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1
Yeung, Ruth Mo Wah. "Food safety risk : consumer food purchase models". Thesis, Cranfield University, 2002. http://hdl.handle.net/1826/821.
Testo completoAbstract (sommario):
Recent high profile food safety incidents in the United Kingdom have shaken
consumer confidence in food products. Consumer perception of risk is seen to be
very relevant to food safety issues. The impact of this perceived risk on purchase
behaviour is also critical to the development of risk management strategies by
authorities responsible for public health and the food industry. Focusing on fresh
chicken meat products, this study explored the relationship between food risk
characteristics, consumer perception of food safety related risk, consumer purchase
behaviour and actions that can be taken to reduce the exposure to food risk.
Following an extensive literature review, an exploratory study in the form of face-toface
interviews was carried out to clarify the main concerns of food hazards, and to
identify the items of perceived consequent loss and risk reducing strategies adopted
by consumers. The findings were verified through a quantitative survey of 200
respondents. The data was presented in the form of Structural Equation Modelling,
and analysed by the LISREL 8.30 statistical package. The results showed that
consumer risk perception was affected by a range of risk characteristics, such as
consumer concern about the severity of the food risk, and the potential long-term
adverse effect on future generation and environment. The main elements of perceived
loss associated with food safety were health, financial, time, lifestyle and taste losses,
and these were shown to have a negative effect on purchase likelihood. Two other
risk characteristics namely, perceived knowledge and own control of the food risk
were found to be linked directly and positively to consumer purchase likelihood. Risk
reducing strategies such as branded product, product quality assurance and product
information adopted by consumers were identified and found to be consistent with the
marketing strategies used by the food industry. These risk-reducing strategies have a
negative relationship with consumer risk perception.
This study presented empirical evidence for characterising types of food risks and
explains how food risks and risk reducing strategies affect consumer risk perception
as well as purchase likelihood. Consequently, two quantitative consumer food
purchase models were developed. These models can help the government and the food
industry to identify key factors to develop systematic strategies for risk management
and risk communication in order to allocate resources efficiently and effectively. They
can also use these models to measure the effectiveness of their risk management
policy in the times of concern about food safety.
This study recommends further research to apply these models in other types of food
products and other types of risk, such as chemical risk, and technological risk, in
particular for those risks which are beyond the control of consumers. The differences
in risk perception between cultures and socio-economic groupings should be explored
further. This is a valid topic for further research and provides potential benefits for
consumers and food industry as a whole.
2
Somehagen, Jesper, Charlton Holmes e Rashed Saleh. "Functional Food : A study of consumer attitudes towards functional foods in Sweden". Thesis, Linnéuniversitetet, Institutionen för marknadsföring (MF), 2013. http://urn.kb.se/resolve?urn=urn:nbn:se:lnu:diva-25950.
Testo completoAbstract (sommario):
During the last few decades the interest and demand for both healthy food and different beverages has increased the interest for healthy food and it is expected to continue increasing in the future. A strong reason for this is the desire among more and more people to live healthy and long lives. Because of this, the recent industry of functional foods has become increasingly popular as marketers aim to sell food products that can benefit a consumer’s health beyond a healthy or organic food products ability. “A functional food is, or appears similar to, a conventional food. It is part of a standard diet and is consumed on a regular basis, in normal quantities. It has proven health benefits…beyond its basic nutritional functions.” (Doyon and Labrecque 2008 pp.1147) In order for marketers to make the right marketing actions, a better understanding of consumer behaviour and attitudes towards functional food is needed. Without this information marketers will not be able to create effective marketing campaigns for functional food products. Consumer attitudes towards functional foods were looked at in four different factors/dimensions, reward, necessity, confidence and safety, and then each factors impact on consumer willingness to consume was measured.Purpose - The purpose of the study was to investigate consumer’s attitudes on functional foods and their willingness to consume functional foods.Method/Approach - A questionnaire was developed from a previous study (Lähteenmäki and Urala 2007) on consumer attitudes and their willingness to consume functional foods, using a combination of convenience sampling and judgment sampling.Findings- The data confirmed the results from previous studies that consumer attitudes play a role in impacting consumer willingness to consume functional foods, but also that the results cannot be generalized on all functional food groups or types.Conclusions – Each functional food category should be approached in a different way, from a marketing or advertising point of view and when marketing each functional food product. Different aspects e.g. Reward, necessity, confidence and safety should be highlighted for each individual food category in the packaging or advertisement to give the marketing strategy an advantage to increase consumer willingness to use that product. The study was found to collaborate with the previous studies conducted by Lähteenmäki and Urala (2007).Key Words – Attitudes, Consumer attitudes, Functional foods, Consumer behaviour
3
REIS, PATRICIA GROSSI. "FOOD CONSUMPTION: THE RISK ON CONSUMER BEHAVIOR OF LOW-CLASS CONSUMERS". PONTIFÍCIA UNIVERSIDADE CATÓLICA DO RIO DE JANEIRO, 2006. http://www.maxwell.vrac.puc-rio.br/Busca_etds.php?strSecao=resultado&nrSeq=8346@1.
Testo completoAbstract (sommario):
COORDENAÇÃO DE APERFEIÇOAMENTO DO PESSOAL DE ENSINO SUPERIOREste estudo investiga o comportamento do consumidor de baixa renda frente aos riscos inerentes à escolha dos itens que compõem sua cesta de alimentação. A restrita renda desta população limita a realização de gastos adequados com educação, saúde, recreação e outras necessidades, fazendo com que a escolha da cesta de alimentos tenha um peso especial na expressão dos seus desejos e preferências. Este fato aponta para uma percepção mais aguçada dos riscos incorridos durante a seleção da cesta, algo naturalmente mais trivial para indivíduos que dispõem de mais recursos. Como este consumidor não tem recursos para refazer compras equivocadas ou corrigir experiências negativas de consumo, a frustração proveniente de possíveis erros na escolha de produtos pode sair cara. A análise dos fatores geradores de risco e de suas respectivas estratégias de mitigação, propostos por este estudo de natureza exploratória, revela a complexidade típica de decisões sujeitas a múltiplas restrições.
This study investigates the behavior of low-income consumers when faced with the inherent risks associated with choosing the food items that make up their regular diet. Their restricted budget limits expenditures on necessities such as education, healthcare and entertainment, which in turn, gives the choice of food items a special role in the expression of these consumers` wishes and preferences. This suggests that low-income consumers have a more acute perception of the risks incurred during the selection of the items, something perceived as trivial for wealthier individuals. Since these consumers has no extra resources to undo their mistakes or fix negative consumption experiences, the frustrations spawned from possible purchase errors may be high. The analysis of the risk generating factors and their respective coping strategies, proposed by this exploratory study, reveals the typical complexity of decisions that are subjected to multiple restrictions.
4
Burnett, Margaret J. "Enhanced food traceability: promoting food safety, quality and consumer choice". Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 2004. http://hub.hku.hk/bib/B31245146.
Testo completo
5
Glass, Jessica Elspeth. "Consumer preferences the role of food emotions in food choice /". Connect to this title online, 2009. http://etd.lib.clemson.edu/documents/1249066449/.
