Behavioral reasoning perspectives on organic food purchase

Tandon, Anushree; Dhir, Amandeep; Kaur, Puneet; Kushwah, Shiksha; Salo, Jari

doi:10.1016/j.appet.2020.104786

Cited by 167 publications

(190 citation statements)

References 56 publications

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“…Further, individuals with a positive attitude toward environmental concerns and eco-social benefits are actively involved in buying green products [83]. Nevertheless, Tandon, Dhir, Kaur, Kushwah, and Salo [9] found that Indian consumers' buying behavior is not significantly associated with their attitudes toward organic food. In this regard, Ajzenand Cote (2008) [84] proposed that attitudes could be an indecisive factor for predicting consumer behavior.…”

Section: Hypothesis 1 (H1) Health Consciousness Is Positively Related To Organic Food Consumers' Buying Behaviormentioning

confidence: 99%

“…Further, the outbreak of COVID-19 led to changing consumers' mindsets and triggered the need for a healthy lifestyle [5,6]. Consumers care and value organic food production and maintain a stronger preference for organic food [7][8][9][10]. This can be determined by demographic changes, ever-increasing life expectancy, and striving for improvement of the quality of life.…”

Section: Introductionmentioning

confidence: 99%

“…Researchers presented various consumers' motives for buying organic food such as ecological sustainability [29], healthy lifestyles [13]. Extant literature focused on understanding various reasons to consume organic food [9,30,31], and the motives behind a consumer's behavior [32]. Research presented different antecedents with significant impact on increasing buying behavior of organic food, including environmental concerns [23], and health consciousness [33].…”

Section: Introductionmentioning

confidence: 99%

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Purchasing Behavior of Organic Food among Chinese University Students

Ali

Hao

2021

Sustainability

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The consumption of organically produced food is gaining ground around the world due to growing consumers’ concerns for personal health. Nevertheless, researchersaddressed the intention-behavior gap pertaining to buying organic food and called for more studies on consumers’ actual purchasing behavior. In order to understand this disparity, the current study examined the relationship among health consciousness, pricing policy, consumer trust, personal attitude, and purchasing behavior of organic food among university students. In addition, this research examined the moderating impact of word of mouth (WOM). This research adopted a quantitative method and employed convenience sampling to administer survey questionnaires to buyers of organic food in five Chinese universities between November 2020 and February 2021. A total of 335 questionnaires were collected and used for data analysis. Structural equation modeling results revealed that purchasing behavior is positively related to health consciousness and negatively influenced by pricing policy, while personal attitude and consumer trust had an insignificant association with students’ buying behavior of organic food. Further, WOM had a positive moderating impact on the relationship between health consciousness and purchasing behavior; and was found to strengthen the negative relationship between pricing policy and organic food purchasing behavior. This study presents some critical implications for researchers and organic food retailers and marketers.

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Section: Hypothesis 1 (H1) Health Consciousness Is Positively Related To Organic Food Consumers' Buying Behaviormentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Purchasing Behavior of Organic Food among Chinese University Students

Ali

Hao

2021

Sustainability

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“…Furthermore, as the drivers and, ultimately, the remedial actions/strategies for handling the issue of food waste may differ between public and private educational institutions, future researchers can build on our findings by separately reviewing the sample of studies on public and private educational institutions. Finally, future studies can explore whether increasing organic food consumption (Tandon et al, 2020a(Tandon et al, , 2020bTandon et al, 2020c) has impacted food waste behaviours in educational institutions.…”

Section: Limitations and Future Research Areasmentioning

confidence: 99%

Systematic literature review of food waste in educational institutions: setting the research agenda

Kaur

Dhir

Talwar³

et al. 2021

IJCHM

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Purpose In the recent past, academic researchers have noted the quantity of food wasted in food service establishments in educational institutions. However, more granular inputs are required to counter the challenge posed. The purpose of this study is to undertake a review of the prior literature in the area to provide a platform for future research. Design/methodology/approach Towards this end, the authors used a robust search protocol to identify 88 congruent studies to review and critically synthesize. The research profiling of the selected studies revealed limited studies conducted on food service establishments in universities. The research is also less dispersed geographically, remaining largely focused on the USA. Thereafter, the authors performed content analysis to identify seven themes around which the findings of prior studies were organized. Findings The key themes of the reviewed studies are the drivers of food waste, quantitative assessment of food waste, assessment of the behavioural aspects of food waste, operational strategies for reducing food waste, interventions for inducing behavioural changes to mitigate food waste, food diversion and food waste disposal processes and barriers to the implementation of food waste reduction strategies. Research limitations/implications This study has key theoretical and practical implications. From the perspective of research, the study revealed various gaps in the extant findings and suggested potential areas that can be examined by academic researchers from the perspective of the hospitality sector. From the perspective of practice, the study recommended actionable strategies to help managers mitigate food waste. Originality/value The authors have made a novel contribution to the research on food waste reduction by identifying theme-based research gaps, suggesting potential research questions and proposing a framework based on the open-systems approach to set the future research agenda.

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“…They are different from conventional foods in their production methods, which are characterised as environmentally and animal friendly, as well as free from conventional pesticides and herbicides [42]. Organic foods are often perceived to be associated with better quality, nutritional value, food safety and taste [42,[44][45][46][47]. There is evidence suggesting that consumers are even willing to pay more for organic food products than for conventional products, but with variations among consumer groups (for review, see [48]).…”

Section: Key Food Attributesmentioning

confidence: 99%

Australian Consumers’ Preferences for Food Attributes: A Latent Profile Analysis

Zhang

Jakku

2020

Foods

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Understanding consumer food preferences can provide agribusinesses with a competitive advantage through meeting consumers’ needs. Consumers’ preferences for food attributes have been extensively examined, focusing on specific aspects of attributes with specific food products. It is less clear how consumers evaluate the relative importance of the key food attributes in general. Applying the commonly adopted classification of food attributes into endogenous attributes (i.e., safety and freshness) and exogenous attributes (i.e., genetically modified (GM)-free and organic), the relative importance of these attributes for consumers was investigated. Furthermore, the heterogeneity of preferences was explored to identify distinct subgroups of consumers who may differ in valuing various food attributes. An online survey of 489 city dwellers in Australia revealed that the endogenous attributes were regarded as the most important in an order of safety and freshness. The exogenous attributes were rated as much less important. Three profiles with distinctive preferences for food attributes were identified: Not Fussy (12% of participants), Quality First (49%) and Choosy (39%). The findings suggest that consumers value the importance of various food attributes in a hierarchical order, and there is significant heterogeneity in consumers’ food preference. The implications of these findings are discussed in the context of food policy and agribusiness decision-making.

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Behavioral reasoning perspectives on organic food purchase

Cited by 167 publications

References 56 publications

Purchasing Behavior of Organic Food among Chinese University Students

Purchasing Behavior of Organic Food among Chinese University Students

Systematic literature review of food waste in educational institutions: setting the research agenda

Australian Consumers’ Preferences for Food Attributes: A Latent Profile Analysis

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