Getting rid of trans fats in the US diet: Policies, incentives and progress

Artificial trans fats in foods increase chronic disease risk in the US population. Federal nutrition label regulation enacted in 2003 requires mandatory disclosure of trans fat content on packaged foods. This action created incentives for the food industry to reduce trans fats both in response to consumer demand and through competition to maintain product reputation. Subsequent public actions include a ban on trans fat use in New York city restaurants and lawsuits against food companies, which created further incentives to remove trans fats, especially in the food service industry. Industry has reformulated packaged foods and found substitutes for restaurant fry oils and trans fats are disappearing from the US food supply. Market response extends throughout the supply chain, and has spurred research to alter oilseed crop characteristics. The widespread and relatively rapid industry response likely has improved the quality of US diets, and demonstrates the potential for policy actions to spur such improvements.     

THE EFFECTS OF CORPORATE RESTRUCTURING ON AGGREGATE INDUSTRY SPECIALIZATION

It has been widely argued that the purpose of corporate restructuring during the 1980s was to produce a population of more industry-specialized, competitive firms in response to intensifying global competition. A number of studies show that corporate restructuring resulted in increased corporate focus during the 1980s. However, no study has yet examined whether corporate restructuring resulted in increased specialization at the industry level during the 1980s. This study examines this issue. First, we examine whether or not aggregate industry specialization increased during the 1980s. That is, we ask: did the average firm in any given U.S. industry become more or less specialized to that industry during the 1980s? Second, we examine whether corporate restructuring was a significant determinant of change in aggregate industry specialization during the 1980s. Using a sample of 686 four-digit SIC industries and 64 two-digit industry groups, this study finds that aggregate industry specialization declined very slightly at both the four-digit and two-digit level between 1981 and 1989. This study also finds that sell-offs of establishments through corporate control transactions or interfirm asset sales had no significant effect on aggregate industry specialization.     

The Effect of Information Salience on Product Quality: Louisville Restaurant Hygiene and Yelp.com*

In June, 2013, Louisville, Kentucky, announced plans to provide restaurant health inspection scores—already available on the city’s website—for publication on Yelp.com. I find that this increased salience caused substantial hygiene improvements among independent Louisville restaurants across three different counterfactual models. Among independent Louisville restaurants, estimates suggest the partnership caused anywhere from a 9-14% relative decrease in inspection score point deductions, with the effect being entirely evident in restaurants’ first inspections following the partnership’s announcement. Relative to the rest of Kentucky, I find that the partnership significantly reduced rates of severe food poisoning in Louisville.     

基于行为和态度的顾客多忠诚研究

顾客多忠诚是现实中普遍存在的现象。本文以行为学习理论和认知失调理论为支撑,从行为和态度两个维度重新审视了顾客多忠诚,在对其进行明确界定的基础上,采用日记式(Diary Study)方法调查了51名被试者28天的餐厅选择。结果发现,被试者在餐厅选择上的确呈现出了多忠诚、单一忠诚和无忠诚;对相同几个餐厅多忠诚的顾客,其忠诚得分也并非完全相同。研究结果对指导营销者利用顾客忠诚进行市场细分和顾客关系管理具有重要的参考价值。     

Altruism,reciprocity and health: A social experiment in restaurant choice

We used an experimental game to determine whether people imitate restaurant choice, reciprocate food gifts, and thus spread health choices. We randomly paired 138 subjects and recorded their decision to give or keep restaurant vouchers and their choice of restaurant. The majority (83.3%) chose an unhealthy restaurant if their randomly assigned partner chose an unhealthy restaurant. Similarly, 77.8% chose a healthy restaurant if their partner did (p = 0.005). The altruistic were more likely to choose a healthy restaurant (p = 0.017). In sum, restaurant choice is influenced by reciprocity. A cycle of projection, gifting and reciprocation may explain the social dynamics of food choice. We propose policies that capitalize on people’s tendency towards altruism and imitation.     

A Cointegration Analysis of Advertising and Sales Data

It is argued that the nature of the industry levelrelationship between advertising and sales can givesome indication of the form of competition in anindustry. Hence, this paper examines whether there isa long-run, stable, equilibrium relationship betweenadvertising and sales for food and soft drinksindustries. Results suggest that the variables arenon-stationary, but do not contain seasonal unitroots. Cointegration is not identified between softdrinks industry advertising and sales, which, togetherwith the results of differenced variable regressions,suggests that rivalry between firms in this industrymay be intense.     

