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Article
Publication date: 30 December 2020

Francesco Bimbo, Carlo Russo, Antonella Di Fonzo and Gianluca Nardone

The paper explores whether consumers' environmentally sustainable attitudes and behaviors (e.g. saving water, energy, etc.) are associated with high frequency of local food…

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Abstract

Purpose

The paper explores whether consumers' environmentally sustainable attitudes and behaviors (e.g. saving water, energy, etc.) are associated with high frequency of local food purchases. The study uses a large sample of individual data collected across all Italian regions as well as accounts for the respondents' socioeconomic characteristics.

Design/methodology/approach

The analysis uses a large sample of individual-level data (n = 21,081) collected by the Italian National Bureau of Statistics in the annual Italian Multipurpose Households Survey (MHS). Data contain individual information on the frequency of local food purchases as well as socioeconomic characteristics and environmentally friendly attitudes and behaviors. Data were analyzed using a multivariate ordered logit regression.

Findings

Results indicate that individuals sensitive to environmental issues and adopting sustainable behaviors are more likely to purchase local food products than others. Also, age, education and occupational status positively are associated with a high frequency of local food purchases. Reading food nutrition labels, living in small communities as well as buying organic products are strong predictors of a higher frequency of local food choices.

Originality/value

The role of individual sustainable attitudes and behaviors in local food purchases has been marginally investigated in the literature. We addressed the issue by jointly accounting for several individual-related characteristics potentially shaping such relation. To the best of authors’ knowledge, the authors use the largest sample ever used to explore the individual's local food purchases in Italy.

Details

British Food Journal, vol. 123 no. 5
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 7 November 2019

Maria Angela Perito, Antonella Di Fonzo, Marcello Sansone and Carlo Russo

The purpose of this paper is to evaluate the market potential of food obtained from olive by-products. The marketing of such by-products (e.g. olive leaves and pulp) is a…

921

Abstract

Purpose

The purpose of this paper is to evaluate the market potential of food obtained from olive by-products. The marketing of such by-products (e.g. olive leaves and pulp) is a challenging opportunity for the sustainable development of the sector. Yet, consumer demand is still poorly understood. The paper contributes to filling the knowledge gap with an empirical survey of a sample of Italian consumers.

Design/methodology/approach

The authors provide an assessment of consumers’ willingness to accept (WTA) food from olive by-products. The authors collected structured questionnaire from a sample of 289 Italian consumers. The authors asked to consumers their willingness to try a variety of food products containing olive by-products, as a proxy for their WTA the products. In order to investigate the drivers of the average WTA, the authors used the information in the questionnaire to build four constructs of interest: technophobia, neophobia, perception of benefits and awareness about sustainable consumption. The choice of the constructs and the variables was driven by the existing literature.

Findings

The paper shows how the WTA food with olive by-products is a general attitude of the consumer, rather than product-specific choice. The results suggest that consumers perceive the use of olive by-products as a new technology for preparing well-known food products. The authors did not find statistical evidence of the wariness of olive by-products as new food products. Technophobia is the most important factor hampering the marketing of olive by-products.

Originality/value

The paper is a first attempt of exploring the topic of WTA food with olive by-products.

Details

British Food Journal, vol. 122 no. 1
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 5 October 2015

Antonella Di Fonzo and Carlo Russo

Geographical Indications (GI) are complex and multi-purpose institutions. Their objectives include encouraging diversification of agricultural production, improving farmers’…

525

Abstract

Purpose

Geographical Indications (GI) are complex and multi-purpose institutions. Their objectives include encouraging diversification of agricultural production, improving farmers’ income, countering depopulation of rural areas, satisfying consumer demand for high-quality good, and protecting consumers from food fraud. The authors argue that such objectives are not necessarily aligned as divergence may arise among stakeholders (such as farmers, consumers or rural communities) about the optimal design of the GI. The paper aims to discuss these issues.

Design/methodology/approach

The authors developed a simple, static game-theory model describing the basic choices that a planner faces in designing a GI.

Findings

The authors conclude that the optimal organization requires finding trade-offs among conflicting but equally desirable objectives. Perfect monitoring is not a sufficient condition to resolve such conflicts. Sub-consortia and flexible production agreements may increase the efficiency of a GI.

Research limitations/implications

The authors described basic trade-offs in GI design using the simplest possible model. To this purpose the authors introduced limiting assumptions that may be relaxed in future research. The representation of the GI agreement focussed on the quality level only, abstracting from all other consideration. Using a static model prevented us from explicit modeling of (loss of) reputation effects. The simplifying assumptions about consumer behavior and cost functions have reduced the generality of the results. Extensions of the model may consider introducing additional elements in the GI agreement such as production areas or governance models, dynamic games and general functional forms.

Practical implications

The authors found that in designing a GI: first, promotion approaches revolving around small groups of local leaders (i.e. efficient, high-quality producers) might overshoot quality, resulting in unsustainable production agreements; second, introducing degrees of flexibility in the production agreement may help achieving a sustainable GI; and finally, sub-consortia/optional labels may help dealing with producers’ heterogeneity.

Social implications

The authors found that setting a high standard in the production agreement is not sufficient condition for delivering quality food to consumers, as producers might have incentive to commit frauds. A simple command and control approach to quality in GI’s is not always the most efficient strategy, because it may reduce participation. In designing the GI, the goals of identity preservation and food quality must be balanced with consideration of producers’ incentives. The involvement of producers in the design of the GI is a critical success driver. Yet, this practice can be problematic because of producers’ heterogeneity.

Originality/value

The paper provides theoretical foundation for best practices in forming a GI, including: multi-stakeholder involvement, management of farmer heterogeneity and monitoring.

Details

British Food Journal, vol. 117 no. 10
Type: Research Article
ISSN: 0007-070X

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