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Food is an important element of a holiday. An in depth understanding of factors that influence tourists’ perception of food is central in increased tourist satisfaction and repurchase intentions. However, tourists may differ in innovativeness and thus in their willingness to buy unfamiliar food and food souvenirs. The purpose of this paper is to focus on the special context in which tourists choose food during holidays and the associated food-cultural distance involved in this context.

This study was based on data collected by using a questionnaire completed by 277 tourists on board a small Norwegian cruise ship sailing along the coast of Norway. The main focus in the questionnaire was on factors that influence tourists when considering buying food in general and food souvenirs in particular.

The main finding was that food souvenirs should be adapted to the needs of tourists with high and low innovativeness to fulfil the needs of the whole target tourist population. Even though highly innovative tourists were more willing to buy food souvenirs that are characteristic of the country visited, tourists with low innovativeness may have been more comfortable with the purchase of food that is less innovative, within a different food-culture. The main factors influencing tourists in choosing and buying food and food souvenirs on holiday are quality, taste, local origin and the perceived authenticity of the food.

This paper provides data that reveal similarities and most interestingly differences in food choice behaviour of consumers in the context of being tourists. It describes the relationship of choice with innovativeness, which may vary while being at home vs being a tourist and exposed to a distant food culture. It brings together perspectives on local food, authenticity, familiarity, innovativeness, budget management/price and their interaction during a real life situation that is rarely studied in the consumer research literature. This study adds a refreshing sample to the existing literature about food choice; tourists.

The local food tourism in Pakistan is increasing rapidly, and it attracts scholars to determine the factors affecting local food tourists' buying choices. Particularly, the authors aim to investigate the role of food consumption values on predicting domestic tourists' attitude toward local food and its effect on the intention to try local food with the moderating effect of personality traits (neophobia and neophilia).

The authors tested the study model on 250 completed responses from local food tourists. They collected the data from three tourism locations (Islamabad, Rawalpindi and Peshawar) in Pakistan. Their study utilizes the consumption value theory within the limits of Pakistan's local food tourism.

The empirical findings show that consumption values, such as price, emotion, interaction, epistemic value, location value and variety value, effectively explain the domestic tourists' attitude toward local food. The authors further report that food neophilia strengthens the local tourists' positive reception toward the local food. However, food neophobia weakens the direction between local tourists' attitude toward local food and the intention to try local food.

This study provides insights pertaining to tourists' local food consumption values (LFCVs) to a local destination owner and marketing manager to strategically work on LFCVs that are crucial for domestic tourists to derive their intention to try local food. Practitioners should work on domestic tourists who possess food neophobia trait and enquire them for their rejection or avoidance of a particular local destination. This will enable practitioners to bring innovation and development in the local destination, which ultimately promote local food tourism.

This study is the first to incorporate the variety and local value in tourists' LFCVs to predict local tourists' attitude toward local food. Additionally, the authors contribute to local food tourism by empirically studying the moderating role of personality traits (food neophilia and food neophobia) to examine the direction between local tourists' attitude and intention to local food.

The present study addresses acceptance of in vitro meat (IVM) among a predominantly student sample in Germany. It is investigated to which extent food technology neophobia, the currently followed diet and information treatments impact acceptance of IVM measured via the construct willingness to buy (WTB).

A quantitative online-survey was conducted in August 2020 using a between-subject design with three different information treatments and one control group. Moreover, the Food Technology Neophobia (FTN) scale was employed, For the statistical analysis, the χ² and Kruskal–Wallis test were used. Additionally, a binary logit model was specified and estimated in order to investigate the determinants of willingness to buy IVM accounting for the effects of gender, age, vegetarianism/veganism, FTN, prior knowledge, information treatments and potential interaction effects.

Participants following a vegan or vegetarian diet exhibit a lower likelihood of IVM acceptance in comparison to participants following an omnivore diet. However, a considerable share of vegan and vegetarian participants expressed a positive WTB. Moreover, an increasing FTN score (i.e. an increase in food technology neophobia) goes along with a reduced likelihood of acceptance, while all three information treatments increase acceptance in comparison to the control group. The largest effect on acceptance could be found for the environmental benefit treatment.

The findings show that especially among a young and highly educated sample the stressing of environmental benefits of IVM has a substantial impact on acceptance. This might be taken up in information and marketing campaigns once the product becomes available on the European market.

So far the empirical evidence on German consumers' acceptance of IVM is scarce. The present study addressed this research gap by focusing on a young sample with a high percentage of vegetarians and vegans and analyzing the role of food technology neophobia and different information treatments in a between-subject design.

