Search results

This study explores the influence of sharing achievement (i.e. sustainability, enjoyment, and economic benefits) obtained by participating in the sharing economy on social entrepreneurial intention (SEI), as well as the role of perceived social worth and social entrepreneurial self-efficacy (SESE).

This study used multiple regression analysis on a sample of 331 MBA students aged between 24 and 48 years.

The findings indicate that sharing achievement is positively related with SEI, and perceived social worth mediates the relationship between them. Moreover, SESE not only has a moderating effect on the relationship between perceived social worth and SEI but also positively moderates the overall mediation model.

Entrepreneurship educators could focus on improving students' SESE through courses and training. Whereas, policymakers and decision makers should actively promote the sharing economy model and regulate its management. Moreover, existing organizers of the sharing economy should improve participants' sharing achievement.

This study determines the relationship between sharing achievement and SEI and enriches the push/pull theory from the perspective of pull factors in the context of the sharing economy. Moreover, by exploring the mediating effect of perceived social worth and the moderating effect of SESE, the study provides understanding on the influence mechanisms of sharing achievements on SEI.

The purpose of this paper is to understand middle class household food providers’ attitudes to the regulation of food marketing and the promotion of healthy food practices.

A cross-sectional, online questionnaire survey was administered to 3,925 urban respondents in Indonesia, Melbourne, Shanghai, Singapore and Vietnam. Cross-tabulation, confirmatory factor analyses and multiple regression analyses were employed.

Most respondents supported government communications to promote healthy eating and to a lesser extent, regulatory measures to control unhealthy food marketing. Personal values and country of residence were more strongly associated with the respondents’ views than demographic variables. Overall, strongest support for nutrition promotion and for stricter regulation of food marketing was seen in Shanghai, Indonesia and Vietnam. Broadly, two groups were identified across the region: those who held equality-nature or tradition-security-conformity personal values, who disapproved of food marketing but supported government health promotion campaigns, and, those with stronger hedonist values who held opposite views.

First, a wider range of personal values could be included in future studies to better represent Asian values. Second, changes in population views could be assessed in future longitudinal studies. Finally, future studies should include dietary assessments and the views of people from a variety of socio-economic and cultural backgrounds.

These findings suggest that health policy makers and communicators need to frame their communications to match the world views of household food providers in their countries.

The study provides confirmation of attitude-values theories within five different countries in the Asia Pacific region and demonstrates the importance of personal values and country of residence in influencing food providers’ views.

There is increasing interest in the domestic preparation of food and with the postulated health benefits of “cooking from scratch”. The purpose of this paper is to examine the demographic and food preparation associations of this term in order to examine its operational value.

A national online survey was conducted during 2012 in Australia among 1,023 domestic food providers, half of whom were men. Questions were asked about cooking from scratch, demographic characteristics, food preparation practices and interest in learning about cooking.

Three quarters of the sample reported they often or always “cooked from scratch” (CFS). More women than men always CFS; fewer 18-29 year olds did so often or always but more of the over 50s always did so; fewer single people CFS than cohabiting people. No statistically significant ethnic, educational background or household income differences were found. High levels of cooking from scratch were associated with interest in learning more about cooking, greater use of most cooking techniques (except microwaves), meat and legume preparation techniques, and the use of broader ranges of herbs, spice, liquids/ sauces, other ingredients and cooking utensils.

In future work a numerical description of the frequency of cooking from scratch should be considered along with a wider range of response options. The data were derived from an online panel from which men were oversampled. Caution is required in comparisons between men and women respondents. The cross-sectional nature of the sample prevents any causal attributions from being drawn from the observed relationships. Further replication of the findings, especially the lack of association with educational background should be conducted.

This is the first study to examine the associations of demographic characteristics and cooking practices with cooking from scratch. The findings suggest that cooking from scratch is common among Australian family food providers and signifies interest in learning about cooking and involvement in a wide range of cooking techniques.

This paper aims to examine the usage patterns of herbs and spices among Australians and to identify how herbs and spices were consumed by respondents from different social backgrounds.

In all, 1,023 adult Australians completed an online survey and ranked the frequencies of use of 21 herbs and spices and provided details of their demographics, cooking intentions and household types.

Latent class analysis was applied and three types of usage patterns were identified, including high use, moderate use and low use of herbs and spices. The usage patterns were associated differentially with several covariates. For example, the chance of being in the high-usage group was positively associated with age, number of adults living in the household and cooking evening meals from scratch, but negatively related to levels of education and possession of cooking or culinary qualifications. Moreover, respondents who cooked their evening meals from scratch and who were not interested in receiving information or advice about making inexpensive but tasty meals were more likely to be in the moderate- rather than the low-usage group.

The identification of groups of users of herbs and spices would enable health communications to be tailored to enhance the use of herbs and spices and reduce the use of other flavouring agent including fat, sugar and salt.

Baby boomers (people born between 1946 and 1964) are approaching retirement and there is concern about their preparation for their future health and wellbeing. Food shopping is likely to play a major role in their future lives. The purpose of this paper is to examine their reasons for choosing to buy food from particular shops and whether demographic characteristics and health status were associated with them.

A questionnaire survey was conducted among a random sample of 1,037 people aged between 40 and 71 years in Victoria, Australia. Respondents were asked to indicate, from a list, their reasons for choosing to shop at particular food outlets. Regression analysis was used to examine the relationships between respondents' demographics and health status and their reasons for shopping at the food stores.

Multivariate analysis showed that the reasons the respondents reported in choosing shops fell into four groups: saving, convenience, quality and healthy foods, and user‐friendly environment. Saving was negatively related to income, age, level of education and also linked with country of birth, religious affiliation, and marital status. Convenience was negatively associated with age and also related to health status and religious affiliation. Quality/healthy food products were positively related to age but negatively associated with body mass index, and also linked to country of birth. User‐friendly environment was negatively associated with income and education and related to gender and religious affiliation.

The paper's results show that stores could provide more information, perhaps as signage, to their recycling and health information facilities, particularly in low socio‐economic status areas. Furthermore, the social status and religious associations confirm the view that shopping reflects broad societal affiliations among baby boomers. Shopping centres can be used to provide support for health and environmental sustainability promotions.

The authors evaluate financial stability and capital flows management objectives of capital controls in the context of four capital control events: removing or imposing controls on capital inflows and removing or imposing controls on capital outflows. The authors use synthetic control method to solve the endogeneity problem stemmed from the timing of capital control implementation. The authors find new evidence that capital controls are not consistently effective in reaching financial stability outcomes but are consistent in reaching capital flows management outcomes. The authors compare our results to estimates using difference-in-difference (DID) and carry out placebo analysis. Finally, we use synthetic DID to correct for the parallel trend bias and show that the results still hold.

Online retailing has attracted a lot of attention in recent years due to its great potential and significant implications for buyers and sellers. This study adopts the stimulus-organism-response (S-O-R) framework to illustrate how store layout design and atmosphere influence consumers' shopping intention on the website.

The sample for this study comprised 626 respondents from the internet users. A structural equation model was employed to identify the interrelationships of store layout design, atmosphere, emotional arousal, attitude toward the website, and purchase intention.

The analytical results of this study indicate that store layout design has significant impacts on emotional arousal and attitude toward the website, and thus has a positive influence on purchase intention. In addition, atmosphere has a more influential effect on emotional arousal than store layout design.

This study provides new insights into the influences of store layout design and atmosphere on consumer online shopping intentions.