Local Food Consumption Research Articles

Who are food-neophobic tourists? The influence of food neophobia on tourists’ local food responses

ABSTRACT Food neophobia prevents tourists from enjoying gastronomic experiences during their trips. The objectives of this study are to explore the role of food neophobia based on socio-demographics and travel-related characteristics, and determine the structural relationships among local food consumption values, satisfaction with local food, and intention to revisit a destination to taste local food. Using a sample of 840 tourists who tasted local cuisine in Hong Kong, the data analysis results show that older and married tourists with less education and low household income from Asian regions who are visiting friends and/or relatives have a relatively high tendency toward food neophobia. Furthermore, food neophobia negatively affects quality and health, price, emotional and epistemic values, satisfaction with local food, and behavioral intention. On the other hand, perceived quality and health, emotional and epistemic values positively affect satisfaction with local food. In conclusion, when promoting local cuisine, destination marketers should pay close attention to the role of food neophobia.

Глобальное загрязнение территории Южной Якутии Cs-137 и дозы облучения населения

The aim of the work is to estimate the radioactivity of Cs-137 in the soils of South Yakutia and to calculate the dose of internal irradiation of a critical group of people caused by the consumption of local foods containing radionuclide. An assessment of the radioactive contamination of the soil cover of South Yakutia showed that the radioactivity of Cs-137 in the soils of eluvial landscapes varies between 714 and 1,665 Bq/m2 and is commensurate with the radioactivity of Cs-137 in the soils of the Primorsky Krai, the Western Siberia and the Kola Peninsula. The present soil contamination levels of Cs-137, compared to the 2003 data, have been reduced on average by half due to radioactive decay of the radionuclide, the soil deepening and removal with surface water and vegetation. At present time there is no appreciable additional input of Cs-137 from the atmosphere to the soil cover of automorphic taiga landscapes in the South Yakutia. The specific activity of Cs-137 in watershed soils and river floodplains is low and corresponds to the background level of global pollution. The vertical distribution of Cs-137 over the soil profile of eluvial landscapes is realized on regressive-cumulative and eluvial-illuvial types. In soil profiles of hydromorphic landscapes Cs-137 is distributed, without any clear patterns, which is a consequence of the impact of alluvial processes. Calculations showed that at the current level of contamination of local foodstuffs, the annual effective dose of internal exposure of a critical population group from this radionuclide is 87 times less than the annual dose limit for the Russian population.

Strategies to Uphold Food Sovereignty In Indonesia

The principle of food sovereignty is a democratized system of food, transparent, environment-based, local products and markets as the main pillars in achieving sustainable food security. Food sovereignty makes a very real contribution to overcoming food insecurity in areas where there are frequent extreme climates, crop failures, dependence on imported food, and encouraging the provision of long-term healthy food (sustainable) that is accessible to all communities (equitable) and encourages local food production and consumption (local wisdom). Food sovereignty seeks to improve the quality of life of farmers and rural communities. Strategies to build food sovereignty can be through (a) Utilization of biodiversity as a sustainable source of food through diversification of local food, (b) Improvement of agricultural cultivation and quality of food production through research and innovation produced by BRIN, (c) Consistency in the implementation of protection of productive agricultural lands from land use conversion, (d) Support for monetary, fiscal policies and access to finance for farmers, fishermen, and other food producers, (e) Improving the technology of processing/downstreaming food commodities in a productive, efficient, competitive, and sustainable manner, (f) Development of infrastructure and food production facilities appropriately and integrated, (g) Synergy of food development policies between the central and regional governments, and (h) Implementation of import duties on food imports to protect domestic food commodities and products.

Discovery brand authentic and sensory experience influencing word of mouth with mediation and moderation setting

ABSTRACTThe purpose of the current study is to explore the direct, indirect and moderating roles of local food consumption and behaviour analysis. Although previous studies have highlighted the importance of local food and cultural experience, there is a lack of incorporation among different mechanism analyses. The current study therefore integrates a multiple mediation-moderation model using 670 participants from different regions in Taiwan. The results show that brand authenticity is a critical foundational attribute of indirect influence word of mouth (WOM) through sensory experience and cultural involvement. Furthermore, this study also confirmed the critical moderating attribute of behavioural intention and information quality in the strength of the above relationship among brand authenticity, WOM, sensory experience and cultural involvement.

