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The present study investigates the impact of perceived enjoyment, blogger credibility and homophily on readers' engagement. Moreover, the study investigates the role exerted by blog engagement on intentions to follow blogger's recommendations. Despite the growing relevance of these issues, past studies have neglected the relevance of a joint analysis of such dimensions within the context of food blogs.

The empirical research builds on an online survey with a sample of 821 blog readers (353 Italian and 468 American). The proposed model was tested through structural equation modelling.

Results from a survey on Italian and American consumers show that perceived enjoyment and homophily have a significant effect on blog engagement, which, in turn, positively influences both intention to taste and visit. Moreover, blogger credibility does not show a significant influence on blog engagement for Italian and American followers.

The study contributes to a better understanding of the influence exerted by blog engagement on intention to follow blogger's recommendations. The study also examines perceived enjoyment, credibility and homophily as antecedents of engagement, which have not been extensively researched in the past with respect to food blogs.

Examines the influence of culture on food taste preferences and the implications for consumer research. The authors explore the roots of certain national and sub‐cultural food taste preferences and consumption. Examples are drawn from the work of Pierre Bourdieu in particular, in demonstrating how taste is in some respects an expression of cultural capital. Postmodernist interpretations of the fragmentation in taste preferences are also described. This exploration of the deeper layers of our food taste preferences based on cultural setting should alert food marketers to both marketing and marketing research issues and opportunities.

This study explores the impact of packaging images (ingredients vs finished products), degree of food readiness (ready-to-heat vs ready-to-cook) and purchasing motivations (utilitarian vs hedonic) on consumer preferences.

Two 2 × 2 between-subject experiments were conducted to investigate the interactive effects of package image type and food readiness (Study 1) as well as their individual impacts (Study 2). Data analysis and hypothesis testing were performed using SPSS software.

Consumers initially preferred packaging images of finished products over ingredients when selecting ready-to-eat foods. However, their attitudes declined upon learning about specific food content. When motivated by hedonic factors, consumers favored images of finished products for ready-to-cook foods, whereas utilitarian motivations led to a preference for ingredient images. After purchasing, ingredient images were favored across both motivational contexts.

Food packaging images serve as crucial cues in consumer purchase decisions, though no consensus currently exists on whether these images should feature ingredients or finished products. This study offers valuable insights into how these visual factors affect consumer behavior and decision-making, providing manufacturers with guidance on enhancing product evaluations by consumers.

This research aims to develop a behaviorally based definition of “locavores”, i.e. a segment of a population that purchases locally grown produce. It describes the locavore segment on a set of attributes representative of those typically used for market segmentation and contrasts the locavore segment with a non‐locavore segment to estimate the impact value of local production over organic production. This paper operationalizes the concept in terms of reported buying behavior for fresh produce. A questionnaire administered to adult primary household food shoppers and residents of a US state included attribute, trial and usage (AT&U) questions focusing on a specific target product, i.e. apples. The paper profiles the segment in terms of marketing relevant criteria and discusses implications of the segment for the marketing of fresh produce.

A quantitative online survey of 1,218 Pennsylvania residents was conducted. The survey included a conjoint experiment where respondents rated their preference for various apples consisting of different levels of key apple characteristics, including physical apple attributes (sweetness, blemishes, size, crispness), credence attributes (conventional versus organic production method, local origin versus product of USA versus imported) and purchase price when buying apples. The data were used to quantify how much consumers are willing to give up in terms of product appearance, price, value of locally produced or other variables. Traditional attribute, trial and usage data were also collected.

The key finding was that the attribute “local” was significantly more impactful in changing preference for apples than “organic”. It was also found that there were three segments of apple consumers: those that most valued the quality of the apple, a second that was most interested in price, and a third most interested in the health and/or life style attributes such as local and organic attributes. Large differences were found between locavores and non‐locavores on marketing relevant criteria, such as price sensitivity, outlet preferences, and media characteristics.

The major limitation was the use of only Pennsylvania residents in the study and produce other than apples might have been used as well. Additionally it would have been more effective if the actual apples could have been available to taste and inspect. A valuable finding is that there is a local segment that values and is willing to pay for a locally produced product. However, that is the smallest segment and must be carefully targeted as most consumers are interested in either taste or price.

