Characteristics of food‐wasting consumers in the Czech Republic

This paper investigates food waste at the consumer stage of the food chain. The authors conducted a questionnaire survey with 259 respondents to identify the key characteristics of food‐wasting consumers and to suggest strategies to improve food‐wasting behaviour. The results of the survey confirmed that the rate at which food is wasted depends on the age, economic status and education of the person managing food in a household, on the household's income per person and on total household income. Younger people, students, economically active people and people from higher‐income households (both per household and per person) waste more, while pensioners waste much less than other groups. However, the sex of the food manager is not associated with food waste. These demographic characteristics should be considered when designing consumer education campaigns focussed on changing consumer motivation and behaviour. This paper also recommends other solutions tailored for specific demographic groups: Younger people and students may be influenced by the actions of opinion leaders within social networks, and technical devices enabling better food management could help them reduce waste. Supporting work‐life balance, broadening the network of food delivery services and implementing corporate initiatives that support food waste prevention could help economically active people reduce their food waste. Additionally, offers of ready‐to‐eat food should be expanded for people with higher incomes.     

Helping You to Waste Less? Consumer Acceptance of Food Marketing Offers Targeted to Food-Related Lifestyle Segments of Consumers

ABSTRACT

Consumer households and consumer behavior have been identified as the major cause of food waste in the supply chain. Food marketing might offer products and services that help consumers to reduce their food waste or reduce the consumer-related food waste at the consumer–retailer interface. However, such strategies require consumer acceptance and targeting the right customers. Through an online survey of 800 Danish consumers and a measure of food-related lifestyle, four clusters of consumer segments are identified. The segments are compared with regard to their acceptance of a number of actions consumers can take to reduce food waste or their acceptance of food marketing services they would need to pay for. Acceptance differs with food involvement and the role of the price criterion, as well as with gender, education and age. The findings show how food marketing can help consumers to reduce food waste, through actions targeted to specific segments of consumers characterized by food-related lifestyle differences.     

Evaluation and Choice as a Satisficing Process

The question of whether individuals are rational or irrational in their decision‐making has long been an area of interest to academics and marketers, as the different decision styles require differing use of information sources and choice criteria by consumers during the buying process. As such, marketers would be required to adopt different communication strategies and stress different marketing mix or product features if they were to be successful in influencing the consumer’ s final choice.

The debate can be classified into whether or not consumers follow a formalised decision sequence of search and evaluation leading to final product choice. If consumers are not prepared to commit themselves to the cognitive and behavioural effort required by this formal process then they will satisfice their decision‐making, applying simplifying strategies to arrive at a satisfactory, although not the optimum, choice.

This paper reviews the common assumptions of search and choice, suggesting a three‐stage model which can be used to guide marketing strategy. Research into the decision process used by consumers in the acquisition of a video recorder is used to illustrate the operation of the satisficing model. Implications for marketing strategy are then discussed.     

Interact with me on my terms: a four segment Facebook engagement framework for marketers

Abstract

Facebook is used by over 1 billion highly heterogeneous users each month. However, there exists little guidance for marketers when it comes to actionable consumer engagement strategies for this social media platform. The purpose of this article is to profile key segments of Facebook users and build an implementable marketing strategy framework that can help marketers better target their Facebook consumers, and better craft their marketing mix and Facebook campaigns. Based on focus group interviews and a qualitative survey, four distinct types of Facebook users are identified and profiled: attention seekers, devotees, connection seekers and entertainment chasers. Correspondingly, a four-segment marketing strategy framework is proposed to guide content creation and engage consumers in thriving Facebook brand communities.     

If Time Is Money Is It a Common Currency? Time in Anglo,Asian, and Latin Cultures

ABSTRACT

Social time affects the timing and frequency of purchases, the hours consumers patronize businesses, and how long consumers expect products to last. Understanding how culturally based social time attitudes differ will help marketers tailor their offerings and messages to consumers whose concepts of time differ. This exploratory study combined related streams of time literature to examine constructs of social time differences across cultures. Drawing upon a sample of 1377 respondents from six countries representing three cultural groups (Anglo, Latin, and Asian), the study explores the similarity and differences of cultural social time differences among these three groups.     

