' understanding of food safety principles and their significance in preventing foodborne illnesses. Furthermore, the study emphasizes the need for improved infrastructure, access to clean water, and proper sanitation facilities to support vendors in implementing safer practices. By highlighting the associations between socio-demographic factors and food safety KAP, the study offers a blueprint for crafting interventions that address the unique needs of different subgroups of street food vendors.

This study aims to investigate the integration of blockchain technology into the food supply chain within the restaurant industry. It focuses on how blockchain can be applied to enhance transparency and trust in tracking food sources, ultimately impacting customer satisfaction.

A service design workshop (Study 1) and three between-subjects experiments (Studies 2–4) were conducted.

Results indicate that blockchain adoption significantly improves traceability and trust in the food supply chain. This improvement in turn enhances customer satisfaction through perceived improvements in food safety, quality and naturalness. This study also notes that the effects of blockchain technology vary depending on the type of restaurant (casual or fine dining) and its location (tourist destinations or residential areas).

The findings offer practical insights for restaurant owners, technology developers and policymakers. Emphasizing the benefits of blockchain adoption, this study guides decision-making regarding technology investments for enhancing customer service and satisfaction in the hospitality sector.

This research contributes novel insights to the field of technology innovation in the hospitality industry. It extends the understanding of signaling theory by exploring how blockchain technology can serve as a tool for signal transmission in restaurant food supply chains.

This study aimed to investigate whether information from reliable news sources such as medical experts and government officials, along with governmental and individual risk responses, influences consumers’ perceptions of news and intention to seek more information. Additionally, it aimed to explore the relationships between these perceptions and consumers’ intentions to seek information in a food safety risk event.

A survey design methodology was employed. A quasi-experimental approach divided 470 Taiwanese participants into three groups, each exposed to varying online news content about food safety news, designed according to the Internalization-Distribution-Explanation-Action (IDEA) model. This involved different combinations of reliable sources and risk response advice to examine the impact on news comprehension and behaviour intentions.

The results indicated that consumers perceived the news as highly credible when they read it with reliable news sources or risk response advice. Governmental and individual risk response advice significantly impacted consumers’ understanding of news. In addition, perceptions of news credibility and understanding of news can increase individuals’ information-seeking intentions to protect themselves from food safety risks.

This study introduced novel insights into the application of the source credibility theory (SCT) model within Taiwanese food safety incidents, identifying key factors that motivate consumer information-seeking behaviour. It marks an initial attempt to incorporate the IDEA model-based risk communication content into research design, aligning with existing literature while highlighting the critical role of reliable sources in enhancing news credibility and consumer response.

This study aimed to determine the factors affecting consumers’ perceptions and intention to purchase home meal kit services (HMK), a convenient home-cooked meal option, considering the moderating effects of monetary restriction, through the lens of the theory of planned behaviour (TPB).

This cross-sectional study used an online, self-administered survey to collect data from 374 US adults. Results were tested for variable associations via multiple linear regression and moderation analyses.

HMK adoption intention was positively associated with attitude and subjective norms but negatively associated with perceived behavioural control. Consumers’ HMK attitude demonstrated a significant positive relationship with food safety concerns and perceived time constraints. Income and financial constraints were significant moderators of the associations between TPB determinants and HMK intention. The findings emphasised the possibility of using HMK as a foodservice option for time-challenged consumers with food safety concerns.

This study addressed the limited research on HMK, a competitive meal option that foodservice businesses could implement to boost revenue. The study establishes the contribution in understanding the motivators and barriers that potentially affect consumers’ HMK behaviour through the lens of TPB. The results expand the scope of the TPB application in food-related research, providing a deeper understanding of antecedents and other factors on consumers’ HMK behavioural attitudes. Understanding this information will enable practitioners to develop strategies that meet consumers’ concerns when embracing this service to promote HMK.

The purpose of this study is to ascertain service quality (halal values, assurance, meal quality, reliability, security, system and traceability) and perceived risks (financial, quality, environment, social, time, psychology and health) and its influence on satisfaction, as well as trust concerning online halal food delivery system (OHFDS).

This study uses quantitative methodology, through an online survey, by using purposive sampling across a sample size of 423 respondents. The analysis of data was conducted using SmartPLS.

The results of the findings indicate that assurance and halal values have an influence on satisfaction, as well as trust; nonetheless, only reliability has an impact on satisfaction. On the other hand, perceived health and financial risks have negative influence on trust and satisfaction toward OHFDS. In addition, perceived psychological and financial risks are found to have negative impacts on trust of OHFDS.

The theoretical value of this study is the testing of perceived service quality and risks concerning OHFDS in the same model, thereby contributing to a deeper understanding of its impact on trust and satisfaction toward the online food service delivery industry. The results of this study may appear as a starting point for researchers who wish to conduct further studies on the same topic.

This study suggests that the service providers need to boost their efforts in establishing high quality service and, simultaneously, reduce perceived risks, to develop satisfaction and trust toward OHFDS.

The long-term consequence of the business's achievement is that it makes it simpler for customers to have confidence in, be satisfied with and recommend the service providers to others.

