To what extent does consumers’ perceived health consciousness regarding organic food influence their dining choices at organic restaurants? An empirical investigation

Azlie, Wan Edie; Zahari, Mohd Salehuddin Mohd; Majid, Hairul Nizwan Abdul; Hanafiah, Mohd Hafiz

doi:10.1016/j.ijgfs.2023.100843

Cited by 2 publications

(2 citation statements)

References 60 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Firstly, PBC mainly influenced the consumption intentions: hypothesis H2 (PBC → INT) had, in fact, the highest t-value (8.383). This result is consistent with the studies of Qing et al (2023) [11], Ellinda Patra et al (2020) [81], Petrescu et al (2017) [82] and Azlie et al (2023) [83], who demonstrated that attention to health plays an important role in the decision-making processes. It indicates that people currently give priority to a healthy lifestyle, with increasing attention paid to health and nutrition.…”

Section: Discussionsupporting

confidence: 92%

Consumption Preferences for Truffles and Truffle-Based Products: An Application of the PLS-SEM Model

Laganà,

Lombardi,

Di Gregorio

et al. 2024

Sustainability

View full text Add to dashboard Cite

The truffle is a niche, valuable and ecological product exported and consumed all over the world. However, little is known about consumers’ preferences for truffles and truffle products. This study empirically explores the factors influencing their consumption in Italy. A PLS-SEM model was implemented and validated using an extended version of the theory of planned behavior, including consumers’ food-specific curiosity as an additional construct to basic constructs such as attitude, subjective norms and perceived behavioral control. The analysis allowed us to examine and verify the significance of the relationships between the factors and what impact they have on intentions to consume fresh and truffle-based products. The processing concerns of consumers were reached through face-to-face consultation with a semi-structured questionnaire. The results obtained suggested that consumers’ intentions in using truffles involve several factors, such as consumers’ personal experiences, organoleptic characteristics (aroma and taste), food safety, trust in the seller/brand, traceability information, the aspect of green products and, more generally, the protection of the environment and forests. The findings provided novel insights for researchers to understand the aspects of truffle consumption, and also represent a guideline for marketers to develop appropriate marketing tactics to grow the truffle business.

show abstract

Section: Discussionsupporting

confidence: 92%

Consumption Preferences for Truffles and Truffle-Based Products: An Application of the PLS-SEM Model

Laganà,

Lombardi,

Di Gregorio

et al. 2024

Sustainability

View full text Add to dashboard Cite

show abstract

“…The findings are valuable as they provide insight into the significance of the perceived value dimensions that Turkish organic food consumers care more about. The findings of this study are consistent with those of Azlie et al (2023), which emphasize that customers are more likely to embrace the consumption of organic food if they consider it to be of higher quality. The findings of this study indicate the same.…”

Section: Conclusion and Discussionsupporting

confidence: 88%

Revealing the organic food consumption intention in Afyonkarahisar: a study on the impact of health, safety, value and attributes

Baydeni̇z,

Ergün,

Türkoğlu

et al. 2024

BFJ

View full text Add to dashboard Cite

PurposeThis study examines the relationship between the emphasis on organic food in Afyonkarahisar's cuisine and the growing demand for healthier and sustainable options. This study aimed to understand the factors influencing the intention to consume organic foods.Design/methodology/approachThis study uses a quantitative research method. It uses scales adapted from previous research to assess the health and safety of organic food's functional, hedonic, and social values. Data were collected using the purposive sampling method, and a sample size of 410 individuals was analyzed using the PLS-SEM method. Measurement and structural models were evaluated to assess validity, reliability, and model fit.FindingsThe results indicate that implementing health and safety practices significantly and positively affects perceptions of organic food's functional, hedonic, altruistic, and social values. Additionally, consumers' attitudes toward organic food are greatly influenced by their perceptions of functional and social value, whereas hedonic and altruistic values do not have a significant positive effect.Practical implicationsThe results of this study have a beneficial impact on food industry practitioners and policymakers. Emphasizing health and safety practices in producing and promoting organic foods can improve consumer perceptions and attitudes toward organic products. Understanding the importance of practical benefits and social issues can help companies respond effectively to consumer preferences and market organic foods.Originality/valueThis study contributes significantly to the existing literature by investigating the relationship between organic food emphasis and consumer perceptions in the unique context of Afyonkarahisar, a city renowned for its gastronomy. While focusing on Afyonkarahisar provides valuable insights into the specific values that influence consumers' attitudes toward organic food, it is essential to highlight that this research extends beyond the local context to offer broader implications and significance.

show abstract

To what extent does consumers’ perceived health consciousness regarding organic food influence their dining choices at organic restaurants? An empirical investigation

Cited by 2 publications

References 60 publications

Consumption Preferences for Truffles and Truffle-Based Products: An Application of the PLS-SEM Model

Consumption Preferences for Truffles and Truffle-Based Products: An Application of the PLS-SEM Model

Revealing the organic food consumption intention in Afyonkarahisar: a study on the impact of health, safety, value and attributes

Contact Info

Product

Resources

About