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Article
Publication date: 21 October 2013

Hans Dagevos and Johan van Ophem

This paper seeks to argue that a new and broader definition of food value should be introduced that includes other factors than the traditional mantra of nutritional value…

4245

Abstract

Purpose

This paper seeks to argue that a new and broader definition of food value should be introduced that includes other factors than the traditional mantra of nutritional value, appearance, and the like. This paper introduces the concept of food consumption value (FCV).

Design/methodology/approach

The development of FCV is based upon various research traditions and corresponding bodies of literature. The four constituting parts of FCV origins in different lines of scholarly theorising. These lines of thought are discussed separately. Collectively, they form the breeding ground of the concept of food consumption value.

Findings

The consumer-centred framework of FCV consists of four elements. Product value refers to food's features and functionalities like taste or texture. Process value refers to consumers' interest in the practices and processes of food production. Ethical considerations (consumer concerns) are thus taken into account. Furthermore, FCV encompasses location value and emotional value. Location value refers to the setting in which food is purchased or consumed. Emotional value is the most elusive element of FCV, because it refers to “feel goods” such as experience, entertainment, (self) indulgence or identity values with respect to the consumption of food products or brands.

Practical implications

The message of FCV for (marketing) practitioners in the field of food is that value creation should depart from assessing consumer value in narrow senses such as value for money. The feelings that foods can arouse are anything but valueless intangibilities, but crucial assets of value creation and competitiveness. Another practical implication of FCV is that for value creation in the food supply chain it is a sine qua non that downstream (location value) and upstream (process value) are fine-tuned consistently and constructively.

Originality/value

This paper is the first exploratory study on the development of the new concept of FCV that examines consumer value beyond tangible product attributes and price. This broader concept of FCV aims to interpret value in terms that adjust to today's consumer-oriented food market. Though inspired by other interpretations of value in marketing and food studies, FCV differs from these.

Details

British Food Journal, vol. 115 no. 10
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 19 June 2007

Siet Sijtsema, Anita Linnemann, Gé Backus, Wim Jongen, Ton van Gaasbeek and Hans Dagevos

This paper seeks to explore the design, organisation and application of group discussions in which projective techniques (expressive and associative) are used to unravel health…

1051

Abstract

Purpose

This paper seeks to explore the design, organisation and application of group discussions in which projective techniques (expressive and associative) are used to unravel health perception of consumers in cognitive and affective terms.

Design/methodology/approach

A trained moderator led four group discussions in which 24 Dutch women, divided into two groups of six women aged between 50 and 65, and two groups of women with young children (0‐7 years old) participated. By means of expressive and associative techniques participants discuss health and food based on non‐verbal expressions, namely, drawings and abstract paintings made by themselves. The participants selected and discussed relevant terms related to food and health based on their interpretations and associations of images.

Findings

Participants related healthy to feeling free and happy (affective) and implied a balance between being active and passive. “Health” and “food” are associated with terms of nature (e.g. season, water and sun), specific products (vegetables and fruits), ingredients (vitamins, fibres, minerals) and no additives (cognitive).

Originality/value

The expressive and associative group discussions proved to be a promising, fascinating and participant‐friendly approach to gain an insight into the affective and the cognitive aspects that consumers relate to health‐promoting product characteristics.

Details

British Food Journal, vol. 109 no. 6
Type: Research Article
ISSN: 0007-070X

Keywords

Available. Content available
Article
Publication date: 21 October 2013

Martin Hingley and Adam Lindgreen

590

Abstract

Details

British Food Journal, vol. 115 no. 10
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 30 April 2021

Ibrahim Cifci, Ozan Atsız and Vikas Gupta

This study aims to understand the components of the street food experiences of the local-guided tour in the meal-sharing economy based on the online reviews of tourists who…

1715

Abstract

Purpose

This study aims to understand the components of the street food experiences of the local-guided tour in the meal-sharing economy based on the online reviews of tourists who experienced a meal-sharing activity with a local guide in Bangkok.

Design/methodology/approach

Based on the qualitative approach, this study involved a content analysis of 384 narratives on Withlocals.

Findings

The study identified five components that embrace the street food experience: a local guide’s attributes, perceived food authenticity, local culture, perceived hygiene or cleanliness. Results also revealed that the Thai street foods are unique and authentic and can reach this experience level through a local guide.

Originality/value

Although the importance of international travellers' street food experiences and the popularity of the meal-sharing economy platforms are rapidly growing, there is no study which had combined both of these phenomena together to date. It is the first attempt to reveal the components of street food experiences in a meal-sharing platform.