The widespread dietary adoption of cultured meat could provide important benefits to animal welfare, the environment, food safety and security. This study examines consumer segmentation and consumer motives for choice of cultured meat in China.

The data were collected by means of a web-based questionnaire (n = 608) distributed in the two cites of Shanghai and Chengdu. Factor analysis, cluster analysis and path analysis were employed for data analysis.

Three consumer segments were identified with regard to the acceptance of cultured meat in China: Conservatives (25.7%), Acceptors (41.9%) and Pioneers (32.4%). Significant differences were recognised in age, household income, education and household size between the three consumer segments. The following meat choice motives (MCMs) have significant influences on Chinese participants’ attitudes and/or purchase intentions towards cultured meat: usually eat, environmental concern, societal concern, mood, purchase convenience and price.

This is the first study to develop a factorial construct of MCMs based on a previous theoretical model of food choice motives (FCMs) in China. The study contributes understanding of choice motives for cultured meat in a non-Western setting, particularly in China - the country consuming the largest quantity of pork. Further, this is the first study to recognise segments that are directly based on consumer attitudes and purchase intentions towards cultured meat. The findings of this study will help global producers and policymakers to create effective promotion strategies and policies for this innovative product in developing countries, particularly in China.

Purpose – We apply theories of physical distance to better understand behavior and judgment in intragroup and intergroup negotiations.

Approach – By applying theories of physical distance to the domain of intragroup and intergroup negotiations we develop predictions about how large magnitudes of physical distance from in-group and out-group members should affect individuals' trust, interpretation of behavior, and willingness to use negotiation to resolve conflict.

Findings – Based on the current application of physical distance theories, several predictions are made for how increased distance should differentially impact the negotiation process when negotiating with in-group versus out-group members. Notably, it is predicted that because of increased schema-reliance associated with increased physical distance, negotiations with out-groups should have increased challenges.

Implications – The current chapter yields several interesting avenues for future empirical research. Moreover, we propose specific strategies that may be of use in reducing the potential harmful impact of increased physical distance in intergroup negotiations.

Value of the paper – We integrate several theories of physical distance to generate novel predictions for group negotiation.

This study aims to explore factors that affect gendered consumption (male and female), willingness to pay (economic attributes) and the socio-cultural context of Gen-Z consumers towards specialty coffee as compared to other types in Taiwan.

Samoggia and Riedel’s (2018) theoretical framework is adopted to examine the concepts of interest. A mixed method approach comprising interviews and experimental taste tests was used to collect data from Gen-Z specialty coffee consumers in a purposive sampling manner.

The findings suggested the effect of price elasticity of demand where specialty coffee was perceived as an expensive commodity by young consumers, and hence, not a regularly purchased item. Nevertheless, specialty coffee was linked to health benefits, and a signal for conspicuous consumption – where café experiences facilitated self-promotion on sites like Instagram and Facebook. Finally, the findings alluded to a potential gender effect, with more female young consumers likely to consume specialty coffee as compared to their male counterparts.

This study is located within the context of Taiwan, which has been a tea-dominated consumption landscape for numerous decades. The use of an experimental design also presents a unique angle to elucidate sensory elements surrounding specialty coffee as a research design for Gen-Z research projects. The study points to the relevance of social context in the consumers’ behavioural patterns, which has been largely implicit within consumer behaviour scholarship.

To examine the market potential for lab-grown meat (LGM) in Australia by: (1) determining consumers' willingness to consume LGM; (2) exploring heterogeneity in both consumers' willingness to consume LGM and food choice values; and (3) characterizing unique consumer clusters (segments) using socio-demographic, behavioral and psychosocial factors.

Latent class cluster analysis was conducted using online survey data obtained from a nationally representative sample of 1,078 Australian food shoppers.

Six consumer clusters were identified, each distinct in their degree of willingness to consume LGM and in their food choice values. Three clusters (49% of consumers) indicated some willingness to consume LGM. One segment, “Prospective LGM eaters” (12%), appeared “very willing” to consume LGM. These consumers were more likely to be younger (<35 years); university-educated; have greater prior awareness of LGM; stronger beliefs regarding the potential self- and society-related benefits of growing demand for LGM; and higher trust in diverse information sources.

Insights on the characteristics of each cluster provide useful information for the industry on how to tailor product development and marketing strategies to address the needs of consumers with the greatest potential to consume LGM.

This is the first consumer research on the topic of LGM to explore market opportunities for LGM in Australia using a nationally representative consumer sample.