Testo completo
6
Ahmadov, Vugar. "Consumer preferences for differentiated food products". Online access for everyone, 2008. http://www.dissertations.wsu.edu/Dissertations/Spring2008/v_ahmadov_042508.pdf.
Testo completo
7
Clonan, Angie. "Understanding consumer attitudes to sustainable food". Thesis, University of Nottingham, 2011. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.588069.
Testo completoAbstract (sommario):
Sustainability has become fundamental to many global policy agendas in areas relating to human impact on the earth's resources, such as food production and consumption. In the UK, the former labour government devised 'Food 2030', a strategy document stipulating sustainable production and consumption as priority issues for food policy; however this has not been incorporated into guidance for consumers. Additionally, current dietary guidelines concerning meat and fish are in direct conflict with environmental interests. Amidst this ambiguity, Sustain: 'the alliance for better food and farming' provides advice to citizens seeking to consume food more sustainably. This study seeks to assess consumer attitudes towards some of the issues associated with sustainable food, particularly in the context of current dietary intake and purchasing behaviour. Method(s) Adopting a qualitative approach with 11 adults, based on a consumer focussed framework for understanding sustainable food, a structured self-completion postal questionnaire was developed. This explored regular shopping habits, attitudes towards sustainable food across a variety of sustainability related issues, for example animal welfare, local food, organic food, fish, packaging, seasonal food, Fair trade, bottled water and food transport. Dietary intake was assessed, and respondents reported 'sustainable food' purchasing behaviour. Finally some information was noted on participants' socio-demographic characteristics. A final sample size of 842 was achieved. Results Findings suggest that consumers are largely positive in their attitudes towards 'sustainable food'; however some issues such as local food assume a higher priority for respondents than others, for example organic food. Some notable socio-demographic characteristics are observed, such as the trend for older consumers (>60 years of age) to hold more positive attitudes towards sustainable food. There is also an association between respondents reporting healthier dietary intakes and holding more positive attitudes towards sustainable food. Further relationships are observed between attitudes towards meat, consumption and purchasing data. Respondents largely agreed (88.5%) that animal welfare was important when buying meat, however when consuming meat, women were significantly more likely (P<0.0l) than men to report consuming less but also to be concerned over the source of meat (P<0.00l) and animal welfare (P<0.05). In the key area of fish consumption, over half of participants (57%) were aware of the health benefits of fish consumption and reported health as a primary motivator for purchasing fish; however, only 26% actively sought to purchase fish from a sustainable source (i.e. Marine Stewardship Council (MSC) certified fish). Only 30% of participants met current dietary recommendations for fish intake. Older respondents (>60 years of age) were more likely to report purchasing fish for health reasons and to buy MSC fish. Participants were significantly less likely to report MSC purchases if they were confused about which type of fish I should be eating to protect fish stocks (P < 0•001). Purchasing data reveals participants stated priorities when buying food, and in particular the reported preference for 'local' food over other 'sustainable' options. Conclusions This research contributes to the field by providing an enhanced understanding of how consumers view different components of 'sustainable food'. Additionally, relationships were observed which were previously unreported, for example, positive attitudes to 'sustainable food consumption' and a healthier dietary intake. Furthermore, results show links between attitude, consumption and reported purchases in key areas of 'sustainable food' consumption such as fish and meat, which provide an insight into tackling the issues from a consumer perspective. These findings are helpful in considering how to develop guidance to enable consumers to make more sustainable food choices, but also from a food policy perspective, in terms of considering which policy options may require further support, e.g. local food systems. Recommendations for Future Research Future research could replicate all or part of this study in another UK or European locality, or indeed further afield, to explore the role that geography and culture have on 'sustainable food' perceptions and behaviour. Further qualitative work could explore the link uncovered between healthier dietary intakes and holding more positive attitudes towards 'sustainable food', and additionally investigate some of the socio-demographic associations observed such as age, for example to explore the influence that different life stages have on 'sustainable food' perceptions and behaviour.
8
Sehib, Khairia A. H. "Consumer food shopping behaviour in Libya". Thesis, University of Newcastle upon Tyne, 2013. http://hdl.handle.net/10443/2289.
Testo completoAbstract (sommario):
This thesis explores consumer food shopping behaviour in an emerging economy, taking the Libyan case as an example. As in many other emerging economies, Libya’s retail environment has been dominated for generations by traditional markets and small independent stores but has recently witnessed the spread of ‘modern’ formats such as supermarkets. The study draws on both qualitative and quantitative research. The qualitative research provided evidence of a complex picture, highlighting significant variations, from family to family and geographically, in the social acceptability of females shopping at traditional markets and other retail formats. In Libya, food shopping has traditionally been a task for male household members, with traditional markets regarded as inappropriate spaces for females. However the safer, cleaner, and less crowded environment offered by large supermarkets contributed to some women feeling more comfortable shopping for food and henceforth being able to shop as independent consumers. Traditional culture, rather than constraining the spread of supermarkets, may act as a facilitator of the growing popularity of supermarkets in Libya. The main quantitative research instrument was a self-administered questionnaire of Libyan food shoppers in Benghazi city. 371 completed questionnaires were obtained. Factor analysis revealed 12 factors that underlie the reasons consumers go shopping for food. The application of cluster analysis to the dimensions factor scores revealed six segments of food shoppers. The characteristics of each cluster were described by average factor scores on the dimensions of shopping motivations, demographic characteristics, and behavioural variables. The most important retail outlet attributes in the choice of where to buy food were, in descending order, food safety, quality of products, quality of service, speed of service, and variety of products. The findings also indicated that on all items supermarkets performed the best; except for freshness of products and in-store credit (traditional markets were perceived as superior on freshness of products and independent stores for in-store credit). Only for one attribute (car parking) were differences in the mean scores between supermarkets, traditional markets and independent stores not statistically significant. ii Econometric modelling considered the possible relationships between shopping behaviour and the demographic and socioeconomic characteristics of the respondents. This confirmed a major finding of the qualitative research - that females were significantly less likely than males to visit traditional markets and spent proportionally more in supermarkets. Supermarket visitors were more concerned with social acceptability whereas, patrons of traditional markets placed greater emphasis on freshness. Heavy users of independent stores placed greater emphasis on in-store credit.
9
Kumar, Abhijeet. "Determining Consumer Food Purchasing Bahavior in Maine". Fogler Library, University of Maine, 2005. http://www.library.umaine.edu/theses/pdf/KumarA2005.pdf.
Testo completo
10
Masters, Nikhil. "Examining the consumer response to food scares". Thesis, University of Nottingham, 2011. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.546259.
Testo completo
11
Matthews, D. L. "Food shopping and the mobility impaired consumer". Thesis, Swansea University, 2004. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.638031.
