3D printed food attributes and their roles within the value-attitude-behavior model: Moderating effects of food neophobia and food technology neophobia

Lee, Kyung Hee; Hwang, Kyeong Hoe; Kim, Misoo; Cho, Meehee

doi:10.1016/j.jhtm.2021.05.013

Cited by 44 publications

(23 citation statements)

References 50 publications

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“…Tajeddini et al explored the decision-making process of guests in Airbnb and hotel accommodation by using value-attitude-behavior model and planned behavior theory [73]. Lee et al explored the moderating effect of 3D-printed food attributes and food phobias, which explained behavioral stages with intention and tested the relationship between value and attitude [74]. This is consistent with the model constructed in this study and provides strong evidence for the research theory of this study.…”

Section: Value-attitude-behavior (Vab) Modelsupporting

confidence: 79%

The Influence of Introducing the Concept of Sustainable System Design Thinking on Consumer Cognition: A Designer’s Perspective

Yang

Zhang

Wei

2022

Systems

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Environmental problems represent one of the most intensive focuses in the world. At present, the rate of environmental damage caused by peoples' consumption of products and services is still far faster than the rate of regeneration, processing, and recycling of natural ecosystems. In the face of increasingly severe environmental problems, consumers must change their consumption behavior toward a sustainable direction. Based on the ultimate goal of sustainable innovation and development, the introduction of sustainable system design thinking can enable the optimization of sustainable systems for production, manufacturing, consumption, or recycling. As with the concept of traditional system design thinking, sustainable system design thinking is not only a product form but also a creative systematic way to solve problems for the purpose of promoting innovation. It has been transformed from “giving form” to “design process”, “design strategy”, or “design system”. Therefore, this study attempts to explore the potential structure of consumers’ sustainable consumption cognition from the perspective of designers through the introduction of sustainable system design thinking. This study combined literature analysis and a questionnaire survey to propose a research model with seven constructs and eight hypotheses and then used a reliability test, validity test, and structural equation model to analyze and verify the data. The results show that the three constructs of design evaluation (aesthetics, innovation, and function) in system design thinking are feasible and effective in sustainable design. With the support of sustainability concept, the autonomy of consumers’ consumption attitude and intention will be improved. This study can provide reference to governments, enterprises, and designers when formulating, implementing, and practicing sustainable innovative strategies. The results of this study can further influence the continuous promotion and deepening of sustainable design thinking in the cultivation of design talents in colleges and universities, and thus provide multi-field and recyclable theoretical guidance for sustainable design facing future life.

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Section: Value-attitude-behavior (Vab) Modelsupporting

confidence: 79%

The Influence of Introducing the Concept of Sustainable System Design Thinking on Consumer Cognition: A Designer’s Perspective

Yang

Zhang

Wei

2022

Systems

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“…The study conducted by Lee, Hwang, Kim, and Cho [42] highlighted that consumers' environmental concern will affect their purchase intention for 3D-printed foods. Nilsson et al [43] believed that consumer behaviors are affected by environmental concern.…”

Section: The Relationship Between Environmental Concern and Behavioral Intentionmentioning

confidence: 99%

“…The first three parts are scales for value, attitude, and behavior. The health value refers to the study by Lee, Hwang, Kim, and Cho [42] and includes three items. The interest in PPBFs refers to the study by Lee, Hwang, Kim, and Cho [42] and includes three items.…”

Section: Measurement Instrument and Data Collectionmentioning

confidence: 99%

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Towards More Sustainable Diets: Investigating Consumer Motivations towards the Purchase of Green Food

2021

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The concept of green consumption has become an environmental topic that draws worldwide attention. In order to mitigate environmental damage, it is imperative to increase the recyclability of the food system, and therefore, novel, sustainable, and produced foods need to be supplied to the food system. Among such foods, precooked plant-based foods (PPBFs), which feature health, convenience, and functionality, have become a new trend of the food culture. This study uses the value–attitude–behavior (VAB) model as the theoretical framework and incorporates research variables, such as “environmental concern”, “time pressure”, and “cooking habit”, so as to discuss consumers’ behavioral intention toward PPBFs. The research results reveal the following: (1) consumers’ health value and interest in PPBFs will significantly affect their behavioral intention; (2) there is a significant relationship between environmental concern and behavioral intention; and (3) time pressure and cooking habits indicate an insignificant relationship with behavioral intention.

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“…Furthermore, "Food Ink" is the first 3D printing restaurant that produces nine courses by using 3D printers, and all chinaware and cutlery are made from 3D printers (RealFood, 2016;Buhr, 2015). "La Enoteca" restaurant in Barcelona is a two-Michelin-star restaurant that uses 3D printers to produce dishes by using coral-based ingredients (Lee et al, 2021). Another restaurant in the Netherlands named "Wolvega" serves many 3D printed foods by using five groups of nutrients made from honey and beans to make an item in the form of the Eiffel Tower (Manufacture3D, 2018).…”

Section: Introductionmentioning

confidence: 99%

Tomorrow Taste Comes Today: Exploring Customers' Intention to Buy 3D Printed Food in Egyptian Restaurants

Nassar

Fouad

2022

Pharos International Journal of Tourism and Hospitality

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Purpose -To explore the effect of 3D printed food characteristics on the Value-Attitude-Behavioral model in Egyptian restaurants.Design/methodology/approach -Using a quantitative design, self-administrated questionnaire was conducted with customers who eat at restaurants. Findings -Four characteristics of 3D printed food: health, fun, creativity and natural content were explored. The primary result identified was 3D printed characteristics have a positive and significant effect on hedonic value. Moreover, hedonic and utilitarian perceived values have an effect on customer attitude toward 3D printed food. Respondents indicated attitude toward 3D printed food led to the intention to buy it.Originality/value -This research highlights the need for 3D food printing technology in the restaurants in Egypt. Moreover, this study adapted the Value-Attitude-Behavioral model in the context of 3D printed food.Research limitations/implications -In the present study, 4 characteristics of 3D printed foods are being considered. In future, additional factors could be considered to deal with advancements in the food and beverage industry.Practical implications -The study has been recommended the marketers and decision makers to show the advantages of 3D printed food in ads.Social implications -This study will help the community by offering them a new type of technology that has positive effect on environment. Besides, it will help the people with allergies and elderly people to have the food that is suitable for them.

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3D printed food attributes and their roles within the value-attitude-behavior model: Moderating effects of food neophobia and food technology neophobia

Cited by 44 publications

References 50 publications

The Influence of Introducing the Concept of Sustainable System Design Thinking on Consumer Cognition: A Designer’s Perspective

The Influence of Introducing the Concept of Sustainable System Design Thinking on Consumer Cognition: A Designer’s Perspective

Towards More Sustainable Diets: Investigating Consumer Motivations towards the Purchase of Green Food

Tomorrow Taste Comes Today: Exploring Customers' Intention to Buy 3D Printed Food in Egyptian Restaurants

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