Consumer satisfaction in Alternative Food Networks (AFNs): Evidence from Northern Italy

Carzedda, Matteo; Marangon, Francesco; Nassivera, Federico; Troiano, Stefania

doi:10.1016/j.jrurstud.2018.10.003

Cited by 18 publications

(7 citation statements)

References 45 publications

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“…Burger King presents a menu that is definitely more simple and standard than McDonald's: proposing products with similar ingredients means less waste of raw materials and at the same time lower sales prices. The far more numerous variants of McDonald's, e.g., in the list of ingredients, as well as in the various seasonal experiments, maybe including local raw materials and ingredients, and the innovation technology, represent the answer of the company to the new trend of the hamburger gourmet to continue to pamper their customers and try to remain an efficient machine [19][20][21]23,25]. Moreover, the gastronomic offer of McDonald's stimulates the perception of "regionality" in the consumer both through the use of European certifications, e.g., PDO, both more recently through the use of testimonials that guarantee the authenticity of the ingredients and the goodness of the recipes, highlighting the importance of marketing for final commercial success [27].…”

Section: Discussionmentioning

confidence: 99%

“…Place and/or locality are adjustment tools for international food operators adopting the changes in consumer behaviour and attitude regarding assessment of foodstuffs and new models of consumption [19][20][21][22][23][24][25][26]. However, also the place is a fundamental element to create an Alternative Food Network (AFN), a useful tool for safeguarding the environment and biodiversity, improving the quality of foodstuffs and outcomes of local operators, protecting consumers, and enhancing confidence in the food sector [27][28][29][30][31][32][33][34][35][36].…”

Section: Introductionmentioning

confidence: 99%

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Eating Hamburgers Slowly and Sustainably: The Fast Food Market in North-West Italy

et al. 2019

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The Italian food movement shows some peculiarities of meeting consumer demand in the foodservice subsector where innovation is considered strategic to meet targets and reach goals. A particular kind of innovation is the return to tradition by enhancement of the territory, e.g., reinstating local recipes and local gastronomy or high-quality local raw materials. Some entrepreneurs are redefining the fast-food service, providing foodstuffs through a short supply chain. The aim of this paper is to identify the different hamburger foodservices operating in North-West Italy and address their diverse peculiarities. A sample of 11 hamburger restaurants was identified, a mystery shopping analysis was implemented to collect information on the foodservice phenomenon, and a Business Model Canvas was carried out to compare different foodservices. The results consider two different hamburger foodservices, i.e., International Hamburger Foodservice (IHF) and Local Hamburger Foodservice (LHF), the former concentrating mainly on customer service, human resource management, and operations management, and the latter focussing on high product quality in terms of materials and psychology, plus selection of local raw materials and ingredients, supporting the local economy and businesses. Moreover, the findings provide some information on the interaction between selected Hamburger Foodservices and related supply chains, highlighting the consumer transition toward meals of high quality standards in terms of raw materials and ingredients.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Eating Hamburgers Slowly and Sustainably: The Fast Food Market in North-West Italy

et al. 2019

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“…In the current work, the educational level was high for the three type of actors, although lower for the Producers (over 50% only have secondary education with no university education). Different studies have demonstrated that consumers with a high educational level attend this type of initiatives [45,80]. Some works have established a link between the higher educational level and the possibility of choosing alternative foods due to the information available [8,81].…”

Section: Influence Of the Socioeconomic Factorsmentioning

confidence: 99%

Alternative Food Networks: Perceptions in Short Food Supply Chains in Spain

2021

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Alternative spaces for the consumption of non-conventional foods as short commercialization chains have been increased worldwide, as well as the interest in understanding the dynamics developed in those initiatives from a social approach, has increased. This work aimed to analyze the Organizers, Producers and Consumers’ perceptions that participate in short food supply chains in ecological markets in the south of Spain. The Conventions Theory framework was used by applying a quantitative and qualitative methodology. A total of 159 questionnaires were applied (three to Organizers, 15 to Producers and 177 to Consumers). The questionnaire considered items related to social conventions for seven worlds (Domestic, Civic, Market, Industrial, Opinion and Inspired) and sociodemographic information. Kruskal-Wallis and Mann-Whitney tests were used to analyze the information. Results show that coincidences and divergences are observed in the importance given to the worlds; the Civic, Inspired and Opinion worlds are perceived similarly by the three types of actors and are related to the interest in how these activities benefit the environment. Differences are attributed to the role played by each type of actor and to socioeconomic aspects. Results can materialize into different strategies to improve these initiatives and reach more consumers.

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“…Currently, in Italy and in other countries, it is possible to find organic agriculture, farmers' markets, the Slow Food movement (Petrini 2013), so-called Solidarity Purchase Groups (Schifani and Migliore 2011), consumer cooperatives, the use of crowdfunding, economic solidarity networks, factory outlets, and other circuits that are part of Alternative Food Networks (Carzedda et al 2018;Cappella et al 2015;Renting et al 2003;Tregear 2011). The LHF phenomenon has followed these initiatives and has been developed in parallel with IHF.…”

Section: Literature Reviewmentioning

confidence: 99%

Local vs. International Hamburger Foodservice in the Consumer’s Mind: An Exploratory Study

Giachino

Terrevoli²,

Bonadonna

2021

Social Sciences

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Fast-food chains are everywhere and every day millions of people choose to have a break in a fast-food outlet. However, in recent years some local hamburger foodservice chains outside of the well-known international fast-food chains have found success by leveraging products linked with their territory. How do consumers value the service received in an international, rather than a local, fast-food outlet? This aspect is under-investigated in the literature, but is relevant in order to capture the main and most important differences between the two systems. Through a structured survey, consumers’ perceptions of both international and local hamburger foodservice outlets in the Turin Metropolitan area (Italy) were measured and analysed. The results indicate that consumers generally have a break in an international fast-food restaurant, but the value assigned to local fast-food chains is higher than that assigned to international ones. Specifically, local fast-food chains are appreciated for particular aspects related to the supply chain (animal welfare, ethical and social aspects, the origin of the raw materials, and some other characteristics of the food). The findings contribute to a more in-depth understanding of consumer behaviour, and give an insight into the relevance of the local aspects as opposed to the international ones.

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Consumer satisfaction in Alternative Food Networks (AFNs): Evidence from Northern Italy

Cited by 18 publications

References 45 publications

Eating Hamburgers Slowly and Sustainably: The Fast Food Market in North-West Italy

Eating Hamburgers Slowly and Sustainably: The Fast Food Market in North-West Italy

Alternative Food Networks: Perceptions in Short Food Supply Chains in Spain

Local vs. International Hamburger Foodservice in the Consumer’s Mind: An Exploratory Study

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