Socio-economic characteristics and the effect of taxation as a health policy instrument

This paper analyses the quantitative effects of using economic instruments in health policy on the basis of price elasticities calculated from estimated demand systems. The nutritional effects of various taxation schemes are compared for households in different age groups and social classes. Focusing on the consumption of saturated fats, fibre and sugar; it is generally found that the impact of price instruments is stronger for lower social classes than in other groups of the population. With regard to age groups, it is mostly the youngest that decrease their demand for saturated fat in response to price changes, while it is mostly the middle-aged who exhibit price responsiveness in their demand for sugar. These groups are however not considered as key target groups for dietary regulation; thus tax instruments may be effective in improving diets on average, but the design of the instruments and the targeting of vulnerable groups with special needs should be done with care. It should be noted that a tax on a single nutrient or food may have undesired effects on the demand for other food components, though this may be avoided by introducing taxes/subsidies on several food products simultaneously.     

Employee Motivation and Organizational Commitment: A Comparison of Tipped and Nontipped Restaurant Employees

This study explores motivational and organizational commitment factors of tipped and nontipped restaurant employees when differentiated by gender. The data collected from employees of a nationally-known, branded restaurant chain was analyzed using the ANOVA procedure in an effort to determine if significant differences existed between the tipped and nontipped employees relative to their level of motivation and organizational commitment. The results show that limited differences do exist for certain motivational factors and organizational commitment factors when employees were differentiated by tipped versus nontipped employee status and by gender. The study concludes by offering management implications and suggestions for future research relative to implementing operational systems, policies, and procedures that attend to restaurant employee classification difference as well as gender preference.     

Consumer Preferences for ‘Localness’ and Organic Food Production

While organic food is based on well-defined production criteria, the criteria for ‘local’ food are less clear. This study investigates the preferences and trade-offs of distinct consumer segments relative to organic production and several dimensions of local food (sales channel, size of company, and geographical location of animals used in the production). The analysis is based on a quantitative survey of 505 Danish consumers and a choice experiment involving beef salami. Data were analyzed in a principal component and a latent class analysis. We identify five consumer segments whose preferences for organic and local product attributes differed substantially. Most respondents considered geographical proximity in the raising of cattle to be the most important attribute and a third of the consumers were willing to pay a premium for organic salami. The segmentation provides more detailed information about stated consumer behavior than what is typically elicited when considering only average consumer behavior.     

Is an Increase in Organic Consumption Accompanied by A Healthier Diet? A Comparison of Changes in Eating Habits among Danish Consumers

Several studies have shown that consumers with a high organic consumption often have dietary habits that include more fruit and vegetables but less red meat. This paper takes a novel approach by investigating whether changes in consumption of organics and improvements in dietary habits also are related. The results show that many consumers seem to improve their diet while increasing the organic consumption. Further, the study suggests that some households already have a relatively healthy diet in terms of fruit, vegetables, and meat consumption, when they start buying organic food. When organic consumption reaches a certain level, further increases in organic consumption are more likely to take place at the same time as dietary habits are improved. References to health and climate considerations seem to be the most important motivations for reducing meat consumption, while higher availability of organics is the most important reason for increasing organic consumption.     

Franchisee leadership traits vs. manager leadership traits an exploratory study comparing hope, leadership, commitment and service quality delivery

In order to add to the understanding of the role of franchising in entrepreneurship and to help franchise systems improve efficiency, the constructs of organizational leadership, hope, organizational commitment, and service quality perceptions of franchised managers and franchisees are differentiated in the current study. For scholars and practitioners, the dynamic relationship between entrepreneurship, franchisees, and management is an important triangle which merits further investigation. While the results offered only that managers and franchisees differed statistically in service empathy, differences were noted across all areas which approached significance but was limited due to the small sample size. Implications for future research are discussed.     

The Stability and Instability of Organic Expenditures in Denmark,Great Britain,and Italy

This article concerns demand for organic foods in 3 European countries: Denmark, Great Britain, and Italy. Based on extensive sets of household panel data we categorize households into 4 groups according to their levels of organic consumption. Importance of sociodemographics is estimated by applying multinomial logit models. In all 3 countries a high organic consumption is mainly found among the more well-situated households in urban areas. Although the relative size of the user groups is fairly stable over time, we find variation in the organic consumption of individual households.     

Examining and identifying the determinants of travel expenditure patterns

This study examined the effects of socio‐demographic, travel‐related and psychographic variables on travel expenditures. The travel expenditure categories examined include lodging, meals and restaurants, attractions and festivals, entertainment, shopping, transportation and total expenditures. The results of the study provide a more comprehensive and holistic picture in the search of travel expenditure patterns based on multiple independent variables. This study reveals that, among the three groups of variables examined, income and trip‐related characteristics were the most influential variables affecting tourism expenditures. Discussions and implications are also provided based on the study results. Copyright © 2006 John Wiley & Sons, Ltd.     

Green Innovation and Finance in Asia

Green innovation and green finance are two key components of sustainable development. In the most populous, fastest‐growing region in the world, Asian countries are pressed to maintain economic growth while addressing climate change and environmental externalities. Japan, South Korea, and China have each implemented policies to promote green innovation and finance conducive to such ends. While each country possesses unique capabilities, the extent to which they can promote environmentally adjusted multifactor productivity growth, green patent registrations, green bond issuances, green foreign direct investment, and environmental, social, and governance information disclosures stands to impact on their shifts to sustainable growth paradigms.     

Dead Celebrity (Deleb) Use in Marketing: An Initial Theoretical Exposition

The market for dead celebrities (Delebs) is large and growing. According to recent estimates, it is now worth $2.25 billion in annual licensing and royalty revenues (CBC, 2013; Kirsta, 2012). The practice is now so prevalent that Forbes began its annual ranking, in 2001, of the postmortem earnings of the “top‐earning dead celebrities.” In this paper, the author examines this practice and does the following. First, key terms are defined. Next, some of the major similarities and differences between living and dead celebrities are looked at. Following this, six major streams of theory that might pertain to Delebs are examined. They are used to explain (a) why Delebs remain popular in the consumption culture (“Nostalgia” theory), (b) why Deleb possessions are often in demand (“Celebrity Contagion” theory), (c) why many people willingly accept the products of Deleb morphing and reanimation efforts, even though they know they are not real (the “Pleasure of Imagination”), (d), why Deleb morphing and reanimation efforts sometimes fail with some audiences (the “Savanna Principle”), (e) how Deleb reanimations are typically perceived by human audiences (the “Uncanny Valley”), and (f) how Delebs should be properly used by marketers (“Fit” theory). The author concludes with some key principles learned, in addition to looking at the limitations of this paper and future directions for Deleb research.     

Consumer Preferences for Organic Food and for the Shares of Meat and Vegetables in an Everyday Meal

Abstract

It is well established that consumers with positive preferences for organic products generally also tend to have healthy eating habits involving many fruits and vegetables but less meat. While most studies are based on single product comparisons, this study investigates consumer preferences for organic ingredients and content of meat and vegetables in the context of an everyday evening meal. Moreover, we address heterogeneity in preferences. The study is based on an online survey including a choice experiment with 506 consumers. Using principal component and latent class analyses, we identify three segments of consumers that differ with respect to preferences for organic production and content of meat and vegetables in their meals. Our findings may be valuable for authorities promoting healthy food consumption just as they provide valuable input to the catering industry and other suppliers of dinner dishes in the development and marketing of both organic and non-organic ready meals.