Pillars of sustainable food experiences in the luxury gastronomy sector: A qualitative exploration of Michelin-starred chefs’ motivations

Based on a qualitative exploratory study that combined three sources of qualitative data: interviews, archival data, and observational notes this research aims to explore the dimensions of sustainable food experiences offered in the luxury gastronomic industry. Our research indicates two critical findings. First, chefs’ definition of sustainable luxury food experiences should encompass both functional (e.g., sustainable and healthy food, eco-friendly practices) and experiential (e.g., sensory, creativity, pleasure, aesthetics) aspects. Second, Michelin-starred chefs’ motivations to adopt and promote sustainability incorporate, in addition to extrinsic factors (Planet and people), intrinsic factors (plate, pleasure, and place) not addressed previously in the literature. Our study enriches the literature on sustainable hospitality overall, and in particular in luxury restaurants by considering an emic perspective centered on the way the principal actors (chefs) define and implement sustainability in a new service and hospitality sector: the luxury gastronomy sector.     

Consumer food safety perceptions and self‐reported practices in Greece

A substantial proportion of foodborne illness is associated with food prepared in households. The primary understanding of how foods are handled in private homes comes mostly from questionnaire based studies and direct observation. The aim of this survey was to examine consumers' perceptions and knowledge of safe food handling practices in Greece. More specifically, their attitudes, opinions and self‐reported practices were studied. Data were collected from a total of 399 consumers living in Greece by the use of a self‐administered on‐line survey. The questionnaire consisted of four positive and five negative statements according to the 5‐point Likert scale, which grouped into three constructions using principal component analysis in order to investigate food safety perceptions of consumers. Furthermore, the survey included 11 demographic questions, two close‐ended questions (type yes/no) and four questions that are related to self‐reported food‐handling practices. The results showed that the most commonly known bacterium causing food‐related illness according to respondents' knowledge is Salmonella (99.7%), followed by Escherichia coli (73.9%) and Listeria (58.4%). The overall consumers' score concerning food safety was 32.8 ± 5.37 (full score was 45). No significant differences to the mean score of food safety knowledge were found according to gender, age or the incidence of foodborne illness over the past 12 months. Knowledge and awareness of safe food handling practices was enhanced at higher education levels, while homemakers were found to have deficiencies at this level. Information obtained from consumers can be used to shape educational programs and determine where food safety educational efforts would be most effective and the needed content of the messages.     

Not all organic food is created equal: the role of product type,perceived authenticity,and construal level

Abstract

Consumption of processed organic food is on the rise while fresh organic food still dominates organic food market. Drawing from the literature on authenticity and construal level theory, this study aims to investigate the role of perceived authenticity and message construal level in consumers’ evaluations of two types of organic food (fresh vs. processed). Two experiments were conducted among college students (N = 129, Study 1) and adults 18–70 (N = 249, Study 2). Our findings suggest that consumers’ evaluations of organic food are fully mediated by perceived authenticity of each organic food type. Specifically, compared to processed organic food, consumers perceive fresh organic food more authentic, which leads to more favorable attitudes and higher purchase intention. This research further demonstrates that the indirect effect of organic food type via perceived authenticity is moderated by construal level of marketing messages. That is, when messages are construed at a low level, consumers tend to have more positive attitudes and higher purchase intention toward fresh than processed organic food. By contrast, product type makes no difference when messages are construed at a high level. These findings have clear implications on message development strategy when promoting processed organic food, in particular. Future research directions are discussed.     

Associations of traffic safety attitudes and ticket fixing behaviours with the crash history of Pakistani drivers

The study assessed whether traffic safety attitudes and ticket fixing behaviours were associated with the crash history. A total of 4018 male drivers from Lahore city participated in this cross sectional study. Most were aged 18–30 years (58.7%, n = 2362), 71.9% (n = 2887) received a traffic ticket, 66.5% (n = 2672) reported previous traffic ticket fixing and 71.3% (n = 2865) considered crashes as being the will of God. Crash history was reported by 95.4% (n = 3821) of drivers, and 58.2% of them reported being involved in a road traffic crash. The likelihood of reporting a previous crash was higher in those who had received a traffic sign violation ticket [adjusted odds ratio (aOR) = 1.40; 95% confidence interval (95%CI) = 1.15–1.72], were involved in traffic ticket fixing (aOR = 1.28; 95%CI = 1.07–1.53), and considered crashes as will of God (aOR = 1.86; 95% CI = 1.57–2.22). These results suggested the need for improving traffic enforcement monitoring and safety education in Pakistan.     

