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Open Access
Article
Publication date: 16 June 2021

Sarah Meikle

The purpose of this paper is to consider the potential of food tourism to connect local communities and strengthen the visitor economy through COVID-19 induced international…

1981

Abstract

Purpose

The purpose of this paper is to consider the potential of food tourism to connect local communities and strengthen the visitor economy through COVID-19 induced international visitor downfalls and reimagine New Zealand tourism.

Design/methodology/approach

As a viewpoint paper, this paper is a personal and professional reflection of the relevance of food for New Zealand tourism.

Findings

The three themes of community, connection and challenges identify the potential of using local communities as ambassadors to connect both local and international visitors alike with New Zealand culture.

Practical implications

Findings of this paper can provide guidance for global communities on how to both mitigate a reduction in visitor arrivals while creating a foundation for future positioning as food destinations.

Originality/value

There is a lack of insight into the potential of special interest tourism in reimagining a post-COVID-19 tourism landscape, and this viewpoint paper contributes through its practical and community-based approach.

Details

Journal of Tourism Futures, vol. 8 no. 2
Type: Research Article
ISSN: 2055-5911

Keywords

Article
Publication date: 18 July 2008

George Chryssochoidis

The purpose of this paper is to provide empirical research evidence on the process innovations and the NPD (new product development) processes/practices adopted by the food

Abstract

Purpose

The purpose of this paper is to provide empirical research evidence on the process innovations and the NPD (new product development) processes/practices adopted by the food industry as well as their interface.

Design/methodology/approach

The study was conducted in the Greek food industry. A total of 44 companies that have developed new products were identified and personal interviews were conducted with company managers. Three different aspects of their innovativeness was investigated, namely the use of new raw ingredients/materials, new machinery and new controls. Questions were asked on the adoption of 33 different processes for the development of these new products and the importance attributed to these NPD processes/practices.

Findings

Firms in the food industry may operate on the basis of a U‐shaped process innovativeness. They employ either the same raw materials/ingredients with new equipment/machinery or new raw ingredients/materials with old equipment/machinery. New controls/procedures go together with new equipment/machinery. Increased process innovativeness is associated with only a small number of NPD processes/practices. These revolve around manufacturing and its preparation.

Research implications/limitations

The small number of identified innovations and the focus sector limit the results to the target sample.

Practical implications

The exact NPD processes used by the food industry and which of these are associated with increased process innovativeness, bear important implications for food industry managers and research.

Originality/value

The paper fills a gap regarding what is the nature of innovativeness in the Greek food industry, what new product development processes/practices are followed and which of these are associated with increased innovativeness. As such it provides further specialised evidence for the food sector across European countries.

Details

EuroMed Journal of Business, vol. 3 no. 2
Type: Research Article
ISSN: 1450-2194

Keywords

Book part
Publication date: 19 September 2006

Hugh Campbell, Geoffrey Lawrence and Kiah Smith

New Zealand and Australian agri-food industries are being restructured both as a consequence of the extension of neoliberal policy settings and as a result of the increasing…

Abstract

New Zealand and Australian agri-food industries are being restructured both as a consequence of the extension of neoliberal policy settings and as a result of the increasing influence of the global supermarket sector. In the EU, supermarkets have sought to standardise and harmonise compliance, with their influence being felt well beyond European boundaries. EurepGAP (a European standard for ‘Good Agricultural Practices’) is an example of an emerging ‘audit culture’ where strict adherence to set rules of operation emerges as the basis for accreditation of goods and services. It represents the trend towards private sector standardization and assurance schemes, and provides an example of the growing importance of the supermarket sector in sanctioning the on-ground activities that occur in the production and processing of farm-derived outputs.

This chapter highlights the influence of EurepGAP protocols in the reorganisation of the agri-food industries of New Zealand and Australia. It argues that – for industries such as vegetable and fruit production, where Europe is the final destination – compliance with EurepGAP standards has largely become essential. In this sense, EurepGAP has emerged as the standard among producers who wish to export their products. The chapter concludes with an assessment of EurepGAP as a form of global agri-food governance that demonstrates a strong relationship between new audit cultures and neoliberal forms of trade regulation. In both Australia and New Zealand, some production sectors have rapidly adopted EurepGAP – despite extra costs, reduced choices over crop management and a lingering sense of resentment at the internal imposition of yet another production audit – primarily as a solution to the politics of risk in the context of high levels of exposure to market requirements under neoliberalism. The implications of this for Antipodean farming are considered in detail.

Details

Between the Local and the Global
Type: Book
ISBN: 978-1-84950-417-1

Article
Publication date: 21 December 2022

Wei Yang, Waranan Tantiwat, Alan Renwick, Cesar Revoredo-Giha and Le Wang

This paper aims to empirically investigate the role of product positioning in the launch of food and drink products using a large dataset of new product development by food

Abstract

Purpose

This paper aims to empirically investigate the role of product positioning in the launch of food and drink products using a large dataset of new product development by food companies in Australia (AU) and New Zealand (NZ). As such, positioning through credence attribute claims can be associated with product launch strategies, including brand-new products, expansion of product ranges, new packaging and relaunch, as a response to market demand.

