The New Foodie Generation: Gen Z

Kılıç, Burhan; Bekar, Aydan; Yozukmaz, Nisan

doi:10.1007/978-3-030-70695-1_9

Cited by 13 publications

(18 citation statements)

References 21 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…So H1 is not supported. This phenomenon is explained by the fact that GMkP is not known and implicitly adopted in their entirety (Bhavana and Thiruchanuru, 2018) even if young people have several objectives related to the social and ecological side (Kılıç et al, 2021). From this point of view, the members of Generation Z have grown up in an environment with a high level of awareness regarding the importance of environmental responsibility.…”

Section: Discussionmentioning

confidence: 99%

“…Generation Z consumers are characterized by the tendency to avoid the agglomeration of information, by focusing not only on the factors concerning them directly, the lack of time or experience, they are focused more than other generations on the concepts of green, sustainable, ecological, and have several social and ecological objectives (Kılıç et al, 2021). Thus, experienced retailers can use prospects or actual consumers as a competitive advantage in capturing representatives of Generation Z, capitalizing on the attributes of this generation, one of the most important being the interest and access to technology (Dospinescu et al, 2019).…”

Section: Green Marketing Practices and Generation Z Consumersmentioning

confidence: 99%

See 1 more Smart Citation

Determining factors in shaping the sustainable behavior of the generation Z consumer

Dragolea

Butnaru²,

Kot³

et al. 2023

Front. Environ. Sci.

View full text Add to dashboard Cite

Introduction: Organizations currently emphasize green marketing strategies by implementing marketing practices, aiming to design, produce, promote and sell green products. Thus, both consumers and producers have turned their attention to the category of environmental friendly products, taking into account that the concept of green marketing is now being given greater importance. Responsible organizations have begun to adapt their strategies in production, promotion and interaction activities with consumers or potential consumers of organic products in the context we are going through, when environmental protection becomes an imperative. Analysis of the sustainable behavior of Generation Z is a determining factor from the perspective of the task that this generation will naturally take on, in terms of environmental responsibility.Methods: The research aims to determine the profile of the Generation Z consumer, in order to adapt the strategic actions of the government or organizations to direct and educate as objectively and efficiently as possible towards adopting the principles of ecological, sustainable and responsible consumption. Based on the data collected through a survey, we analyzed the sustainable behavior of Generation Z consumers studying at Romanian universities where there are specializations in this field. The research is quantitative, using structural equation modelling with partial least squares (PLSSEM) to test the hypotheses regarding the relationship between the determining factors and the sustainable behavior of Generation Z consumers.Results and Discussion: The results show that there is a positive relationship between both the sustainable behavior of Generation Z consumers and the satisfaction it conveys to them, as well as their environmental protection activities. However, there is no relationship between the sustainable behavior of Generation Z consumers and the green marketing practices of the organizations, environmental issues and their identification with the environmentally responsible consumer.

show abstract

Section: Discussionmentioning

confidence: 99%

Section: Green Marketing Practices and Generation Z Consumersmentioning

confidence: 99%

Determining factors in shaping the sustainable behavior of the generation Z consumer

Dragolea

Butnaru²,

Kot³

et al. 2023

Front. Environ. Sci.

View full text Add to dashboard Cite

show abstract

“…They are aware of technological developments and can follow the market by using social media (Szymkowiak et al, 2021). The Generation Z who are also described as 'fresh foodies', have the potential to shape technology, as well as the food and beverage sector (Kılıç et al, 2021), and all these reasons were effective in determining the participants of this particular study. The participants under the circumstances are 172 Generation Z representatives, whose average age are 20.06, and who agreed to evaluate the 25 cards prepared for the analysis.…”

Section: Table 1 Populations and Types Of Generationsmentioning

confidence: 99%

“…When evaluated specifically for the Generation Z, individuals in this age group may exhibit neophobic behavior (Wolff & Larsen, 2019); Food and taste factors are an important element of perception for this generation, who is also eager to try new tastes (Okumus et al, 2021) . It is seen that the taste of the food is important for the Generation Z consumers, who are seen as gourmet consumers (Kılıç et al, 2021) due to the unique characteristics of the generation. In a study on the restaurant preferences of university students, it was seen that the participants gave importance to the quality of the food, the variety of the menu, the service of the food at the appropriate temperature, and the taste and portion size of the food (Oğuzalp, 2020).…”

Section: 48119/toleho1187392mentioning

confidence: 99%

Priorities of consumers for restaurant preferences: A conjoint analysis study on generation Z