Testo completoAbstract (sommario):
Straddling the domains of retail geography and the geography of disability, this thesis focuses on the experiences of wheelchair users as they attempt to “do food shopping”, within three different realms – their immediate neighbourhoods, supermarkets and a city centre. Its purpose is to consider the extent to which wheelchair users comprise a group that may be labelled as “disadvantaged consumers”, and how consumer disadvantage may be experienced heterogeneously. The act of purchase is only one aspect of food shopping, accordingly, this study looks at those activities leading up to and after the decision to purchase, including where to shop, how to get there and back and movement in and around retail spaces. The work is based on an empirical investigation that involved a large-scale survey, semi-structured interviews, focus group discussions, escorted trips and visual methodologies with wheelchair users in the Swansea Bay region of South Wales. At all times an attempt was made to see the world from the point of view of these wheelchair users and to bring alive, through the voices of the participants, their own personal tragedies. The results suggest that for many wheelchairs users food shopping is not an inclusive activity. Instead, it takes place within an imperfect marketplace, inscribe with oppressive ableist assumption and practices. Often isolated within their homes by the “ableist gaze”, many respondents reported that their food shopping experiences are fraught with difficulties, largely arising from the ways in which environments are designed and the ways they are treated within society. Public transport is shown to be failing the needs of wheelchair users. Despite new legislation, significant problems are encountered in all three food shopping environments, especially within the domains of the neighbourhood and city centre. At the end of the thesis, policy objectives and recommendations are made.
12
Crist, Michelle Nicole. "Food Consumer Choices in Lucas County, Ohio". University of Toledo / OhioLINK, 2011. http://rave.ohiolink.edu/etdc/view?acc_num=toledo1310143041.
Testo completo
13
Eames, Malcolm. "United Kingdom Government food research and development policy : food safety, food science and the consumer". Thesis, University of Sussex, 1994. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.238807.
Testo completo
14
Kriflik, Lynda. "Food for thought consumer perspectives of the environmental impacts of food choices /". Access electronically, 2004. http://www.library.uow.edu.au/adt-NWU/public/adt-NWU20050822.101900/index.html.
Testo completoAbstract (sommario):
Thesis (Ph.D.)--University of Wollongong, 2004.EMBARGOED - this thesis is subject to a 2 year embargo (21/06/05 to 21/06/07) and may only be viewed and copied with the permission of the author. For further information please Contact the Archivist. Typescript. Includes bibliographical references: p. 237-247.
15
Macdonald, Lesley. "Communicating with the ethical-religious consumer : food miles and food sustainability perspectives". Thesis, Southampton Solent University, 2013. http://ssudl.solent.ac.uk/3001/.
Testo completo
16
Broderick, Amanda Jayne. "Cross-national consumer behaviour in the European food retail environment : the strategic impact of culuture on consumer involvement with food". Thesis, De Montfort University, 1996. http://hdl.handle.net/2086/4142.
Testo completo
17
Kocher, Sara Johanna 1957. "Food cooperative shoppers: A study of consumer concerns". Thesis, The University of Arizona, 1988. http://hdl.handle.net/10150/291710.
Testo completoAbstract (sommario):
The goal of this study was to develop a demographic profile of food co-op shoppers and to assess the relationship between policy importance ratings and two measures of shopper involvement. A survey measuring co-op shopper demographic characteristics, ratings of co-op environment and ratings of the importance of 13 co-op policies was completed by 283 food co-op shoppers in the fall of 1983 at the Food Conspiracy Co-op in Tucson Arizona. Overall, the strongest distinction between working members and non-members was a tendency for members to spend more at the food co-op. The two groups were similar demographically and similar in their ratings of the quality of food co-op atmosphere. Both groups rated range of co-op policies as important factors in store selection. These co-op policies were equally important to both members and non-members, and the importance ratings were largely unaffected by length of involvement with the organization.
18
Wappling, Anders. "Consumer evaluations of selected multi-product food bundles". Thesis, University of Ulster, 2011. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.550788.
Testo completoAbstract (sommario):
Multi-product bundles are defined as two or more different products that are available for purchase as one single product. Multi-product bundling is becoming increasingly common in the food retail market; however research to date on how consumers evaluate multi-product food bundles is limited. Therefore, food choice and product bundle choice were identified as key bodies of knowledge, to which research on this topic could contribute. The aim of the research was: "to investigate how consumers evaluate selected multi-product food bundles" and to fulfil this aim, a mixed method approach was adopted involving a preliminary in-store survey and three main studies encompassing a quantitative questionnaire study (n=452), a quantitative experiment (n= 150) and a qualitative focus group study (n=32), which included a decision-mapping exercise (n=31). In analysing the findings, a factor analysis revealed that consumers take eight factors into account when evaluating selected multi-product food bundles. The most important evaluation factors were centred on the taste and bundle components and bundle convenience. Based on a literature review, a theory-driven model for the relationships between evaluation factors and multi-product food bundle desirability was developed and successfully tested through structural equation modelling. The experiment added that constituent products included in the bundles were found to affect the evaluations to a significant degree. The focus group study underpinned the findings from the two other studies and added that multi-product food bundle evaluation processes generally were sequential and consisted of two to four evaluation stages. A combination of these findings was integrated into a comprehensive model outlining three dimensions of multi-product food bundle evaluations. This research significantly contributes to the knowledge on multi-product bundles and has generated unique information for both product developers and retailers, which could inform future promotional strategies and enable consumer research in relation to the effects of multi- product bundling in the food sector.
19
Bunting, M. Jane. "The role of expectancies in consumer food choice". Thesis, Glasgow Caledonian University, 2001. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.370007.
Testo completo
20
Nelson, Roy. "Risk perception by the Northern Ireland food consumer". Thesis, Queen's University Belfast, 1999. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.324826.
Testo completo
21
Span, Kati A. "Pre-Consumer Food Waste at Three Dining Facilities". Thesis, Virginia Tech, 2012. http://hdl.handle.net/10919/43204.
Testo completoAbstract (sommario):
The objectives of this 8-week study were to assess the amount (weight) of pre-consumer (production) food waste at a large university, serving 18,000 meal plan holders, and identify major contributors of food waste (i.e. food categories, types of waste). Dining facility managers and waste coordinators (WCs) were voluntarily recruited from three dining facilities to oversee all food waste data collection and entry by dining staff, and attend weekly meetings with the research team. Food waste was weighed by staff at the designated facilities using institutional food scales. Information about the food waste was then written on tracking sheets and entered into an online database. The tracking sheet and database contained information on: product description (i.e. food type), reason for waste, weight of food (lbs), disposal method (compost/food scraps, diverted, or trash), and any related comments. Waste analysis included aggregating weekly data by total waste (lbs), facility, food type, food groups of MyPlate, and reason for food waste. Quantitative results from this study reveal that thousands of pounds of food waste are disposed of each week, especially for proteins and grains. Results derived from qualitative interviews and focus groups indicated that waste tracking is beneficial for staff buy-in, creating waste standards to improve efficiency, and adjusting food production schedules. Implications from these results indicate ability to help guide policy and practice, and provide insight into major contributors of institutional food waste.Master of Science
22
Balogh, Péter, Daniel Bekesi, Matthew Gorton, József Popp e Péter Lengyel. "Consumer willingness to pay for traditional food products". Elsevier, 2016. http://dx.doi.org/10.1016/j.foodpol.2016.03.005.
