Perceptions of Benefits and Challenges of Purchasing Local Foods Among Hotel Industry Decision Makers

Exploring School Foodservice Directors’ Intentions to Implement Farm-To-School Procurement Methods Considering Food Safety Practices

“…The TPB has been used in many behavioral studies and extensively in research on hospitality management (Han & Sheu, 2010;Jalilvand & Samiei, 2012), local food procurement (Kang & Rajagopal, 2014;Pilling & Brannon, 2008;Robinson & Smith, 2002), and food safety (Milton & Mullan, 2012;Redmond & Griffith, 2003;Roberts et al, 2011;York et al, 2009) to identify and predict people's behaviors based on several indicators, including attitude, subjective norms (influence of others) and perceived control of behavioral performance. The TPB proposes that behavioral performance can be predicted by the intentions to perform the behavior, the influence of others and their perceived behavioral control.…”

Exploring school foodservice directors' intentions to implement farm-to-school procurement methods considering food safety practices

“…Local foods, as part of an alternative food system, have been defined by geographic measures as well as the direct procurement relationships between farmer and foodservice buyer (Martinez, 2010). Foodservice industry segments, both private and public sector, have recognized the value of sourcing local products and adopting sustainable practices for a variety of motivations (Chen, Gregoire, Arendt, & Shelley, 2010;Izumi, Alaimo, & Hamm, 2010;Kang & Rajagopal, 2014;Strohbehn & Gregoire, 2003). From the industry perspective, in the National Restaurant Association Restaurant Trends Survey conducted in 2013, restaurant operators reported their customers were at least 50% more interested in locally sourced foods than two years prior.…”

“…Procurement is a challenge, as noted by , 2002, because adequate supply of locally grown foods may not be available to meet the demand during an off peak growing season. In the Midwest hotel industry, challenges noted by purchasing decision makers included procurement issues of adequate quantity, inconsistent quality, identifying local producers and seasonality; with seasonality being less of an issue for local meats (Kang & Rajagopal, 2014).…”

“…Studies regarding intentions around local food procurement have used the TPB as a theoretical framework (Kang & Rajagopal, 2014;Robinson & Smith, 2002). For example, Robinson and Smith (2002) used the TPB to understand how consumers' beliefs, attitudes and subjective norms impact intention to purchase sustainably produced foods in the Midwest.…”

“…The TRA was utilized to expand subjective norms to include experts and other professionals. The TPB has been used in many behavioral studies, as well as extensively in hospitality management (Han & Sheu, 2012;Jalilvand & Samiei, 2012), local food procurement (Kang & Rajagopal, 2014;Robinson & Smith, 2002), and food safety studies (Milton & Mullan, 2012;Redmond & Griffith, 2003;York, Brannon, Shanklin, Howells, Roberts, & Barrett, 2009) with Farm-to-school programs"?…”