Authenticity, health concern and sustainable intelligence in the farm restaurant context: applying extended theory of planned behaviour

Abstract

Purpose

The study aims to analyse the structural relationships of authenticity, health concern and sustainable intelligence in the farm restaurant context. Different types of restaurants have been targeted to understand consumer behaviour; however, the behavioural intention of visitors dining at the farm restaurants was rarely explored.

Design/methodology/approach

With the backdrop of the theory of planned behaviour (TPB), this study highlights the understanding, particularly on personal values associated with the behavioural intention of consumers visiting the farm restaurant. Data were collected, circulating questionnaires onsite and online at a farm restaurant. Structural equation modelling was employed to analyse the data.

Findings

Study findings reveal that personal values such as authenticity, health concern and sustainable intelligence positively influence the mediating constructs of TPB towards behavioural intention to revisit the farm restaurant.

Originality/value

This research might be the first one, exclusively focused on understanding the behavioural intention of the consumers visiting the farm restaurant, based on their personal values. This study specifically enriches the farm restaurant literature from the academic perspective and offers insights to farm restaurant owners and managers about the priorities of the consumers visiting the farm restaurant.

Citation

Girish, V.G., Saha, A., Immanuel, R.R. and Kim, B. (2024), "Authenticity, health concern and sustainable intelligence in the farm restaurant context: applying extended theory of planned behaviour", British Food Journal, Vol. 126 No. 3, pp. 1259-1277. https://doi.org/10.1108/BFJ-06-2023-0484