Arnout R.H. Fischer and L.P.A. (Bea) Steenbekkers
Lack of acceptance of insects as food is considered a barrier against societal adoption of the potentially valuable contribution of insects to human foods. An underlying barrier…
Abstract
Purpose
Lack of acceptance of insects as food is considered a barrier against societal adoption of the potentially valuable contribution of insects to human foods. An underlying barrier may be that insects are lumped together as one group, while consumers typically try specific insects. The purpose of this paper is to investigate the ways in which Dutch consumers, with and without insect tasting experience, are more or less willing to eat different insects.
Design/methodology/approach
In a quasi-experimental study (n=140), the participants with and without prior experience in eating insects were asked to give their willingness to eat a range of insects, and their attitudes and disgust towards eating insects.
Findings
Insects promoted in the market were more preferred than the less marketed insects, and a subgroup of preferred insects for participants with experience in eating insects was formed.
Research limitations/implications
Although well-known insects were more preferred, general willingness to eat remained low for all participants. The results indicate that in future research on insects as food the specific insects used should be taken into account.
Practical implications
Continued promotion of specific, carefully targeted, insects may not lead to short-term uptake of insects as food, but may contribute to willingness to eat insects as human food in the long term.
Originality/value
The paper shows substantial differences between consumers who have and who have not previously tasted insects, with higher acceptance of people with experience in tasting insects for the specific insects that are frequently promoted beyond their generally more positive attitude towards eating insects.
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M.P.E. Elbertse and L.P.A. Steenbekkers
This study aims to explore the effect of different volumes of indoor greenery on perceived stress, stress, perceived productivity, productivity and perceived workplace…
Abstract
Purpose
This study aims to explore the effect of different volumes of indoor greenery on perceived stress, stress, perceived productivity, productivity and perceived workplace satisfaction to support employees’ well-being.
Design/methodology/approach
In a cross-over experimental design, a homogeneous group of students was randomised in different orders where each participant experienced the same three conditions. Different volumes of indoor greenery were added to the experiment room (0%, 0.5% and 8%). With a Fitbit, sudoku and a questionnaire, the five variables were measured.
Findings
Findings show that perceived stress and heart rate (physical stress) are lower in the 8% condition. Productivity scores did not improve significantly, however perceived productivity did in the 8% condition. Positive trends could be seen for the variables in the 0.5% condition. Furthermore, 2/3 of the participants preferred the 8% condition, whereas the other 1/3 preferred the 0.5% condition. Overall, 1/3 of the participants mentioned that their optimal volume of greenery would be more than 0.5% but less than 8%. This research shows that the implementation of 8% indoor greenery contributes to a happier and more relaxing office place where employees get the feeling of being less stressed and more productive.
Research limitations/implications
This research found that the largest volume of plants used (8%) has the most positive effect on the variables studied in this research. This study shows that participants’ heart rate, and therefore physical stress, became lower in the 8% condition. In this 8% condition, participants experienced less stress and perceived themselves to be more productive. Besides, 2/3 of the participants preferred being in the 8% condition, suggesting that after adding this volume of indoor greenery employees will be more satisfied with their workplace.
Practical implications
Where previous research discovered that indoor greenery has a positive effect on variables like (perceived) stress, (perceived) productivity and perceived workplace satisfaction, this research also provides support for the effect of different volumes of indoor greenery. Results obtained by the spatial coverage ratio approach can be easily applied to future research and practice.
Social implications
Indoor greenery can contribute to making the office a happier and more relaxing place where employees get the feeling of being less stressed and more productive which in the long term might contribute to the overall well-being of employees.
Originality/value
To the best of the authors’ knowledge, this is the first study focusing on the effect of different volumes of indoor greenery on these five variables.
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Isabel Schäufele, Eric Barrera Albores and Ulrich Hamm
Even though insect products increasingly receive attention as a sustainable food alternative to meat, consumer acceptance remains low. The purpose of this paper is to test…
Abstract
Purpose
Even though insect products increasingly receive attention as a sustainable food alternative to meat, consumer acceptance remains low. The purpose of this paper is to test consumer acceptance of two different insect species with varying degrees of processing which led to different degrees of insects’ visibility.