Testo completoAbstract (sommario):
Reflecting the growing interest from both consumers and policymakers, and building on recent developments
in Willingness to Pay (WTP) methodologies, we evaluate consumer preferences for an archetypal
traditional food product. Specifically we draw on stated preference data from a discrete choice
experiment, considering the traditional Hungarian mangalitza salami. A WTP space specification of the
generalized multinomial logit model is employed, which accounts for not only heterogeneity in preferences
but also differences in the scale of the idiosyncratic error term. Results indicate that traditional food
products can command a substantial premium, albeit contingent on effective quality certification,
authentic product composition and effective choice of retail outlet. Promising consumer segments and
policy implications are identified. (authors' abstract)
23
Engel, Wendy. "Determinants of consumer willingness to pay for organic food in South Africa". Pretoria : [s.n.], 2009. http://upetd.up.ac.za/thesis/available/etd-11242008-080548/.
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24
Donelan, Amy K. "Consumer poultry handling behaviors". Thesis, Kansas State University, 2015. http://hdl.handle.net/2097/20477.
Testo completoAbstract (sommario):
Master of ScienceHuman Nutrition
Delores H. Chambers
Understanding how consumers handle poultry can highlight gaps in consumer knowledge and practice of food safety. Quantitative research provides only a partial image, whereas qualitative data is helpful in gaining a complete picture of a shopper's behaviors. The objective of this study was to determine what poultry product microbes could potentially be transferred during purchasing and home storage; using a shop-along observational technique to observe actual shopping, transporting, and storing behavior of consumers with raw poultry products. In 71% (n=97) of the situations observed there was no visible hand sanitizer or wipes in the meat section of the grocery store. Plastic bags could be found in the meat section 85% (n=97) of the time, which only 25% of shoppers (n=82) used the bag for their poultry products. During transportation, the consumer bagged the poultry separately from other products in 71% of the observations. A majority of shoppers (59%) stored poultry without using a plastic bag or other container. Overall, there needs to be an increase in food safety education on the handling of poultry during purchasing, transporting, and storage.
25
Vermeulen, Hester. "A balanced food basket approach to monitor food affordability in South Africa". Thesis, University of Pretoria, 2020. http://hdl.handle.net/2263/73175.
Testo completoAbstract (sommario):
The public health landscape in South Africa today is characterised by a double-burden of nutritional challenges. Under-nutrition is prevalent, as is evident from the high levels of childhood stunting that are reported. Deficiencies of micro-nutrients such as vitamin A and iron continue to be prevalent in children, females and vulnerable groups. Simultaneously overweight and obesity among adults and children together with an associated increase in the occurrence of non-communicable diseases (NCDs) such as diabetes and cardiovascular disease are increasing steadily to epidemic levels.
With approximately 40% of the population living under the International Poverty Line and approximately a quarter of the population not able to obtain enough food to fulfil their daily energy needs, poverty and food insecurity are harsh realities in many South African households. The ability of a household to make healthy food choices is, among other factors, affected by food affordability. Food affordability is determined by household income relative to the cost of purchased food items. In recent years, food affordability in South Africa has been under increased pressure due to the following factors: household income-growth barely keeping track with inflation, rising unemployment, as well as high and ever increasing food prices. The pressure on lower income households is particularly profound, forcing such households to use about a third of total expenditure for food purchases.
In this study, a multi-disciplinary approach was used (including principles of nutrition, economics and consumer behaviour sciences) to develop models to measure the cost and affordability of healthy eating in South Africa at a national level and on a socio-economically disaggregated basis. The healthy food basket model was primarily based on the South African Food-based Dietary Guidelines, typical food consumption patterns, household demographics and official urban retail food prices monitored by Statistics South Africa.
Food affordability is a major challenge, with 60% of the population unable to afford the Moderate-cost Food Basket which provides greater nutritional diversity. The more economical Thrifty Healthy Food Basket (approximately 30% less expensive) is only affordable to approximately half of the South African population. A four member household earning two minimum wages has to spend a third of total expenditure on food to be able to afford this basket, while the typical food expenditure share of such households is usually lower (approximately 24%), thus confirming the pressure on households to afford healthy eating. In future the models of healthy eating also present possibilities for further expansion (e.g. these models can be refined to study different geographical areas or different household structure typologies).
Compared to national nutritional recommendations, the study found that the intakes of whole-grain starch-rich foods, lean meat, fish, eggs, dairy, fruit, vegetables and legumes were low. Inadequate intake was generally more severe among lower income households. Less-affluent households spend a large proportion of their food budget on starch-rich staples, fats / oils and sugar-rich foods, but allocate insufficient resources to animal-source foods, legumes, fruit and vegetables. This study also identified that excessive intakes of refined and processed starch-rich food options, sugar-rich foods and fats / oils were common across all income groups and increased with socio-economic status. These findings confirm the reality of the nutrition transition in South Africa.
The contribution of this research to estimate the socio-economically disaggregated consumption of animal-source foods (meat, fish and eggs) and starch-rich foods (maize meal, bread, rice and potatoes), provides valuable insights into differences in food intake across the socio-economic spectrum of South Africa.
A complex combination of interventions is required to promote healthy eating patterns in South Africa. In addition to legislative measures (e.g. salt and sugar reduction legislation), consumer education (across the socio-economic spectrum) should focus on science-based practical solutions and provide advice on making healthy and budget-conscious food choices. In addition, it is also important to design and implement policy actions to improve the affordability and availability of healthy food options for the various socio-economic groups, in diverse geographic locations in South Africa.
The improvement of food affordability is a key component in moving closer to achieve the Sustainable Development Goal of the United Nations “to end hunger, achieve food security, improve nutrition and promote sustainable agriculture”. Furthermore, improving household food and nutrition security (including addressing issues pertaining to healthy food consumption and affordability), through public and private sector actions, is one of the enabling milestones in the National Development Plan 2030.
The monthly costing of the food basket models which were developed in this study and analyses thereof should be used as policy analysis tools to act as a practical, scientific basis for the food security debate in South Africa. These tools are, in fact, already published on a quarterly basis in the public domain. In future the models of healthy eating also present possibilities for further expansion (e.g. these models can be refined to study different geographical areas or different household structure typologies).Thesis (PhD) - University of Pretoria. 2020.
Financial support received from: * The Bureau for Food and Agricultural Policy (BFAP) * The Department of Science and Technology (DST)/National Research Foundation (NRF) Centre of Excellence (CoE) in Food Security * Agbiz * Red Meat Research and Development South Africa (RMRD SA) * DST/NRF South African Research Chairs Initiative (SARChl) in the National Development Plan Priority Area of Nutrition and Food Security (Unique number: SARCI170808259212) * University of Pretoria
Animal and Wildlife Sciences
PhD Nutrition
Unrestricted
26
Fisher, Hendrik Johannes (Hennie). "Food stylists’ food image creation for print media and consumer interpretation : an exploratory investigation". Diss., University of Pretoria, 2012. http://hdl.handle.net/2263/41181.
Testo completoAbstract (sommario):
This study explores food image creation as an integral aspect of food styling as a profession. Q-methodology, with its five steps, guided this study. At the outset, the qualitative part of the research, interviews with South African food stylists provided guidance to develop the concourse. Food magazine readers examined a set of six selected images and matched each of them against six aesthetic indicators, also indicating their subsequent behavioural intent. For this process the Q-sort method was applied in which a predetermined sample of the readership of two of South Africa‟s most eminent food magazines was involved. It is a reliable psychometric technique based on photographs that is often used in non-food related contexts such as architecture and the travel industry. Quantitatively, the data was factor analysed, from which seven factors emerged that corroborated the results. Findings confirm that Q-sort is a useful research approach for non-verbal communication in settings where, through food images, the technical and artistic messaging of food stylists comes from manipulating the assembly of food image content.