Sezgin

UYANIK

2022

Journal of Tourism Leisure and Hospitality

View full text Add to dashboard Cite

Eating out is more essential than ever before in social life. Consumers are considering food as well as the other factors when preferring restaurants. In this particular study, Conjoint Analysis was used to determine the restaurant preferences of Generation Z who are supposed to be the largest consumer group of the future. A pre-test was addressed to 21 participants about 10 restaurant evaluation factors of the Taband scale (Sezgin, 2022), and the first three factors that were ranked the most importance were selected for the research. Finally, the first three factors that emerged as price/quality/location, food and atmosphere including 12 variables were presented to 172 Generation Z participants with 25 experimental design cards. The data obtained were evaluated with the Conjoint Analysis method and the benefit coefficients related to the factors were defined comparatively between the groups. According to the results of the study, although there are differences in the second and third preferences and rates of the groups, the atmosphere factor has always emerged as the first preference of the Generation Z.

show abstract

“…Yeoman, 2015). Foodie culture has become an 'avant garde' type of marketing society and will continue to expand (Kılıç, Bekar, & Yozukmaz, 2021). Being foodie is not having fine gourmet food in hotel or going to the local market but more about personal identity.…”

Section: Interviewee Commenting On the Drivermentioning

confidence: 99%

An Application of Scenario Planning to Explore the Plausible Future of Food Tourism: The case of Mauritius, a Small Island Developing State

Dabeedooal¹

View full text Add to dashboard Cite

<p>Mauritius, a Small Island Developing State in the Indian Ocean, relies on the tourism industry as a major pillar of its economy. With a focus essentially on the sun, sand and sea paradigm, resort tourism relying on beachfront hotels, is the most developed form of tourism in the island. Nonetheless, international reports point out that Mauritius is one of the most vulnerable island nations in the wake of climate change and also one of the least resilient one. Loss of sea front, marine erosion and enhanced cyclonic weathers are a few dangers which directly affect seafront hotels. Moreover, with the global pandemic related to COVID-19, the tourism industry in the Island was at a complete stop and many hotels had to fire their staff leading to an unprecedented social crisis as the tourism industry accounting for more than 10% of the tourism labour force. Such situation accentuates the need for foresightedness tourism policies. The strategic plan 2018-2021 from the Ministry of Education together with the main policymakers points out to the need to further develop cultural and sustainable forms of tourism. One conspicuous aspect of the strategic plan is the relative lack of focus on food tourism although literature points out that this form of tourism is one of the most important drivers of tourism. Food tourism has also been hailed as one form of tourism which bring forth the dynamic, experiential-based cultural dimensions of a country, a hallmark feature of sustainable approach to tourism. This study seeks at providing a direction to policymakers towards the potential of food tourism in Mauritius. To this end, the study adopts scenario planning methodology and resource-based theory to explore future scenarios for food tourism in Mauritius in the Post-COVID 19 era and under the imminent menace of climate change. Using the Delphi method, a group of experts were interviewed and with the identification of two main uncertainties, then a four-quadrant scenario framework was developed based upon the drivers of change. Each scenario is explicitly explained and projected to illustrate food tourism in 2050. Scenario 1-Blended Culture -Terre D’abondance et cuisine de terroir d’exception is based on the continuation quadrant where the island is promoting its rich food cultural diversity and street foods. Scenario 2- Sharing Wilderness on a plate highlights how the destination has an abundance of food resources however climate change has receded the coastal areas. The scenario proposes a shared type of food tourism where the tourist will participate in the preparation of their food by hunting. Scenario 3 - Experience Exotic and Authentic Food festival- Retour aux sources emphasises the difficulty of having food resources and no mitigation. Hence on these, the destination is offering an exotic food experience and food festivals for a niche type of market. Scenario 4 - Integration of Food and science portrays a transformed form of modern food tourism where food resources are created by new methods of production. Through an analysis of the strategic implication, it shows the potential opportunities and risks associated with each scenario which can guide policy makers for a successful implementation of Food tourism for 2050. Last, the study highlights the theoretical contribution of the study. The impact of Covid-19 together with climate change will transform the tourism industry and this thesis act as an opportunity in terms of sustainable tourism. It also focuses on scenarios, what food tourism may be like in a pluralistic perspective. It can also be generalised to other SIDS that might suffer from same level of uncertainties for their future of tourism. The methodology also helps to bridge the gap between theory and practice for the future of food tourism.</p>

show abstract

The New Foodie Generation: Gen Z

Cited by 13 publications

References 21 publications

Determining factors in shaping the sustainable behavior of the generation Z consumer

Determining factors in shaping the sustainable behavior of the generation Z consumer

Priorities of consumers for restaurant preferences: A conjoint analysis study on generation Z

An Application of Scenario Planning to Explore the Plausible Future of Food Tourism: The case of Mauritius, a Small Island Developing State

Contact Info

Product

Resources

About