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1 – 10 of 224
Content available
Article
Publication date: 1 August 2000

47

Abstract

Details

Nutrition & Food Science, vol. 30 no. 4
Type: Research Article
ISSN: 0034-6659

Open Access
Article
Publication date: 3 July 2023

Andrea Caccialanza, Daniele Cerrato and Davide Galli

This study comprehensively depicts the state of the art on sustainability research in the meat supply chain to advance the debate on challenges and issues associated with…

2538

Abstract

Purpose

This study comprehensively depicts the state of the art on sustainability research in the meat supply chain to advance the debate on challenges and issues associated with developing sustainable supply chain management practices.

Design/methodology/approach

The authors conducted a systematic literature review of 333 articles published in peer-reviewed journals and organized the extant literature into five areas of supply chain management practices: strategic orientation, continuity, collaboration, risk management, and proactivity.

Findings

Since 2016, the meat supply chain has received increasing scholarly attention. The literature shows the diffusion of highly heterogeneous sustainability practices related to multiple management areas and levels of analysis (institutional, industry, firm). The need for integrated, multilevel initiatives involving different stakeholders becomes increasingly crucial to the transition towards more sustainable meat supply chains.

Practical implications

This study highlights the importance of regulatory and stakeholder pressures in the sustainability transition. Beyond setting regulatory requirements, policymakers may facilitate the establishment of collaborations within the meat supply chain and foster the development of support services that help firms to integrate sustainability in their business models. The review also alerts entrepreneurs and managers to the benefits from cooperating with their supply chain partners to navigate the industry transition and thus more effectively respond to the demands of stakeholders and to the increasing customers’ awareness of sustainability issues.

Originality/value

This study is the first to systematize the corpus of knowledge on the sustainability of the meat supply chain by adopting a comprehensive approach to analyze relevant management and agriculture literature.

Details

British Food Journal, vol. 125 no. 12
Type: Research Article
ISSN: 0007-070X

Keywords

Open Access
Article
Publication date: 18 April 2023

Claire O'Neill, Mary Brigid McCarthy, Seamus O'Reilly and Frode Alfnes

Sustainability challenges are omnipresent. This study aims to identify consumer segments based on food consumption practices from purchasing to disposal. A priori work identified…

2434

Abstract

Purpose

Sustainability challenges are omnipresent. This study aims to identify consumer segments based on food consumption practices from purchasing to disposal. A priori work identified quality attributes, food responsibility, dietary choices and food organisation and management within the home as key influences. Each represents an opportunity for consumers to employ more sustainable food behaviours. A priori work identified several indicators for each of these influences. This study explored the suitability of these indicators for measuring the identified key influences.

Design/methodology/approach

The authors used an online survey of 324 Irish food consumers in January 2021 to address online food interests, purchasing preferences and purchase behaviour linked to food sustainability.

Findings

The authors identify four consumer segments – food dabblers, food appreciators, pro-sus and pressured – which present a holistic view of the sustainable behaviours practiced by food consumers. The findings provide insight into the range of sustainability-related food behaviours actioned by consumers – from interest in meat-free products, organics and local produce to having an organised stock at home and minimising waste. The findings shed light on how consumers integrate elements of sustainability into their food lifestyles.

Originality/value

This study captures sustainability-related food behaviours from the point of purchase through to consumption and disposal and identifies four new consumer segments based on interests, preferences and behaviours.

Details

British Food Journal, vol. 125 no. 13
Type: Research Article
ISSN: 0007-070X

Keywords

Abstract

Details

Attaining the 2030 Sustainable Development Goal of Responsible Consumption and Production
Type: Book
ISBN: 978-1-80455-843-0

Content available
Article
Publication date: 1 October 2001

Robert Connor and Lesley Douglas

2625

Abstract

Details

Nutrition & Food Science, vol. 31 no. 5
Type: Research Article
ISSN: 0034-6659

Content available
Article
Publication date: 1 June 2002

Dilys Wells

335

Abstract

Details

Nutrition & Food Science, vol. 32 no. 3
Type: Research Article
ISSN: 0034-6659

Content available
Book part
Publication date: 15 February 2021

Alana Mann

Abstract

Details

Food in a Changing Climate
Type: Book
ISBN: 978-1-83982-725-9

Open Access
Article
Publication date: 17 June 2020

Ursula Ploll and Tobias Stern

Vegetarian and vegan dietary practices have recently moved from being marginal activities to occupying a more mainstream position. While the reasons for this have been analysed by…

5831

Abstract

Purpose

Vegetarian and vegan dietary practices have recently moved from being marginal activities to occupying a more mainstream position. While the reasons for this have been analysed by many researchers, the extent to which the underlying motives may influence other behavioural contexts remains relatively unexplored. The present research thus analyses the degree to which vegetarians and vegans also act in an environmental and animal-conscious manner.

Design/methodology/approach

A self-administered survey was conducted among omnivores, conscientious omnivores, vegetarians and vegans in Austria. The research design is embedded in an extended version of the theory of planned behaviour (TPB). A mixed-mode sampling strategy resulted in 556 completed surveys.

Findings

The TPB correlation analysis shows that there are significant relations between dietary motives, subjective norms, attitudes, behavioural intentions and the behaviour in question. When considering all dietary groups, the results indicate that the differentiation in behaviour is impacted by dietary identity: the stricter the diet, the stronger the behaviour related to animal-wellbeing and environmental protection.

Originality/value

First, this research evaluated motivational drivers through a pairwise comparison, which resulted in strength factors instead of single motivational driver. Second and foremost, this research draws a connection between dietary categories and the wider behavioural implications related to these identities and their underlying motivational drivers.

Details

British Food Journal, vol. 122 no. 11
Type: Research Article
ISSN: 0007-070X

Keywords

Content available
Article
Publication date: 1 November 2011

575

Abstract

Details

Nutrition & Food Science, vol. 41 no. 6
Type: Research Article
ISSN: 0034-6659

Content available
Article
Publication date: 1 April 1999

26

Abstract

Details

Nutrition & Food Science, vol. 99 no. 2
Type: Research Article
ISSN: 0034-6659

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