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1 – 10 of 173Stefanie Fella and Christoph Ratay
Recently emerged Packaging-as-a-Service (PaaS) systems adopt aspects of access-based services and triadic frameworks, which have typically been treated as conceptually separate…
Abstract
Purpose
Recently emerged Packaging-as-a-Service (PaaS) systems adopt aspects of access-based services and triadic frameworks, which have typically been treated as conceptually separate. The purpose of this paper is to investigate the implications of blending the two in what we call “access-based triadic systems,” by empirically evaluating intentions to adopt PaaS systems for takeaway food among restaurants and consumers.
Design/methodology/approach
We derived relevant attributes of PaaS systems from a qualitative pre-study with restaurants and consumers. Next, we conducted two factorial survey experiments with restaurants (N = 176) and consumers (N = 245) in Germany to quantitatively test the effects of those system attributes on their adoption intentions.
Findings
This paper highlights that the role of access-based triadic system providers as both the owners of shared assets and the operators of a triadic system is associated with a novel set of challenges and opportunities: System providers need to attract a critical mass of business and end customers while balancing asset protection and system complexity. At the same time, asset ownership introduces opportunities for improved quality control and differentiation from competition.
Originality/value
Conceptually, this paper extends research on access-based services and triadic frameworks by describing an unexplored hybrid form of non-ownership consumption we call “access-based triadic systems.” Empirically, this paper addresses the need to account for the demands of two distinct target groups in triadic systems and demonstrates how factorial survey experiments can be leveraged in this field.
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Margit Närvä, Jarmo Alarinta and Gun Wirtanen
The purpose of this study was to investigate amount of food waste and the number of food packages used in Finnish households with university students. The aim of the paper is to…
Abstract
Purpose
The purpose of this study was to investigate amount of food waste and the number of food packages used in Finnish households with university students. The aim of the paper is to answer the following research questions: How much avoidable food waste is generated in the participating various sized households? How much unavoidable food waste is generated in the participating various sized households? How many food packages are classified as deposit, municipal waste or recycled in the participating various sized households?
Design/methodology/approach
The data was collected among the students in Seinäjoki University of Applied Sciences. A total of results from 432 households with 890 persons are presented. The participating households weighed their unavoidable and avoidable food waste and calculated the food packages during one week. The results were analysed in Excel and the statistical significance assessed using a t-test.
Findings
The average avoidable and unavoidable food wastages were 498 g/week/person, i.e. 25.9 kg/year/person and 543 g/week/person, i.e. 28.3 kg/year/person, respectively. Single-person households generate more avoidable and unavoidable food waste as well as packages per person than other sized households. The results show that there is no correlation between the amount of avoidable food waste/person, unavoidable food waste/person or packages/person.
Originality/value
This kind of research has sparsely been reported. The food and package wastage definitions vary, and thus it is difficult to compare these results with other reported results.
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Paula Álvarez-González, Ana Dopico-Parada and María J. López-Miguens
The importance of packaging attributes for purchase decisions has generated interest in the research and food industry. As a matter of fact, innovation in packaging is constantly…
Abstract
Purpose
The importance of packaging attributes for purchase decisions has generated interest in the research and food industry. As a matter of fact, innovation in packaging is constantly searching for new solutions that generate customer experience. The aim of this study is to analyse the effect of packaging attributes (protection, convenience, portability and storage, information, sustainability, branding and engagement) on consumer purchase intention of experiential packaging especially designed to provide an extraordinary sensory or interactive communicational experience and the influence of potential moderators.
Design/methodology/approach
The authors used a quantitative methodology based on the partial least squares (PLS) technique to estimate the structural model proposed. A purposely developed questionnaire was administered to a non-probabilistic sample of 1,489 European consumers. The questionnaire included questions related to consumers' perception of packaging attributes and purchase intention of different experiential packages.
Findings
The results indicate that packaging attributes are related to consumer purchase intention of experiential packaging. Engagement attributes show the strongest positive influence followed by branding and economy. However, attributes such as sustainability showed a negative effect on the purchase intention of these packages. The authors’ results also show the influence of gender, family structure and residential background as moderators of the relationships.
Originality/value
Customers' decision-making processes are strongly influenced by product packaging. However, little is known about how new technologies and design in packaging influence consumers' responses. This research provides evidence of the influence of packaging attributes on consumer purchase intention for experiential packaging, a proliferating area of research.