The trusted general manager and business unit performance: empirical evidence of a competitive advantage

Employee trust for the general manager is proposed as an internal organizational characteristic that provides a competitive advantage for the firm. This paper empirically examines the relationship between trust for a business unit's general manager and organizational performance. Trust was found to be significantly related to sales, profits and employee turnover in the restaurant industry. Managers who were either more or less trusted differed significantly in perceptions of their ability, benevolence and integrity. Copyright © 2000 John Wiley & Sons, Ltd.     

Will they buy it? The potential for marketing organic vegetables in the food vending sector to strengthen vegetable safety: A choice experiment study in three West African cities

Considering the hazardous use of synthetic pesticides in vegetable production in urban West Africa, this research investigated the marketing potential of organic vegetables in the food vending sector of Cotonou (Benin), Accra (Ghana) and Ouagadougou (Burkina Faso). Certified organic production and marketing was examined as a potential strategy to improve chemical food safety. A stratified random sampling strategy was applied to study the preferences of food vendors (n = 180) and consumers (n = 360); vegetable use, risk perception, choice preferences and willingness-to-pay (WTP) for organic certification were specifically analyzed. The results showed that awareness of chemical contamination risks was generally low. Appearance of a product was central to vendor choice; consumers attributed similar utility to taste and organic certification. Consumer WTP was calculated to be a premium of 1.04 USD (per plate) if the food served contained only certified organic vegetables. In restaurants, this would mean an average premium of 19% for a meal. If certified organic vegetable production is to make a positive impact on food safety in urban West Africa, we suggest concentrating marketing efforts on the educated “elite” who frequent restaurants. However, considering that restaurant owners exhibited a lower preference for organic certification than lower class food vendors, the marketing situation is difficult. We therefore conclude that demand from the food vending sector alone will not institutionalize domestic certification mechanisms; this underlines the need for public commitment to facilitating such change.     

肯德基进军中餐

肯德基在中国市场的成功有目共睹,现在,这个快餐巨头进军中餐市场的号角已经吹响。周二中午12:45,一派繁忙景象。收银台前排起了队,餐厅座无虚席。餐厅副理周云忙着招呼顾客,他一手拿着点餐单,刚为排在队伍后面的顾客点完单,以加快排队速度;在人声鼎沸的餐厅里,常常听得到他和同事们齐     

An Ecological Perspective on New Product Failure: The Effects of Competitive Overcrowding

Practitioners and researchers have carefully explored the causes of new product failures. Studies have been conducted, results analyzed, and recommendations offered. Yet despite these efforts, new product failure rates have not decreased. In fact, they appear to be increasing in some product categories. Are we missing something? Noting that most research on new product failures has focused on a firm's activities in specific projects, William H. Redmond proposes that new product outcomes might also be influenced by macro-level or environmental factors. By focusing on environmental factors rather than a firm's activities in specific projects, we might better understand why competent firms in one industry consistently experience higher failure rates than those of firms that are no more competent, but operate in a different industry. For example, failure rates for new food products are consistently higher than those for new industrial products. With no evidence that product development professionals in industrial firms are simply superior to their counterparts in the food industry, Dr. Redmond suggests that we need to look beyond specific product development projects and consider the effects of the market in which these products are introduced. Encouraged by past successes, many firms in the food manufacturing business seek sales growth through the development and introduction of additional new products. Over time, this creates a market in which customer demand is fragmented into increasingly small niches and distribution channels are flooded with product choices. As a result, the failure of a new product is more likely than it might have been under less crowded conditions. In much the same way that the population of deer on an island is limited by the available food and physical space, food products are apparently faced with the market equivalent of natural selection. In the absence of available market niches and a clear competitive advantage, a new product's chances for success are meager. In a market that is overcrowded by existing products and new product introductions, it becomes increasingly difficult and uneconomical to identify opportunities for meaningful differentiation. On the other hand, industrial products face a much different set of environmental conditions. Compared to the food manufacturing business, relatively few new industrial products are introduced, and those introductions are typically successful. In most cases, the new products are simply replacements for inefficient or obsolete products. In such an environment, failed introductions are probably the result of errors in the product development process.     