USA food retailers that use local supply can tell their customers “that purchasing from local farmers helps the economy in the communities we serve. Local produce can be delivered to your store very quickly and faster shipping means even fresher produce for you. Items can be picked and packed at a more mature stage. This can really bring out the taste of the product. Eating locally grown food also means less fossil fuel burned in preparation and transport – and less energy needed to refrigerate during transportation”. Farmers may wish to promote their local crops and not spend the additional money on organic farming.

The article appears to be the first research paper to tease apart the impact of local from organic via a conjoint analysis.

This study aims to assess Brazilian adult consumers’ behavior, aged 18–70, when purchasing ready-to-eat food during the first months of the Coronavirus disease 2019 (COVID-19) pandemic.

Participants answered an online questionnaire about behaviors related to the purchase of ready-to-eat food from food services: changes in usage frequency during the pandemic, reasons for altering purchase habits, types of food and beverages bought before and during the pandemic and the frequency of on-site (consumption in food services) and off-site (delivery, take-away and drive-through) service utilization at lunch and dinner.

Out of 970 individuals who participated in the study, during the pandemic, 38% of participants reduced their food service usage, whereas 18% stopped using it. The main reasons given by participants who reduced and stopped food service usage were cooking at home (52% and 59%, respectively) and feeling afraid of contracting COVID-19 (26% and 22%, respectively). The reduction was more frequent among divorced/widowed/single individuals (p = 0.001) and in total social distancing, that is, all day long (p = 0.03). A significant reduction in on-site consumption frequency occurred for lunch and dinner (p < 0.001), whereas an increase in the off-site consumption frequency service for lunch (p = 0.016) and a reduction for dinner (p = 0.01) occurred compared to pre-COVID-19. However, 48% of participants used these services at least once a week in both periods. Most consumed foods and drinks before and during the pandemic were pasta/pizza (74% and 64%, respectively), snack/burgers (66% and 59%, respectively), soft drinks (41% and 37%, respectively) and alcoholic beverages (37% and 25%, respectively).

Knowledge about food choices away from home during the pandemic is scarce. High consumption of food away from home has been associated with a greater risk of developing chronic non-communicable diseases, such as obesity, diabetes and others. Eating behavior is influenced by the cultural, social, economic and personal characteristics of each individual. Understanding the main changes related to the consumption of ready-to-eat food and what the affected consumers profile in a time of unprecedented crisis, it is important to provide scientific knowledge that allows one to anticipate the implications for the future of individuals’ health and food systems and, consequently, to develop public policy or awareness and promotion actions of public health that encourage adopting healthier and balanced eating habits.

Despite entrepreneurial linguistic style gaining increased attention in entrepreneurship studies, the field for digital vlogger entrepreneurs still lacks a comprehensive understanding of how linguistic patterns enhance audiences attitude and behaviour. This study aims to propose a conceptual model of “language-mental imagery-attitude-behaviour model” that leads to the examination of rich sensory language style of food travel vlogger entrepreneurs and its persuasive effect on audiences' attitude and behavioural intention.

The present study utilises a stimulus-based survey method that involves a sensory-rich vlog script extracted from a high social media engagement authentic vlog. Data are collected through an online questionnaire distributed to a sample of 355 participants via the Amazon Turk mechanism. The study employs confirmatory factor analysis and structural equation modelling to test the proposed hypotheses, with the aim of contributing to the advancement of theories of embodied cognition in entrepreneurial language by examining the attitudes and behaviours of audiences exposed to sensory-rich language. The findings of this research provide valuable insights into the effects of sensory-rich language on audience responses and can inform future research on the role of embodied cognition in entrepreneurial communication.

The findings demonstrate that vlogger entrepreneurial sensory-rich linguistic communication style positively influence audiences' attitude, behavioural involvement with food and intention to taste. Visit intention will be enhanced via the mediating effects of attitude, behavioural involvement with food and intention to taste.

This research highlights the significance of sensory-rich language for vlogger entrepreneurs in entrepreneurial communication, digital storytelling and for destination marketing enterprises in creating a digital sensory engagement marketing strategy.

The study contributes to the literature by elucidating the theories of embodied cognition in entrepreneurial communication. By examining the relationships between vlogger communication evoked mental imagery, audiences attitude and behaviours, this study provides novel insights into the effectiveness of sensory-rich language in vlogger entrepreneurial communication and its impact on audience engagement. These findings have important implications for communication scholars and practitioners alike, shedding light on the role of embodied cognition in entrepreneurial language and the potential of sensory-rich language to enhance audience engagement.

