Consumers of Organic Products in the Circular Economy

Pasqualotto, Carina; Menezes, Daniela Callegaro de; Souto, Jéssica Moreira Maia

doi:10.24857/rgsa.v16.2873

Cited by 8 publications

(4 citation statements)

References 39 publications

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“…Consumers are at the center of the value chain, and in the main target of the product's supply chain and the starting point of the reverse supply chain (Maitre-Ekern & Dalhammar, 2019). Consumers are increasingly important in the CE (Pasqualotto, Menezes, & Souto, 2022;Sijtsema et al, 2020). Their engagement in the circular process is very important to be successful (Kuah & Wang, 2020).…”

Section: Consumer In the Circular Economy Contextmentioning

confidence: 99%

Drivers and Barriers towards Circular Economy: A Systematic Review on Consumer Perspective in the Consumer Journey

Pasqualotto,

Hoffmann Sampaio,

Callegaro de Menezes

2023

IJBM

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Circular economy (CE) has received considerable attention from academia, practitioners and policymakers as a potential solution for the current context of social, food and economic crises, environmental pollution, the continuous decrease of non-renewable resources and continuous increase of the global population. Although the importance of consumer as an active agent to circular process success, studies that address consumer behavior in the context of CE are still limited. Thus, there are relevant gaps in the CE literature, as studies so far have largely neglected the unique customer perspective on the drivers and barriers to CE adoption, particularly in relation to each stage of the customer journey. In this context, through a systematic literature review, this study aims to identify drivers and barriers towards CE related to consumer and classify them in the consumer journey. As results, it was possible to analyze and classify the drivers and barriers towards CE related to consumer in the three phases in the consumer journey: pre-purchase, purchase and post-purchase. In the pre-purchase phase, it identified drivers and barriers related to consumer awareness, knowledge, perceptions, thrill, needs and interest, pressure from community, global climate and consumer’ environmental awareness. The drivers and barriers classified on purchase phase are in regard to consumer behavior, preferences, interest, acceptance and demand, and also consumer behavior in the buying process, price, customer pressure and customer himself. Finally, in the post-purchase phase, only drivers were found, involving customer loyalty and satisfaction, reusing and recycling.

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Section: Consumer In the Circular Economy Contextmentioning

confidence: 99%

Drivers and Barriers towards Circular Economy: A Systematic Review on Consumer Perspective in the Consumer Journey

Pasqualotto,

Hoffmann Sampaio,

Callegaro de Menezes

2023

IJBM

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“…In this way, emphasizing the homogenization of tastes and not giving due importance to regional cuisine and its preparations. That, considered a set of know-how that identifies and geographically delimits a location, encompassing culinary techniques, recipes and ingredients, thus gaining prominence in the tourist context (Gimenes, 2009;Bahl et al, 2011;Rodrigues & Camelo, 2018;Pasqualotto et al ., 2022).…”

Section: Introductionmentioning

confidence: 99%

“…Among the dishes that attract residents and visitors are maniçoba, tapioca, rice with chicken, vatapá, tropeiro beans, feijoada, paçoca, barbecue, goat or lamb buchada, as well as desserts such as rice pudding, mungunzá, pé de moleque, malcasado, cocadas , jawbreaker and puba porridge. Therefore, it is of great importance for cities to develop their own culinary preparations to stand out and attract tourists (Barczsz & Amaral, 2010;Pasqualotto et al, 2022).…”

Section: Introductionmentioning

confidence: 99%

Food Culture: Identification of Typical Food and Dishes of a Municipality in the Northeast Region of Brazil