Sustaining linkages to high value markets through collective action in Uganda

Uganda’s rapid urbanization offers new market opportunities for smallholder farmers to supply higher value markets such as supermarket chains and fast-food restaurants. Supplying these formal outlets offers higher incomes but accessing and maintaining links to these markets requires significant upgrading in terms of product quality and business management. To meet these conditions farmers need to become more organized which requires increased levels of social capital, to strengthen internal and external relations with group members, service providers and market chain actors. One farmers’ group in south-western Uganda has successfully sustained sales of potatoes to a fast-food outlet in Kampala. Farmers had to learn a series of new skills and integrate multiple technical, organizational, financial and marketing innovations. This paper outlines how collective action combined with strong leadership and an iterative market-led learning process enabled a smallholder farmers’ association to meet the considerable challenges of achieving the stringent quality parameters of a modern food outlet.     

自由软件开发的模块化理论解释与启示

本文以GNU/Linux为例讨论了源代码的内部结构在自由软件开发中所起的重要作用。为此,我们考虑了源代码的模块化属性。源代码的模块化将直接影响开发者是否参与对自由软件的开发。基于模块化的自由软件开发不仅实现了劳动的分工,同时也实现了劳动价值的分割,在自由软件的开发过程中较好地解决了搭便车问题。同时,模块化理论对我国发展软件产业也有一定的借鉴作用。     

Food-away-from-home plate waste in China: Preference for variety and quantity

China is observing a rapid increase of food-away-from-home (FAFH) plate waste along with economic growth. Food waste reduces food use efficiency, exerts pressure on environment and resources, and threatens national food security. This study analyzes the impact of consumers’ preference for variety and restaurants’ dish portions on FAFH plate waste using a survey data from 170 restaurants in Beijing and Lhasa. The primary findings are that higher food variety leads to less plate waste and bigger portion size results in more plate waste. We also observe that increases in consumers’ income lead to more plate waste. Moreover, the Chinese Face-culture plays a significant role on consumers’ plate waste. Serving dishes with suitable portions in restaurants should be incentivized to help reduce both the amount and rate of plate waste. Our results can suggest relevant policy tools to nudge people in forming sustainable consumption behavior and provide valuable implications for reducing food waste and improving food security in China.     

Internal Wage Structures and Organizational Performance

This paper considers whether a hierarchical or compressed wage structure is positively associated with relatively high levels of organizational performance. To date, there has been little empirical research in this area (especially in the UK). Thus we present an operational measure of a compressed/hierarchical wage structure, using UK manufacturing micro–data in five industrial sectors, and examine its relationship with labour productivity. We find that the wage compression argument holds in one sector but not for the majority of sectors and that taking into account other, intra–industry characteristics, namely size and ownership differences, further weakens the relationship.     

A foreign expansion model with multi-site locations in service industries

Capital budget constrained foreign expansion model with multi-site locations may have far-reaching implications for the service sectors. This paper aims to present a foreign expansion model with multi-site locations, which is capable of optimizing the commodity pricing and capital investment policy. Having found some properties of the model, we propose a solution method, which consists of the Newton-Raphson method and the technique of piecewise linear approximation. The results of proposed model may be beneficial for foreign expansion in services with regard to businesses like fast food, steak restaurant, café shops, and so on.     

The free cash flow hypothesis for sales growth and firm performance

business is business! And business must grow –Dr. Seuss, The Lorax The paper investigates the agency argument that sales growth in firms with free cash flow (and without strong governance) is less profitable than sales growth for firms without free cash flow. It also tests whether strong governance conditions improve the performance of firms with free cash flow and/or limit the investments in unprofitable sales growth. Consistent with agency theory, firms with free cash flow gain less from sales growth than firms without free cash flow. But different governance conditions affect sales growth and performance in different ways. Having substantial management stock ownership mitigates the influence of free cash flow on performance, despite allowing higher sales growth. In contrast, outside blocks held by mutual funds reduce sales growth substantially, but does not increase performance from sales growth. Copyright © 2000 John Wiley & Sons, Ltd.     