Factors that influence the consumption of food outside the home in Brazil

The food sector has taken on an unprecedented dynamism in recent years. The processing and distribution of food, although heavily influenced by tradition, have seen intensive innovations, leading to changes in the way individuals consume. One of these changes is the consistent growth of the habit of eating outside the home. Consuming food outside the home involves a number of practices such as eating at commercial establishments that specialize in food (restaurants, fast food restaurants and snack bars) and those that offer food as a part of their services (hotels, in‐flight meals), and non‐commercial alternatives such as the homes of family and friends. In order to describe the eating habits of consumers in the town of Lavras in Minas Gerais State, Brazil, especially when it comes to eating outside the home, a quantitative study was conducted, with 413 questionnaires being distributed by convenience sampling. Among the main results are: (a) a search for variety as a motivator for eating outside the home; (b) convenience as an important element on many occasions of consumption; (c) more intensive consumption and more favourable attitudes towards eating out on the part of younger people, people with higher incomes, no children and a higher degree of schooling; (d) importance of paying for food by the kilo. When compared with a study conducted in England, important similarities were identified in socio‐demographic influences, although the cultural factors are notable when it comes to dishes and the types of eating establishment. The growing habit of eating out has therefore become a worldwide phenomenon, but with cultural and regional differences that have led to different rhythms in terms of change and the way food is supplied. The recovery of embedded cultural habits, with increased value being given to slow food, traditional dishes and tradition itself, appears to co‐exist with a productivity model of food courts, pasteurization and accessible prices. The occasion for consumption, which may be understood as the dichotomies of ‘weekday versus weekend’ or ‘convenience versus leisure’, is an important element that influences consumer behaviours. The undertaking of a cross‐cultural comparative study can be seen as an important step in this field of research.     

Factors predicting attitude toward disclosing personal data online

To test a theoretical model, this study explores the effect of anxiety, trust, personality, and perceived benefits on the disclosure of personal information online. An online survey conducted among participants in the United States (n = 248, age range: 20–82 years) examined attitudes toward disclosing personal data online. Specifically, the study researches the impact of anxiety disclosing personal data, trust (both in the Internet and in institutions), the Big Five personality traits, and four sets of perceived shopping benefits (opportunity, bargain, purchase, and expected privacy benefits) in e-commerce disclosure and their role as antecedents for adoption and use of e-commerce. The study aligns with existing trust literature and corroborates other findings on how perceived purchase benefits impact individuals’ attitudes toward disclosing personal data online. The data suggest that both trust in the Internet and trust in institutions positively influence attitude toward disclosing personal data online. Perceived purchase benefits were also significant positive predictors for attitude toward disclosing personal data online. Furthermore, personality dimensions can affect attitude toward disclosing: the more neurotic a person is, the more negative their attitude is about disclosing personal data online. The study underscores that consumers have a responsibility to educate themselves about online disclosure and marketing practices, and about how to protect their online privacy. Most importantly, fostering trust, reducing anxiety, and promoting benefits are essential to the future of e-commerce. Implications for theory, consumers, marketing practice, and public policy are also discussed.     

Understanding Voluntary Intentions within the Theories of Self-Determination and Planned Behavior

This survey study aimed to test the usefulness of an integrated model that combines self-determination theory (SDT) and the theory of planned behavior (TPB) in explaining volunteers’ intention to continue. Participants (N = 284) completed a survey form measuring the psychological constructs derived from SDT (i.e., autonomous and controlled motivations) and the TPB (i.e., attitudes, subjective norms, perceived behavioral control [PBC], and intention). Results of path analysis showed that autonomous motivation positively predicted attitudes (β = 0.47, p < 0.01) and PBC (β = 0.39, p < 0.01). Conversely, controlled motivation was negatively associated with attitudes (β = -0.16, p < 0.01) and PBC (β = -0.18, p < 0.01). Attitudes (β = 0.39, p < 0.01) and PBC (β = 0.49, p < 0.01) were then positively related to intention. The integrated model is generally supported in the context of volunteerism, and it may better explain voluntary retention than only use SDT or the TPB.     

Managing Flexible Working in Hotels

Flexible working practices have apparently helped manufacturing industry make productivity improvements over and above the service sector. These manning practices may offer opportunities for the hotel industry to improve its own productivity and at the same time counter the industry's reputation for providing poor conditions of employment. This article discusses the results of research conducted in two large hotels into the attitudes of management and employees to the introduction of such practices. Although some barriers to flexible working are identified, the research also highlights that opportunities do exist for successful implementation of these approaches. However, the major obstacle in adopting flexible working would appear to be the management culture of the hotels studied and the industry in general.     