Details

British Food Journal, vol. 123 no. 12
Type: Research Article
ISSN: 0007-070X

Keywords

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Book part
Publication date: 28 August 2019

Joana Vassilopoulou, Andreas Merx and Verena Bruchhagen

This chapter is partially based on an unpublished Organisation for Economic Co-operation and Development (OECD) background report, titled ‘OECD Research Project on Diversity in…

Abstract

This chapter is partially based on an unpublished Organisation for Economic Co-operation and Development (OECD) background report, titled ‘OECD Research Project on Diversity in the Workplace: Country Report Germany’, which was written by the authors of this chapter. While the OECD country report illustrates how diversity policies and related diversity instruments targeting various diversity dimensions have developed in Germany over recent decades, this chapter focuses solely on the management of ethnic diversity and its related policies. Diversity policies are broadly understood as any policy that seeks to increase the representation of disadvantaged social groups such as migrants and ethnic minorities, women, disabled persons, older workers and lesbian, gay, bisexual, transgender/transsexual, intersex and queer/questioning (LGBTIQ) in the workplace, both in the public and in the private sector. The central idea of this chapter is to provide an overview of which policies and instruments have been implemented for migrants and ethnic minorities at the workplace and to evaluate their success or failure where possible. In doing so, this chapter also discusses obstacles, success factors and challenges for policy implementation for the past and for the future.

Details

Race Discrimination and Management of Ethnic Diversity and Migration at Work
Type: Book
ISBN: 978-1-78714-594-8

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Available. Open Access. Open Access
Article
Publication date: 15 March 2022

Lin-lin Xie, Ziyuan Luo and Xianbo Zhao

This study aims to build a framework of the influencing factors of construction workers' career promotion and identifies the critical determinants so as to propose suggestions for…

4127

Abstract

Purpose

This study aims to build a framework of the influencing factors of construction workers' career promotion and identifies the critical determinants so as to propose suggestions for the government and enterprises to offer construction workers a path for career promotion.

Design/methodology/approach

In line with the theory of human resources, such as Herzberg's two-factor theory, this study constructs a theoretical framework that affects the career promotion of construction workers. Using evidence from Guangzhou city, valid data provided by 464 workers from 50 sites were collected by a questionnaire survey, and the significance test on the influencing factors of construction workers' career promotion was taken by binary logistic regression.

Findings

The overall career development of construction workers in Guangzhou is worrying. The binary logistic regression indicates that age, working years, type of work, career development awareness, legal awareness, professional mentality, vocational psychological training and career development path are critical factors that affect construction workers' career promotion.

Originality/value

This study for the first time explores the career promotion of frontline construction workers. Specifically, it identifies the critical factors that affect the career promotion of workers and thus lays a foundation for further research and the promotion and continuous and healthy development of the construction industry. Thus, this study is original and has theoretical and practical significance.

Details

Engineering, Construction and Architectural Management, vol. 30 no. 6
Type: Research Article
ISSN: 0969-9988

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Article
Publication date: 7 April 2022

Dohyung Bang, Kyuwan Choi and Alex Jiyoung Kim

Receiving Michelin stars is considered an effective marketing tool and a prestigious certification in the restaurant industry. However, the direct effects of Michelin stars on…

2213

Abstract

Purpose

Receiving Michelin stars is considered an effective marketing tool and a prestigious certification in the restaurant industry. However, the direct effects of Michelin stars on restaurant performance remain unclear. To bridge this gap, this study aims to empirically validate the “Michelin effect” on the consumption values of restaurant patrons before and after receiving Michelin stars.

Design/methodology/approach

The data, collected from OpenTable, consist of over 160,000 reviews written for 218 restaurants, including 109 Michelin-starred (treatment group) and 109 nonstarred restaurants (control group). The authors measure perceived consumption value using the collected user-generated review data. The authors estimate fixed-effect difference-in-differences regressions to validate the Michelin effect.

Findings

Michelin stars enhance social, hedonic and service quality values, which are nonfunctional values. However, no significant effects on functional consumption values, such as economic, food quality and ambience quality values, are observed, even though Michelin stars are pure awards for kitchen performance.

Practical implications

Michelin stars can be an effective marketing tool for fine-dining restaurants because customers consider emotional and nonfunctional benefits such as hedonic and social values, which are more important than functional benefits such as food value. Furthermore, Michelin effects are heterogeneous depending on the number of stars awarded, price range and customers’ gastronomic involvement. These offer a strong rationale for monitoring social media, which may help managers better understand their customers and improve their performance.

Originality/value

This study extends the current literature on the Michelin effect by quantifying consumption values using user-generated review data. To the best of the authors’ knowledge, this study offers the first empirical evidence that directly validates the Michelin effect.