It is proposed that, through non-verbal communication, food stylists who are able to purposefully create food images for print media would be able to effectively influence consumers in such a way as to bring about changed behavioural intent and eventual purchasing. Further investigation could consider expanding the theoretical base from which food stylists could pursue ways to alter consumers‟ behavioural intent. Put into practice, the findings could be a guide for food stylists when compiling food images that would successfully communicate intended messages.Dissertation (MConsumer Science)--University of Pretoria, 2012.
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Sweet, Cecily Sidney. "The Nature of Food Politics: Consumer vs. Industry Control". Thesis, The University of Arizona, 2011. http://hdl.handle.net/10150/144991.
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Richerson, William Robert (Rob) III. "Evolutionary Motives and Consumer Food Choice in Romantic Relationships". UKnowledge, 2014. http://uknowledge.uky.edu/marketing_etds/3.
Testo completoAbstract (sommario):
This research examines the evolutionary eating patterns of consumers when eating with those they are in relationships with, moving beyond eating decisions made in isolation or in the presence of strangers. Across three studies, unique patterns of consumption emerge when males and females are in different stages of romantic relationships. I demonstrate that the evolutionary motives of mate acquisition and mate retention drive eating patterns for relationship partners relative to their gender. I show that females match the eating habits of males at early stages in the relationship but are more independent later in the relationship, while males match eating habits of females in later stages in the relationships but are more independent early in relationships. I discuss how evolutionary eating patterns contribute to high obesity rates, provide recommendations for avoiding unhealthy eating among couples, and shed light on common cultural beliefs about weight gain in social relationships.
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Bazzani, Claudia <1985>. "Consumer Perception and Willingness to Pay for Local Food". Doctoral thesis, Alma Mater Studiorum - Università di Bologna, 2015. http://amsdottorato.unibo.it/7154/.
Testo completoAbstract (sommario):
A growing number of empirical studies recently investigated consumers' valuation for local
food products. However, different aspects related to the local food consumption still remain
vague or unexplored. As such, the objective of the present research is to fulfill the existing
literature using a mixed methodological approach for the investigation of consumers'
preferences and Willingness to Pay (WTP) for local food products. First of all, local food is
still a blurred concept and this factor might be source of individuals' misperception for the
local origin meaning. Therefore, a qualitative research has been performed in order to
investigate the meaning and the perception of the local food in the Italian food market.
Results from this analysis have been used as inputs for the building of a non-hypothetical
Real Choice Experiment (RCE) to estimate consumers' WTP for locally and organically
produced apple sauce. The contribution of this study is three-fold: (1) consumers' valuation
for the local origin is interpreted in terms of regional borders, over the organic food claim in
case of an unusual food product in the area of interest, (2) the interaction between individuals'
personality traits and consumers’ preferences for local and organic foods is analyzed, (3) the
role of Commitment Cost creation in consumers' choice making in case of uncertainty due to
the use of a novel food product and of an unconventional food claim is investigated. Results
suggest that consumers are willing to pay a higher price premium for organic over locally
produced apple sauce, possibly because of the presence of a regulated certification. In
accordance with Commitment Cost theory, the organic label might thus decrease consumers'
uncertainty for the features of the product in question. Results also indicate that individuals'
personality can be source of heterogeneity in consumers' preferences.
30
Cuellar, Jose. "Mexican consumer preferences for biotechnology and retail food outlets". Online access for everyone, 2004. http://www.dissertations.wsu.edu/Thesis/Fall2004/J%5FCuellar%5F121704.pdf.
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Bukhari, Sulafah. "Consumer Loyalty in Fast-Food Restaurants in Saudi Arabia". Thesis, Université d'Ottawa / University of Ottawa, 2015. http://hdl.handle.net/10393/31899.
Testo completoAbstract (sommario):
This study assesses the loyalty behaviour of consumers in fast-food restaurants in Saudi Arabia by studying the antecedents and the consequences of loyalty behaviour. The sample consisted of 231 Saudis and non-Saudis living in Saudi Arabia. They were approached using the “snowball” technique. Participants were all over the age of eighteen, and they were customers of Al-Baik restaurants. Data was collected through a face-to-face questionnaire, and analyzed using SPSS software. Specifically, Cronbach’s Alpha test, Pearson correlation coefficient, Spearman correlation coefficient, and multiple regression analysis were used. Results show that significant relationships exist between the antecedents and the consequences of loyalty behaviour. It is also indicated that participants’ personalities and values were significantly related to the loyalty behaviour of consumers in Saudi Arabia. The major limitation of this study is that it was conducted in only one city, Jeddah. Therefore, additional research should be carried out in other cities with larger samples. The research results offer compelling evidence that Saudi loyalty behaviour differs from Western behaviour. Therefore, it suggests that international fast-food operators in Saudi Arabia should take local factors into account when formulating marketing strategies, such as the role of women and youth in Saudi society. This thesis makes a novel contribution to the literature, as it is the first to model the antecedents and the consequences of loyalty behaviour of consumers in a single study. It is also the first to study contributed to the literature to examine the relation between the Six Dimensional Achievement Motivation Scale (Jackson, Ahmed, and Heapy, 1976), Rokeach Value System (1973), and loyalty behaviour of consumers.
32
Bronner, Kara. "Consumer perceptions of front-of-package traffic-light food labeling". Online version, 2009. http://www.uwstout.edu/lib/thesis/2009/2009bronnerk.pdf.
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Omar, Ogenyi Ejye. "Grocery shopping behaviour and retailers' own-label food brands". Thesis, Manchester Metropolitan University, 1992. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.306303.
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McEwan, J. A. "Methodology and new applications in food acceptance research". Thesis, University of Reading, 1988. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.380836.
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Davis, Junior Roy. "Economic transition and food consumption in Bulgaria". Thesis, Imperial College London, 1994. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.387836.
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Williams, Helén. "Food Packaging for Sustainable Development". Doctoral thesis, Karlstads universitet, Avdelningen för energi-, miljö- och byggteknik, 2011. http://urn.kb.se/resolve?urn=urn:nbn:se:kau:diva-7328.
Testo completoAbstract (sommario):
Packaging has been on the environmental agenda for decades. It has been discussed and debated within the society mainly as an environmental problem. Production, distribution and consumption of food and drinks contribute significant to the environmental impact. However, consumers in the EU waste about 20% of the food they buy. The function of packaging in reducing the amount of food losses is an important but often neglected environmental issue. This thesis focuses on the functions of packaging that can be used to preserve resources efficiently and reduce the environmental impact of the food-packaging system. The service perspective is used to increase knowledge about consumer interaction with packages. Fifteen packaging attributes, for example, ‘easy to empty’, ‘hygienic’ and ‘contain the right quantity’, were identified as influencing the amount of food losses at the consumer. The result showed that there are potentials to both increase consumer satisfaction and decrease the environmental impact of the food-packaging system, when new packaging design reduces food losses. A model was developed that calculates the balance of environmental impact between reduction of food losses, and more packaging material. The result showed that it can be environmentally motivated to increase the environmental impact of packaging, if the amount of food losses is reduced. This is especially true for food items with high environmental impact, e.g. meat and dairy products, and for food items that have a high share of loss, e.g. bread. I have also explored to what extent packaging can influence food losses in households. The study showed that about 20% to 25% of household food waste was related to packaging. The households noted three packaging attributes as the main causes for food losses; ‘too big packaging’, ‘difficult to empty’ and ‘best-before-date’. Finally there is a discussion of packaging research in the context of sustainability principles, and suggestions for further research.Paper IV was still a manuscript at the time of the thesis defense.
