Purpose – The purpose of this paper is to investigate attitudes of Italian consumers towards a set of applications of nanotechnology in the food domain. The chief goal is to identify the main factors influencing the willingness to buy nanofoods (WTBN), distinguishing between factors related to the products, in terms of perceived risks and benefits and psychological factors. Design/methodology/approach – A questionnaire was administered to a sample of about 300 people to gather information about the willingness to buy six nanofoods (namely: creamier ice cream with the same fat content; salt and sugar that do not form lumps with moisture; fruit juices enriched with bioactive molecules; bread enriched with Omega-3; plastic bottles for beer; antimicrobial food packaging for meat) and psychological characteristics, measured by several attitudinal scales. In order to study the influence of the attitudinal factors on the WTBN a simultaneous equations model was estimated, defining both its structural and reduced form. Findings – Respondents show a certain reluctance to buy foods produced using nanotechnologies The estimates of the econometric model indicate that WTBN is affected by the risks and benefits perceived with respect to the six nanofoods under consideration; the level of neophobia, as captured through the food technology neophobia scale; and the level of trust in food industry. Originality/value – The study extends the literature on nanofood consumer acceptance by adding useful evidence from the Italian case, which has not yet been studied.

Purpose Palm oil is a versatile ingredient of many food and non-food products. Yet, over the last year it has rapidly become a controversial product due to its alleged harmful health and environmental effects. Palm oil has rapidly become a controversial product. As a consequence, many food companies have introduced alternative fat sources into their products, in order to meet consumers’ concerns. The purpose of this paper is to: first, investigate consumer purchase intention by assessing whether the environmental, social and health concerns (HCs) act as drivers with regard to the choice of not consuming products containing palm oil; and second, estimate the direct effect of participants’ information seeking (IS) upon their intention, and whether IS mediates the effects of the attitudinal latent constructs on intention. Design/methodology/approach A quantitative survey of 608 respondents was performed. A structural equation modelling (SEM) procedure was implemented. Findings Results show that: first, HC is the main driver of participants’ intention to reduce palm oil consumption; second, consumers’ attitudes towards environment and social fairness exert significant direct effects upon intention; third, IS exerts a direct effect on intention; also, it partially mediates the effects of environmental and social concerns, whereas it totally mediates the HC effect. Originality/value This is the first study to address the issue of comparison between different drivers of sustainable consumer intentions using a formal test by SEM. Moreover, findings add insightful discussion points to some important issues concerning the role of consumers in the current food system organisational structure and strategies.

Purpose -The aim of this article is to analyse how wine and tourism operators understand the concept of a wine route, in order to determine the impact that definition can have on the extent to which stakeholders working within distinct, but related sectors (namely wine production, tourism, food and hospitality) collaborate with each other and share knowledge.Design/methodology/approach -By adopting the theoretical lens of "boundary objects" (understood as tangible or intangible entities that allow the sharing of meaning to different groups and facilitate collaboration), this article uses a qualitative approach, based on semi-structured interviews of 20 informants working in three different wine routes in Italy. Analysis of data is carried out in order to highlight the similarities and differences between the wine and tourism (including identified associated service) industries.Findings -Wine routes can be considered boundary objects that, if clearly defined by local stakeholders, can facilitate knowledge sharing and collaboration. Problems in collaboration could be explained by an initial misdefinition by stakeholders of what a wine route and its remit are.Research limitations -Since the theoretical lens of "boundary objects" was applied for the first time to wine routes and tourism, further research is necessary in order to validate its application.Practical implications -It is suggested that managers of wine routes involve all stakeholders in discussions to achieve a common understanding on what a wine route is and its role in the promotion of "place" (geographical context of the wine route). Only if this is done successfully, is it possible to achieve collaboration.Originality/value of the paper -This article uses the concept of "boundary objects" (a concept traditionally applied to the study of innovation) to the analysis of wine routes, and provides further theoretical and managerial insights concerning networking between wine and tourism sectors, taking a supply-side perspective.

The aim is to assess the welfare effects of the newest trends in food safety policies characterized by the shift from public to private intervention. Design/methodology/approachfood safety policies are analysed through concepts of new economic sociology, with a critical review of the literature on social capital. Findings-The article shows that as food safety and quality attributes responsible for the exchange complexity are simply codified and enforced through standards and third-party certification, the global value chain governance shifts from a relational type to a power-based type, with possible negative welfare effects. Research limitations-Further research would be required to verify the welfare effects suggested on the theoretical ground. Practical implications-The article makes a useful updating of food safety policies and organizational innovation in the food system. Originality/value of the paper-The paper introduces to some new (with respect to the marketing literature related to the food system) concepts and theories of economic sociology.