How food delivery service can be sustainable: some evidence from the Giusta delivery case

Abstract

Purpose

The study explores the drivers of the intention to continue using sustainable food delivery services, considering the influence of value, satisfaction and the combined effects of utilitarian and hedonic motives. We employ a comprehensive framework that integrates the norm activation model (NAM) and the theory of planned behavior (TPB), with satisfaction, utilitarian motives and hedonic motives. This approach facilitates a deeper understanding of the factors motivating users to remain loyal to the service.

Design/methodology/approach

The study examines the data using a quantitative approach based on the partial least squares approach to structural equation modeling (PLS-SEM).

Findings

The findings suggest that the intention to continue using sustainable food delivery services, such as the Giusta app, is significantly influenced by user satisfaction and attitudes. Attitudes not only influence the intention but also user satisfaction and are shaped by utilitarian motivations associated with sustainable food delivery. Beyond personal expectations and perceived benefits, the study reveals that behavior is also driven by altruistic values and moral convictions. Specifically, attitudes and satisfaction are positively affected by personal norms, which are influenced by ascribed responsibility. This ascribed responsibility is, in turn, shaped by awareness of both environmental and social issues.

Originality/value

This research contributes to the current debate on consumers' ethical behavior in food delivery. Only a few studies have integrated the NAM and TPB models in this context. This article highlights the factors useful in predicting people’s choice of food delivery services, showing the key role of personal norms, attitude, satisfaction and utilitarian motives.

Citation

Prisco, A., Troise, C., Monge, F. and Giovando, G. (2025), "How food delivery service can be sustainable: some evidence from the Giusta delivery case", British Food Journal, Vol. 127 No. 1, pp. 363-386. https://doi.org/10.1108/BFJ-03-2024-0260