Perceptions that matter: perceptual antecedents and moderators of healthy food consumption

Unhealthy eating patterns present in most Western countries pose a serious threat to economic welfare and have severe consequences for the health and quality of life of the individual consumer. The purpose of this paper is to develop and test a conceptual model for understanding how health authorities and marketers can affect consumption of healthy food – and ultimately body mass index (BMI) – by addressing perceptual antecedents of consumers' involvement and health competencies. A qualitative (n = 16) pilot study and a consumer panel survey (n = 599) assisted in completing this task. The obtained structural equation modelling results confirmed that increasing consumers' competencies concerning healthy food consumption may improve the healthiness of their food behaviour, and ultimately reduce their BMI. Notably, these effects may occur even for consumers who perceive healthy food consumption to be a challenge. Our results also revealed that it may be problematic to improve health competencies for food consumers who are less involved in healthy food consumption. However, our study shows that two perceptual factors, ‘personal food identity’ (the extent to which consumers believe that their health identity is linked to their food behaviour) and ‘unhealthy food taste belief’ (the extent to which consumers believe that unhealthy food is more enjoyable and tastier than healthy food), may assist health authorities and marketers in increasing consumers' involvement in healthy food consumption.     

Consumers’ perception of reduced calorie meals: How low is “Low-Calorie”?

ABSTRACT

With consumers becoming increasingly health conscious, the demand for reduced calorie food has significantly increased over the years. However, the definition of low-calorie food remains unclear. Therefore, the purpose of this study was to investigate consumers’ perception of reduced calorie meals, from the perspective of the maximum calorie level that consumers would consider as “low-calorie.” Survey data were collected using MTurk. In addition to respondents’ perception of the calorie count of low-calorie food when eating out and eating at home, respondents’ attitude toward low-calorie food, behaviors about consuming low-calorie food and exercise frequency, and demographic information were also assessed in the survey. The results demonstrate that consumers’ calorie perception of low-calorie food served in restaurants is consistent among different types of restaurants. Moreover, consumers believe that a low-calorie meal served in restaurants should be under 367 calories for breakfast, 500 calories for lunch, and 677 calories for dinner. Lastly, consumers perceive home-cooked meals to be lower in calories than restaurant food. This study is the first attempt to explore consumers’ definition of a low-calorie meal served in restaurants. The findings will provide guidance to restaurant operators in designing menus, and help policymakers better understand the ongoing need to develop a sound and comprehensive definition for the term “low-calorie.”     

Integrated Marketing Communications and Market Planning

Abstract

This article links the integrated marketing communications (IMC) concept to the planning process in marketing. Following the current conceptualizations as a combination of various marketing communications tools, IMC strategy is applied to an established strategic market planning model named the Boston Consulting Group (BCG)'s growth-share matrix. Advertising, public relations, sales promotion, and direct marketing are defined as crucial elements for the core scheme. Alternative strategies for brands in different stages are identified from the product portfolio analysis. The view may also be thought of as the ongoing process of building and maintaining brand equity for consumers in the long-term period. Conceptual discussions are expected to help marketers think more strategically as they plan IMC programs for their products or services.     

Signaling Quality in an E-Commerce Environment

Abstract

“Quality” is a unique concern in food marketing with powerful strategic connotations and consumer emotion. Consequently, retailers, with the help of food processors, have built their industry around communications with consumers which compare the value of one product over another using key quality attributes as carriers of that value. This involves both simple and complex signaling techniques that consumers have grown accustom to. With the onset of online food sales, many of these signaling techniques are less effective. This research evaluates food quality communication signals, presenting findings from three related E-Grocery studies, linked through a meta analysis.     

An extension of the benefit segmentation base for the consumption of organic foods: A time perspective

Abstract

Benefit segmentation is a long-standing marketing approach that emphasises the ‘what’ and ‘how’ dimensions of consumer benefits; that is, what benefits consumers perceive in product/service consumption, and how such benefits are perceived. This research proposes a fresh time-based approach to benefit segmentation – namely, focusing on the ‘when’ element or when in time benefits take effect. Drawing upon a survey of UK consumers, it explains and discusses consumption motivations through examining antecedents of temporally dominated benefits in application to organic food. Specifically, the study investigates why some consumers predominantly seek present-based benefits vis-à-vis future-based benefits or vice versa in organic food purchase and consumption behaviour. Using correlation and regression analyses, the research findings establish significant associations of level of involvement, prior knowledge level, and product usage level, and some association of time orientation with the temporally emphasised consumption benefits consumers ultimately pursue. Overall, the research highlights the added contribution of a time perspective in a benefit segmentation approach which can assist marketers in understanding better and communicating more effectively with consumers through drawing up consumer profiles based on when in time their dominantly pursued benefit for an offering is perceived to take effect.     