Coffee Commodity Development

This research discusses the Development of Coffee Commodities as an Effort to Accelerate Diversification of Food Consumption Based on Local Resources in Central Aceh Regency. This research aims to analyze the development of coffee commodities as an effort to accelerate the diversification of local resource-based food consumption in Central Aceh Regency. Central Aceh Regency has great potential in coffee production, but the limited diversification of local food consumption is one of the problems that need to be overcome. This research uses a descriptive method with a qualitative approach to collect data from various sources, such as field surveys, interviews, and documentation of data analysis used in this research primary and secondary data. Based on the results of the study it was found that: The development of coffee commodities as an effort to accelerate the diversification of local resource-based food consumption in Central Aceh District has great potential. By utilizing the favorable geographical conditions and diversity of coffee varieties, high quality coffee can be produced which is one of the alternatives for local food consumption. However, challenges such as lack of market access, lack of promotion, limited infrastructure, as well as climate change and pest attacks, need to be addressed through collaborative efforts between coffee farmers, local government, and other stakeholders

Investigating the dietary intentions of Iranian tourists regarding the consumption of local food.

Attention to local food among tourists is increasing day by day. However, studies on the behavior and intention of tourists towards consuming these foods are few. Limited studies in this field prompted us to help fill the research gap by doing this research. This study aims to use the extended theory of planned behavior (TPB) by adding risk perception (RP) to investigate the tourists' intentions towards local food (TILF) in Iran. The extended model tested 313 tourists visiting local food supplies. Results show that the extended TPB explains 87.8% of tourist intention variance. Three variables of the original TPB had positive impacts on tourists' intentions. A notable result of this study was the realization of a negative relationship between RP and TILF. This research has provided recommendations to strengthen tourists' intentions toward local foods by influencing their attitudes, mental beliefs, perceived behavioral control, and risk perception.

EXPLORING THE NEXUS OF FOOD DESTINATION REPUTATION, PERCEIVED VALUE OF LOCAL FOOD CONSUMPTION, AND FOOD DESTINATION ATTRACTIVENESS IN MELAKA, MALAYSIA

This research examines the interrelationships among food destination reputation, the perceived value of local food consumption, and food destination attractiveness among tourists visiting Melaka as a renowned destination in Malaysia known for its vibrant culinary offerings. Through an online survey, a quantitative analysis was conducted, yielding a total of 135 responses that reflect tourists' viewpoints on the destination's food scene. The research employed Partial Least Squares Structural Equation Modeling (PLS-SEM) to test the research hypotheses. The findings confirm that the perceived value of local food consumption mediates the relationship between a food destination's reputation and its overall attractiveness. These outcomes are valuable for tourism stakeholders and destination management organizations involved in the planning and developing Melaka as a food destination. This enables strategic decision-making for stakeholders to optimize their efforts to promote and enhance Melaka's culinary tourism experiences. Thus, ensuring the long-term viability of tourism in the region.

Palate vs plate: segmenting restaurant consumers through food quality and portion size trade-offs

PurposeThis study (1) assessed restaurant consumers' perceived importance of better food quality versus larger portion sizes, (2) classified restaurant consumers into different segments based on their perceived importance of seven food quality attributes (taste, texture, aroma, appearance and the use of natural, local and organic ingredients) relative to portion size and (3) compared the identified market segments.Design/methodology/approachAn online survey assessed 613 USA adult participants' perceived importance of seven food quality attributes relative to portion size. A K-means cluster analysis classified participants into different segments based on their perceptions.FindingsFive restaurant consumer segments were identified: sensory-oriented consumers, taste-oriented organic food consumers, local and natural food consumers, quantity-oriented consumers and quality-oriented consumers. In general, quality-oriented consumers were the least likely to visit fast-food restaurants, had the highest average per-meal spending and were the least likely to eat out alone. Local and natural food consumers and taste-oriented organic food consumers had higher total restaurant spending than other groups. Quantity-oriented and sensory-oriented consumers visited fast-food restaurants more often and had lower total restaurant spending and per-meal spending than other groups. Age, sex and income were significantly associated with the segmentation outcomes.Practical implicationsFindings suggest promising opportunities for restaurants to enhance consumer perceptions of value by prioritizing the factors that hold the greatest significance to their target customers.Originality/valueThis study is the first attempt to segment restaurant consumers based on their perceived importance of food quality attributes relative to portion size, effectively identifying five distinct consumer segments.

Health Education Media Through Mandarin Language Posters in Increasing Knowledge and Local Food Consumption of Chinese Ethnic Children

Nutritional problems in schoolchildren are often associated with food consumption patterns and behaviors at home and at school. Singkawang City has a variety of diversity, including ethnicity, one of which is ethnic Chinese. The culture of eating plays an important role because eating is seen as a family unifier as well as a clan unit (social structure) that affects the economic unity of the family. Increase a person's knowledge to get behavior changed by providing information about nutrition education through posters in Mandarin. This study aims to determine the effect of Chinese posters on the knowledge and consumption of local food of ethnic Chinese children at Asoka Elementary School, Bahussuta Foundation, Singkawang City. This research is a pre-experimental study with a one-group pre-test and post-test design and the purposeful sampling method. The sample of this study amounted to 26 4th grade students of Asoka Elementary School, aged 9–12 years. The instrument used was the Mandarin food poster instrument. Data collection was done by interview using a questionnaire and a 24-hour food recall form. The results showed that the average difference in knowledge before and after was 20.04, and the average difference in energy consumption (kcal) before and after was 203.09 kcal. There was an effect of knowledge (p = 0.000) and local food consumption before and after being given Chinese posters (p = 0.000). The conclusion is that there is an influence on knowledge and energy consumption (kcal) of local foods before and after being given posters in Mandarin.