Design/methodology/approach

Text analysis was used to investigate the descriptions of food claims using Structured Query Language, providing a word list of food claims and further filtered and categorised into groups of claims. Multinomial regression models were then employed to analyse the association between product launch strategies and food claims adopted by firms.

Findings

The results of this paper provide evidence that positioning via food claims play an important role in product launch strategies in both AU and NZ. Types of food claims matter differently to firms' product launch decisions in the two markets. The “green” and “ethical” attributes are found to be associated with new launches in NZ but not in AU. Claims that are seen as most important for consumers are more likely to be engendered for the more costly launch approach.

Originality/value

This study is amongst the first studies that addresses the role of positioning in product launch strategies of food companies. The results and findings provide insights into the different prevailing credence attributes from the firm side and help policymakers to regulate the delivery of information about credence attributes to consumers.

Details

British Food Journal, vol. 125 no. 7
Type: Research Article
ISSN: 0007-070X

Keywords

Open Access
Article
Publication date: 15 July 2021

Joanna Fountain

This paper considers two sectors critical to New Zealand's economy and identity – food and tourism – and addresses the question: what role will – or could – food and drink play in…

11341

Abstract

Purpose

This paper considers two sectors critical to New Zealand's economy and identity – food and tourism – and addresses the question: what role will – or could – food and drink play in a more resilient tourism future for the country?

Design/methodology/approach

This is largely a conceptual paper, informed by the academic literature, media commentary and recent market research.

Findings

The paper concludes that there are trends apparent in the food and tourism sectors prior to the COVID-19 pandemic that have intensified during lockdown and which are likely to influence the resetting of tourism on a more resilient and regenerative pathway. Three potential trends in food and drink tourism are identified, labelled “Getting back to basics”, “Valuing local and locals” and “Food for well-being”.

Originality/value

By synthesising recent research and academic, industry and media commentaries, this paper provides a timely assessment of a potential future role of food and drink tourism in a reimagined tourism sector for New Zealand, with this assessment offering a starting point for further discussions about a more regenerative, equitable and inclusive tourism future.

Details

Journal of Tourism Futures, vol. 8 no. 2
Type: Research Article
ISSN: 2055-5911

Keywords

Article
Publication date: 1 April 1970

By these we mean the parliamentary counsel responsible for drafting the many statutes and statutory instruments of every kind, against whom there has been much criticism in recent…

Abstract

By these we mean the parliamentary counsel responsible for drafting the many statutes and statutory instruments of every kind, against whom there has been much criticism in recent years for the mass of indigestible legislation, a little of it almost incomprehensible, inflicted on society generally. What prompts us to return to the subject, after so recently castigating it as “hurry scurry” law, is the Labelling of Food Regulations, 1970. Not that this particular measure is anything but good, but looking at it, one cannot help wondering what was the purpose of the 1967 Regulations; a useless exercise in law‐making, since they will never come into force, being precipitately revoked by the new ones. Nor does it seem to have been hurried legislation, since it followed the reports of the Food Standards Committee after a lapse of several years. However, instances in which measures have been rushed through the legislative process, to prove subsequently inadequate, perhaps unworkable in parts, and sometimes completely disastrous, are multiplying during the life of the last Parliament. This may not always be the fault of the ligislature, for sometimes a new problem emerges or grows so rapidly that the law cannot keep up with it; then there is excuse for measures being rushed through to cope.

Details

British Food Journal, vol. 72 no. 4
Type: Research Article
ISSN: 0007-070X

Article
Publication date: 22 February 2020

Ou Wang, Simon Somogyi and Sylvain Charlebois

This study associated consumers' food choice motives and socio-demographic characteristics with their attitudes and consumptions towards food shopping with four e-commerce modes…

5226

Abstract

Purpose

This study associated consumers' food choice motives and socio-demographic characteristics with their attitudes and consumptions towards food shopping with four e-commerce modes: business-to-consumer (B2C), online-to-offline delivery (O2O Delivery), online-to-offline in-store (O2O In-store) and New Retail. It also explored consumer preferences for specific food categories within the four e-commerce modes.

Design/methodology/approach

An online survey was administered to 954 participants from three Chinese cities: Beijing, Shanghai and Shenzhen. Descriptive analysis and linear regression were used in the data analysis.

Findings

The following food choice motives (FCMs) and socio-demographic characteristics had a significant effect on food e-commerce attitudes and/or consumption, with some or all of the four e-commerce modes: Taste Appeal, Value for Money, Safety Concerns, Quality Concerns, Processed Convenience, Purchase Convenience, Others' Reviews, City, Gender, Household Size, Age, Income, Occupation and Marital Status. Consumers also have different consumption preferences for food categories in the four e-commerce modes.