Souza,

Sena Júnior,

Nascimento

2024

RGSA

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Objective: The aim was to map among the interviewed population of Lagarto/SE which savory and sweet typical foods and preparations are considered characteristic of the city. Theoretical Framework: The relationship between travel, cuisine, and culture highlights their economic potential by transforming gastronomy and tourism into strategic ventures. Emphasizing the preservation of gastronomic legacies as cultural expressions and the adaptation of dining spaces to reflect this perspective. Additionally, cultural tourism enriches visitors' experiences and promotes economic development. Therefore, regional cuisine is an essential element of daily life and a tourist attraction, connecting people and reflecting local culture. However, the influence of globalization and fast-food chains has impacted eating habits, raising concerns about health and the decline of communal dining. Method: Cross-sectional study, conducted qualitatively, involving the administration of a questionnaire with questions related to the population's profile and the municipality's food identity. The data were evaluated using Microsoft Excel, presenting absolute and relative values. Results and Discussion: There was a predominance of women (63.4%) and the dominant age group was 18 to 25 years old (27.2%). How much to marital status, there was a predominance of singles (45.5%). Regarding education, 29.5% had incomplete primary education and most of the interviewees received less than 1 minimum wage (44.1%). The typical food reported was cassava (39.2%), followed by jackfruit (15.4%). The salty preparation was maniçoba (27.4%), accompanied by rice with chicken (17%) and couscous (16.2%) and the sweet preparation, was milk sweet (33.7%), followed by rice sweet (11.4%). The research highlights the Lizard gastronomic culture, in a way that rescues, values and, above all, enhances this local cultural element so that it is not forgotten either by the residents or by its visitors. Research Implications: Generating scientific data from the Brazilian Northeast region to support discussions around the gastronomic approach. Therefore, it is necessary to invest in knowledge production about gastronomy linked to technical development. Originality/Value: It is justified by the need for scientific studies that contribute data on gastronomy and its relationship with tourism and culture in order to broaden the knowledge of Brazilian population's gastronomic practices, aiming to encourage and valorize them.

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“…Lately, organic food production and consumption have grown in Brazil and around the world (Liang, 2016;Lima et al, 2020;Pasqualotto et al, 2022). The search for this kind of food contributed to its popularization and market expansion around the globe (Ellison et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

Intention to Purchase Organic Food with Certification Label: do Trust and Coolness Matter?

Pereira¹,

Silva²,

Sobreira³

et al. 2022

RGSA

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Purpose: This study aims to analyze the role of trust and coolness in the intention to purchase organic food with certification label. Theoretical framework: This study is developed under the lens of the Theory of Planned Behavior to understand the intention to purchase organic food with certification label. In addition to the elements covered by the theory, other constructs (i.e., trust and coolness) are explored to predict the consumer's behavioral intention. Method/design/approach: This is a survey with 176 organic food consumers. Data collection took place through the application of questionnaires. Confirmatory Factor Analysis and Structural Equation Modeling techniques were used for data analysis. Results and conclusion: The results evidenced consistency of the Theory of Planned Behavior for the proposed model, and trust and coolness showed to have a relevant role in the intention to purchase. Thus, the study helps managers to reflect on the need to incorporate organic certification into marketing strategies as a way of monetizing the cost of certification. By prioritizing elements such as trust and coolness, certified organic food producers might reach a differentiated niche of consumers who are more sensitive to these features. Research implications: This study sheds light on the importance of marketers to explore aspects of coolness in organic food with certification label as a differentiated consumption experience, as there is evidence that this can increase intention to purchase. Originality/value: This study contributes theoretically by highlighting the applicability of the Theory of Planned Behavior and opens space for debate on the importance of considering other psychological elements when assessing the consumer's behavioral intention.

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Consumers of Organic Products in the Circular Economy

Cited by 8 publications

References 39 publications

Drivers and Barriers towards Circular Economy: A Systematic Review on Consumer Perspective in the Consumer Journey

Drivers and Barriers towards Circular Economy: A Systematic Review on Consumer Perspective in the Consumer Journey

Food Culture: Identification of Typical Food and Dishes of a Municipality in the Northeast Region of Brazil

Intention to Purchase Organic Food with Certification Label: do Trust and Coolness Matter?

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