Can nostalgia-themed stimuli predict customer loyalty and continued patronage?

PurposeThe extant literature documents the significance of nostalgia-evoking stimuli in promoting consumer behavior. Despite the prevalent use of nostalgia-evoking stimuli in restaurant service, research on nostalgia-evoking restaurants is significantly lacking. As a result, little is known about customers’ cognitive responses toward nostalgia-themed restaurant stimuli and their influences on customer loyalty behavior. Thus, grounded in an extended stimulus-organism-response model, this study aims to examine the role of nostalgia-evoking restaurant stimuli in explaining an integrated model focusing on nostalgia, in relation to local food consumption value, familiarity with nostalgia-triggering restaurants and loyalty and continued patronage.Design/methodology/approachThe authors collected data from 544 Taiwanese customers at nostalgia-themed restaurants. Using PROCESS (Model 6), the direct and indirect effect of nostalgia-evoking restaurant stimuli on loyalty and continued patronage were examined.FindingsThe confirmatory factor analysis results showed that five domains of restaurant attributes (i.e., service staff, exterior and interior design, furniture and tableware, local food and atmosphere) are nostalgia-evoking stimuli. The authors also found that these nostalgia-evoking stimuli significantly affected customer loyalty indirectly, through customers’ consumption value and familiarity.Practical implicationsThe results of this study help identify the importance of nostalgia-generating cues in nostalgia-themed restaurants and their roles in postpurchase behaviors. The outcomes contribute to an improved understanding of how to exploit nostalgic sentiments in nurturing diners’ consumption value, maintaining customer loyalty and generating greater profits.Originality/valueTo the best of the authors’ knowledge, this is one of the few studies examining restaurant attributes evoking nostalgia and explaining the mechanism by which nostalgia-evoking stimuli affect consumer behavior.

Can consumption of local food contribute to sustainable tourism? Evidence from the perception of domestic tourists

ABSTRACT The nexus of tourism and sustainability has emerged as a catchphrase in academic literature in recent years. The present study employed an integrated path model to investigate the increasing significance of sustainable tourism, which is attributed, in part, to the penchant of domestic tourists to consume locally sourced food. The investigation additionally ascertains the potential influence of local food products on the various dimensions of sustainability, including economic, cultural, social, and environmental aspects. Data is collected using a purposeful sample technique, with 462 responses from domestic tourists to the Kashmir Valley being screened and analyzed using SPSS and partial least squares structural equation modeling (PLS-SEM). The findings derived from PLS-SEM analysis demonstrate that the act of domestic tourists consuming locally produced food has a considerable and statistically significant influence on sustainability-focused tourism. Furthermore, the consumption of locally grown foods has a positive influence on various dimensions of sustainability, including the economic, social, cultural, and environmental aspects. The present study contributes to the existing scholarly literature on the subjects of regional gastronomy and sustainable tourism. In the current work, the authors aim to present the potential of local food to promote sustainable tourism in the tourist host regions. The outcomes of this research can be utilized by policymakers in the tourism sector to enhance their ability to effectively market indigenous cuisine, thereby sustaining the industry’s enduring viability.

Explore, eat and revisit: does local food consumption value influence the destination’s food image?

PurposeThis research investigates how foreign tourists' revisit intentions are influenced by their local food consumption (LFC) value by emphasizing their attitude towards the local food and the corresponding destination food image. It will also reveal the foreign tourists' food consumption value and explore its influences on the destination's food image.Design/methodology/approachThe data collection was performed from 433 foreign tourists who visited Delhi, India, using a structured survey instrument and chief constructs were measured as the first-order reflective variables. The 39 items associated with the LFC value underwent both exploratory and confirmatory evaluations. The authors employed partial least square structural equation modeling (PLS-SEM). The model's discriminant and convergent validity, consistency and overall fit were evaluated using confirmatory factor analysis (CFA).FindingsThe findings revealed that “tourists' attitudes and behaviors toward the local cuisine” had a significant and positive influence on their “intention to visit/revisit” and “intention to recommend”. Also, “destination food image” significantly and positively influenced the “intention of tourist to visit/revisit”; however, it negatively and insignificantly influenced the “intention of tourists to recommend”.Research limitations/implicationsThis research used five variables related to LFC—quality, health/nutrition, emotion, prestige and price—that impact tourists' attitudes and behaviors toward local foods in Delhi. However, in addition to these constructs, other factors or constructs may be involved that could affect the tourists' attitudes and behaviors. Future studies might explore and include these constructs to provide a more comprehensive image of Delhi's LFC value.Originality/valueUnderstanding tourists' food-linked behaviors is critical for effective market conduct. However, the interrelations between travelers' destination food image, LFC value, their perceptions of the local cuisine and behavioral intentions are still unknown, and this will be one of the first attempts to discuss these behaviors.