Weighing in on Fast Food Consumption: The Effects of Meal and Calorie Disclosures on Consumer Fast Food Evaluations

An analysis of consumers' Weblogs and two experiments address: (1) the differences in evaluations of menu items when consumers are versus are not provided with meal calorie information, and (2) their perception of calorie levels of different types of meals. Consumers provided their calorie estimates for specific meals offered by four different fast food restaurants, and an experiment assessed effects on consumer evaluations for calorie disclosures for actual items from two of these restaurants. Results show the complex relationship between consumer perceptions regarding the restaurants, the meals and the food items that can influence consumers' calorie estimates and evaluations of meals in restaurants.     

CSR Practices and Corporate Strategy: Evidence from a Longitudinal Case Study

This paper aims to contribute to the present debate about business ethics and Corporate Social Responsibility (CSR) that the Journal of Business Ethics is hosting. Numerous contributions argued theoretical frameworks and taxonomies of CSR practices. The authors want to ground in this knowledge and provide further evidence about how companies adopt CSR practices to address stakeholders’ claims and consolidate their trust. Evidence was provided by a longitudinal case study about an Italian food company that is one of the largest producers of baby food. This company reshaped its corporate strategy along three decades through the adoption of CSR practices in order to win stakeholders’ trust about food safety and supply chain behaviour. The empirical exercise was informed by a literature review of the relevant contributions in terms of CSR business practices and levels of efforts to adopt them. In light of this review, the authors adopted for the research framework the taxonomy of business practices proposed by Spiller (2000, “Ethical Business and Investment: A Model for Business and Society”, Journal of Business Ethics 27, 149-160) and the levels of commitment towards CSR proposed by Stahl and Grigsby (1997, Strategic Management; Total Quality & Global Competition (Blackwell, Oxford)). The main findings are discussed in order to argue theoretical implications and identify further areas of research and debate.     

Dining Chinese

Abstract

With the growing popularity and consumption of Chinese cuisine, it is crucial for restaurateurs to acquire knowledge of consumer expectations and dining satisfaction. The purposes of this study were: to determine patrons' perceptions and attitudes Chinese restaurant dining and to determine if there is a difference between diners of Chinese descent, other Asians, and all other patrons with regard to their expectations concerning dining at Chinese restaurants. A structured questionnaire was used to determine the dining preferences of 192 customers of eight full service Chinese restaurants. The results indicated that slightly over 60% of the respondents considered themselves to be knowledgeable of Chinese regional cooking. Fifty-one percent of the respondents felt that the food in the restaurants was similar to the food prepared in restaurants in China, Hong Kong, and Taiwan; however, 53% said the food was adjusted for American taste. Over 63% of the respondents wanted the restaurant to appear somewhat authentic. It was found that there were no significant differences between the subgroupsstudiedonthe questions.     

Restaurant Patronage and the Ethnic Groups in Singapore

ABSTRACT

The purpose of this study was to assess the restaurant patronage practices (food habits) of three major ethnic groups (Chinese, Malays, and Indians) of Singapore. A total of 390 questionnaires were distributed. In spite of major cultural, socio-economic and religious differences, the three ethnic groups have common food habits while eating out. Eating at theme restaurants is not popular across the three ethnic groups. Among the ethnic groups under consideration, the food habits while eating out differed from the food habits of those groups while eating at home. The study indicated that all three ethnic groups eat out regularly. Chinese patronize quick service restaurants more frequently than the other ethnic groups. Chinese and Indians patronize “Hawker centers” more often than the Malays. Perception of nutrition and gender has very little affect on food habits while eating out. The obtained results partially supported the Barker's model.     

Logo design in marketing communications: Brand logo complexity moderates exposure effects on brand recognition and brand attitude

Although good logos are essential for creating brand awareness and brand equity, the effects of logo design features have not been tested empirically. Extending previous findings regarding the effects of design complexity and exposure in advertising to the field of brand logos, two experiments tested the effects of logo complexity and exposure on brand recognition and brand attitude. It was hypothesized that logo complexity moderates the effects of exposure on logo recognition and brand attitudes, such that exposure increases recognition and positively impacts brand attitudes in particular for complex logos. Experiment 1 (N = 68) tested the effects of six unfamiliar logos on recognition (in milliseconds) in a 2 (logo design complexity: simple vs complex) × 2 (logo exposure: one vs four) mixed design. Experiment 2 (N = 164) tested the effects of eight familiar logos on logo recognition and brand attitudes in a 2 (complexity: simple vs complex) × 2 (logo exposure: well-established vs recently established) within-subjects design. Findings showed that increases in exposure led to an increase in brand recognition and to more positive attitudes in particular for complex brand logos, suggesting short-term benefits for simple brand logos, and long-term benefits for complex logos.     

