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With the growing older population, the increasing interest in the elderly’s eating habits and the meal situation go hand in hand and are challenges in many countries, including Norway. The purpose of this paper is to investigate, part of an ongoing project in Norway, address four categories of elderly people: healthy elderly (HE), old people with home care, elderly living in institutions, and critical ill elderly.

The aim of this study was to investigate related articles concerning food and the elderly in the four identified categories, defining six different meal experience categories to disclose possible gaps in the research in terms of core product, room, personal service, company, atmosphere, and management control systems (MCS). Database searches, conducted through JSTOR and Web of Science, started with words in combination with “elderly and meal experiences” and were narrowed down to the most relevant papers with words from the six meal experience categories. Ultimately, 21 of 51 downloaded papers from international journals were reviewed.

A comparison of the four elderly groups was made across the six different meal experience categories, which disclosed several gaps. Among the 21 papers, five focused on HE, 12 on older people living with home care, 16 on elderly living in institutions, and one on critical ill elderly. The specific under-researched gaps include room, company, atmosphere, and MCS.

Future research will need to investigate these groups more thoroughly, and the research should concentrate on the HE and critical ill in connection with the six meal experience aspects.

The combination of meal experience aspects towards different elderly categories is an original perspective on the aim of the literature review.

This study aims to explore an emerging phenomenon – gourmet meal kits delivered to out-of-towners from iconic local restaurants. This study explores the interplay of goal framing and basic needs and their effects on customer intentions. This study also examines the underlying mechanism of experience cocreation and the moderating effect of food involvement.

This study develops a framework that combines the self-determination theory (SDT) and customer experience cocreation. Two online experimental studies involving 478 US consumers were conducted to examine the underlying mechanism of customers’ decision-making on purchasing gourmet meal kits (Study 1) and visiting destination restaurants after receiving the meal kit (Study 2).

Intrinsic goal-framing leads to stronger intentions to purchase gourmet meal kits and to visit destination restaurants that sell meal kits. In contrast, extrinsic goal-framing enhances the positive influence of perceived relatedness and competence on behavioral intentions. The effects of goal framing and basic needs on behavioral intentions are moderated by food involvement and mediated by experience cocreation to varying degrees.

To the best of the authors’ knowledge, this study is among the first to empirically examine an emerging business model – delivering restaurants’ food experiences to out-of-towners. The study also expands the application of the SDT by incorporating customer cocreation as the underlying mechanism.

The purpose of this study is to demystify the authenticity dimensions of wine experience with the locally guided tour in the meal-sharing economy, drawing on travellers' online reviews at Withlocals for French locally guided wine tours.

The qualitative research approach was performed through the thematic analysis of 940 online reviews from Withlocals. The coding phase was completed based on a three-step coding process (i.e. open, axial and selective coding), as all reviews that were gathered were related to locally guided wine tours rather than only wine-sharing activities.

The findings of this study demonstrated four interrelated authenticity dimensions: the taste of terroir, local atmosphere, oenological knowledge and local insight. The results of this study also notably showed that all reviews were primarily positive; travellers expressed their satisfaction with wine tours at Withlocals and often mentioned their re-purchase intentions as well as advising wine tours in the meal-sharing economy.

Several worthy theoretical and practical implications were discussed for local tour guides to improve their tour quality more authentically. The results also demonstrate that locally guided wine tours in the meal-sharing economy were regarded as a multidimensional activity that provides a better discovery of a wine destination.

Despite the large volume of generic meal-sharing economy experience studies, the authenticity experience of the locally guided wine tours has been surprisingly omitted by scholars. Therefore, this study contributes to the sharing economy literature through wine experience by addressing the authenticity dimensions of the locally guided wine tours in the meal-sharing economy.

This study aims to understand the components of the street food experiences of the local-guided tour in the meal-sharing economy based on the online reviews of tourists who experienced a meal-sharing activity with a local guide in Bangkok.

Based on the qualitative approach, this study involved a content analysis of 384 narratives on Withlocals.

The study identified five components that embrace the street food experience: a local guide’s attributes, perceived food authenticity, local culture, perceived hygiene or cleanliness. Results also revealed that the Thai street foods are unique and authentic and can reach this experience level through a local guide.

Although the importance of international travellers' street food experiences and the popularity of the meal-sharing economy platforms are rapidly growing, there is no study which had combined both of these phenomena together to date. It is the first attempt to reveal the components of street food experiences in a meal-sharing platform.

The purpose of this paper is to discuss how eating, the built environment and social relations are related through the concept of a meal, in the hope that workplaces managers will consider more than nutrition and exercise in their future health strategies.

The paper is based on the findings of a sociological empirical study on workplace eating habits and an architectural theoretical study on the impact of built environment on meal experiences in general.

Together, the findings of the two studies imply that management considerations on healthy workplace eating should be supplemented with more conscious architectural and social considerations on how built environment stages certain meal behaviors and facilitate bonding among employees.

More research needs to be done in order to better understand the relationship between intentional staging of the meal and health aspects in workplaces. This must include both developments within research methods, a larger sample of workplaces, as well as the possibility to make interventions within this particular area.

The paper argues that contemporary workplaces have lost their ability to fully stage meals, and proposes that a research strategy should be developed, broadening the healthy workplace meal approach with that of social science and architectural design.

This exploratory effort to combine sociological perspectives in the study of the meal at work with theories from architectural design has been fruitful in comprehending the full complexity of providing opportunities for healthier meals at work. The paper is of value to workplace managers, suggesting they consider more than nutrition and exercise in their future health strategies.

