1,720,967 research outputs found
Investigating Consumer Preferences for Sustainable Packaging Through a Different Behavioural Approach: A Random Regret Minimization Application
Full text linkPlastic pollution causing the near-permanent contamination of the environment is a preeminent concern. The largest market sector for plastic resins is packaging, and the food industry plays a major role in producing plastic packaging waste. Therefore, the gradual switch of the food system towards pro-environmental packaging strategies is required to contain the plastic packaging waste issue. To this extent, this study aimed to investigate how food consumers relatively value the provision of different sustainable packaging alternatives, namely the unpackaged option and bioplastic packaging. Moreover, to shed light on the behavioural mechanism underlying the decision-making process for sustainable packaging, we considered two different decision paradigms: the traditional random utility maximization and random regret minimization framework. Overall, our results indicate that consumer tastes are highly heterogeneous and that preference patterns change according to the behavioural approach assumed by individuals. Policymakers and marketers of food industries need to carefully consider the differences in the decision mechanism of consumers when implementing strategies to encourage pro-environmental food choices. Notably, our findings elucidate on the importance to embrace other perspectives as well, and not simply limit to utility maximization, to fully comprehend the decision-making process of consumers for sustainable foods
Understanding the role of information and taste heterogeneity in consumer preferences for functional beef: The case of the omega-3 enriched burger
No full textBeef demand has progressively decreased due to an increasing number of consumers who perceive beef as harmful to their health, among other causes. In contrast, functional foods are one of the fastest-growing markets. This study aims to analyse consumer preferences and estimates the willingness to pay for beef enriched with omega-3 fatty acids. We intend to identify and profile the potential market segments for functional beef and determine how the provision of information can affect consumer preferences. Data have been collected by applying a choice experiment on a sample of 757 Italian beef purchasers. The sample was randomly split into two information treatments plus a control group. Participants in the information treatments were given an explanation about the functional meat production system. Results showed that the average consumer has a preference for ω-3 enrichment and that information about the food's production process increases this preference. Therefore, the study reveals the existence of a potentially profitable market for functional beef
Emerging trends in healthy and sustainable eating: The case of fresh convenience plant-based foods
No full textFood patterns should shift towards greater vegetable consumption to achieve environmental sustainability and promote healthier diets. However, the fast pace of life has reduced the time available for cooking. As a result, plant-based convenience foods have become increasingly important in the diet of modern societies. These foods are now available as fresh products stored in the refrigerated counter and meet the need to consume easy-to-prepare and naturally preserved meals. In this context, the study aimed to provide insights into this emerging food trend. The research aimed to identify the effect of sociodemographics and other individual characteristics on fresh convenience plant-based food (FCPBF) consumption. We surveyed 600 Italian consumers and applied an ordered logit model to assess the effect of sociodemographics, lifestyles and personal traits on FCPBF consumption. We found that involvement in sustainable eating, attention to weight control and time pressure increase the probability of consuming FCPBFs
Can blockchain technology strengthen consumer preferences for credence attributes?