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Fernandes, Pedro Manuel Simões. "Consumer reaction to sustainable food consumption : motivations shaping meat consumption frequency in semi-vegetarians". Master's thesis, Instituto Superior de Economia e Gestão, 2019. http://hdl.handle.net/10400.5/19723.
Testo completoAbstract (sommario):
Mestrado em MarketingA maior consciencialização da população sobre a necessidade de diminuir o consumo de carne é uma realidade dos dias de hoje. A indústria pecuária gera cerca de 14,5% das emissões de gases responsáveis pelo efeito de estufa, sendo atualmente o segundo maior emissor dos gases responsáveis por este fenómeno e, por inerência, um dos principais causadores das alterações climáticas. Adicionalmente, a causa do bem-estar animal e a relação do consumo excessivo de carne a doenças crónico-degenerativas são alguns dos exemplos que têm levado a mudanças no comportamento de alguns consumidores em relação ao consumo de carne. Neste estudo, motivações para o consumo de carne foram investigadas em omnívoros que reduzem significativamente o consumo de carne, mais conhecidos como semi-vegetarianos. Este estudo, que teve lugar em Portugal, utilizou uma abordagem quantitativa, obtendo, através de um questionário online e autoadministrado, uma amostra de 442 semi-vegetarianos com o objetivo de avaliar como as motivações relacionadas com a saúde, o prazer associado ao consumo de carne (hedónico), aspectos sociais, o ambiente e o bem-estar animal, influenciam a frequência do consumo de carne. Os resultados sugerem que a frequência do consumo de carne em semi-vegetarianos é melhor explicada por motivações hedónicas (impacto positivo no consumo de carne) e por motivações relacionadas com a saúde (impacto negativo no consumo de carne). Motivações relacionadas com a causa ambiental e a causa animal não parecem ser relevantes para explicar a frequência de consumo de carne neste estudo.
Increasing public awareness of the need to reduce meat consumption is a reality nowadays. The livestock industry accounts for about 14.5% of greenhouse gas emissions, currently being the second-largest emitter of greenhouse gases and, inherently, one of the main drivers of climate change. Additionally, the animal welfare cause and the relation between excessive meat consumption and noncommunicable diseases (NCD's) are some of the examples that have led to changes in the behaviour of some consumers regarding meat consumption. In this study, motivations about meat consumption were tested in omnivores that significantly reduce meat consumption, better known as semi-vegetarians. This study, which took place in Portugal, was conducted using a quantitative approach, obtaining, through an online self-administered questionnaire, a sample of 442 semi-vegetarians with the purpose of assessing how motivations related to health, pleasure associated with meat consumption (hedonic), social aspects, environment and animal welfare, influence meat consumption frequency. The results suggest that the frequency of meat consumption in semi-vegetarians is best explained by hedonic motivations (positive impact on meat consumption) and health-related motivations (negative impact on meat consumption). Environmental and animal causes do not seem to be relevant in explaining meat consumption frequency in this study.
info:eu-repo/semantics/publishedVersion
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Kamotani, Setsuko. "Consumer acceptance of ozone-treated whole shell eggs". Columbus, Ohio : Ohio State University, 2009. http://rave.ohiolink.edu/etdc/view?acc%5Fnum=osu1243631693.
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Hare, Caroline Anne. "Food choice : the shopping experience of older consumers in Scotland". Thesis, Queen Margaret University, 2001. https://eresearch.qmu.ac.uk/handle/20.500.12289/7304.
Testo completoAbstract (sommario):
This thesis investigates the food shopping experience of older consumers (aged 65+) in Scotland. The aim was to develop the shopping dimension of food choice research and broaden the understanding of older consumers within this context. The need for such a study is borne out of the political impetus on food choice research, with the older age segment being particularly important due to: increasing numbers of older people; their vulnerability in terms of nutrition; the changes in food shopping that they have experienced in their lifetime; and their potential for being disadvantaged consumers. The growing numbers of older people present a number of challenges within the food choice discipline. The food retail sector, which is highly competitive, is faced with meeting the needs of a growing market segment which it has previously neglected. There have been efforts by governments to integrate the food retailing sector into the policy for improving the dietary health of the nation. However, these recommendations have been limited and the specific issues for older people in terms of food shopping not fully described. This thesis provides four major findings which provide an original contribution to knowledge. The first is that the characteristics of the older consumer result in a diverse shopping activity. This is reflected in the diversity of their personal circumstances, their preferences and their shopping activity. Secondly, the disadvantage experienced by older consumers is more complex than previously recognised. Thirdly, a comprehensive framework for investigating the shopping dimension of food choice research has been developed, and specifically applied to older consumers. Finally, there is a lack of inter-dependence and integration both between sectors influencing food choice and across the disciplines investigating it, and this must be addressed. There are several implications of these findings. First, academic research in the field of food choice should seek to undertake more multidisciplinary research and the conceptual model provides a framework from which to develop future studies. Secondly, specific recommendations can be made for retailers, both at a store level and concerning their contribution to the wider shopping environment. Thirdly, the findings are a catalyst for debate on the extent to which policy-makers should seek to integrate members of a multidisciplinary team in more detailed planning of recommendations.
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Hammes, Janine. "Behavior of Swedes towards Milk Substitute Products". Thesis, Högskolan Väst, Avd för företagsekonomi, 2015. http://urn.kb.se/resolve?urn=urn:nbn:se:hv:diva-8144.
Testo completoAbstract (sommario):
These days, milk substitute products are getting more popular and exist together with milk on the market. These substitute products are appreciated by consumers due to animal welfare, environmental or health related reasons. The purpose of the investigation was to make assumptions about the future situation of farmers and which demographic, personal, sociological, cultural and psychological determinants have an impact on Swedish consumers purchasing substitute products. The proposed methodology to reveal the impact of those factors was a qualitative research. Ten semi-structured interviews with residents of Västra Götaland, aimed to gain a deeper and better understanding of the reasons for consumption of milk substitute products, were conducted in total. The existing theory and scientific articles about demographic, personal, sociological, cultural and psychological determinants of consumer behavior, in terms of food choice and consumption, were used to create an interview guide and also to compare the collected primary data in the end. Participants were asked questions regarding their demography, lifestyle, awareness and perception of milk substitute products and other reasons for their consumption of milk substitutes. The findings revealed that demographic factors such as age and gender seemed to have an impact on the consumer behavior. Moreover, personal and psychological factors were revealed to have a significant impact on the consumption behavior. In particular lifestyle, perception, attitudes and motivations, knowledge and learning had a significant influence on Swedish consumers and their food consumption behavior. Regarding sociological factors it was discovered that friends had a significant influence on food consumption. Cultural determinants were also important to consider. However, they did not have a significant influence on the participants. The findings also revealed that health and animal welfare were the main reasons for changing the consumption. Interestingly, no participant started to consume these products due to environmental reasons in the beginning. The strong competition of milk and milk substitute products on the market is most likely to continue. The future situation for farmers will look different and might get more critical as milk consumption in Sweden could change. This small scale research does not make it possible to generalize the revealed findings. Nevertheless, this qualitative investigation provided the basis for future research in the field of consumer behavior towards substitute products.