This paper aims to investigate the relationships between motivation and intention to consume local food and between intention to consume local food and intention to visit the destination of that food's origin while examining the moderating effect of risk perception associated with coronavirus disease 2019 (COVID-19).

Data were collected from two samples of potential Chinese tourists in the contexts of Italian and Thai food. Data obtained from 264 Chinese respondents for Italian food and 277 Chinese respondents for Thai food were analyzed. Partial least squares structural equation modeling was utilized to test the research model.

The results indicate that, while motivational factors such as cultural experience, novelty and sensory appeal influence potential Chinese tourists' intention to consume Italian food, motivational factors such as cultural experience, health concern, novelty and sensory appeal influence tourists' intention to consume Thai food. The authors found that intention to consume local food positively influences tourists' intention to visit both destinations (Italy and Thailand). Moreover, tourists' risk perceptions of COVID-19 negatively moderate the effect of cultural experience and novelty on the intention to consume Italian food. Regarding the intention to consume Thai food, the authors found that tourists' risk perceptions have a diminishing effect on all motivational factors.

This pioneering study examines the role of COVID-19-related risk perception on the relationships among motivation of local food consumption, intention of local food consumption and destination visit intention in the context of two destination countries. It reveals cross-country differences of the negative effect pertaining to the risk perceptions of COVID-19, which has important implications for international destination marketing.

The purpose of this paper is to explore the meaning of information literacy (IL) in food logging, the activity of recording food intake and monitoring weight and other health conditions that may be affected by diet, using applications (apps) accessed through mobile devices and personal computers.

Data were gathered from a small group of food logging app users through a focus group and interviews. Analysis was informed by practice theory and the growing interest in IL outside educational settings.

Food logging revolves around the epistemic modality of information, but it is the user who creates information and it is not textual. Food logging is associated with a discourse of focussing on data and downplaying the corporeal information associated with eating and its effect on the body. Social information was an important source for choosing an app, but data were rarely shared with others. Food loggers are very concerned with data quality at the point of data entry. They have a strong sense of learning about healthy eating. They were not well informed about the data privacy and access issues.

Food loggers need to be better informed about data risks around food logging.

This is the first study of food logging from an IL perspective.

The purpose of this paper is to explore truck drivers’ views toward diet, physical activity, and health care access to inform the development of a weight loss intervention.

The authors conducted four focus groups via teleconference (one) or in person (three). Each focus group included eight to ten truck drivers. Sessions were digitally recorded and transcribed. The authors used thematic analysis of the participant responses to develop themes and subthemes.

Truck drivers desired good health, however, many knowledge gaps were identified. Drivers were aware of some healthy foods, but lacked knowledge of appropriate energy intake and healthy weight. Drivers expressed many barriers to eating healthy food and engaging in physical activity on the road. Participants suggested strategies and resources to improve their diet and increase physical activity.

This qualitative study included a convenience sample of 30 long-haul truck drivers. Consensus of themes and subthemes was achieved by four sessions. Issues facing long-haul truck drivers may be different than other truck drivers. Additional qualitative research should be conducted along with interventions focussed on healthy behaviors that can be implemented in the mobile working environment.

This is the first focus group study of truck drivers that targets eating and physical activity. Future weight loss intervention designs should address the lack of knowledge and skills. To succeed, interventions should implement strategies to address perceived barriers: access, time limitations, and high cost of healthy lifestyle habits.

The increasing focus of consumers on health and environmental sustainability continues to drive the demand for organic food. Despite the recognized importance of health and environmental concerns, the differential impact of these factors on organic food purchasing decisions is evident, indicating the presence of moderating variables. This investigation attempts to delineate these contingencies within the realms of socio-environmental and individual factors, paying particular attention to subjective norms, uncertainty, and egoistic values.

Using the convenience sampling method, the primary data sample was collected by a professional market research consulting firm and included 1876 usable respondents from China. Hierarchical multiple regression analysis was utilized to verify the model and test the relationships between the constructs.

The results indicated that the path from environmental concern to organic food purchase intention was significantly influenced by subjective norms and uncertainty, both of which enhance this relationship. In contrast, egoistic values appeared to dampen this effect. Uncertainty also emerged as a key factor in the link between health concerns and organic food purchase intention, albeit with an opposite impact, weakening the relationship.

This study provides useful insights for academics and marketers to understand the complex phenomenon of organic consumer behavior. This result indicates that marketers can target reference groups to develop organic food marketing strategies.

Few studies have proposed and validated a model with these moderating factors collectively to study the purchase intention of organic food consumers in China.