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Deval Ajmera, Manjeet Kharub, Aparna Krishna and Himanshu Gupta
The pressing issues of climate change and environmental degradation call for a reevaluation of how we approach economic activities. Both leaders and corporations are now shifting…
Abstract
Purpose
The pressing issues of climate change and environmental degradation call for a reevaluation of how we approach economic activities. Both leaders and corporations are now shifting their focus, toward adopting practices and embracing the concept of circular economy (CE). Within this context, the Food and Beverage (F&B) sector, which significantly contributes to greenhouse gas (GHG) emissions, holds the potential for undergoing transformations. This study aims to explore the role that Artificial Intelligence (AI) can play in facilitating the adoption of CE principles, within the F&B sector.
Design/methodology/approach
This research employs the Best Worst Method, a technique in multi-criteria decision-making. It focuses on identifying and ranking the challenges in implementing AI-driven CE in the F&B sector, with expert insights enhancing the ranking’s credibility and precision.
Findings
The study reveals and prioritizes barriers to AI-supported CE in the F&B sector and offers actionable insights. It also outlines strategies to overcome these barriers, providing a targeted roadmap for businesses seeking sustainable practices.
Social implications
This research is socially significant as it supports the F&B industry’s shift to sustainable practices. It identifies key barriers and solutions, contributing to global climate change mitigation and sustainable development.
Originality/value
The research addresses a gap in literature at the intersection of AI and CE in the F&B sector. It introduces a system to rank challenges and strategies, offering distinct insights for academia and industry stakeholders.
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Lizbeth Salgado and Dena Maria Camarena
The main objective of this paper is to analyse the relationship between innovation and traditional concepts to explain the phenomenon of traditional food with innovation from a…
Abstract
Purpose
The main objective of this paper is to analyse the relationship between innovation and traditional concepts to explain the phenomenon of traditional food with innovation from a market and consumer behaviour perspective in the Mexican context.
Design/methodology/approach
The research is carried out in two phases: (1) analysis of the offer in distribution and (2) consumer research. First, a mixed observation technique in the offer of traditional foods with innovation was carried out. The data were recollected from 24 companies' websites and was complemented with information from main distribution chains of the city of Hermosillo (Mexico). Second, a survey was carried out with 310 Mexican consumers. The data obtained were analysed using bi-variable and multivariable techniques.
Findings
The findings from the websites showed that there are 19 traditional products with innovation that are marketed through this medium, while 39 traditional products with innovation are offered in distribution chains. Of all foods, 61% showed innovations in ingredients and materials. Also, the consumer evaluations identified three segments: the consumers orientated towards innovations, convenience and health (42.2%), those orientated towards sensory innovations (39%), and those more inclined towards innovations in marketing and availability (18.7%).
Research limitations/implications
The research considers a partial perspective of the agri-food chain and not an integral vision, it is limited to a specific area and to certain traditional foods.
Practical implications
The symbiosis between innovation and tradition is identified from the perspective of supply and demand. The trend that exists in the market regarding the types of innovations and the gaps that exist regarding environmental elements are recognized.
Social implications
The data obtained in the research generate information for business decision-making and entrepreneurship; in addition indicates new dietary and consumption patterns. It also provides knowledge about innovation and tradition, and highlights the relevance of traditional food.
Originality/value
This study tries to fill a gap in the literature by focusing on the market and consumer behaviour perspective for traditional food with innovation.
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Pınar Şenel, Hacer Turhan and Erkan Sezgin
Three-dimentional (3D) food printers are innovative technologies that contribute to healthy, personalized and stainable nutrition. However, many consumers are still vigilant about…
Abstract
Purpose
Three-dimentional (3D) food printers are innovative technologies that contribute to healthy, personalized and stainable nutrition. However, many consumers are still vigilant about 3D printed food in the age of technology. The purpose of this study is to develop a scale and propose a model for consumption preferences associated with 3D-printed food (3DPF).
Design/methodology/approach
The developed questionnaire was handed to 192 Z and Y generation participants (Data1) for the exploratory factor analysis stage initially. Then, the questionnaire was handed to another group of 165 participants (Data 2) for verification by confirmatory factor analysis. Finally, the dimensions “healthy and personalized nutrition,” “sustainable nutrition” and “socio-cultural nutrition” were analyzed by structural equation modeling.
Findings
The results indicated that there was a high relationship between “healthy and personalized nutrition” and “sustainable nutrition” as well as between “sustainable nutrition” and “socio-cultural nutrition” when 3DPF was considered.
