John Hyland, Maeve Mary Henchion, Oluwayemisi Olomo, Jennifer Attard and James Gaffey
The aim of this paper is to better understand European consumers' behaviour in relation to Short Food Supply Chains (SFSCs), so as to provide insights to support their development…
Abstract
Purpose
The aim of this paper is to better understand European consumers' behaviour in relation to Short Food Supply Chains (SFSCs), so as to provide insights to support their development as part of a sustainable food system. Specifically, it aims to analyse consumer purchase patterns, motivations and perceived barriers and to identify patterns of behaviour amongst different consumer groups.
Design/methodology/approach
An online consumer survey was conducted in 12 European countries (n = 2,419). Quantitative data analysis, including principal component analysis (PCA) and cluster analysis, was undertaken using SPSS.
Findings
Four consumer clusters are named according to their behavioural stage in terms of SFSC engagement: Unaware Unengaged, Aware Unengaged, Motivationally Engaged and Executively Engaged. Unaware Unengaged and Aware Unengaged are in the non-engagement phase of behaviour. Motivationally Engaged are motivationally activated to engage in the behaviour but fail to do so consistently. Executively Engaged is the fully engaged cluster, being motivated to act and purchasing local food on a frequent basis. The results show an interesting interplay between motivations and barriers, i.e. higher scores for motivations and lower scores for barriers do not necessarily translate into higher purchase frequency.
Originality/value
The research gleans insights into the contextual factors that may inhibit SFSC purchases in different consumer segments. It offers practical implications for policymakers and others seeking to develop SFSCs as part of a sustainable food system.
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With increasing emphasis on public engagement and scientific communication and dissemination, scientists are increasingly required to redefine their academic identity. Theoretical…
Abstract
Purpose
With increasing emphasis on public engagement and scientific communication and dissemination, scientists are increasingly required to redefine their academic identity. Theoretical frameworks of academic identity and social media functionality were used to explore food researchers' attitudes towards social media.
Design/methodology/approach
An online study was carried out with 80 scientists working in publicly funded food research.
Findings
Commitment to scientific rigour, disseminating science to society, and being part of an academic community were important facets of academic identity and shaped participants' perceptions of social media functions. Functions offered by social media were most favourably viewed by the food research community for academic peer engagement and academic community building.
Social implications
Cultural and organisational changes are needed to mobilise food researchers to view public engagement as an important facet of academic identity.
Originality/value
The current study adds to the theoretical literature on academic identity and social media functionality by providing empirical evidence outlining how scientists working in publicly funded food research feel about engaging with social media within their professional role.
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Alan Collins, Maeve Henchion and Paul O’Reilly
The Irish food industry is of significant importance to the Irish economy. Given its dependence on UK multiple retailers, their supply chain management practices have considerable…
Abstract
The Irish food industry is of significant importance to the Irish economy. Given its dependence on UK multiple retailers, their supply chain management practices have considerable implications for the whole of the Irish economy. Retailers’ attempts at improving efficiency at their regional distribution centres have resulted in the growing use of consolidation centres whereby food products from several manufacturers are consolidated into full loads for delivery into RDCs. Results of three case studies suggest that the use of a particular form of consolidation (i.e. coupled‐consolidation where in‐bound logistics are coupled with consolidation services) results in the imposition of costs, especially in terms of lost flexibility, to food manufacturers. The distribution of these costs is asymmetric, with smaller firms bearing the greater costs.
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Maeve Henchion and Bridín McIntyre
Regional imagery is increasingly being recognised as having a commercial value for the products of under‐developed areas. It provides a subjective source of quality…
Abstract
Regional imagery is increasingly being recognised as having a commercial value for the products of under‐developed areas. It provides a subjective source of quality differentiation. Results of a consumer survey in Ireland indicate that region of origin is an important consideration for two out of three consumers when deciding to buy quality products and that products from rural areas are generally perceived to be of high quality. However, the links between region and quality products are under‐developed as indicated by the fact that Ireland is seen as a single region and the low level of awareness for selected regional labels. The development of territorial linkages must be based on geographical sub‐divisions of relevance to consumers and must be carefully managed to avoid unnecessary competition and duplication of effort. Discusses the use of regional imagery, reviews the meaning of quality, and presents the results of a survey of Irish consumers focusing on their perceptions and behaviour in relation to regional quality products. It also draws some conclusions and makes recommendations of relevance to policy makers and local development agencies in particular.
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Maeve Henchion and Bridin McIntyre
Assessment of food supply chains from small‐ and medium‐sized enterprises (SMEs) is of central importance to lagging rural regions (LRRs) across Europe given the significance of…
Abstract
Purpose
Assessment of food supply chains from small‐ and medium‐sized enterprises (SMEs) is of central importance to lagging rural regions (LRRs) across Europe given the significance of such enterprises to rural areas. This paper aims to examine the most important influences on the food supply chain across 12 European LRRs and then examine the impact of a number of supply chain issues on food SMEs in Ireland.
