Food traceability system as elevating good corporate social responsibility for fast-food restaurants

Wei, Yu-Ping; Huang, Shih‐Han S.

doi:10.1080/23311975.2017.1290891

Cited by 9 publications

(9 citation statements)

References 38 publications

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“…This research therefore adopted this approach of referring to past similar research sample sizes in estimation of an adequate sample size. This was done by using a similar sample size to that of Wei and Huang (2017) who surveyed 360 patrons of quick-service restaurants in Japan.…”

Section: Sample and Data Collectionmentioning

confidence: 99%

“…For example, Sthapit et al (2017) studied "the impact of food consumption emotions on tourist memories of a journey, place attachment, and behavioural intention" among visitors to Rovaniemi, Finland. Wei and Huang (2017) investigated food traceability systems potential as elevators of best practice in corporate social responsibility for quickservice food restaurants in Japan. Ledikwe et al (2020) assessed the effect of word of mouth and electronic word of mouth in the fast food industry from a South African context.…”

Section: Introductionmentioning

confidence: 99%

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Factors influencing food consumption satisfaction and purchase decisions of restaurant consumers

Maziriri

Rukuni

Chuchu

2021

Cogent Business & Management

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This research examined how multi-sensory dimensions like sight, sound, and smell would influence customer attitudes toward quick-service restaurants, restaurant patronage intentions, food purchasing decisions, food consumption satisfaction, restaurant attachment, repurchase intention, and positive word of mouth in South African quick-service restaurants. The research embraced a quantitative approach. An online questionnaire was used to collect data from restaurant customers in the Bloemfontein metropolitan. The hypotheses were analysed by applying structural equation modelling. The results uncovered that the study variables were significantly associated and surprisingly, restaurant attachment had a negative and insignificant effect on positive word of mouth. This research adds new fresh knowledge to the established body of knowledge in the context of restaurant food consumption behaviour. This area has little research attention in developing African countries like South Africa.

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Section: Sample and Data Collectionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Factors influencing food consumption satisfaction and purchase decisions of restaurant consumers

Maziriri

Rukuni

Chuchu

2021

Cogent Business & Management

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“…Correlating CSR positively with competitively is an imperative factor for the consumer perspective because it plays a significant role in mediating between the two to result in increased demand for products (Wei and Huang, 2017). Consumer behavior and perception are concepts that have been studied widely by various scholars to determine the effect of CSR and purchase intention.…”

Section: Effects On Food Safetymentioning

confidence: 99%

Green Organizational Culture, Corporate Social Responsibility Implementation, and Food Safety

Liu

Lin

2020

Front. Psychol.

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Food safety, ultimately, is a human-centered work. No matter how regulations are coercively released and implemented, the free will and behaviors of human actors (e.g., employees) lead to a real result in food safety. A real motivator of such free will and behaviors is organizational culture that stimulates meaningful organizational actions. Based on such rationale, this conceptual article sets to discuss the relationships between green organizational culture, corporate social responsibility implementation (hereafter CSR), and food safety. As organizational culture has been largely discussed in Management and Business literature, green organizational culture and its impacts on socially and environmentally friendly organizational behaviors, as well as public health outcomes like food safety, is wanted. With the clarification of the relationships between these three important constructs, theoretical implications for future research and practical implications for governance and policy-making are well generated.

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“…Traceability certification encompasses a system that allows entities along the supply chain to trace forward and back information, including the beginning to final production, multiple stages of processing, and multi-levels of distribution, with the inclusion of the dimensions of breadth, depth, and precision [28][29][30][31][32][33][34]. Due to its importance to the food industry, the most advanced traceability systems implement the Internet of Things (IoT) to detect problems from farm to table through the utilization of wearable devices (e.g., mobiles) in real-time [35].…”

Section: Introductionmentioning

confidence: 99%

“…Considering all these food safety concerns and development, Taiwanese consumers have critical perceptions on this matter, and those perceptions affect their WTP [7,20,49] when purchasing a product in certain markets. These traceability's positive impacts on consumers are found in restaurants, [25,33] modern markets [43,50], and supermarkets [10,49]. As to this day, its impact of traceability on consumers' preference in traditional markets is still limited.…”

Section: Introductionmentioning

confidence: 99%

Meat Traceability: Traditional Market Shoppers’ Preferences and Willingness-to-Pay for Additional Information in Taiwan

Suhandoko

Chen

Yang

2021

Foods

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Due to food scandals that shocked the retailer markets, traceability systems were advocated to regain consumers’ confidence and trust. However, while traceability systems can be more easily explored in modern markets, almost no traceability system can be found in traditional markets in Taiwan, especially when buying meat products. This study explored the preference and the willingness-to-pay (WTP) for traceability information of pork products in traditional markets in Taiwan. The random utility theory (RUT) with the contingent valuation method (CVM) was adopted to examine the total of 1420 valid responses in Taiwan. Results show that 80% of traditional market consumers are willing to pay more for traceability information of pork products. Specifically, when consumers (1) know the market price of pork, (2) do not often buy food in the traditional market, (3) live in south or north regions of Taiwan, (4) have a flexible buying schedule, (5) are aware of food safety due to frequently accessing health-related content through media, or (6) think pork grading is very important, they would tend to choose meat products with traceability information. The implication of this study suggests that there is an urgent desire for food safety labeling and traceability information system in traditional markets in Taiwan. Especially, those who usually shop in the higher-price markets are willing to pay the most for this traceability information.

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Food traceability system as elevating good corporate social responsibility for fast-food restaurants

Cited by 9 publications

References 38 publications

Factors influencing food consumption satisfaction and purchase decisions of restaurant consumers

Factors influencing food consumption satisfaction and purchase decisions of restaurant consumers

Green Organizational Culture, Corporate Social Responsibility Implementation, and Food Safety

Meat Traceability: Traditional Market Shoppers’ Preferences and Willingness-to-Pay for Additional Information in Taiwan

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