Alexander Schjøll and Frode Alfnes
The purpose of this paper is to illustrate and discuss methodology issues in menu-labelling experiments in commercial full-service restaurants, and to investigate how the menu…
Abstract
Purpose
The purpose of this paper is to illustrate and discuss methodology issues in menu-labelling experiments in commercial full-service restaurants, and to investigate how the menu description and price affects customers’ choice of an organic veal entrée in a Norwegian restaurant.
Design/methodology/approach
A menu-labelling experiment was conducted in a fine-dining restaurant during ordinary opening hours over a period of two weeks. The menu description of an organic veal entrée was altered repeatedly and the effect of these changes on the sales of this entrée was investigated.
Findings
Adding words to the menu description, such as “organic”, or describing animal welfare had a very limited effect on customers’ choices in the restaurant.
Research limitations/implications
The research illustrates the use of a natural field experiment in a commercial full-service restaurant and discusses strengths and weaknesses of the methodology.
Originality/value
Few experiments have been performed on the effect on credence attributes in commercial full-service restaurants and there is little knowledge about research challenges in menu-labelling experiments. This paper contributes to the knowledge on both issues by conducting a natural field experiment in a fine-dining restaurant.
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Keywords
Claire O'Neill, Mary Brigid McCarthy, Seamus O'Reilly and Frode Alfnes
Sustainability challenges are omnipresent. This study aims to identify consumer segments based on food consumption practices from purchasing to disposal. A priori work identified…
Abstract
Purpose
Sustainability challenges are omnipresent. This study aims to identify consumer segments based on food consumption practices from purchasing to disposal. A priori work identified quality attributes, food responsibility, dietary choices and food organisation and management within the home as key influences. Each represents an opportunity for consumers to employ more sustainable food behaviours. A priori work identified several indicators for each of these influences. This study explored the suitability of these indicators for measuring the identified key influences.
Design/methodology/approach
The authors used an online survey of 324 Irish food consumers in January 2021 to address online food interests, purchasing preferences and purchase behaviour linked to food sustainability.
Findings
The authors identify four consumer segments – food dabblers, food appreciators, pro-sus and pressured – which present a holistic view of the sustainable behaviours practiced by food consumers. The findings provide insight into the range of sustainability-related food behaviours actioned by consumers – from interest in meat-free products, organics and local produce to having an organised stock at home and minimising waste. The findings shed light on how consumers integrate elements of sustainability into their food lifestyles.
Originality/value
This study captures sustainability-related food behaviours from the point of purchase through to consumption and disposal and identifies four new consumer segments based on interests, preferences and behaviours.
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Roselyne Alphonce, Anna Temu and Valerie Lengard Almli
The purpose of this paper is to assess European consumer preference and willingness to pay (WTP) for tropical dried fruits from Africa. The paper specifically investigates sensory…
Abstract
Purpose
The purpose of this paper is to assess European consumer preference and willingness to pay (WTP) for tropical dried fruits from Africa. The paper specifically investigates sensory and credence characteristics driving consumer preferences.
Design/methodology/approach
Data on sensory descriptive analysis and hedonic evaluation for seven samples representing three fruit types: mango, pineapple and banana, were collected together with data on Country of Origin (COO) preferences and WTP for conventional, organic and fair-trade labelled dried fruits, among Norwegian consumers (n=96).
Findings
The results show that consumer preferences for a dried fruit are affected significantly by its typical aroma intensity and consumers are willing to pay a premium for both organic and fair-trade products. Two consumer groups expressing distinct COO preferences for tropical dried fruits and a third group with no country preferences are revealed.
Originality/value
This study provides useful insights for dried fruit producers and market strategists in tropical countries attempting to position value-added products for maximum revenue.
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Keywords
Roselyne Alphonce, Betty Mamuya Waized and Marianne Nylandsted Larsen
The paper aims to explore consumer preferences for novel and other quality attributes in processed foods. It focuses on preferences for product origin, certification on food…
Abstract
Purpose
The paper aims to explore consumer preferences for novel and other quality attributes in processed foods. It focuses on preferences for product origin, certification on food quality and standards and tradeoffs between novelty (fortification and highly processed) and other quality attributes.
Design/methodology/approach
In total, 317 consumers were randomly selected at a high-end supermarket and a traditional local market in Dar es Salaam, Tanzania. Stated and revealed preference approaches were used to investigate their preferences for different attributes in processed foods. A hypothetical choice experiment was used to assess consumer preference for six baby food attributes and the tradeoffs between the attributes, while the revealed preference method included questions on consumer's actual processed food purchasing and consumption habits. In addition, consumers were asked a series of hierarchical questions assessing the motivation underpinning their choices for different products attributes.
Findings
When making choices for processed food attributes, consumers are reluctant to choose novel technologies and have a strong preference for natural, nutritious, tasty and quality processed food attributes. However, they are willing to forego their preference for naturalness and to overcome their reluctance to trying novel technologies when the novelty is embedded with such quality benefits as nutrition, but not so when the embedded benefit is convenience. They are also willing to trade off their preference for nutrition for a sensory taste. This suggests that micronutrient deficiencies can be reduced among women and children under five by employing the appropriate strategies in processed food formulation. Further, the preference for product origin highlights the opportunity for national brands to fill the gap created by the increasing demand for processed foods in Tanzania.
Research limitations/implications
The study claims a developing country perspective but is only representing consumers in one city in a developing country. However, this study speculates that consumers with representative characteristics in such context are likely to behave the same. Furthermore, although this study controlled for a hypothetical bias, having a hypothetical choice experiment with non-shoppers (non-purchasers) could have triggered the hypothetical bias, making participants concentrate more on non-price than price attributes.
Originality/value
The paper offers a developing country perspective on consumers' preferences for novelty in processed foods and tradeoffs with other quality attributes.