Strategy for enhancing the image of edible insect restaurants: Focus on internal environmental locus of control

Hwang, Jinsoo; Choe, Ja Young; Kim, Jinkyung Jenny

doi:10.1016/j.jhtm.2020.07.015

Cited by 19 publications

(25 citation statements)

References 53 publications

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“…Consumer perception of the restaurant's green image also led to adoption intentions regarding the willingness to pay a premium price, use intention, and Word of Mouth (WOM) (J. Hwang et al, 2020).…”

Section: Perception Of External Factors-subjective Norms Marketing Co...mentioning

confidence: 99%

What motivates the adoption of green restaurant products and services? A systematic review and future research agenda

et al. 2021

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Issues regarding green restaurants have received significant scholarly and practitioner attention in the last decade, particularly concerning why consumers adopt green restaurants. Although several reviews exist on green hospitality, a comprehensive review of the literature on consumers' green restaurant adoption is currently lacking.The following systematic literature review examines 50 research studies published on the consumer adoption of green restaurant services to address this gap accordingly. Through a detailed content analysis, the research profile and thematic analysis are presented. The review further identifies four key thematic foci: (a) consumer behavior variables studied, (b) antecedents internal to the consumer, (c) antecedents due to the perception of external factors, and (d) moderators. Limitations and gaps from each of the themes are offered with potential future research questions. The novelty of the review lies in the development of a "green restaurant adoption research framework" that cuts across multiple theoretical perspectives to summarize why consumers adopt green restaurant services.

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Section: Perception Of External Factors-subjective Norms Marketing Co...mentioning

confidence: 99%

What motivates the adoption of green restaurant products and services? A systematic review and future research agenda

et al. 2021

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“…For instance, scholars have shaded highlights on the destination distance (Jackman et al, 2020) because distance influences tourists' LOC level; short-haul tourists (vs long-haul) have a high (vs low) level of internal LOC because tourist feels confident that they know more about the destination in terms of approximate countries. This confidence is because of lower cultural differences between neighbors' countries (Xue and Zhang, 2020), influencing positive destination image (Hwang et al, 2020).…”

Section: Findings and Discussion (Themes And Viewpoint)mentioning

confidence: 99%

Tourists’ interpretations toward tourism destinations: viewpoint to apply locus of control theory

Saleh

2021

TRC

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Purpose Studying tourist behavior provides the privilege of diverging in the competition between destinations to attract tourists. Previous studies have explored the effects of tourist behavior on brand satisfaction, attachment and loyalty. However, there is a lack of studies that investigated the intuition behind shaping tourist behavior. To address this issue, this study aims to contribute to providing a viewpoint to apply locus of control (LOC) theory in the tourism context. LOC studies how individuals believe in controlling their feelings and judgment toward events.

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“…Edible insects are sustainable food sources for increased food demands in the future that appeal to the general public on scientific grounds. Edible insects are highly recognized with their significant economic value, nutritional value, and taste value [ 1 , 5 , 9 ]. In addition, edible insects require less resource and they boast outstanding conversion rates and exceptional fecundity rates throughout the year [ 8 ].…”

Section: Literature Reviewmentioning

confidence: 99%

“…The eyes of the world are on the environment and many people are expressing the needs to limit the environmental burden from food production and consumption [ 1 , 2 ]. Livestock farming has resulted in the most pressing environmental problem which includes global climate and soil acidification [ 3 ].…”

Section: Introductionmentioning

confidence: 99%

Edible Insects: How to Increase the Sustainable Consumption Behavior among Restaurant Consumers

Hwang

Kim

2021

IJERPH

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Edible insects deserve increased attention as green food source in today’s society and more restaurants embrace them to promote sustainable consumption behavior. This study was design to explore how consumers’ behavioral intentions to use edible insect restaurants were formed based on the theory of planned behavior (TPB) model. Furthermore, the study attempted to deepen TPB by including the moderating role of product knowledge. A total of 440 samples were collected by online survey in South Korea, and the results of structural equation modeling found that all of the hypotheses have been statistically accepted. Additionally, the results of multiple group analysis indicated that product knowledge moderated the link between subjective norm and behavioral intentions. On a basis of the analysis results, we provided significant theoretical implications and practical implications how to increase future sustainable food consumption intention.

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Strategy for enhancing the image of edible insect restaurants: Focus on internal environmental locus of control

Cited by 19 publications

References 53 publications

What motivates the adoption of green restaurant products and services? A systematic review and future research agenda

What motivates the adoption of green restaurant products and services? A systematic review and future research agenda

Tourists’ interpretations toward tourism destinations: viewpoint to apply locus of control theory

Edible Insects: How to Increase the Sustainable Consumption Behavior among Restaurant Consumers

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