Full text linkConsumers’ interest in product information, such as nutrition, environment, and social aspects, is increasing in the food market. Blockchain technology can enhance credibility of quality signals on labels through transparency and accountability in the supply chain. This study examines the impact of blockchain technology on reducing consumer uncertainty about credence attributes and facilitating informed choices. It is particularly relevant for food policies, as greater consumer awareness promotes proactive involvement in sustainability and public health. We conducted a choice experiment with 300 Italian consumers, focusing on craft beer and analysing how blockchain technology in strengthens organic and DOP certification. The results provide valuable insights for producers and policymakers to develop voluntary approaches that engage society in objectives that concern the collective well-being. They highlight the potential of blockchain technology in communicating credence attributes and empowering consumers. However, our study reveals that the impact of blockchain technology on choices is influenced by a different level of trust, likely due to the complexity of understanding its functioning
Effect of executional greenwashing on market share of food products: An empirical study on green-coloured packaging
No full textGreenwashing refers to the strategies adopted by some manufacturers to convey environmentally friendly production methods using claims, green-coloured packaging, and nature-evoking images without reflecting an actual environmental commitment. This phenomenon constitutes a threat to the development of an environmentally and economically sustainable market. Evaluating the impacts of these practices on the purchase behaviour of food consumers is crucial to provide manufacturers, retailers, and policymakers with meaningful guidance. This study aims to analyse the effect of the green-coloured packaging of two chocolate bars on consumers' choices. We implemented an online choice experiment with 737 Italian consumers following a between-subject approach. In the control treatment, we used the original packaging of both chocolate bars, whereas, in the other two treatments, we coloured the packaging of one chocolate bar green and retained the other's original colour. We estimated how the market shares changed when the packaging was greenwashed and segmented our sample according to respondents' attitudinal traits. Our findings demonstrate that greenwashing food products can potentially increase their market share compared to ordinary food, thus supporting the concerns of consumer organisations. However, the present study was inconclusive in identifying a profile of consumers who are most likely to be taken in by greenwashing. In the conclusion, we provide practical implications for policymakers, industry, and retailers for counteracting greenwashing
Wine consumers' demand for social sustainability labeling: Evidence for the fair labor claim
Full text linkThis study aims to investigate consumer preferences for social sustainability labeling for wine. We explored the potential demand for a fair labor label that certifies wine produced through the fair treatment of workers in Italy, since the exploitation of migrant labor has become a preeminent issue in the country. We conducted a choice experiment on a sample of 500 consumers. Results indicated that they were willing to pay a considerable premium for wine produced by wineries that respects workers' rights and that there is a wide heterogeneity in consumer preferences for sustainability labeling according to the different dimensions underlying the label
Identifying key attributes in sustainable food choices: An analysis using the food values framework
Full text linkAs consumers are key players in the transition towards a sustainable consumption pattern, this study aims to assess what consumers consider most important in sustainable food products in terms of food values and their relative weight in the product purchase decision. A cross-national investigation was conducted among Danish and Italian consumers. Using a Best-Worst Scaling approach, consumers were segmented based on their preferred food values and profiled according to various individual self-identities. Three consumer classes were identified: “private benefit seekers” (35%), “sustainability focused” (32.3%), and “naturalness and health driven” (32.7%). Consumers interested in health and those caring about sustainable aspects were found to share the same identity profile. Since private values, namely healthiness and price, attract the majority of consumers, marketers and policymakers are encouraged to build upon such aspects to promote sustainable consumption rather than relying only on sustainability values being sufficient in themselves
Going Beyond Counting First Authors in Author Co-citation Analysis
Full text linkThe present study examines one of the fundamental aspects of author co-citation analysis (ACA) - the way co-citation
counts are defined. Co-citation counting provides the data on which all subsequent statistical analyses and mappings
are based, and we compare ACA results based on two different types of co-citation counting - the traditional type that
only counts the first one among a cited work's authors on the one hand and a non-traditional type that takes into
account the first 5 authors of a cited work on the other hand. Results indicate that the picture produced through this non-traditional author co-citation counting contains more coherent author groups and is therefore considerably clearer. However, this picture represents fewer specialties in the research field being studied than that produced through the traditional first-author co-citation counting when the same number of top-ranked authors is selected and analyzed. Reasons for these effects are discussed
The Role of Food Values in Sustainable Food Consumption
No full textDrawing upon the food values framework developed by Lusk and Briggeman (2009), we investigated the influence of the diverse food quality dimensions on sustainable food consumption. We collected data from 1000 consumers in Denmark and Italy through an online survey and implemented an Ordered Logit model. Our results demonstrate that the probability of consuming sustainable products is not significantly affected by the whole set of food values. Notably, Environmental impact, Naturalness and Animal welfare emerge as the most important drivers. Conversely, Price negatively impacts sustainable food consumption, highlighting the lack of affordability for sustainable foods as a substantial barrier to promote the transition towards more sustainable consumption patterns
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