Consumers’ Behaviors and Attitudes toward Doggy Bags: Identifying Barriers and Benefits to Promoting Behavior Change

ABSTRACT

This study identifies barriers and benefits of consumers’ current doggy bag behaviors and provides the information required to run an effective community-based social marketing campaign encouraging consumers to take their uneaten restaurant and café food home. This is done by applying a two-stage methodology, including quantitatively analyzing existing survey data and qualitatively investigating focus group discussion. Multiple barriers to widespread doggy bag participation were common and varied for different individuals and included both convenience and social stigma-related factors. The rational appeal of “saving money” was found to be the most effective motivator for encouraging doggy bag usage, especially for women, young people, students/unemployed, and low-income earners. Social marketing strategies and behavior change tools can be developed to remove the barriers and enhance the benefits of using doggy bags, such as developing positive social norms around using doggy bags and highlighting the financial incentive of using them. This research contributes to a limited but growing literature on out-of-home food waste and provides practicable insights for both public policy and for the food service sector for future initiatives aiming to reduce food waste.     

A Cluster Analytic Approach for Consumer Segmentation Using the Vegetarian/Meatarian Distinction

Abstract

In this study, we use cluster analysis to create a consumer segmentation scheme based on individuals' vegetarian/meatarian orientation, along with key attitudinal, personality, and demographic characteristics. Such characteristics include concern for animals, concern with health, concern for the environment, attitude toward corporate ethical practices, need for cognition, social conformity, age, gender, and level of education. In segmenting consumers along these dimensions, this research study not only expands our knowledge about consumers, but also provides useful insight for marketers of food products and services.     

Counterfeiting: Friend or Foe of Luxury Brands? An Examination of Chinese Consumers’ Attitudes Toward Counterfeit Luxury Brands

ABSTRACT

While the Chinese luxury industry is enjoying rapid growth, the market for counterfeit luxury brands is growing equally fast. There are contradictory views regarding the role counterfeit luxury brands play in the marketplace. Luxury brand owners denounce counterfeit luxury products for harming the reputation of luxury brands and reducing their profitability. Others believe that the availability of counterfeit luxury products may help increase the brand awareness of luxury names and thereby make authentic products more sought after. In this study, we examine the impact of counterfeit luxury products from the consumers’ standpoint. Specifically, the authors investigate whether and how Chinese consumers with different luxury consumption experiences view counterfeit luxury products differently. The study contributes to a better understanding of Chinese consumers’ attitudes toward counterfeit luxury products and thus helps marketers and policy makers develop more effective strategies for dealing with the issue.     

Throwing It All Away: Exploring Affluent Consumers’ Attitudes Toward Wasting Edible Food

The skewed allocation of food across the world population is a major concern, as the result is that some of us live in abundant supply while others spend their life in constant scarcity. While researchers have studied a variety of issues related to the amounts of food being wasted, or the waste of edible food across consumers with different demographic characteristics, less is known about the drivers of attitudes toward food waste. Based on survey data from a sample of affluent Norwegian consumers, we test how subjective food knowledge, environmental concern, age, and income are related to consumer attitudes toward wasting edible food. We find that all variables except income drive consumer attitudes. Implications for theory and public policy are offered.     

Is it godly to waste food? How understanding consumers' religion can help reduce consumer food waste

Food waste is a problem worldwide, but solutions have yet to adequately incorporate consumers' core values—values which are often rooted in religion. Study 1 shows that restrictive religious norms (e.g., rules about food consumption, fasting) lead to greater food waste, whereas supportive religious norms (e.g., sharing food) lead to reduced food waste. Study 2 replicates prior findings and rules out competing explanations. Study 3 manipulates marketing messaging to show that consumers with higher (lower) levels of religiosity are more likely to reduce food waste with a prevention (promotion) framed message partnered with environmental reasoning or a promotion (prevention) framed message partnered with people-based reasoning. Implications for marketers, consumer advocacy groups, and policy makers desiring to reduce food waste are provided.     