Purpose – In this chapter, we seek to explore the collective responsibilities undertaken by the family as a whole in maintaining familial bonds through meal consumption. We draw on work which examines the role of gift giving (Ruskola, 2005), sharing (Belk, 2010) and sacrifice (Miller, 1998) in consumption. We take an original approach which does not look at the family meal in isolation but rather focuses on the patterning of meals and the relationships between them.

Methodology – The ethnographic study draws on interviews with 18 families and follows up mealtime observations with 15 families.

Findings – The analysis reveals a mealtime patterning involving collective participation in saving (in the form of consuming ordinary and thrifty meals during the week) and spending (in consuming extraordinary meals at weekends). Even if in the women and mothers in the household tend to sacrifice themselves more than other family members, the consumption of thrifty or ordinary meals implies a process of sacrifice involving the entire family. In viewing the meal as gift, we also observe a process of reciprocity in operation with family members obliged to both share in, and contribute to, the meals that have been cooked for them.

Social implication – Our analysis reveals discordances between the aspirations of family members (which are arguably largely based on cultural ideals), and their everyday experiences of family mealtimes.

Originality/Value – The chapter show how these micro experiences of family mealtimes have implications for a macro understanding of the idealised and culturally loaded construct of the family meal.

To provide insights into holiday well-being, the purpose of this paper is to examine two inevitable traveller activities related to destinations’ gastronomy: pre-trip food information sourcing and the daily meals consumed.

A survey was carried out among 243 Finnish travellers. The findings are based on univariate analysis (t-test, ANOVA and regression analysis).

Pre-trip behaviour to ensure holiday well-being is based on travellers’ interests in food, an emotional desire for a sense of safety and a functional desire for convenience, while they collect information from the internet and guidebooks about recommended food places and local food as well as food safety and price level. Travellers’ place the highest importance on dinner for their holiday well-being, especially foodies – those travellers with a keen interest in food. Breakfast is the second most important meal contributing to holiday well-being.

These findings inform destination marketing organisations about what food dimensions they should emphasise in destination gastronomy-related marketing communication for tour operators and hotel and local restaurants about the essence of dinner and breakfast for holiday well-being.

The study provides insights into the role of destinations’ gastronomy in holiday well-being, which deserves to be studied in the current era of experiences and food interest.

The purpose of this paper is to determine the students’ perceptions of an on-campus foodservice operation at an identified historically black college and university (HBCU) and its effect on their satisfaction and dining frequency.

A survey of 685 students was conducted to collect data. Partial least squares based structural equation modeling is used to test the proposed structural model with SmartPLS 3.0.

Results confirm that quality of food, ambience, value for money, food and beverage options and service quality have a positively significant impact on students’ overall satisfaction with the on-campus foodservice operation and dining frequency. As such, all the hypotheses are supported.

These findings indicate that on-campus foodservice operators should focus on quality of food, ambience, value for money, food and beverage options and service quality to achieve student satisfaction. This in turn could positively impact the institution’s reputation, student retention and the marketability of the institution to future students.

This study would help on-campus foodservice operators to better understand the impact of the various elements of foodservice experience which will lead to students’ overall satisfaction and dining frequency, particularly in a HBCU setting.

The purpose of this research is to evaluate the perceptions of local tourists concerning the importance and performance of their dining experience and restaurant selection factors at tourist destinations. Five hundred forty-one questionnaires collected from a series of on-site surveys at popular tourist destinations were analyzed. The results of importance–performance analysis (IPA) illustrate that no attribute fell in the Concentrate Here quadrant; staff service, service speed, food quality, interior design, comfort, cleanliness, restaurant scent, food scent attributes, and the “food service” factor fell under the Keep up the Good Work quadrants; noise, music, new experience, price attributes, and the “servicescape” factor fell in the Low Priority quadrant; servicescape lighting fell in the Possible Overkill quadrant. In conclusion, restaurants at popular tourist destinations have done very well in most service items and seem to have reached the professional standards expected by mass tourists.

Being entrepreneurial requires social, economic, and environmental sustainability. Stories are the way by which we turn our natural desires into behaviors in the world. Only by fully grasping existing stories can an organization add to those stories. Institutional entrepreneurship consists of stories that swarm like bees between hives of the human condition: food, folk-physics, money, classification, sexuality, art, family, affiliations, coercion, folk-psychology, and environment. Here I explore the first, food, creating both a framework and justification for the exploration of the other 10. I first lay out a theoretical framework for storytelling in the institutional entrepreneurial storytelling. This lays out the triad of storytelling: antenarrative creation, narrative distinction, and living story cohesion. Out of this triad of storytelling nine modes of observation emerge: criticality (emotions, ethics, and logic), action (acting, target, and ignored), and Being (ontology, epistemology, real). The triad of storytelling interacts with the nine modes of observation to create 27 adept tropes which act as the species of bees surrounding the hives. These 27 form the basic foundation out of which nine distinct motivations emerge: unity, self-satisfaction, distinction, social-standing, personal-accomplishment, escape, peacefulness, anticipation, and self-reflection. Finally, this chapter concludes with the 15 narrative beats needed to birth a new narrative into a particular hive. By understanding the hives in terms of their distinct motivations, adept tropes, modes of observation, and storytelling, and then applying that knowledge to develop the 15 narrative beats for the hives of food.