Preferences of Food Consumption - Local Food vs Organic Food

Abstract

Objective: The purpose of this research is to understand the change in food consumption patterns of consumers of organic food especially after the pandemic. Theoretical framework: This study draws suggestions from attitude-behaviour relationship model. The internal factors are - attitudes towards local food, and attitudes towards supporting the local economy, while the external factors are - high price and trust issues related to organic food. Method: Data from organic food consumers was quantitatively analysed using multiple regression in SPSS. A seven point Likert scale was considered to measure the responses and a Cronbach alpha score of 0.8 indicated that the constructs were reliable. Results and conclusion: The findings suggest organic food consumers who have an attitude towards local food consumption and an attitude to support local economy have positive intention towards local food purchase. Also the high price and trust issues related to organic food positively influence the intention to purchase local food. Implications of the research: This study uncovers the changes in food consumption pattern during and after the pandemic. COVID-19 has affected people financially too and affordability has become a key. Marketers will have to come up with affordable solutions to market healthy food. Originality/value: The shift in consumers' preference from organic to local has implications for the environment and the society. Local food is found to be sustainable, healthy and less expensive. Local food systems cater to food traceability and high food safety.

Food Culture: Identification of Typical Food and Dishes of a Municipality in the Northeast Region of Brazil

“…Gastronomy, according to common sense, is the set of operations carried out to prepare a meal in broad terms with the aim of solving a common problem "eating" in different spheres (Collaço, 2013). Although a large part of the population has the idea that gastronomy is restricted to preparations, drinks and exquisite chefs, its true conception encompasses the entire food system, from the cultivation of food until the final preparation reaches the consumer, giving these delicacies potential to be tourist attractions (Pinto & Simões, 2016;Pandey et al, 2023;Rukmono et al, 2023). 4…”

“…Gastronomy and tourism are closely linked since, when the tourist intends to go on a trip, one of the items that is primarily remembered is food, as he will not give up meals during that time and will taste the local cuisine, making it more popular and expanding the income of all those involved in this field, whether directly or indirectly (Azevedo, 2010;Pandey et al, 2023). Gastronomic tourism makes the cuisine of a locality stand out and becomes an attraction, entertainment and a moment to taste original preparations from a place, thus being able to share knowledge between generations and thus preserve it.…”