“Local” as an indicator of beef quality: An exploratory study of rural consumers in the southern U.S.

Telligman, Amy L.; Worosz, Michelle R.; Bratcher, Christy L.

doi:10.1016/j.foodqual.2016.11.001

Cited by 30 publications

(21 citation statements)

References 82 publications

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“…This latter result can be assumed to explain the most recent styles of beef consumption, which, in the last two years, has shown signs of recovery in the European context from a quantitative to a qualitative consumption style (ISMEA 2019). However, this trend has seen consumers making increasingly conscious choices towards certified, environmentally and socially sustainable products (Payen et al 2020), perhaps linked to the short supply chain and therefore characterised by a high territoriality, also synonymous of quality (Telligman et al 2017). This last profile seems to correspond to the consumption behaviour just detected in our research (C1: Animal-friendly and certified meat).…”

Section: Consumer Behaviour Analysis and Clusteringsupporting

confidence: 65%

Animal welfare and gender: a nexus in awareness and preference when choosing fresh beef meat?

Blanc

Massaglia

Borra

et al. 2020

Italian Journal of Animal Science

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The modern consumer is now more attentive towards animal welfare practices and this represents an important factor when purchasing meat, whereby ethical, sociological and economic implications are evaluated. In addition, the socio-demographic characteristics of consumers evidence different sensitivities with regard to selection patterns and consumption styles. This study aims to explore the role of Gender in beef meat purchasing preferences, assessing consumer awareness of responsibility towards animal welfare, through the use of cross-tabulation with v 2 to test the different behaviour of men and women and the use of principal component analysis and cluster analysis to classify attitudes of choice according to gender. Among the research aims, this study examined consumer attitudes towards certain 'ethically incorrect' animal products, as well as their awareness of the institutional responsibility in controlling animal welfare standards during the meat production process. The study conducted in Northwest Italy, involving 512 respondents, shows that women are more sensitive to AW aspects and place trust in those responsible for certification of animal welfare standards, such as veterinarians and consumer associations, and also shows that it is possible to identify an 'animal welfare sensitive' profile of meat consumer. HIGHLIGHTSModern consumer evaluates ethical, sociological and economic implications in animal friendly meat purchasing process Gender affects awareness of the responsibilities of veterinary, public health control bodies and consumer associations to verify animal welfare Cluster highlighted consumer differences in perception towards animal welfare ARTICLE HISTORY

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Section: Consumer Behaviour Analysis and Clusteringsupporting

confidence: 65%

Animal welfare and gender: a nexus in awareness and preference when choosing fresh beef meat?

Blanc

Massaglia

Borra

et al. 2020

Italian Journal of Animal Science

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show abstract

“…Questions regarding restaurant characteristics and the primary decision maker's attitudes about serving local foods were also included in the survey. These questions originated from a review of restaurant and consumer surveys on local foods (Carpio & Isengildina‐Massa, ; Dentoni, Tonsor, Calantone, & Peterson, ; Duram & Cawley, ; Selfa & Qazi, ; Starr et al, ; Telligman, Worosz, & Bratcher, ).…”

Section: Methodsmentioning

confidence: 99%

Estimating restaurant willingness to pay for local beef

et al. 2019

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We suggest an approach for estimating restaurant willingness to pay (WTP) for local foods. Using a telephone survey of Tennessee restaurants and the contingent valuation method, we estimate restaurant WTP for Tennessee Certified Beef (TCB).Probit regressions were used to determine the factors associated with restaurant decisions to purchase TCB ground beef and sirloin steak. Beef price was negatively associated with restaurant adoption of TCB. Restaurants that were located in a city, located in the eastern region of Tennessee, offered local foods, and had a higher percentage of adults as clientele were more likely to purchase TCB ground beef. A restaurant's decision to offer TCB sirloin steak was positively associated with locations in Middle Tennessee, if the restaurant offered local foods, and if managers placed importance on sustainability.This study contributes to understanding local food supply chains and provides a framework for future studies of restaurant WTP for local foods. [EconLit citation: Q130].

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“…The complexity of what can be considered sustainable consumption also implies that a wide variety of sustainable labels can be used (36) , ranging from where the product is coming from (i.e. ‘local’ (37,38) ), to how it is produced (i.e. ‘organic’, ‘fair trade’, ‘recycled’ (39,40) ) or which non-sustainable ingredients are removed from the product (i.e.…”

Section: Cognitively Oriented Interventionsmentioning

confidence: 99%

Nudging to get our food choices on a sustainable track

Vandenbroele¹,

Vermeir²,

Geuens³

et al. 2019

Proc. Nutr. Soc.

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Food production is one of the major contributors to environmental damage. Adaptations in our food choices are needed to preserve resources for the needs of future generations. More sustainable consumption patterns have been encouraged by economic incentives, laws, education and communication campaigns. Nonetheless, consumers still find difficulties in trying to change their current food habits. This review takes a behavioural approach in encouraging sustainable food choices among consumers. From a nudging perspective, many behavioural changes can be encouraged in a non-obtrusive way by adapting the complex food environment in which consumers are operating. These interventions do not restrict consumers' choices but rather adapt the choice architecture wherein food decisions are made. Drawing on the literature from diverse theoretical perspectives, we provide an overview of the application of nudging for more sustainable food choices and highlight where more research is needed. More specifically, we discuss research that used nudging to engender cognitive impact (i.e. the use of labels or visibility enhancements), affective responses (i.e. sensorial and social influence cues) and behavioural effects (i.e. adjustments in convenience and product size). We conclude that this review only shows the tip of the iceberg of the research on nudging and sustainable consumption that is likely forthcoming in the next few years, following the successes of nudging applications in other domains. Nonetheless, each individual nudging intervention requires careful examination. Personal predispositions towards the environment should be considered when designing interventions, demonstrating the complementarity of nudging with education on sustainable consumption.

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“Local” as an indicator of beef quality: An exploratory study of rural consumers in the southern U.S.

Cited by 30 publications

References 82 publications

Animal welfare and gender: a nexus in awareness and preference when choosing fresh beef meat?

Animal welfare and gender: a nexus in awareness and preference when choosing fresh beef meat?

Estimating restaurant willingness to pay for local beef

Nudging to get our food choices on a sustainable track

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