Originality/value
The study would contribute to the new survey area related to 3DPF by presenting a scale and proposing a model. Also, the study reveals which nutritional factors affect the Z and Y generation’s consumption of 3DPF. In this context, the study aims to make marketing contributions to the food production, restaurant and hotel sectors.
研究目的
3D食品打印机是创新技术, 有助于健康、个性化和可持续的营养。然而, 在科技时代, 许多消费者仍然对3D打印食品保持警惕。本研究的目的是开发一个刻画与3D打印食品相关的消费偏好的量表并提出一个模型。
研究方法
本研究首先将开发的问卷交给192名Z和Y世代参与者(数据1)进行探索性因素分析阶段。然后, 将问卷交给另一组165名参与者(数据2)通过验证性因素分析进行验证。最后, 通过结构方程模型分析了“健康和个性化营养”、“可持续营养”和“社会文化营养”这三个维度。
研究发现
结果表明, 在考虑3D打印食品时, “健康和个性化营养”与“可持续营养”之间以及“可持续营养”与“社会文化营养”之间存在很高的关系。
研究创新
本研究通过提出一个量表并提出一个模型, 为与3D打印食品相关的新调查领域做出了贡献。此外, 研究揭示了影响Z和Y世代对3D打印食品消费的营养因素。在这一背景下, 本研究旨在为食品生产、餐厅和酒店等领域做出营销贡献。
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P.C. Sarkar, Ammayappan Lakshmanan and Niranjan Kumar
The purpose of this study is to enhance the functional properties of Hessian fabric through resin finishing. Hessian bags made of lignocellulosic jute fiber are commonly used to…
Abstract
Purpose
The purpose of this study is to enhance the functional properties of Hessian fabric through resin finishing. Hessian bags made of lignocellulosic jute fiber are commonly used to pack, store and transport agro-commodities, including horticultural crops such as rice, potato, onion and wheat. However, because of high water affinity, these bags undergo degradation in properties due to moisture release by the stored commodities themselves. Exposure to natural elements, e.g. rain and dew, also causes moisture absorption in hessian bags. Once the bag gets moistened, degradation of jute bags starts due to microbial attack, leading to loss in tensile strength and change in extensibility, leading to ultimate breakage in warp and weft directions of the fabric.
Design/methodology/approach
To overcome the degradation in the functional properties of hessian fabric due to exposure to moisture and microbial attack, the application of semi-synthetic polymeric materials was carried out.
Findings
Tenacity, bursting strength, puncture resistance, tear strength and breaking load, as well as life cycle of resin-treated jute fabric was found to be better than control jute.
Originality/value
To the best of the authors’ knowledge, no recent reports of resin finishing on jute (hessian) fabric with semi-synthetic resins are presently available, other than coating with rubber.
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Robert Cole, Heli Gittins and Norman Dandy
This paper's purpose is to explore the current interest and knowledge that UK consumers hold around agroforestry. Despite the many reported benefits of agroforestry systems…
Abstract
Purpose
This paper's purpose is to explore the current interest and knowledge that UK consumers hold around agroforestry. Despite the many reported benefits of agroforestry systems, uptake in the UK, as well as other temperate nations, has been low. As the consumer has a role to play in the transition of agriculture to methods that are more environmentally friendly it is vital to have an understanding of their perceptions. Yet to date no work has looked at agroforestry from the perspective of the UK consumer.
Design/methodology/approach
An online survey was conducted using a convenience sample accessed by floating a link through social media and messaging apps. The survey was also shared to the members of a private Facebook group associated with an organic vegetable box service. A mix of multiple choice and open text boxes were used. The survey received 139 responses.
Findings
Non-parametric tests indicate that this sample of UK consumers would be mostly likely to buy, and willing to pay more for, agroforestry produce; and the sample showed a split group regarding familiarity. Inductive thematic analysis of the qualitative data highlighted some important barriers to the purchase as well as capturing a snapshot of this sample's perceptions.
Originality/value
This paper presents, to the authors knowledge, the first set of data regarding a sample of UK consumers' perspective of agroforestry produce. The findings could bolster producers' confidence in adopting agroforestry practices, but also highlight the need for policymakers to bolster consumer support through parallel means.