A number of research investigations have been conducted among Muslims, specifically in the Asian region, which have yielded crucial data regarding consumer behavior toward halal products, such as food and tourism. This study, nonetheless, remains close with other studies on halal food, except that it adds together the knowledge of perceived quality and risks, as to gain a deeper understanding of the experience customers have on food, through online service delivery.

There are calls for irradiated food labelling due to a significant need for food safety and extensive procedures to safeguard consumer health. Additionally, there is a strong push from producers for mandatory Country of Origin (COO) labelling. The study examines how the COO and Radura labels influence consumer behaviour and shows the interplay between these influences. Using Attitude-Behavior-Context theory, a conceptual model is proposed and tested to evaluate these factors. The use of multiple labels allows for more choices. How the information presented on labels corresponds to consumers' pre-purchase information search is tested on regular label users.

Structural Equation Modelling (SEM), Generalised Linear Modelling and Cluster Analysis were used to analyse the data on a sample of 322 Australian respondents.

The study revealed that COO labelling had a significant positive relationship with attitudes but a negative relationship with WTP, acting as a suppressed mediator between attitudes and WTP. Interestingly, while knowledge was not found significant, label confidence emerged as a significant factor. Furthermore, the research suggests that regular users may prioritize COO labels over Radura labels.

This research contributes novelty by being the first to address the interplay between COO and irradiated labels, complementing the growing body of literature on irradiation labelling. It also offers valuable insights for retail practitioners, providing an understanding that can facilitate the delivery of high-value multiple labels at the point of purchase.

Many studies have demonstrated that consumers tend to reject “suboptimal foods” (SF), despite the foods being suitable for human consumption. This study integrated the value–belief–norm (VBN) model and the theory of planned behavior (TPB) to analyze Taiwanese consumers’ purchase intention of SF and the factors that influence it, including values, beliefs, personal norms, attitudes, subjective norms, and perceived behavioral control. The integrated model also considered the influences of consumers’ “motivations to reduce food waste” and “situational factors.”

We surveyed 308 Taiwanese consumers by using an online Google Forms questionnaire. Structural equation modeling was performed to investigate the proposed integrated model.

The empirical results indicated that the integrated VBN and TPB model had high exploratory power for explaining consumers’ purchase intention of SF. Additionally, it revealed consumers’ personal norms and their motivations to reduce food waste to determine their attitude toward purchasing SF.

In addition to establishing an integrated VBN and TPB model, this study considered other factors that may influence consumers’ attitude toward purchasing SF. Our findings contribute to the understanding of Taiwanese consumers’ attitude toward and purchase intention of SF and identify relevant influencing factors. Our findings can be applied to foster appreciation among consumers toward SF and persuade them to purchase SF.

The purpose of this study is to present a methodical procedure on how to prepare event logs and analyse them through process mining, statistics and visualisations. The aim is to derive roots and patterns of quality deviations and non-conforming finished products as well as best practice facilitating employee training in the food processing industry. Thereby, a key focus is on recognising tacit knowledge hidden in event logs to improve quality processes.

This study applied process mining to detect root causes of quality deviations in operational process of food production. In addition, a data-ecosystem was developed which illustrates a continuous improvement feedback loop and serves as a role model for other applications in the food processing industry. The approach was applied to a real-case study in the processed cheese industry.

The findings revealed practical and conceptional contributions which can be used to continuously improve quality management (QM) in food processing. Thereby, the developed data-ecosystem supports production and QM in the decision-making processes. The findings of the analysis are a valuable basis to enhance operational processes, aiming to prevent quality deviations and non-conforming finished products.

Process mining is still rarely used in the food industry. Thereby, the proposed method helps to identify tacit knowledge in the food processing industry, which was shown by the framework for the preparation of event logs and the data ecosystem.

Fueled by the soaring popularity of the digital medium, consumers are increasingly relying on dynamic images to inform their decisions. However, little is known about how changes in the presentation of movement impacts these decisions. The purpose of this paper is to document whether and how movement speed–a fundamental characteristic of dynamic images in the digital medium–influences consumers' risk judgments and subsequent decisions.

Three experimental studies investigate the impact of movement speed displayed in the digital medium, focusing on different risk-laden domains including health (pilot study), gambling (Study 1) and stock market decisions (Study 2).

The authors find that faster movement speed displayed in the digital medium elevates consumers’ feelings of risk and elicits cautionary actions in response. The authors reveal a mechanism for this effect, showing that faster movement reduces feelings of control over outcomes, which predicts greater feelings of risk.

Future work could expand upon these findings by systematically examining whether certain individuals are more susceptible to movement speed effects in the digital medium. Research could also investigate whether different ways of experiencing movement speed (e.g. physical movement) similarly influence risk judgments and whether movement speed can have positive connotations outside of risky domains.

The authors offer important insights to marketing practitioners and public policymakers seeking to guide consumers’ judgments and decisions in risk-laden contexts through the digital medium.

By showing how movement speed alters judgments in risk-laden contexts, the authors contribute to literature on risk perception and the growing body of literature examining how moving images shape consumers’ behaviors.