Market Segmentation for Fast-Food Restaurants in an Era of Health Conciousness

Abstract

Recent societal changes toward heightened interest in health and nutrition indicate consumers' health- and nutrition-related attitudes and behaviors may be important for segmenting the market for fast-food restaurants (FFR's). This research conducted a recent survey of 387 consumers to investigate the extent to which these variables, as well as demographics, predict patronage of FFR's. Findings indicate that consumers who do not patronize FFR's have the strongest involvement with health-related issues, while frequent patrons have the weakest involvement. Thus, marketers could use a combination of general health- and nutrition-related attitudes and behaviors to supplement demographic information when plotting their marketing strategy.     

Fish Consumers: Environmental Attitudes and Purchasing Behavior

The objective of this study was to expand on the limited awareness of the U.S. fish consumer. Measures were tested through a Web-based national survey. The final survey consisted of 40 questions, including environmental awareness, food neophobia, fish consumption, reasons for consuming fish, and demographic variables. Correlations and t tests were used to analyze relationships between eating fish in restaurants and other variables. Hierarchical cluster analysis was used to segment respondents into two groups based on their environmental awareness and neophylic/neophobic attitudes. EcoFish consumers were more likely to be male, eat fish for health and the environment, and eat fish at restaurants significantly more than the Indifferent Fish consumers. Restaurants can use these results to market to eco-friendly, health-conscious fish consumers.     

Assessment of Satisfaction of Local Government as a Client of the Federal Government: Case Study of the Priority Zone Development Program

This paper reports the design of a model that broadens focus of the national government index of customer satisfaction from external clients to internal clients between local and federal governmental institutions. The model for a case study of a national Mexican welfare program includes (i) generic variables, as adapted from the American Customer Satisfaction Index model for government and the variable of institutional image by findings in Mexico; (ii) specific variables, as identified through a qualitative study. The estimation technique is partial least squares. The result is a valid and reliable model that moderately explains satisfaction (R² = 0.67), perceived quality (R² = 0.60), and trust (R² = 0.41). The moderating role of institutional image is not rejected. Future research must test the resulting model in other cases to obtain an appropriate model for the Mexican User Satisfaction Index (MUSI). The Council for Science and Technology of Mexico funds this project.     

Attitudes of Korean College Students Towards Quick-Service,Family-Style,and Fine Dining Restaurants

Abstract

A research instrument was developed to identify attitudes of Korean college students towards quick-service, family-style, and fine dining restaurants. Of the 350 questionnaires distributed, 292 (83%) were returned and usable. Respondents had the most positive attitudes toward fine dining restaurants, followed by quick service and family-style restaurants. Family-style restaurants, however, were most frequently patronized by respondents for their regular meals. “Good taste” was found to be the determining factor in selecting a restaurant for regular meals among Korean college students. Implications for Korean restaurant operators, researchers, and restaurant operators in other countries were provided.     

The impact of message appeal and message source on Gen Y consumers' attitudes and purchase intentions toward American Apparel

A 3 × 2 experimental design was used to examine the impact of message appeal (fair labor, sex, or a combination of fair labor and sex) and message source (company advertisements or third-party publicity) upon Gen Y consumers' (N = 258) intent to patronize the retailer, American Apparel. Results supported models of hierarchical effects of advertising on patronage intention as well as the inclusion of external variables in the theory of reasoned action. Findings revealed that Gen Y consumers' attitudes toward ad, attitudes toward brand, and purchase intentions toward American Apparel varied by exposure to message appeal in advertisements viewed. Participants' evaluations of source credibility, attitudes toward brand, and purchase intentions toward American Apparel were influenced by message source. Additionally, purchase intentions toward American Apparel were directly predicted by attitudes toward American Apparel and indirectly by perceptions of source credibility. Theoretical and managerial implications are discussed.     

Does Organic Food Consumption Signal Prosociality?: An Application of Schwartz’s Value Theory

Current research suggests that sustainable consumption choices (including favoring organic foods) can act as signals of prosociality. However, who actually perceives such acts as indicators of prosocial, altruistic tendencies is still unclear. Through an online survey (n = 168) and by using personal value priorities (Schwartz’s theory of values) as IVs, the present study sheds light on this issue. First, the results suggest that organic food consumption can confer the valuable signal of prosociality – and some other socially valued traits were also associated with this everyday behavior strategy. Then, the study shows that the interpretation of the signal is dependent on respondents’ positioning in Schwartz’s value circumplex. Intriguingly, in addition to those people who endorse self-transcendence values, people with conservative value priorities also view the presumed organic consumer as prosocial. These impressions are further mediated by more specific organic food attitudes, thereby forming a value–attitude–impression relationship. The implications are outlined.