Restaurant's decision to purchase local foods: Influence of value chain activities

Sharma, Amit; Moon, Joonho; Strohbehn, Catherine

doi:10.1016/j.ijhm.2014.01.009

Cited by 70 publications

(61 citation statements)

References 53 publications

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“…Regional Access, a food hub operating in upstate New York, surveyed its customers and found that 33% of them would increase their purchases if the food hub increased product variety, provided more frequent deliveries, and reduced the time between order placement and delivery [151]. Similarly, survey data from 126 restaurant owners in Iowa indicated that RFSC participants must be highly responsive and offer frequent deliveries to be successful [152].…”

Section: On-time and Frequent Deliveriesmentioning

confidence: 99%

Logistics Best Practices for Regional Food Systems: A Review

2018

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Abstract:The modern industrial food supply system faces many major environmental and social sustainability challenges. Regional food systems, in which consumers prefer geographically proximate food producers, offer a response to these challenges. However, the costs associated with distributing food from many small-scale producers to consumers have been a major barrier to long-term regional food system success. Logistics best practices from conventional supply chains have the potential to improve the efficiency and effectiveness of regional food supply chains (RFSCs). This paper provides a structured and in-depth review of the existing literature on RFSC logistics, including recommended and implemented best practices. The purpose of the review is to provide RFSC researchers and practitioners with convenient access to valuable information and knowledge derived from years of experimentation and research. This information will help to inform practitioners' implementation decisions and to increase researchers' awareness of the existing work on RFSC logistics, the unmet needs of practitioners, and topics that have not been fully explored, yielding insights into potential future directions for RFSC research. The overarching aim of the paper is to facilitate improvements in RFSC logistics, thereby improving regional food system viability.

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Section: On-time and Frequent Deliveriesmentioning

confidence: 99%

Logistics Best Practices for Regional Food Systems: A Review

2018

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“…Özet olarak restoranların yerel ürün kullanmasının avantajlarını sıralamak gerekirse sırasıyla; azalan lojistik mesafesi ile azalan enerji tüketimi, yerel kalkınmanın desteklenmesi, daha taze ürünlerin tüketimi, tedarikçi ve hizmet sa layıcı arasında ileti im ve iyi ili kiler, gıdanın az miktarda ve daha kaliteli olması, yerel ürün kullanan i letmelerin daha fazla tercih edilmesinden bahsedilebilir (Murphy ve Smith, 2009;Ortiz, 2010;Schwartz, 2011;Sharma, Moon, ve Strohbehn, 2014;Strohbehn ve Gregoire, 2003). Yerel ürün satın alınmasındaki zorlukları ise; yılın her dönemi olmayı ı, birden fazla tüketiciyle çalı ılma zorunlulu u, yeterince miktarın olmama ihtimali, tutarsız paket boyutları, yerel ve bölgesel düzenlemeler, güvenilir gıda miktarı, sipari prosedürleri, gıda güvenli i konuları, zamanında teslimat, yemek hazırlanmasındaki i gücü, üretim maliyetleri, ödeme ko ulları olarak sıralamak mümkündür (FPC, 2003;Ortiz, 2010;Schwartz, 2011;Sharma ve di ., 2009;Strohbehn ve Gregoire, 2003).…”

Section: Yöresel Restoranlarda Yerel üRün Satın Almaunclassified

Mardin İlindeki Restoranların Yerel Ürün Kullanımındaki Avantaj ve Dezavantajları ile İlgili Algı Düzeyleri

