180 research outputs found
Effective communication of plant-based foods: a case study analysis of Danish and Italian markets
No full textFood waste in the eye of the consumer: antecedents and consequences of consumer-generated food waste
No full textPaper 1. Consumers’ orientation to imperfect fruits and vegetables: a multi-faceted phenomenon. Paper 2. The Role of Food Processing in Making Imperfection Beautiful: The Physical Processing of Imperfect Produce as a Way to Improve Attitude and Reduce Food Waste. Paper 3. Consumers’ Reactions to Food Waste: Internal Attribution, Guilt and Compensatory Behaviors
Call it robot: anthropomorphic framing and failure of self-service technologies
No full textPurpose
The purpose of this paper is to test the effect that anthropomorphic framing (i.e. robot vs automatic machine) has on consumers’ responses in case of service failure. Specifically, the authors hypothesize that consumers hold an unconscious association between the word “robot” and agency and that the higher agency attributed to self-service machines framed as robots (vs automatic machines) leads, in turn, to a more positive service evaluation in case of service failure.
Design/methodology/approach
The authors have conducted four experimental studies to test the framework presented in this paper. In Studies 1a and 1b, the authors used an Implicit Association Test to test for the unconscious association held by consumers about robots as being intelligent machines (i.e. agency). In Studies 2 and 3, the authors tested the effect that framing technology as robots (vs automatic machines) has on consumers’ responses to service failure using two online experiments across different consumption contexts (hotel, restaurant) and using different dependent variables (service evaluation, satisfaction and word-of-mouth).
Findings
The authors show that consumers evaluate more positively a service failure involving a self-service technology framed as a robot rather than one framed as an automatic machine. They provide evidence that this effect is driven by higher perceptions of agency and that the association between technology and agency held by consumers is an unconscious one.
Originality/value
This paper investigates a novel driver of consumers’ perception of agency of technology, namely, how the technology is framed. Moreover, this study sheds light on consumers’ responses to technology’s service failure
"The road to food waste is paved with good intentions": when consumers' goals inhibit the minimization of household food waste
No full textDespite their generally negative attitude toward food waste, consumers often pursue goals that can inhibit their intention to reduce food waste. Identifying these goals that inhibit consumers’ intention to reduce food waste is essential for the development of successful public policy and retail approaches designed to curb or reduce household food waste. First, we conducted semi-structured qualitative interviews (N=110) aimed at identifying the consumers’ main goals conflicting with their attitude toward food waste. Four main conflicts emerged as relevant in consumers’ minds: being a good provider, concerns over possible health risks, healthy diet, and saving money. We then ran a quantitative study on adult consumers (N=163), aimed at testing an extended Theory of Planned Behavior (TPB) model with the inclusion of such conflicting goals as additional predictors of the consumers’ intention to reduce food waste. Both studies were conducted in Italy. Results show that three out of four conflicting goals – being a good provider, concerns over possible health risks, and healthy diet – together with attitude and subjective norms, significantly affect the intention to reduce food waste. In turn, the intention to reduce food waste negatively affects food waste behavior. This study contributes to research on food waste by identifying additional and previously neglected predictors of the intention to reduce food waste. In turn, these results provide evidence of the existence of other valuable entry points to use for the design of successful interventions aimed at reducing household food waste
Investigating environmentally sustainable consumption: A diary study of home-based consumption behaviors
No full textThis study analyzes three environmentally sustainable household consumption behaviors (optimizing the use of domestic water, minimizing food waste, and mini- mizing plastic packaging usage) through the model of goal-directed behavior. The findings show that attitudes, subjective norms, perceived behavioral control, antici- pated emotions, and habits are all significant predictors of the desire to adopt sus- tainable consumption behaviors, which directly fosters the intention to adopt these behaviors. Intention–behavior links were unique for each behavior; minimizing plastic packaging usage was the most difficult behavior to implement. This study offers use- ful insights into people's sustainable consumption goals and their intentions to adopt responsible consumption behaviors. A generalizable model of environmentally sus- tainable household behaviors that considers the three behaviors simultaneously is presented. This study suggests that business and policy strategies that could success- fully promote sustainability in the household might proceed by, for example, empow- ering consumers or changing their habits
Feeling threatened by robots? The role of service failure on consumers’ service evaluations
No full textFeeling threatened by robots? The role of service failure on consumers’ service evaluations
No full textPhysically processing imperfect produce: The impact of prototypicality
No full textForty percent of edible produce is wasted because of consumers' aversion toward esthetical imperfections related to size, shape, and blemish for produce. This phenomenon has huge implications in terms of both environmental sustainability and food security, and calls for the development of interventions that could facilitate the sale of products which would otherwise go to waste. This research provides an explanation for why transforming the physical state of imperfect produce—that is, by physically processing it and turning it into other products (e.g., juices)—is a successful strategy in this sense. More specifically, when imperfect produce is transformed, the new processed product (e.g., juice) belongs to a different conceptual category and thus is perceived as more prototypical and a good example of this new category. We show that higher perceptions of prototypicality in turn lead to more positive preferences. We test this effect in three experimental studies and show that this mechanism is robust across a range of possible transformations of imperfect produce (e.g., natural vs. artificial) and across different dependent variables (i.e., purchase intention, product choice, willingness to pay). Our findings provide evidence for the effectiveness of a solution to be enacted by retailers and actors of the food sector and provide suggestions for public policy initiatives aimed at curbing food waste
The satiating power of sustainability: the effect of package sustainability on perceived satiation of healthy food
No full textPurpose
This research investigates the influence of package sustainability on food satiation perception.
Design/methodology/approach
Research hypotheses were tested through three experimental studies.
Findings
Three experimental studies show that food quality is associated to higher perceived food satiation (preliminary study); that a food packaged in a sustainable package is perceived as more satiating than the same food packaged in a non-sustainable package and that this effect is explained by the higher perceived quality triggered by the presence of a sustainable package (Study 1); and that the positive relationship between higher perceived quality and perceived satiation is verified only for healthy but not for unhealthy foods (Study 2).
Originality/value
The present research advances knowledge on the highly debated issue of sustainable food packages. By proposing that consumers might perceive a healthy food presented in a sustainable package as more satiating, the authors show another extrinsic packaging cue modifying consumers' perception, namely package sustainability
Affinità patologiche nelle infezion clamidiali dell'ovidutto nel bovino e nell'uomo come modello naturale per lo studio dell'infertilità
No full text- …