Design/methodology/approach
Insect dishes that varied according to species and degree of visibility were presented to participants of a self-administered personal survey within a meal context. Consumer acceptance was measured through the willingness-to-try the different dishes, and a hierarchical linear regression was applied to estimate the role of insect species.
Findings
Consumer acceptance can be improved by focusing on different forms of food processing and different insect species. The lower the visibility of insects, the higher the consumer acceptance, independent of insect species. However, this is not sufficient to overcome consumers’ widely held rejection. Main barriers for consumer acceptance seem to be low social and cultural acceptance, fear of trying unknown products and a lack of taste experience.
Originality/value
A huge body of literature has examined determinants of insect consumption, but the majority of these studies did not consider the effects of insect species. The study’s main objective is to close this research gap while checking the most relevant individual traits as identified through a literature review: food neophobia and familiarity, social and cultural norms, awareness of benefits of insect production, meat consumption and socio-demographics.
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Beate Silvia Kölzer, Jasmin Geppert, Astrid Klingshirn, Harald Weber, Lilla Brugger, Antje Engstler, Jochen Härlen, Thomas Ertel, Thomas Gindele and Rainer Stamminger
More than 50 per cent of all German households own a freezing appliance and so far the market of frozen foods is constantly increasing (1 per cent from 2017 to 2018). Despite…
Abstract
Purpose
More than 50 per cent of all German households own a freezing appliance and so far the market of frozen foods is constantly increasing (1 per cent from 2017 to 2018). Despite frozen foods playing an important role in our everyday life, little is known about the consumer’s habits at home. The purpose of this paper is to uncover gaps in the knowledge about consumer behaviour when handling frozen food. Moreover, the impact of consumers on the quality of frozen products should be assessed.
Design/methodology/approach
A representative online survey was carried out to investigate different aspects of consumer behaviour concerning frozen foods. Respondents (n=2,053) were questioned about their general handling habits regarding eight different food groups: fruit, vegetables, meat, fish, bread, pastries, ready-to-eat meals and leftovers. The focus was on freezing, pre-handling, packaging and thawing – depending on the age of those questioned and combined with best practice advice regarding quality storage of frozen products.
Findings
Most Germans have the opportunity to freeze food and keep their freezers full or medium loaded. Older participants act more efficiently towards quality storage, but more education about freezing and frozen storage would be generally helpful to maintain quality of frozen foods and increase utilisation of freezers, using their full preservation potential.
Research limitations/implications
No open questions were asked due to the scope of more than 2,000 participants, which, in retrospect, would have been instructive.
Originality/value
Consumer handling of frozen food in Germany was investigated in a representative way for the first time, covering age groups from 18 to 69 and household sizes from 1 to >4 people, focussing on eight major food groups.
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Loïc Detilleux, Gabrielle Wittock, Thomas Dogot, Frédéric Francis and Rudy Caparros Megido
Edible insects are considered as a novel food in western countries, with their introduction to cuisine having to overcome major barriers, such as disgust. The studies related to…
Abstract
Purpose
Edible insects are considered as a novel food in western countries, with their introduction to cuisine having to overcome major barriers, such as disgust. The studies related to acceptance of entomophagy have exponentially grown since 2015. However, such studies generally focus on people older than 18 years old. The purpose of this study is to assess the perceptions of youngsters towards edible insects.
Design/methodology/approach
A survey associated with an optional tasting session was conducted to record opinion of 151 youngsters in Belgium (9–17-year-olds).
Findings
Many respondents are acquainted with entomophagy and had already eaten insect-based food. Most youngsters associated insects as snacks and salty foods, and they agreed to consume processed insects (falafel) during the tasting session. Tasters had to evaluate the falafel, and higher ratings were recorded in male respondents, as highlighted in studies including adults. More negative evaluations would be expected among older respondents if unprocessed insects were served, as they were more willing to consume processed insects than entire insects. Finally, attitudes towards entomophagy evolved positively after the tasting session. Such events are consequently recommended to promote entomophagy across western youngsters.