YARIŞ¹

2015

jisr

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ÖzYerel gıda ürünü, bölge veya ehir sınırları içerisinde üretilen gıdaları ifade etmektedir. Restoranlarda yerel gıda ürünü satın almanın tüketicilere, i letmelere, ekonomiye ve çevreye sayısız faydaları vardır. Ancak restoranlar açısından yerel ürün satın almada engeller bulunmaktadır. Bu ara tırmanın amacı Mardin'de menüsünde yöresel ürün bulunduran restoranların yerel ürün satın alma avantaj ve dezavantajlar ile ilgili algılarının incelenmesidir. Bu nedenle restoranların satın alma sorumluları ile görü ülmü tür. Yemeklerde yerel ürün kullanma avantajları ile ilgili algı düzeyleri incelendi inde restoranların avantajlar ile ilgili ifadelere katıldıkları ve yerel ürün kullanma dezavantajları ile ilgili ifadelerde de ne katılıyor nede katılmıyor oldukları görülmektedir. Ayrıca, i letme büyüklü üne göre yerel ürün avantajları algı düzeyinin de i kenlik gösterdi i sonucuna varılmı tır.

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“…Order processing time and uniqueness of local food products were also found to significantly influence restaurants' purchasing decision (Sharma et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

“…The Theory of Planned Behaviour is one of the most useful framework in explaining human behaviour (Ajzen 1991) and is often used in studies to examine food choices. TPB has successfully predicted consumers' purchasing decisions of Fair Trade food products (O'Connor et al, 2017), buying sustainable seafood (Honkanen and Young, 2015) and purchasing local food (Sharma et al, 2014) whilst other studies found benefits in expanding TPB by adding new constructs. For example, additional constructs such as moral attitude and health concern improved the predictive power of TPB in purchasing organic food (Yadav and Pathak, 2016) while perceived value and willingness increased the predictive power of consumer green purchase intention (Yadav and Pathak, 2017).…”

Section: Introductionmentioning

confidence: 99%

A greater share of the stomach?

Soon

Wallace

2018

NFS

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Purpose Provenance and ethical standards reflect foods that traceable and are supportive of the environment, sustainability and justice in the food supply chain. The purpose of this study is to understand higher education consumers’ food choices and to examine the predictors of purchasing intention of food with provenance and ethical standards. Design/methodology/approach An online questionnaire was completed by 296 students and staff members of the University of Central Lancashire. The questionnaire collected information on socio-demographic profiles; food choices, provenance and ethical standards; ethical purchasing and sourcing requirements and purchasing intention of food products with provenance and ethical standards. Descriptive statistics were used to determine the frequency of distribution of all socio-demographic characteristics. Multiple regression was used to examine if attitude, perceived behavioural control and subjective norms of the Theory of Planned Behaviour (TPB) significantly predict the consumers’ purchasing intention (Step 1). Exploratory factor analysis was conducted on the behavioural items using principal components estimation and varimax rotation. Multiple regression on the expanded TPB (Step 2) using the obtained factor scores were conducted to determine if the factors were significant predictors of purchasing intention of food with provenance and ethical standards. Findings Multiple regression on the expanded TPB model revealed that only attitude and perceived behavioural control were significant predictors of purchasing intention of food with provenance and ethical standards. The regression model explained about 50 per cent of the variance of the intent to purchase food with provenance and ethical standards where R2 = 0.50 (Adjusted R2 = 0.47). This was significantly different from zero F (5, 89) = 17.77, p < 0.001. The incorporation of “Preference for ethically sourced food” and “Perceived knowledge and status of provenance standards” did not increase the prediction of purchasing behaviour. Originality/value Two broad themes were identified from the factor analysis where the first factor prioritises “Preference for ethically sourced food” and the second factor conceptualises “Perceived knowledge and status of provenance standards”. The TPB was expanded to incorporate both factors but did not increase the prediction of purchasing intention. The authors recommend that other potential predictors, for example, moral concerns or perceived value of food with provenance and/or ethical standards to be tested using an extended TPB framework. The study is of value to higher and further education catering services to encourage more sustainable and local food consumption.

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Restaurant's decision to purchase local foods: Influence of value chain activities

Cited by 70 publications

References 53 publications

Logistics Best Practices for Regional Food Systems: A Review

Logistics Best Practices for Regional Food Systems: A Review

Mardin İlindeki Restoranların Yerel Ürün Kullanımındaki Avantaj ve Dezavantajları ile İlgili Algı Düzeyleri

A greater share of the stomach?

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