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Kalpana Chandrasekar and Varisha Rehman
Global brands have become increasingly vulnerable to external disruptions that have negative spillover effects on consumers, business and brands. This research area has recently…
Abstract
Purpose
Global brands have become increasingly vulnerable to external disruptions that have negative spillover effects on consumers, business and brands. This research area has recently garnered interest post-pandemic yet remains fragmented. The purpose of this paper is to recognize the most impactful exogenous brand crisis (EBC) and its affective and behavioural impact on consumers.
Design/methodology/approach
In Study 1, we applied repertory grid technique (RGT), photo elicitation method and ANOVA comparisons, to identify the most significant EBC, in terms of repercussions on consumer purchases. In Study 2, we performed collage construction and content analysis to ascertain the impact of the identified significant crisis (from Study 1) on consumer behaviour in terms of affective and behavioural changes.
Findings
Study 1 results reveal Spread-of-diseases and Natural disaster to be the most impactful EBC based on consumer’s purchase decisions. Study 2 findings uncover three distinct themes, namely, deviant demand, emotional upheaval and community bonding that throws light on the affective and behavioural changes in consumer behaviour during the two significant EBC events.
Research limitations/implications
The collated results of the two studies draw insights towards understanding the largely unexplored conceptualisation of EBC from a multi-level (micro-meso-macro) perspective. The integrated framework drawn, highlight the roles and influences of different players in exogenous brand crisis management and suggests future research agendas based on theoretical underpinnings.
Originality/value
To the best of our knowledge, this is the first study which identifies the most important EBC and explicates its profound impact on consumer purchase behaviour, providing critical insights to brand managers and practitioners to take an inclusive approach towards exogenous crises.
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Tarek Ben Hassen, Hamid El Bilali, Mohammad Sadegh Allahyari, Sinisa Berjan, Tareq Osaili, Drago Cvijanovic, Aleksandra Despotovic and Dragana Šunjka
The COVID-19 pandemic is not a foodborne infectious disease, but it has dramatically impacted food safety practices worldwide due to its potential for transmission through…
Abstract
Purpose
The COVID-19 pandemic is not a foodborne infectious disease, but it has dramatically impacted food safety practices worldwide due to its potential for transmission through contaminated surfaces and food. Accordingly, the Omicron variant seems to have affected food-related activities and behaviours and disturbed food supply networks since its appearance in November 2021. Hence, this paper aims to assess how the Omicron variant impacted food safety knowledge, attitudes and practices amongst adult consumers in five countries: Bosnia and Herzegovina, North Macedonia, Serbia, Montenegro and Russia.
Design/methodology/approach
The study is based on an online survey. The questionnaire was developed and revised based on previous research on the impact of previous COVID-19 waves on food-related activities in several countries. The questionnaire was distributed through the SurveyMonkey platform from January 15 to February 25, 2022. It consisted of 29 multiple-choice and one-option questions organised into three sections. A total of 6,483 valid responses were received. Statistical Package for Social Sciences (SPSS) version 25.0 was used to analyse the survey results.
Findings
According to the survey findings, food safety practices evolved during the Omicron wave in the studied countries. Firstly, less than half of the sample used a face mask whilst purchasing food. Secondly, regarding food safety knowledge, the survey results suggest that there is still a lack of knowledge in the studied countries. Thirdly, the survey indicates a lack of knowledge amongst the respondents regarding food safety attitudes. For instance, more than a third of the sample (34.4%) are unsure whether the COVID-19 virus can be transmitted through food. These results are surprising and alarming, especially considering that our sample has a higher education than the population of the studied countries.
Research limitations/implications
The main limitation of this research is the sample bias. Survey participants were randomly chosen, enrolled voluntarily and not rewarded. As a result, the questionnaire was self-administered and completed exclusively by people motivated by an interest in the topic. Consequently, our survey does not represent the general population of the studied countries. People with a high degree of education and women, for example, were overrepresented in our sample.
Originality/value
This study is unique in that it is the first to gather information and analyse people’s perceptions of the effects of the Omicron variant on food safety. As a result, the findings of this survey offer a solid basis for future investigations into the impact of the pandemic on food safety in the Balkan region and Russia. This study can help further understand the changes during the COVID-19 pandemic. It provides crucial insights that can be used to guide future decision-making and policy development regarding improving food safety practices. This and other future studies will be a foundation for organisational and government readiness for future shocks, crises and pandemics. The effects of the present Ukrainian conflict on agricultural systems and supply chains throughout the globe (e.g. increased food prices) show that this is timely, urgent and highly required.
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