Originality/value
Few studies explored the attitude of western youngsters towards entomophagy. This paper aims to fill this gap by focusing on this young component of the Belgian population.
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Radhika Bongoni, Ruud Verkerk, Matthijs Dekker and Bea Steenbekkers
Domestic preparation practices influence the sensory properties and nutritional composition of food products. Information on the variability in actual domestic preparation…
Abstract
Purpose
Domestic preparation practices influence the sensory properties and nutritional composition of food products. Information on the variability in actual domestic preparation practices is needed to assess the influence of applied conditions on the sensory and nutritional quality of food. The collection of such information requires a reliable, valid and practical research method. The paper aims to discuss these issues.
Design/methodology/approach
Direct in-home observations, observations in a model-kitchen using cameras, and a self-reporting questionnaire were evaluated for reliability and validity, to study domestic food preparation practices by consumers. Broccoli preparation practices by Dutch consumers were checked by these three methods in this research paper.
Findings
All three research methods were found to be test-retest, inter-observer, parallel-form reliable; and face, content and concurrent valid. However, the self-reporting questionnaire is the most practical research method that can be administered on a large number of respondents in a short time to capture the wide variations in preparation practices.
Originality/value
Consumers can be assisted on domestic food preparation practices that reach their sensory preferences (e.g. texture, colour) as well as have health benefits on consumption.
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F.W.M. Damen and L.P.A. Steenbekkers
The purpose of this paper is to gain insight into the ways consumers freeze and defrost meat, the reasons for their behaviour and the knowledge they have about the process of…
Abstract
Purpose
The purpose of this paper is to gain insight into the ways consumers freeze and defrost meat, the reasons for their behaviour and the knowledge they have about the process of freezing and defrosting. Consumers are aware of the microbiological safety risks involved in the consumption of meat. Therefore, many consumers freeze fresh meat to be able to store it safely for a longer period of time. In order to keep the quality of the meat, the freezing and defrosting process should follow certain basic principles.
Design/methodology/approach
In this explorative paper, oral interviews were held with families with young children about their habits concerning the freezing and defrosting of meat. Their knowledge about these processes and the related principles was assessed with help of multiple‐choice questions.
Findings
The paper finds that differences exist between knowledge and actual behaviour, which might result in a shortfall in the microbiological safety of the consumed meat.
Research limitations/implications
Actual behaviour when freezing and defrosting was not observed in the paper, but asked for in an interview. In a larger study observations might be a useful research method to be added.
Practical implications
The paper shows that a discrepancy exists between knowledge and actual behaviour. It is concluded that the actual behaviour might lead to microbiological risks. This could be studied in a supplemental research.
Originality/value
This paper reveals that consumer education about food storage and food handling is recommended.
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M.J. Terpstra, L.P.A. Steenbekkers, N.C.M. de Maertelaere and S. Nijhuis
Consumer food handling behaviour is important in preventing food borne disease and this paper proposes examining consumer behaviour and knowledge concerning food storage and…
Abstract
Purpose
Consumer food handling behaviour is important in preventing food borne disease and this paper proposes examining consumer behaviour and knowledge concerning food storage and disposal.
Design/methodology/approach
Interviews and observations were used to investigate the storage methods and the storage durations of various categories of food products as well as the consumers' motives when they decide to throw away food products. The temperature of their refrigerators was also measured.
Findings
The results demonstrate that consumers deal with meat and dairy products relatively hygienically, but the storage of products in other categories is more likely to lead to risks; especially because of high storage temperatures. The study also shows that the elderly handle food differently from younger people.
Research limitations/implications
Knowledge of the recommended storage methods and the consequences of consuming out‐of‐date foodstuffs have not been investigated. This could be dealt with in a supplemental research.
Practical implications
The elderly have a different purchasing policy. The older consumer of the future is likely to act differently to the present day elderly with respect to the disposal of food products.
Originality/value
Reveals that consumer education about food safety, in particular food storage and food handling is recommended.