Design/methodology/approach
A Delphi study, complimented by literature reviews followed by in‐depth interviews, were used to examine the current and future factors influencing the operations of food supply chains relating to food SMEs in selected LRRs in Europe.
Findings
Consumers, followed by retailers, were identified as the most important influences on food supply chains across the 12 European LRRs studied. Primary producers were seen as being in a very weak position. Of the supply chain issues examined in Ireland, food safety, distribution and innovation were identified as key issues in market access and competitiveness. Food safety appears to be an “order qualifier” rather than “order winner” with other sources of differentiation featuring as potential order winners.
Originality/value
This research has identified a range of difficulties, including finding and managing intermediaries, surrounding distribution for food SMEs in LRRs. Significant training and other assistance is required to support food SMEs in LLRs.
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Alan Collins, Maeve Henchion and Paul O’Reilly
Customer service in logistics, through its direct impact on a firm’s market share, its total logistics costs and ultimately its profitability, is a critical determinant of…
Abstract
Customer service in logistics, through its direct impact on a firm’s market share, its total logistics costs and ultimately its profitability, is a critical determinant of competitiveness. Examines what customer service means from a logistics perspective and traces out UK retailers’ changing requirements. It provides the results of a survey which investigates the importance UK grocery retailers place on particular elements of customer service and assesses Irish food exporters’ relative performance, vis‐à‐vis their competitors on the UK market. A comparison of these results with previous research by the same authors concerned with Irish food exporters’ internal measurement of customer service finds that Irish food exporters are perceived to lack flexibility by their grocery customers and that internal measures of customer service are limited. Furthermore, the measures exporters employ for monitoring purposes are not appropriately aligned with those logistics variables which UK retailers consider important. Reconfiguring the supply chain with respect to inventory location is found to be one means of improving perceived flexibility.
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Sinead O'Connell, Maeve Henchion and Alan Collins
This paper seeks to investigate Irish hoteliers' customer service requirements of their food suppliers and to measure the trade‐offs that hotel buyers are willing to make during…
Abstract
Purpose
This paper seeks to investigate Irish hoteliers' customer service requirements of their food suppliers and to measure the trade‐offs that hotel buyers are willing to make during the purchase decision.
Design/methodology/approach
The study is based on a quota sample of 100 hotels throughout the Republic of Ireland. Drawing on earlier research and applying conjoint analysis, the study demonstrates how customer service improvements may be achieved through variations in the customer service mix.
Findings
Findings indicate that, for short shelf‐life products, frequency of deliveries and the ability to carry out emergency deliveries generate the highest levels of utility. More utility is created by lower prices in the case of long shelf‐life products. Small food suppliers are found to perform better on product quality and are more responsive in terms of product delivery than larger suppliers. They are perceived to be weaker on pricing, product assortment, and innovation.
Research limitations/implications
The small number of observations for both four‐ and five‐star hotels in the sample limited the effectiveness of cluster analysis, which would greatly assist suppliers targeting specific markets with customer service bundles.
Practical implications
By highlighting the trade‐offs that buyers use in evaluating customer service, the findings provide suppliers with the basis for assessing their own particular service mix. An improvement in perceived customer service may be achieved by reallocating the given resources and effort in favour of those parts of the mix that generate most value for the buyer. The identified trade‐offs also provide manufacturers with the criteria that can be usefully applied to evaluate competing distributors for their products.
Originality/value
By focusing on the hotel sector, the paper provides insights into a much ignored market for food suppliers, which differs considerably from mainstream grocery in terms of concentration, buyer processes and buying criteria.
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Orla Canavan, Maeve Henchion and Seamus O'Reilly
Online shopping is one of the most rapidly growing forms of shopping and provides a global shop window for producers who wish to sell and market their products. This paper seeks…
Abstract
Purpose
Online shopping is one of the most rapidly growing forms of shopping and provides a global shop window for producers who wish to sell and market their products. This paper seeks to investigate the internet as an alternative distribution channel for Irish producers of speciality food products.
Design/methodology/approach
Primary data collection involved consumer focus groups, a producer web audit, producer depth interviews and an e‐mailed online producer survey.
Findings
Consumers of speciality food appear to trade off the convenience and variety potentially available with online shopping for the sales experience associated with more traditional outlets, particularly speciality food outlets and direct sales channels. Nonetheless, the internet can be a significant sales channel for some speciality food producers with products of specific attributes, e.g. high value goods, and products with elaborate and gift‐oriented packaging and for those targeting consumers with previous purchase experience. For the majority of producers, the internet can complement other marketing channels and its role in managing information and relationships may be more important than online sales. Significant challenges exist for speciality food producers to use the internet as a significant sales channel.
Originality/value
The paper considers food as a category comprising a number of different types of products based on their search, credence and experience characteristics. It applies this categorisation to speciality food and examines the influence of these characteristics on the role of the internet as both a sales and marketing channel in Ireland. It uses both consumer and producer perspectives in the analysis.