Grade inflation in restaurant hygiene inspections: Repeated interactions between inspectors and restaurateurs

Restaurant hygiene grading schemes are considered exemplars of targeted transparency policies. We investigate the impact of an administrative design feature found in many schemes: repeated interactions between health inspectors and restaurateurs. Data was analyzed from 336,208 inspections of 27,119 restaurants conducted by 493 inspectors from 2000 to 2010 by the Los Angeles Department of Public Health (LADPH). The findings associate repeated interactions with higher public letter grades, and these grades drop with the assignment of a new inspector. Specifically, a one-unit increase in the logged number of visits by a prior inspector is associated with a 71% increased chance the restaurant will be downgraded to a lower letter grade upon the arrival of a new inspector. Exploiting an inspection protocol change in 2007, we also find that inspectors with more repeated visits to a restaurant are more likely to code a higher number of compliant rules as “Not Observed,” thereby possibly avoiding potential violations and corresponding penalties. Analysis of subsequent consumer complaints filed with the local health department shows that a one-unit increase in repeated inspector-restaurateur interactions is associated with an 10% increase in the likelihood of a consumer complaint, suggesting a public health impact. Coupled with prior evidence, the study demonstrates that administrative and design features of targeted transparency policies can impact the information provided to the public and potentially affect health outcomes.     

Will a specialty business become a commodity business?

The adhesive industry is a multibillion industry with numerous companies vying for the sales dollar. These specialty adhesive companies are evaluated to ascertain whether or not the business/industry is moving toward becoming a commodity business. Both quantitative and subjective analysis of these specialty businesses is undertaken to evaluate the business current condition and their future.     

Westernization of Asian diets and the transformation of food systems: Implications for research and policy

Rapid economic and income growth, urbanization, and globalization are leading to a dramatic shift of Asian diets away from staples and increasingly towards livestock and dairy products, vegetables and fruit, and fats and oils. While the diversification of diets away from the traditional dominance of rice with rising incomes is expected and observed, current food consumption patterns are showing signs of convergence towards a Western diet. The diet transition is characterized by increased consumption of: wheat; temperate fruit and vegetables and high protein and energy dense food. Globalization and the consequent global interconnectedness of the urban middle class, is the driving force behind the convergence of diets. The rapid spread of global supermarket chains and fast food restaurants is reinforcing the above trends.     

When are “Dish of the Day” nudges most effective to increase vegetable selection?

Previous research has suggested that featuring vegetable-rich dishes as “Dish of the day” (DoD) could be an operationally feasible and straightforward strategy to promote healthier food choices in restaurants. However, the available evidence regarding the effect of DoD on food choices is limited, and little is known about the conditions of its effectiveness in the field. This study investigates the effect of introducing DoD options in a real self-service restaurant setting on the selection of vegetable-rich options. The objectives are to (1) replicate and measure the DoD effect in this situation; and (2) investigate the moderating role of two features of the choice set: (i) the type of option set as DoD and (ii) the number of alternatives options to choose from. In a living lab experiment, 294 consumers came for lunch to a self-service restaurant and chose between a target vegetable-based dish (vg1) and respectively one, or two, alternatives: a meat-based dish (nvg) and another vegetable dish (vg2). Five choice task conditions were tested, in a between-subjects design: three conditions examined dish choices when two options were available (vg1 versus nvg): no DoD (T1-0); vg1 as DoD (T1a); or nvg as DoD (T1b). Two further conditions used three options (vg1 versus nvg versus vg2): no nudge (T2-0), or vg1 as DoD (T2a). In neutral conditions T1-0 and T2-0 respectively, 34.4% and 23.3% of consumers chose vg1. The DoD effect was observed in all conditions: choices in favour of vg1 increased by 25.2% when in was DoD by 25.2% in T1a vs. T1-0 and by 30% in T2a vs T2-0; while 7.6% more consumers chose nvg in T1b vs T1-0. Regarding the conditions of DoD effectiveness, the size of the DoD effect was larger for the initially less popular dish vg1 (T1a) compared with nvg (T1b). Introducing more options also increased the relative effect of DoD in favour of vg1, from 73% (T1a) to 129% (T2a). There were no effects of the condition on consumer satisfaction with the dish chosen, nor on the amount of food wasted. This research gives insight into the elements of the choice task to consider when setting up nudges, and could help choice architect to better design efficient and acceptable nudges in foodservice settings.