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Yee, Wallace Man Shek. "Food safety, consumer trust in livestock farmers and purchase likelihood". Thesis, Cranfield University, 2002. http://hdl.handle.net/1826/820.
Testo completoAbstract (sommario):
Food safety is an important issue facing consumers, the food industry and the
government. Since consumers cannot themselves easily assess food safety risks, their
perception of food safety is in part a matter of trust in the food chain. This study
focuses on livestock farmers and investigates the causal relationship between the
factors which determine consumer trust regarding food safety and in turn their
purchase likelihood. The main research questions are: 1) What are the key factors
which build consumer trust in this context? 2) What are the contributions of these
factors to building consumer trust? 3) Is there any relationship between consumer
trust and purchase likelihood? By integrating theories developed in several
disciplines, six factors, namely: providing information, competence, integrity,
benevolence, credibility and reliability were identified to have a strong influence on
consumer trust in livestock farmers. An exploratory study in the form of face-to-face
interviews was carried out to clarify the main concerns of livestock husbandry
practices, and to identify the items to measure the causal factors of consumer trust in
livestock farmers regarding food safety.
Because the objectives set out in this study could not be achieved by using multiple
regression, which could not handle latent variables, the conceptual model was tested
with a quota sample of 194 individuals in the form of a Structural Equation Model
using LISREL 8.30. It was proved successful in identifying the effects of the causal
factors of trust to build consumer trust and in turn to affect purchase likelihood. The
factor ‘providing information’ was identified to be a key factor by which trust is built
and the features that lead to trust, namely: ‘competence’, ‘integrity’, ‘credibility’,
‘reliability’, and ‘benevolence’ were identified to be factors to build trust in livestock
farmers. Representatives of the livestock industry were approached to confirm the
relevance of the study and facilitate the interpretation of the findings. Though there is a limitation of its generalisation due to the sampling method, there is evidence that
these factors are important to building consumer trust in livestock farmers regarding
food safety. The evidence also suggests that there is a strong relationship between
trust and consumer purchase likelihood.
The research confirms that livestock farmers could draw benefit from strategies to
increase their trustworthiness and in turn positively influence consumers’ purchasing
decision. This study recommends further research to apply this model in other
industries where the suppliers have little contact with consumers. The differences in
trust building between cultures and the communication channels that livestock
farmers representatives should used are also suggested for further study. Future
research on how the food industry should respond to the change in consumer trust
during periods of concern about food safety is also recommended. These are valid
topics for future research and will provide potential benefits for consumers and food
industry as a whole.
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Costa, Font Monserrat. "Consumer Acceptance, Choice and Attitudes towards Genetically Modified (GM) Food". Doctoral thesis, Universitat Politècnica de Catalunya, 2009. http://hdl.handle.net/10803/7059.
Testo completoAbstract (sommario):
La introducció de noves tecnologies en l'àmbit agroalimentari ha revolucionat la eficiència pel que fa al sector productiu, si bé també ha tingut efectes rellevants pel que fa a la demanda, que cal analitzar amb profunditat. Aquest és el cas dels productes modificats genèticament, que solen ser productes de consum habitual, per la qual cosa han creat una important polèmica.Hi ha diferents agents del mercat que participen en aquest debat, com és el cas dels productors, els quals en poden obtenir benefici pel que fa a millores en eficiència i reducció de costos. Tanmateix, és essencial tenir en compte l'opinió dels consumidors alhora d'analitzar els límits comercials de les noves tecnologies.
Per a conèixer l'opinió dels consumidors cal entendre el seu procés d'elecció i de valoració dels productes agroalimentaris, com també el seu comportament a l'hora de prendre decisions en el mercat alimentari.
Aquesta tesis comença amb una extensa revisió bibliogràfica en relació a les actituds dels consumidors vers els productes modificats genèticament.
Seguidament s'analitza la intenció de compra dels consumidors utilitzant experiments d'elecció. L'objectiu principal d'aquesta tesi s'ha assolit amb els subsegüents capítols on s'han analitzat els diferents elements cognitius que porten a l'individu a la intenció final de compra. La metodologia emprada ha estat principalment equacions estructurals i experiments d'elecció.
S'han emprat diferents bases de dades per a poder contrastar totes les hipòtesis plantejades en l'estudi.
La principal contribució d'aquesta tesi ha estat determinar quins son els elements que cal considerar per entendre el procés de decisió del consumidors vers els aliments modificats genèticament, com també determinar que existeix un clar escepticisme en la societat pel que fa a aquests productes. Les conclusions d'aquesta tesi posen en manifest la necessitat de una millor estratègia de comunicació que permeti als consumidors una percepció de millor i major qualitat d'informació en relació a aquests productes.
The introduction of new technologies in food production not only has revolutioned its productive efficiency but has exerted important demand side effects that cannot be dismissed and require careful analysis. This is especially the case of genetically modified (GM) food, typical daily consumed products (e.g. GM milk, tomato, maize, etc) given its considerable interest and worldwide public controversy. Several stakeholders are place, on the one hand, farmers and manufactures perceive potential benefits from efficiency improvements as well as costs, mainly resulting from the need to reimburse intellectual property rights for new foods. From a demand side, GM food brings new products in the food chain and ultimately fulfils to an extent a latent consumer's preference for diversity. Hence, in order to determine the limits of technology dissemination and transfer it becomes a key issue to examine and disentangle which demand side factors stand behind technology acceptance. This calls for a better understanding of consumer choice, its valuation and the behavioural decision making process.
The valuation of a new technology good implies the provision of information from several sources - public and private, formal and informal, etc - while conditioning on the credibility and trustworthiness of each relevant information source. Given the information available, a further issue concerns attitude expression and formation, which ultimately leads to the final question regarding product valuation and consumer preference. Interestingly, attitude formation for the case of new food generations is found to be explained by a combination of risk and benefit perceptions, based on different elements such as a general attitude towards science, knowledge, trust, education and values, among others.
This thesis begins with an extensive review of the literature on attitudes towards GM agro-food products- chapter 2- by means of a literature review. Next it conducts a study on consumers' final intentions towards agro - food products, entailing the application of choice experiments - chapter 3. moreover, the main core of this dissertation is aiming at examining what gives rise to the final choice (chapters 4 to 6). The methodologically employed relies on structural equation modelling, although in each chapter different databases have been used. The relative strengths of each database allow us taking into account the information required to test specific hypotheses. Finally, some conclusions are drawn in chapter 7 which summarises the main findings of each chapter and put them in context of the main discussion questions examined in this thesis.