Product-Country Images in the Context of NAFTA

Abstract

This article presents the results of a survey of 415 male consumers carried out in Mexico (240 respondents) and Canada (175 respondents). In this study, country-of-origin information was manipulated along three dimensions, namely country of design, country of assembly, and country of parts. Consumer judgments of the quality and purchase value of three product categories, i.e., automobiles, videocassette recorders, and shoes, were obtained in a multi-cue context. The results showed that Canadian and Mexican consumers put more emphasis on the country of origin of consumer products than on brand names. The product-country evaluations of Mexicans seemed to be affected by a strong home country bias. Implications for international marketers were derived from the results.     

The impact of creative media advertising on consumer responses: two field experiments

Abstract

Creative media (CM) advertising is an advertising strategy wherein a non-traditional medium is creatively used for advertising purposes. This novel advertising strategy is gaining marketers’ interest; however, little is known about its persuasive effects on consumers’ cognitive, affective and behavioural responses and the processes that underlie them. Therefore, to convey a genuine experience to consumers, two field experiments with a one-factor (advertising type: creative vs. traditional) between-subjects design were conducted within a supermarket context. Results showed that creative (vs. traditional) media ads not only improve consumers’ affective and behavioural responses but also consumers’ cognitive responses. Even though no mediations were found through perceived surprise or perceived persuasive intent, results do provide evidence for the notion that perceived humor and perceived value are the underlying mechanisms through which affective and behavioural responses to creative media advertising can be explained.     

The motivational dynamics of arousal and values in promoting sustainable behavior: A cognitive energetics perspective

This research applies Cognitive Energetics Theory (CET) to explain when and why consumers engage in sustainable behavior. Across six studies, we find a positive interaction effect of arousal and openness-to-change on sustainable behaviors. In particular, openness-to-change (vs conservation) increases the likelihood of engaging in effortful sustainable behaviors in a high-arousal state rather than in a low-arousal state. Interestingly, our results reveal that this interactive effect is explained by the tendency of consumers to believe that the target sustainable behavior requires less effort, when they are in a high-arousal state and endorsing openness-to-change. Moreover, perceived effort is positively related to sustainable behavior for experienced consumers but negatively related to the behavior for less experienced consumers. In addition, the effect of value and arousal on perceived effort is stronger among less experienced consumers but attenuated among more experienced consumers. Thus, arousal can serve as a catalyst to enhance value-consistent sustainable behaviors and help the less experienced consumers form habits. These findings contribute to CET by highlighting the important roles that values and arousal play in the motivational forces that drive and restrain sustainable behaviors. The results improve our understanding of how to motivate value-consistent sustainable behaviors, with implications for both marketers and policy-makers.     

Now that's a Bright Idea: The Influence of Consumer Elaboration and Distance Perceptions on Sustainable Choices

Integrating theory related to psychological distance and elaboration on potential outcomes, hypotheses are offered that predict that consumers’ elaboration levels moderate the effect of temporal distance on choice of energy efficient products. In three experiments, the authors examine the influence of temporal and psychological distance and the moderating effect of a consumer's propensity to elaborate on potential outcomes (EPO) in retail choice-based situations. Results support these predictions with consumers lower in elaboration more likely to choose an energy efficient product when perceived distance is proximal versus distal, while the distance effect has less of an influence on consumers prone to higher elaboration. We test the effect of distance perceptions within a retail lab environment, as well as across ad and retail contexts. These results will help marketers better understand how to promote products in ad versus retail-based contexts and across different consumer groups. Findings offer implications for theory, retailers, product marketers, and NGO's interested in promoting energy efficient choices.     

Multi-Attribute Dimensions of Service Quality in the Fast Food Restaurant Industry

Abstract

As the fast food restaurant industry grows in the Western industrialized world, it has also become increasingly competitive. In such an environment, marketers are concerned about how to increase or maintain market share through better service quality and effective segmentation strategies. This paper reports a two-phase exploratory study conducted to determine the dimensions of service quality in the fast food industry, from the consumer's perspective. Factor analysis revealed 10 dimensions made up of 57 different attributes. The 10 dimensions were able to discriminate among three groups of fast food patrons, namely: frequent, less frequent, and more frequent patrons. Managerial implications of these findings, for market segmentation, targeting, positioning, and promotional strategies are discussed.