A values–beliefs–attitude model of local food consumption: An empirical study in China and Denmark

Zhang, Ting; Grunert, Klaus G.; Zhou, Yanfeng

doi:10.1016/j.foodqual.2020.103916

Cited by 64 publications

(66 citation statements)

References 69 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…This study provides a more comprehensive view of the impact of the COVID-19 pandemic on consumers' attitudes and behavior. The risk of infection and the possibility of having the disease led individuals to be more inclined toward locavorism, which in turn has a strong impact on developing a positive ATT toward LPF (Zhang et al, 2020). Consistent with previous studies on health awareness, the results showed that when individuals are concerned about their health, the ATT toward local food products increases positively (Singh and Verma, 2017).…”

Section: Discussionsupporting

confidence: 87%

“…Thus, individuals consume local products because they are convinced that they favor the economic development of local communities and that the production systems are safer, more transparent (Meyerding et al, 2019) and more sustainable (Schmitt et al, 2017). Although research on locavorism is not abundant, some recent studies have found evidence showing that an attraction to the locavore stance positively influences consumers' attitudes when buying local foods in countries like China and Denmark (Zhang et al, 2020).…”

Section: Locavorismmentioning

confidence: 99%

“…In addition to this new situation caused by the pandemic, previous research revealed that some consumers prefer locally produced foods (LPF) because they are healthier, and they benefit the local communities on a social, economic and environmental level (Meyerding et al, 2019). Other researchers have argued that this trend has been driven by an emerging sociopolitical characteristic among consumers, known as locavorism (Zhang et al, 2020), which consists in the active defense of locally produced foods (Reich et al, 2018). Furthermore, it is known that in contexts in which consumers are committed to locally produced food, prices are not usually an impediment to stop them from buying it.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

The impact of the perceived risk of COVID-19 on consumers' attitude and behavior toward locally produced food

Palau‐Saumell

Matute

Derqui

et al. 2021

BFJ

View full text Add to dashboard Cite

PurposeThis study analyzes the impact of the COVID-19 pandemic on the consumption of locally produced food. In particular, it examines an extended model of the theory of planned behavior, with the addition of the perceived risk of becoming infected with the disease, locavorism and internal locus of control.Design/methodology/approachThe study employs data collected from an online panel of consumers from the five largest cities in Spain (n = 1,000). It uses partial least squares structural equation modeling (PLS-SEM) to test and validate the proposed theoretical model.FindingsThe results indicate that the perceived risk of COVID-19 drives consumers to embrace locavorism more and, although locavorism is a strong predictor of attitude, internal locus of control also has a strong impact on attitude and switching intentions. Subjective norm and attitude are strong predictors of switching intentions and purchase intentions, and switching intentions also have a powerful impact on purchase intentions.Originality/valueThis study extends previous research on locally produced food consumption in that it has proposed and tested a new conceptual model with the inclusion of the perceived risk of COVID-19, locavorism, internal locus of control and switching intentions, which were found to have an influence on purchasing behavior.

show abstract

Section: Discussionsupporting

confidence: 87%

Section: Locavorismmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

The impact of the perceived risk of COVID-19 on consumers' attitude and behavior toward locally produced food

Palau‐Saumell

Matute

Derqui

et al. 2021

BFJ

View full text Add to dashboard Cite

show abstract

“…A local FSC is one of the most popular solutions that have been mentioned by academics and governments. The main barriers to consuming local food are higher prices, accessibility, and availability [71]. From the government side, a subsidy to retailers or farmers would increase the competitiveness of the local foods.…”

Section: Promotion Of Local Food Consumptionmentioning

confidence: 99%

“…From the government side, a subsidy to retailers or farmers would increase the competitiveness of the local foods. The U.S. Department of Agriculture has invested more than USD 20 million each year since 2017 to promote local food consumption [71]. Moreover, food producers and retailers also need to label local foods to ensure they are easily visible among the thousands of food products in the supermarkets.…”

Section: Promotion Of Local Food Consumptionmentioning

confidence: 99%

The Compounded Effects of COVID-19 Pandemic and Desert Locust Outbreak on Food Security and Food Supply Chain

Elomri

Omri

et al. 2021

Sustainability

View full text Add to dashboard Cite

The COVID-19 pandemic and locust swarm outbreaks pose a significant threat to global food systems, causing severe disruptions in both local and international food supplies from farm to fork. The main objective of this study is to understand and identify the disruptions during the crises and create a map of how resilience can be established to recover and sustain the food supply chain (FSC) functions as well as food security. The detrimental impacts of the compound crises on the FSC are explored and the effects of the affected areas are estimated under optimistic and pessimistic scenarios. As a response to the disruption caused by the crisis in FSCs, reactive and proactive solutions are proposed to develop resilience at the food sector level. In the short term, the reactive solutions, consisting of smoothing the food demand, supply and delivery, and food production and processing, can be borrowed. In the long term, the proactive solutions can be conducted by developing multi-level short intertwined FSCs. Our comprehensive investigation of the resilience elements in diverse operations and potential strategies should contribute to the improvement of FSC resilience in the face of ongoing and growing threats.

show abstract

Consumption systems: Unveiling bi‐residential and delegated consumption

Scarano,

Ertz

2023

J of Consumer Behaviour

View full text Add to dashboard Cite

Based on an exploratory study of 29 semi‐structured interviews followed by a grounded theory analysis, this research explores the circulation of local products and brands enacted by bi‐residential consumers with geographically dispersed networks across two places. The results show that two new consumption systems are emerging at the frontier between conventional and collaborative consumption: bi‐residential and delegated consumption. In these two consumption systems, the bi‐residential consumer mediates the relationship between the retailer and the final consumer, thus informally extending the retailer's downstream value chain. Bi‐residential and delegated systems partly overlap but also differ from conventional or collaborative consumption systems in two ways: (a) they are linked in a modelized process sustained by the perception of ‘access’ and the ‘logistic role’ of the bi‐residential consumer; (b) they are embedded in a hybrid exchange system intertwining gift‐giving and monetary exchange. These consumption systems occur at the interstice between conventional and collaborative consumption. Local retailers and brands could benefit from knowledge in this area with a view to opening up new opportunities in value co‐creation with bi‐residential consumers.

show abstract

A values–beliefs–attitude model of local food consumption: An empirical study in China and Denmark

Abstract: This is a self-archived -parallel published version of this article in the publication archive of the University of Vaasa. It might differ from the original.

Cited by 64 publications

References 69 publications

The impact of the perceived risk of COVID-19 on consumers' attitude and behavior toward locally produced food

The impact of the perceived risk of COVID-19 on consumers' attitude and behavior toward locally produced food

The Compounded Effects of COVID-19 Pandemic and Desert Locust Outbreak on Food Security and Food Supply Chain

Consumption systems: Unveiling bi‐residential and delegated consumption

Contact Info

Product

Resources

About