Details

International Journal of Contemporary Hospitality Management, vol. 34 no. 6
Type: Research Article
ISSN: 0959-6119

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Article
Publication date: 1 October 2004

Janneke de Jonge, Lynn Frewer, Hans van Trijp, Reint Jan Renes, Willem de Wit and Joke Timmers

In response to the potential for negative economic and societal effects resulting from a low level of consumer confidence in food safety, it is important to know how confidence is…

10110

Abstract

In response to the potential for negative economic and societal effects resulting from a low level of consumer confidence in food safety, it is important to know how confidence is potentially influenced by external events. The aim of this article is to describe the development of a monitor that enables changes in consumer confidence in food safety and consumer food choice behaviour to be assessed in conjunction with changes in institutional activities and food safety incidents. Results of the first assessment of longitudinal data on consumer perceptions of food safety will be presented to provide the basis for the development of such a monitor. A better understanding of the interrelationships between antecedents and behavioural consequences of changes in consumer confidence in food safety over time will improve understanding of the effectiveness of public policy, and allow the development of best practice in risk communication and risk management.

Details

British Food Journal, vol. 106 no. 10/11
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 13 January 2022

Khalil Hussain, Amir Zaib Abbasi, S. Mostafa Rasoolimanesh, Carsten D. Schultz, Ding Hooi Ting and Faizan Ali

The local food tourism in Pakistan is increasing rapidly, and it attracts scholars to determine the factors affecting local food tourists' buying choices. Particularly, the…

2431

Abstract

Purpose

The local food tourism in Pakistan is increasing rapidly, and it attracts scholars to determine the factors affecting local food tourists' buying choices. Particularly, the authors aim to investigate the role of food consumption values on predicting domestic tourists' attitude toward local food and its effect on the intention to try local food with the moderating effect of personality traits (neophobia and neophilia).

Design/methodology/approach

The authors tested the study model on 250 completed responses from local food tourists. They collected the data from three tourism locations (Islamabad, Rawalpindi and Peshawar) in Pakistan. Their study utilizes the consumption value theory within the limits of Pakistan's local food tourism.

Findings

The empirical findings show that consumption values, such as price, emotion, interaction, epistemic value, location value and variety value, effectively explain the domestic tourists' attitude toward local food. The authors further report that food neophilia strengthens the local tourists' positive reception toward the local food. However, food neophobia weakens the direction between local tourists' attitude toward local food and the intention to try local food.

Practical implications

This study provides insights pertaining to tourists' local food consumption values (LFCVs) to a local destination owner and marketing manager to strategically work on LFCVs that are crucial for domestic tourists to derive their intention to try local food. Practitioners should work on domestic tourists who possess food neophobia trait and enquire them for their rejection or avoidance of a particular local destination. This will enable practitioners to bring innovation and development in the local destination, which ultimately promote local food tourism.

Originality/value

This study is the first to incorporate the variety and local value in tourists' LFCVs to predict local tourists' attitude toward local food. Additionally, the authors contribute to local food tourism by empirically studying the moderating role of personality traits (food neophilia and food neophobia) to examine the direction between local tourists' attitude and intention to local food.

Details

Journal of Hospitality and Tourism Insights, vol. 6 no. 2
Type: Research Article
ISSN: 2514-9792

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Article
Publication date: 24 November 2022

Toritseju Begho, Kehinde Odeniyi and Olusegun Fadare

Future foods such as plant-based meat alternatives (PBMA) are a means to achieving a more sustainable food system. However, there is a gap in what is known about PBMA from the…

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Abstract

Purpose

Future foods such as plant-based meat alternatives (PBMA) are a means to achieving a more sustainable food system. However, there is a gap in what is known about PBMA from the consumer side, considering it is a relatively new food. Therefore, the paper aims to examine whether trust and perception could explain the intention to consume PBMA among Chinese adults.

Design/methodology/approach

The paper elicited the level of trust and perceptions related to PBMA. Then logistic regressions and mediation analysis were estimated to determine the associations between consumption intentions towards PBMA and a range of trust and perception variables.

Findings

The results indicate that most respondents trust food safety regulators and the labelling and composition standards. A comparison of the perception of meat and PBMA revealed that the majority of respondents perceive meat as tastier than PBMA while PBMA as being better for the environment. Regarding the effect of trust and perception on consumption intention, respondents that perceive PBMA as being better for the environment and having lower food safety risks are more likely to eat PBMA. Also, consumption intentions for PBMA are higher among respondents who trust safety regulators and independent promoters.

Practical implications

The finding on both the intention to try and the potential for sustained consumption is a prerequisite to predicting future demand. These findings are also crucial to guiding market orientation.

Originality/value

This paper focuses on drivers/barriers of consumer consumption intention – a shift from studies which examine product attributes and sensory or marketing determinants of consumption decisions.

Details

British Food Journal, vol. 125 no. 7
Type: Research Article
ISSN: 0007-070X

Keywords

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