Originality/value

This is the first study to associate consumer FCMs and socio-demographics with their e-commerce attitudes and consumption regarding food in four e-commerce modes: B2C, O2O Delivery, O2O In-store and New Retail.

Details

British Food Journal, vol. 122 no. 4
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 1 January 1978

In the Court of Appeal last summer, when Van Den Berghs and Jurgens Limited (belonging to the Unilever giant organization) sought a reversal of the decision of the trial judge…

184

Abstract

In the Court of Appeal last summer, when Van Den Berghs and Jurgens Limited (belonging to the Unilever giant organization) sought a reversal of the decision of the trial judge that their television advertisements of Stork margarine did not contravene Reg. 9, Margarine Regulations, 1967—an action which their Lordships described as fierce but friendly—there were some piercing criticisms by the Court on the phrasing of the Regulations, which was described as “ridiculous”, “illogical” and as “absurdities”. They also remarked upon the fact that from 1971 to 1975, after the Regulations became operative, and seven years from the date they were made, no complaint from enforcement authorities and officers or the organizations normally consulted during the making of such regulations were made, until the Butter Information Council, protecting the interests of the dairy trade and dairy producers, suggested the long‐standing advertisements of Reg. 9. An example of how the interests of descriptions and uses of the word “butter” infringements of Reg. 9. An example af how the interests of enforcement, consumer protection, &c, are not identical with trade interests, who see in legislation, accepted by the first, as injuring sections of the trade. (There is no evidence that the Butter Information Council was one of the organizations consulted by the MAFF before making the Regulations.) The Independant Broadcasting Authority on receiving the Council's complaint and obtaining legal advice, banned plaintiffs' advertisements and suggested they seek a declaration that the said advertisements did not infringe the Regulations. This they did and were refused such a declaration by the trial judge in the Chancery Division, whereupon they went to the Court of Appeal, and it was here, in the course of a very thorough and searching examination of the question and, in particular, the Margarine Regulations, that His Appellate Lordship made use of the critical phrases we have quoted.

Details

British Food Journal, vol. 80 no. 1
Type: Research Article
ISSN: 0007-070X

Book part
Publication date: 10 August 2018

Susan Albers Mohrman and Stu Winby

We argue that in order to address the contemporary challenges that organizations and societies are facing, the field of organization development (OD) requires frameworks and…

Abstract

We argue that in order to address the contemporary challenges that organizations and societies are facing, the field of organization development (OD) requires frameworks and skills to focus on the eco-system as the level of analysis. In a world that has become economically, socially, and technologically highly connected, approaches that foster the optimization of specific actors in the eco-system, such as individual corporations, result in sub-optimization of the sustainability of the natural and social system because there is insufficient offset to the ego-centric purposes of the focal organization. We discuss the need for OD to broaden focus to deal with technological advances that enable new ways of organizing at the eco-system level, and to deal with the challenges to sustainable development. Case examples from healthcare and the agri-foods industry illustrate the kinds of development approaches that are required for the development of healthy eco-systems. We do not suggest fundamental changes in the identity of the field of organizational development. In fact, we demonstrate the need to dig deeply into the open systems and socio-technical roots of the field, and to translate the traditional values and approaches of OD to continue to be relevant in today’s dynamic interdependent world.

Article
Publication date: 10 July 2009

Michael C. Ottenbacher and Robert J. Harrington

This paper aims to outline the innovation process activities described by quick‐service restaurant (QSR) managers and to compare it with an earlier QSR process model and with…

12872

Abstract

Purpose

This paper aims to outline the innovation process activities described by quick‐service restaurant (QSR) managers and to compare it with an earlier QSR process model and with those used in other food service settings.

Design/methodology/approach

Six semi‐structured interviews with QSR chain executives in the USA were conducted to better understand the underlying factors and dimensions that describe successful innovation process practices.

Findings

For new QSR menu innovations, the development teams follow a structured approach to reduce the likelihood of failure due to issues such as poor consumer demand or implementation. QSR screen new food innovations approximately five times during the development process. Furthermore, today's QSR innovation process integrates more sophisticated market research technology and a post‐audit is carried out after the new food concept has been launched. In comparison with studies of Michelin‐starred chefs QSR development teams use an approach that is much more explicitly structured as a whole due to the larger scale roll‐out as well as greater cross‐functional and regional differences to consider in the QSR setting.

Research limitations/implications

The study was conducted in only one country and on a small sample. Based on an analysis of the findings, the innovation development process of QSR can be broken down into 13 main steps. Compared with earlier hospitality innovation studies, the process in this setting includes multiple screenings for high‐risk innovations, and greater emphasis on operational and training issues.

Originality/value

The study expands the scope of hospitality innovation research and the findings have important implications not only for QSR settings but also for other restaurant segments, and for other hospitality service endeavours.

Details

International Journal of Contemporary Hospitality Management, vol. 21 no. 5
Type: Research Article
ISSN: 0959-6119

Keywords

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