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Hussein F. Hassan, Hani Dimassi and Zeina Nakat Karam
The purpose of this paper is to assess level of food safety knowledge and self-reported practices among Lebanese food handlers in Lebanese households and to identify the…
Abstract
Purpose
The purpose of this paper is to assess level of food safety knowledge and self-reported practices among Lebanese food handlers in Lebanese households and to identify the association between knowledge/practices and socio-demographic characteristics.
Design/methodology/approach
A cross-sectional study was conducted among 1,500 participants from different gender, age, area of residence, income, marital status and education. They completed a questionnaire of six questions about demographics, and 26 questions related to knowledge and self-reported practices in terms of food handling, storage, usage of kitchen facilities and personal hygiene subgroups. SPSS v23 was used for statistical analyses. Student t-test and analysis of variance were conducted. Significance level of 0.05 was used.
Findings
On average, participants scored 55.6±16.3, 51.3±25.7, 67.4±19.3 and 89.1±16.3 on food handling, storage, usage of kitchen facilities and personal hygiene, respectively, whereas the passing (score above 50 percent) rates were 64.5, 69.9, 90.5 and 99.1, respectively, for the different subgroups. Gender had significant (p<0.05) effect on food handling and personal hygiene; age, marital status and education had significant (p<0.05) effect on handling, usage of kitchen facilities and personal hygiene; area of residence had significant (p<0.05) effect on storage, handling and usage of kitchen facilities; income had significant (p<0.05) effect on handling and usage of kitchen facilities. Overall mean food safety knowledge and self-reported practices score was 63.8±12.6; passing rate was 86.2; gender, age, area of residence, education, marital status and income had significant (p<0.05) effect. Food safety self-reported practices and knowledge scores were significantly (p<0.001) related to a weak to moderate correlation coefficient (R=0.34).
Practical implications
The results confirm the need for ongoing educational initiatives to improve the relatively low food safety knowledge and practices among the Lebanese food handlers in Lebanese households.
Originality/value
No study has determined the food safety knowledge and self-reported practices of Lebanese food handlers in Lebanese households before.
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Asyari Asyari, Mohammad Enamul Hoque, Perengki Susanto, Halima Begum, Awaluddin Awaluddin, Marwan Marwan and Abdullah Al Mamun
This study aims to explore the determinants that impact state Islamic University/Perguruan Tinggi Keagamaan Islam Negeri students’ intention to adopt online cash waqfs. In doing…
Abstract
Purpose
This study aims to explore the determinants that impact state Islamic University/Perguruan Tinggi Keagamaan Islam Negeri students’ intention to adopt online cash waqfs. In doing so, this study integrates knowledge of cash waqf and trust variables within the theory of planned behavior (TPB), allowing an examination of the mediating role of TPB variables and trust within the relationship between knowledge of cash waqf and intention for online cash waqf behavior.
Design/methodology/approach
To carry out an empirical analysis, the authors developed a well-structured questionnaire and distributed it to a group of students currently enrolled in PTKIN, obtaining 443 usable responses. The partial least squares-structural equation modeling (PLS-SEM) technique was used for the dual purposes of data analysis and hypothesis testing.
Findings
This study demonstrates that factors such as attitude, subjective norms, perceived behavioral control, trust and knowledge of cash waqf have a significant and favorable influence on the intention to donate through e-cash waqf. Knowledge of cash waqf impacts attitudes, subjective norms, perceived behavioral control and trust. The final analysis shows that attitude, subjective norms, perceived behavioral control and trust partially mediate the relationship between knowledge and intention in the online cash waqf context.
Practical implications
The aforementioned elucidates the paramount importance of trust in shaping individuals’ tendencies to engage in cash waqfs. The insights mentioned have the potential to be used by cash waqf establishments to promote transparency and accountability, ultimately bolstering the confidence of potential donors.
Originality/value
The concepts of waqf and the use of online cash waqf as a means of donation in developing countries are relatively new. In this study, the intention of students to adopt online cash waqf was predicted for the first time by considering their knowledge of cash waqf and their trust in online cash waqf transactions.