Measuring consumers’ level of satisfaction for online food shopping during COVID-19 in Italy using POSETs

Alaimo, Leonardo Salvatore; Fiore, Mariantonietta; Galati, Antonino

doi:10.1016/j.seps.2021.101064

Cited by 68 publications

(57 citation statements)

References 73 publications

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“…Thus, the PDO label begins to become a choice for consumers concerned about their health and a diet that supports their immune system [66,[69][70][71]. Moreover, the traditional shopping system has been altered, so consumers tend to buy healthy food online [72,73]. Although the price of certified agri-food was higher, there is a preference for certified food products with quality schemes among the consumers [71,74].…”

Section: Discussionmentioning

confidence: 99%

Consumer Perception and Understanding of European Union Quality Schemes: A Systematic Literature Review

et al. 2022

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Food, agriculture, and labeling, affecting the environment are well connected concepts, the balance between them being determined not only by pedological and climatic factors or the development level of agricultural techniques, but also by national governments and international organizations’ food processing, trade policies and regulations. In this context, the European Union (EU) encourages the use of different food quality schemes: “Protected Designation of Origin” (PDO), “Protected Geographical Indication” (PGI), and “Traditional Specialty Guaranteed” (TSG) to protect producers of special-quality foods and assist consumers in their purchasing decisions. This review examines existing studies on the impact of these labels on customers behavior. A total of 32 studies were found and systematized. The papers were selected if they featured unique empirical research on consumer perceptions of any of PDO, PGI and TSG labels. Using the search strategy, a literature analysis was performed based on papers extracted from Web of Science, Springer Link, Emerald Insights, and Science Direct. Although these papers highlight quite diversified findings, the internationally used labels play an increasing role in contemporary society and pandemic conditions caused by COVID-19, thus making the quality schemes relevant in consumer decision-making processes.

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Section: Discussionmentioning

confidence: 99%

Consumer Perception and Understanding of European Union Quality Schemes: A Systematic Literature Review

et al. 2022

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“…The research model will be further developed by introducing new consumption values that influence consumer behaviour in the online food delivery industry, as acknowledged in other online to offline industries such as tourism and hospitality [ 47 , 71 ].…”

Section: Discussionmentioning

confidence: 99%

The impact of food delivery applications on Romanian consumers’ behaviour during the COVID-19 pandemic

Burlea‐Schiopoiu

Puiu

Dinu

2022

Socio-Economic Planning Sciences

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The main purpose of this study is to assess the impact that food delivery mobile applications have on consumers' behaviour in the context of the changes generated by the COVID-19 pandemic. Thus, we aimed to bridge the gap in the literature and practice by studying intrinsic and extrinsic variables that affect 18–50+ years old consumers' decision process. The data set was analysed using the Structural Equation Modelling Part Least Square model because this model has no limitations to integrating more variables into a path model. From a managerial perspective, our results show that food delivery companies should implement customer loyalty strategies, as the users' perceived risk of changing the online food supplier is high. The high degree of visibility of the food delivery applications is positively reflected in the consumers' empathy level and loyalty. Consumer loyalty is also based on the pricing strategy and time saving associated with using this type of applications. The safety value and accessibility represent both consumers' and organisations’ priorities that underline the importance of the strategies of reducing the perceived risks during the COVID-19 pandemic. Our research offers to researchers and practitioners a starting point for their future activities. It can help them make decisions considering both periods (during a crisis as generated by pandemic crisis and post-crisis as new normality).

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“…In addition, local authorities should stress the need for formal agreements among hotels and charities, considering that most of the solutions to reduce food waste in the hospitality industry pass through the private sector (e.g. online platforms such as TooGoodToGo) (Alaimo et al , 2021).…”

Section: Discussionmentioning

confidence: 99%

How to manage and minimize food waste in the hotel industry: an exploratory research

Amicarelli

Aluculesei

Lagioia

et al. 2021

IJCTHR

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Purpose The hospitality industry is responsible for significant amounts of waste, more than one-third of which is food waste. Through the comparison between an Italian and a Romanian hotel, this paper aims to provide a better understanding of food waste management trends in the hotel industry as well as to highlight hotel kitchens and hotel food services weaknesses and opportunities to minimize food waste. Design/methodology/approach In-depth interviews, personal communication and observations were conducted to investigate food service planning, food procurement and food waste management, as well as to better comprehend current individuals’ understanding and attitudes, infrastructures, legislative culture and opportunities either from the managerial and the employees’ perspective. Data were analyzed according to a content analysis approach. Findings Three critical hot spots emerged from the analysis: prediction and check of guests’ attendance, communication and transparency with local suppliers and among departments within the unit and purchasing frequency and perishable food provisioning. The accurate forecasting of the number of guests and their nationality is fundamental in avoiding food waste at food service, as well as implementing transparency and communication with local suppliers. Originality/value Although academia and authorities have recognized the crucial importance of food waste management, food waste research in the hotel industry remains under-researched. The present exploratory research contributes to the scarce empirical studies about hotels’ food waste, giving theoretical and managerial recommendations for supporting further studies, highlighting the need for formal deals between hotels and local suppliers (food procurement), as well as the importance of food-networks that holds together companies, retailers and charities (food donation).

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Measuring consumers’ level of satisfaction for online food shopping during COVID-19 in Italy using POSETs

Cited by 68 publications

References 73 publications

Consumer Perception and Understanding of European Union Quality Schemes: A Systematic Literature Review

Consumer Perception and Understanding of European Union Quality Schemes: A Systematic Literature Review

The impact of food delivery applications on Romanian consumers’ behaviour during the COVID-19 pandemic

How to manage and minimize food waste in the hotel industry: an exploratory research

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