The main contribution of this thesis has been to point out a set of features that condition choice, intentions and revealed purchase intentions regarding GM food. Our wok is innovative in that: 1) it contains an innovative literature review; 2) develops choice modelling of scenarios that includes, apart from methodological features, the choice between GM processed and organic food; and 3) unlike most of behavioural analysis it exploits using structural equation modelling, several theoretical structures that explain decision making and, particularly, the role of broader attitudes towards science and technology in influencing purchase intentions alongside the effect of both risks attitudes and risk perceptions in determining consumer acceptance.
The sequence and findings of the thesis can be summarized as follows: drawing from an exhaustive review of published finding regarding public intentions towards GM food we conclude that there is consumer's scepticism explaining a negative valuation towards GM food. However, the most important outcome has been to find that final purchasing intention is the result of a complex decision process which only has been partially explained in the literature. Therefore, upon the definition of a general theoretical model this thesis has tried to explain in the different chapters some specific issues of such model as well as to validate it in a croos - country exercise in the last chapter. Results from this study rises a key policy implication: the need of a well defined communication stralegy to provide information in such a way that allows individuals to feel adequately informed.
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Groves, Angela May. "Consumer attitudes towards British food : a country of origin perspective". Thesis, University of Reading, 2000. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.339981.
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Rindt, Allyson. "Consumer acceptance of cranberry seed oil in several food formulations". Online version, 2008. http://www.uwstout.edu/lib/thesis/2008/2008rindta.pdf.
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Halim, Mustafa Afifi bin Ab. "Consumer protection regarding halal food in Malaysian and English law". Thesis, University of Hull, 2018. http://hydra.hull.ac.uk/resources/hull:16885.
Testo completoAbstract (sommario):
The thesis will explore consumer protection in respect of the abuse of halal food law in Malaysia. It will argue that the protection of halal food consumers is not sufficient to protect consumers in Malaysia. It will identify potential halal food-law infringements in the areas of certifications, false labelling, adulteration of halal food, improper slaughtering practices, questionable hygiene, and misrepresentation of halal. This thesis will investigate the current legal framework of halal food by identifying the potential violation of law, and consequently, will explore possible remedies and legal protection in cases where there is halal food abuse in Malaysia. This thesis will also consider the issue of private remedies for consumers who suffer as a result of food abuses and will explore compensation as a remedy for the nuisance caused. In addition, it will explore the adequacy of administrative measures to address halal food issues in Malaysia and identify whether these measures are capable of preventing legal abuses and holding traders to account. The competent authorities who enforce halal standards face problems and difficulties in providing a sufficient level of policing. This thesis will explore the criminal remedies provided by Malaysian law to deal with halal food abuse. While the problems in Malaysia and the United Kingdom may be similar, there are differences in how both countries deal with halal food issues. This thesis seeks to identify practices and solutions provided by English law which may be implemented in Malaysia to offer increased or more effective protection and to prevent halal food infringement. This thesis will suggest that the law in Malaysia requires modification in order to improve consumer protection. It will indicate a need for effective implementation of legal and enforcement measures in Malaysia. Any consequences of the lack of resources will also be identified. The thesis will conclude by providing recommendations on the implementation of a set of rules and compliance measures that will effectively contribute towards improving consumer protection vis-à-vis halal food in Malaysia.
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Lanzillotti, Roberto. "Food biotechnology and South African consumer attitudes: implications for purchase behaviour". Thesis, 2008. http://hdl.handle.net/10210/557.
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Chueh, Shao-Yi, e 闕韶儀. "Lifestyle and Consumer Behavior of Food". Thesis, 2007. http://ndltd.ncl.edu.tw/handle/54507662242004563331.
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(8771327), Lacey V. Wilson. "Consumer Demand for Redundant Food Labels". Thesis, 2020.
Cerca il testo completoAbstract (sommario):
Previous studies, as well as market sales data, show some consumers are willing to pay a premium for redundant or superfluous food labels that carry no additional information for the informed consumer. Some advocacy groups have argued that the use of such redundant labels is misleading or unethical. To determine whether premiums for redundant labels stem from misunderstanding or other factors, this study seeks to determine whether greater knowledge of the claims - in the form of expertise in food production and scientific literacy - decreases willingness to pay for redundant labels. We also explore whether de-biasing information influences consumers’ valuations of redundant labels. An online survey of 1,122 U.S. consumers elicits willingness-to-pay premiums for three redundantly labeled products: non-GMO sea salt, gluten-free orange juice, and no-hormone-added chicken breast. Respondents with farm experience report lower premiums for non-GMO salt and no-hormone-added chicken. Those with higher scientific literacy state lower premiums for gluten-free orange juice. However, provided information about the redundancy of the claims, less than half of respondents who were initially willing to pay extra for the label are convinced otherwise. Over 30% of respondents counter-intuitively increase their premiums, behavior that is associated with less a priori scientific knowledge. The likelihood of “overpricing” redundant labels is associated with willingness-to-pay premiums for organic food, suggesting at least some of the premium for organic is a result of misinformation.
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WEN, CHEN CHING, e 陳靜雯. "Consumer Behavior Analysis of Organic Food". Thesis, 2016. http://ndltd.ncl.edu.tw/handle/68552269412070565709.
Testo completoAbstract (sommario):
碩士東吳大學
EMBA高階經營碩士在職專班
104
Black-food goods issue has hit Taiwan's international image and caused people to worry about food safety in recently years. However, Organic food is not necessarily the most delicious taste because there is no added a strong taste delicious artificial flavors, colors and no preservatives in long-term preservation. In this study, we use generalized least squares method and the ANOVA methods to analye the relationship between buying behavior factors (include health, price, taste, brand, fashion and spply channel) and comsmer spending in organic food. A questionnaire survey method was used and targets interviewees were the "consumption of organic food" in Taiwan. The study used questionnaires to collect data in 2016. The total numbers of the questionnaires were 334. The empirical results show that health play important roles in promoting comsmer spending in organic food. 【Keywords】organic food customer belhavior
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Mustafa, Saba. "A study based on consumer ́s choice : Consumer’s Attitude Towards Organic Food and Non-Organic Food". Thesis, 2017. http://urn.kb.se/resolve?urn=urn:nbn:se:hh:diva-33996.
Testo completoAbstract (sommario):
The purpose of this paper was to understand the factors affect on consumer behavior while buying organic and non-organic food. The author of this study aims to answer the research question: “What types of factor effect on consumer ́s behavior and decision-making process while buying organic and non-organic food?” The structure of this chapter based on these models “Factor effects on consumer behavior” and “the process of consumer ́s decision shaping” to understand consumer behavior, decision- making process, followed by the information about organic food and rules and regulation for organic selling. A combined qualitative and quantitative study used to answer the research question. The layout of the research was based on questionnaires and the interviews from the manager of five different supermarkets (ICA Maxi, Coop, Willys, Netto, Lidl). The sample size of the questionnaire was 393. Both models from the existing literature restructured according to the results. Location of the supermarkets, quality of the food, services, prices of the food, plays important role in terms of decisions making process. Motivation plays a trigger role for the consumer to buy or reject the product and the most important is knowledge. Knowledge helps the consumer to make a better decision.