1,721,034 research outputs found
Editorial: Fear of Genetically Modified Food and the Role of Knowledge for Consumer Behavior: The New Noumenic Approach
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Knowledge and Food Sustainability: the Metaverse as a New Economic-Environmental Paradigm
No full textNowadays the metaverse may represent the line between the most avant-garde innovations of the present and the possible development potential of the next years. The present article aims to show for the first time the potential that this innovative technological opportunity offers in the coming years. By looking at the current state of knowledge and, above all, with the help of empirical evidence from the metaverse’s main application business cases in the food sector, it is possible to understand how food companies can survive in the increasingly fierce world competition. The considerations that derive from the observation of these corporate excellent examples highlight that it is increasingly necessary to strategically invest in all three dimensions of sustainability, but also in novel new technological innovations. So, from the analysis of the most important available case studies, it is clear that metaverse is definitely a very particular innovation capable of opening up new and sustainable economic opportunities for companies in the food industry. At the current state of research, there are no comparable studies on this topic, especially in agri-food systems. Yet, this is only a starting point for further research in the future. Nonetheless, we can already recognize the strategic potential of virtual universes
Food waste is embarrassing! Motivations and actions to prevent it among students in Italy
No full textPurpose – According to recent studies, young people are most inclined to waste food, and an important
category is represented by students. Unlike other young people, they possess several characteristics
that influence their food waste behaviour. For these reasons, this study aims to identify the elements that
influence students’ behaviour towards food waste in Italy to provide insights on how to reduce food waste
among young consumers.
Design/methodology/approach – In this exploratory research, a Web survey involving 1,066 Italian
students was used, and, after a factor analysis, a hierarchical multiple linear regression model was
applied.
Findings – The findings showed that, at a young age, the food thrown away and the reasons are
positively associated with food waste, while the family size and the actions that students adopt to prevent
food waste are negatively associated with it.
Practical implications – Recognizing that students are the people who will shape the food waste
scenario of the future, it is important to implement educational paths about it and to raise consumer
awareness. The findings might provide interesting insights on how to develop educational campaigns for
specific target groups, such as students. In fact, the results underline that local institutions and retailers
should be involved in educational campaigns aimed at both addressing the motivations behind food
waste and improving the actions people take to prevent it.
Originality/value – The paper revisits the issue using a relatively large sample of Italian students (youths
aged 16–18 years). The results provide valuable insights on how to approach hypothetical Italian
students in view of the potential development of new strategies for reducing food waste
Nutraceuticals: Some remarks by a choice experiment on food, health and new technologies
No full textNowadays people are increasingly interested in health foods, which are foods considered beneficial to well-being in ways that go beyond a normal healthy diet required for human nutrition. This study aims at providing a better understanding of the main factors leading to the purchase of a relatively new category of technological foods, namely nutraceuticals. Based on data collected on a sample of Italian families through a cross-sectional survey, which included choice experiment questions and socio-demographic characteristics, two specifications of discrete choice models allowed us to formalise the behavioural response linked to that purchase and to preference heterogeneity across consumers, and the willingness to pay for these products. Findings show that not all nutraceutical features are equally important in shaping consumers’ preferences for health-oriented foods. The role played by formal education in describing the behavioural response towards nutraceuticals and the significant preference heterogeneity across consumers in relation to specific nutraceutical features provide interesting insights to assist researchers and marketers in developing more market-oriented functional foods that gain consumer acceptance
Corporate social responsibility and biotechnogical foods: an experimental study on consumer’s behavior
No full textThe Italian Consumer and Genetically Modified Food
No full textRecently consumer’s behaviour towards food products has been increasingly influenced by quality and safety and, in
that context, genetically modified organisms have taken particular significance: they can be defined as organisms in
which the DNA has been altered in a way that does not occur naturally. Moreover, food safety has been the object of
increasing attention in recent years as a major consumer concern, because it affects purchasing behaviours. So, the
consumption of genetically modified foods appears to be the cause of particular doubts and hesitations among
consumers, above all in a particular European country such as Italy. In the present research a survey to analyze the
consumption of genetically modified foods among Italian people is presented. Objectives: to explore genetically
modified food’s consumption among Italian people and, then, to suggest a statistical model to explain purchasing
behaviours in the specific Italian market
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