Insects can be sustainably produced and are nutrient rich. However, adoption of insects in western culture, including New Zealand (NZ) is slow. The purpose of this paper is to explore consumer attitudes, drivers and barriers towards entomophagy and uncover consumer expectations surrounding what their ideal insect product attributes are.

In total, 32 participants took part in three product design workshops. This involved two sections. First, focus groups discussion took place surrounding consumer acceptance. Second, following adapted consumer idealised design, groups of three or four designed their ideal liquid and solid product incorporating extracted insect protein. Designs included the ideal product, place, price and promotional attributes.

Participants were both disgusted and intrigued about entomophagy, with common barriers including; culture, food neophobia, disgust sensitivity, lack of necessity and knowledge. Motivational drivers were novelty, health, sustainability and/or nutrition. Most of the liquid and solid food products were designed as a premium priced sweet snack, drink or breakfast option, as opposed to a meat substitute. The convenience, health and sustainability benefits of certain products were promoted towards health and fitness oriented consumers. Whereas, other designs promoted the novelty of insects to kids or the general population, in order to introduce the idea of entomophagy to consumers.

The study is the first attempt at uncovering what insect products NZ consumers are accepting of; therefore, contributing to both limited research and product development opportunities for industry.

The goal of this study is to learn about of the strategic framework used by event organizers in Indonesia to survive the COVID-19 pandemic. This effort is also used to see how crisis management is implemented in the organization, particularly in relation to the company's efforts to maximize technology in this COVID-19 crisis situation.

This is a qualitative study that employs the case study method with a single intrinsic case. Researchers chose six sources based on the range of responsibilities and authorities they have.

To remain viable faced with COVID-19 pandemic, event organizers must adopt an open communication strategy, be ready to adapt to changing conditions and take bold steps in crisis management. In general, Garuda Organizer's crisis management strategy consists of five stages: crisis research, forming a crisis team, planning crisis management steps, implementing a new work system and adapting to the new system's culture.

The focus of this research is on how to deal with crisis strategies in the world of event organizer from the standpoint of innovation diffusion. This study cannot be generalized because it is limited to efforts to formulate a strategic framework carried out by event organizer companies in dealing with the COVID-19 pandemic, not seeing the effectiveness of the strategy.

This research, in addition to its theoretical implications, provides practical contributions to the event organizer industry. The pandemic encourages every event organizer company to always be prepared to adapt to changing conditions. There is no such thing as a static condition; rather, it can change abruptly at any time. As a result, the most important requirement is a quick and precise response. Responsive leadership will ensure that the adaptation process goes smoothly. With uncertain conditions, businesses must be prepared to respond to any changes that occur at any time. Sometimes desperate action is required because it must be done quickly. Aside from that, do not overlook openness management. It will be easier to manage a crisis if all available communication channels are opened. Opening all communication channels allows all components of the company to participate in overcoming the crisis. The participation of all parties will make it easier to deal with any crisis that arises. This transparency is carried out not only within the company, but also with parties outside the company, such as the government as a regulator, company partners and community members who use our services. Aside from that, a willingness to change and step outside of one's comfort zone is required both within the company and for each individual employee. The company's willingness to try new things and learn quickly becomes critical for businesses in the midst of a crisis. As in the case of Garuda Organizer, a willingness to constantly learn and develop a new culture that is more in line with current conditions will make the company more adaptable in dealing with crises. Thus, effective crisis-response strategies can be developed quickly. When we are at ease in certain circumstances, as employees, we are often hesitant to change, even if the times or circumstances have changed dramatically. It is necessary to avoid the comfort of the status quo. It takes self-will to change in a crisis like this. What does not change will be forgotten by time. To maintain the continuity of the company's activities, all employees must be willing to give up their comfort and possibly make a small sacrifice (including time and effort). If companies can unite the interests of companies and individuals who work as employees (As the management and employees of Garuda Organizer have done by devoting more time to the company's future and delving deeper into one's own potential), they will undoubtedly survive the current crisis.

This study discovered that even in the midst of the COVID-19 pandemic, which is fraught with restrictions, there still are event organizer companies striving to provide the best service. The Garuda Organizer company strives to provide good service to its customers by disseminating innovations. Despite the limited circumstances, the public continues to enjoy events in a novel format, namely through virtual spaces.

This study identifies the use of technology as a means to overcome the problem of organizing events in the midst of the COVID-19 pandemic and maps the complexity of the innovation adoption process in Indonesian event organizer firms.