Susanna Kujala, Outi Hakala and Leena Viitaharju
The main aim of this study is to identify the factors that can affect regional differences in the procurement of local food in public catering. Understanding how some regions…
Abstract
Purpose
The main aim of this study is to identify the factors that can affect regional differences in the procurement of local food in public catering. Understanding how some regions procure more local food products than others could help promote the use of local food in public catering. Regions with a lower share of local food can learn from regions that have a higher local food share.
Design/methodology/approach
The studied phenomenon is complex; therefore, we used several approaches to identify the share of local food procurement and the reasons behind the regional differences. The study gathered survey data and used fuzzy-set qualitative comparative analysis (fsQCA), a computable general equilibrium model and several data sources.
Findings
The share of local food within the total food procurement varies markedly between regions. The highest local food shares can be linked to a combination of three factors: sufficient and suitable supply, adequate organisational conditions and a political atmosphere that encourages the use of local food. In addition to limited political incentives, poor supply or inadequate organisational conditions effectively characterise why some regions use very few local food products. Hence, a move towards using more local food in public catering requires political decision makers, food producers and procurement personnel to demonstrate a common will and take cohesive action.
Originality/value
By examining regional variation, the results of this study offer a new perspective on the use of local food in public catering.
Details
Keywords
Leena Viitaharju and Merja Lähdesmäki
The purpose of this paper is to identify the different perceptions of the antecedents of trust in asymmetrical business‐to‐business relationships between food producers and…
Abstract
Purpose
The purpose of this paper is to identify the different perceptions of the antecedents of trust in asymmetrical business‐to‐business relationships between food producers and retailers.
Design/methodology/approach
The empirical data consist of semi‐structured face‐to‐face interviews with 38 small food businesses and 54 retailers. The analysis combined both qualitative and quantitative methods.
Findings
The main differences identified in the antecedents of trust concerned the role of price, market potential, customer orientation, size, organisational/personal competence, marketing spirit, previous experiences, distribution of liabilities, communication, intimacy, reputation and references. In an asymmetrical business relationship, the characteristics of the less powerful partner are emphasised while the role of the more powerful partner in the development and maintenance of trust is minor.
Practical implications
If business partners are not aware of the particular antecedents of trust valued by the other party, this may create a sense of mistrust and hinder the development of the relationship at more profound levels. By revealing the essential differences in the perceptions of antecedents of trust, the paper enables both researchers interested in business relations and practitioners to better understand the challenges that businesses in dyadic relationships encounter, especially where the relationship is marked by asymmetry.
Originality/value
As there is a lack of dyadic approach to trust, studying both sides of the relationship dyad simultaneously makes visible the asymmetrical features inherent in the relationship between retailers and small food businesses. The paper contributes to the gap in the literature on trust by presenting new insights on asymmetrical buyer‐seller relationships.