2020
DOI: 10.3390/su12135367
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Organic Food Consumption in Italy: The Role of Subjective Relevance of Food as Mediator between Organic Food Choice Motivation and Frequency of Organic Food Consumption

Abstract: Nowadays, the problems that afflict our planet (climate change, loss of biodiversity, etc.) are leading to the implementation of a more sustainable type of consumption. Increasing the consumption of organic products is a way to face and try to solve these problems. In order to reach this aim, it is important to understand how consumers’ subjective relevance of these products impacts on their consumption. The recent literature, in fact, highlighted how food consumption is salient for the individual to e… Show more

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Cited by 7 publications
(4 citation statements)
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“…The same pattern occurs in those frequent buyers and consumers who value the sensorial features of the products, such as taste and their healthier nature, as fundamental determinants of choice. These findings are in line with the studies of Castellini et al [ 27 ] and Von Meyer et al [ 28 ] on the relevance of taste. These findings are also coherent with Kushwah et al [ 31 ] about the significance of health concerns and values as key determinants of food choice and, as our evidence suggests, factors of differentiation between frequent and non-frequent consumers.…”
Section: Resultssupporting
confidence: 93%
See 1 more Smart Citation
“…The same pattern occurs in those frequent buyers and consumers who value the sensorial features of the products, such as taste and their healthier nature, as fundamental determinants of choice. These findings are in line with the studies of Castellini et al [ 27 ] and Von Meyer et al [ 28 ] on the relevance of taste. These findings are also coherent with Kushwah et al [ 31 ] about the significance of health concerns and values as key determinants of food choice and, as our evidence suggests, factors of differentiation between frequent and non-frequent consumers.…”
Section: Resultssupporting
confidence: 93%
“…Functional attributes are related to sensorial features (such as taste, flavor, appearance, nutritional content) referred to as crucial motivations to choose traditional and organic foodstuffs [ 24 ]. The tangible and material characteristics include appreciation for their flavor [ 25 , 26 ], taste [ 27 , 28 ], and general appearance, including color and sensorial attractiveness. The acceptability of sensorial qualities varies across regional and national contexts being modelled by habits, familiarity, knowledge, beliefs, and culture [ 29 , 30 ].…”
Section: Literature Reviewmentioning
confidence: 99%
“…Most existing research has focused on the motivation for organic food consumption, which includes health motivations and environmental motivations (Brantsaeter et al , 2017; Kareklas et al , 2014). However, the specific motivation behind the purchase and consumption of organic food is still unknown (Janssen and Hamm, 2012; Castellini et al , 2020). Meanwhile, other studies have explored the factors influencing organic food purchase intention, but most of them focus on factors with negative effects, such as demographic variables, and variables related to economic level (Fotopoulos and Krystallis, 2002; Erdal et al , 2021).…”
Section: Theoretical Background and Hypothesismentioning
confidence: 99%
“…On the other hand, the consumption of organic foods in response to concerns regarding quality, safety, and environmental impacts of conventional food has increased in recent years [12,13]. However, in almost all European markets there is a disparity between consumers' intentions to buy organic products and the level of actual purchasing.…”
Section: Introductionmentioning
confidence: 99%