Producer and consumer perspectives on supporting and diversifying local food systems in central Iowa

The majority of food in the US is distributed through global/national supply chains that exclude locally-produced goods. This situation offers opportunities to increase local food production and consumption and is influenced by constraints that limit the scale of these activities. We conducted a study to assess perspectives of producers and consumers engaged in food systems of a major Midwestern city. We examined producers’ willingness to include/increase cultivation of local foods and consumers’ interest in purchasing/increasing local foods. We used focus groups of producers (two groups of conventional farmers, four local food producers) and consumers (three conventional market participants, two locavores) to pose questions about production/consumption of local foods. We transcribed discussions verbatim and examined text to identify themes, using separate affinity diagrams for producers and consumers. We found producers and consumers are influenced by the status quo and real and perceived barriers to local foods. We also learned participants believed increasing production and consumption of local foods would benefit their community and creating better infrastructure could enhance efforts to scale up local food systems. Focus group participants also indicated support from external champions/programs could support expansion of local foods. We learned that diversifying local food production was viewed as a way to support local community, increase access to healthy foods and reduce environmental impacts of conventional production. Our research indicates that encouraging producers and consumers in local food systems will be more successful when support for the local community is emphasized.

Unraveling Elusive Boundaries: A Comprehensive Framework for Assessing Local Food Consumption Patterns in Nova Scotia, Canada.

Promoting local food consumption for economic growth is a priority; however, defining "local" remains challenging. In Nova Scotia, Canada, this pioneering research establishes a comprehensive framework for assessing local food consumption. Employing three data collection methods, our study reveals that, on average, Nova Scotians allocate 31.2% of their food expenditures to locally sourced products, excluding restaurant and take-out spending, as per the provincial guidelines. The participants estimated that, in the previous year, 37.6% of their spending was on local food; this figure was derived from the most effective method among the three. However, the figure was potentially influenced by participant perspective and was prone to overestimation. To enhance accuracy, we propose methodological enhancements. Despite the limitations, the 31.2% baseline offers a substantial foundation for understanding local food patterns in Nova Scotia. It serves as a replicable benchmark for future investigations and guides researchers with similar objectives, thereby establishing a robust research platform.

Local Food Environment and Consumption of Ultra-Processed Foods: Cross-Sectional Data from the Nutritionists' Health Study-NutriHS.

This study aimed to analyze whether community food environments are associated with individual food consumption among nutrition students and newly graduated nutritionists. This cross-sectional study used data from the Nutritionists' Health Study cohort, which included 357 undergraduate nutrition students from the city of Fortaleza, Ceará, Brazil. Exposure to the food environment was defined as the proximity and availability of food outlets within a 500 m buffer from the participants' homes. Food consumption was assessed using a Food Frequency Questionnaire and analyzed according to the NOVA classification. Multi-level linear regression models with fixed effects were used to estimate the presence of food outlets within the buffer and their association with food consumption. The presence of mini-markets in the buffer in the fourth quartile was associated with lower consumption of ultra-processed foods (UPF) when observing socioeconomic and lifestyle conditions (β = -3.29; 95% CI = -6.39 to -0.19). The presence of bakeries and coffee shops was related to lower consumption of ultra-processed foods among participants when observing socioeconomic conditions (β = -3.10; 95% CI = -6.18 to -0.02). There was no clear evidence of an association between the type of food outlet and UPF consumption. The community food environment seemed to influence food consumption among study participants, although clearer and more consistent evidence on this subject is needed.

Consumption value in food tourism: the effects on purchase involvement and post-travel behaviours

ABSTRACT This study applied local food consumption values to food tourism (culinary tourism) activities. Prior research revealed that impacts of consumption values in food tourism often varied based on the destination. This study adapts the tourist’s local food consumption value (TLFCV) scale to food travel in general, using a survey of American leisure travellers (N = 489). Interaction value, emotional value, and prestige value impacted purchase involvement of dining decisions while travelling. Travellers believe that eating local food while travelling builds personal bonds (interaction value), provides pleasure and happiness (emotional value), and increases social status or social capital (prestige value). Emotional value played the strongest role in travellers’ purchase involvement, and purchase involvement led to post-travel activities: satisfaction, intention to return and to recommend a destination. Between traveller types, prestige value was less important for culinary travellers than other leisure travellers. Destinations are recommended to market not just local food products or experiences but also the consumption values or benefits that tourists seek.

Gastronomic Consumption of Local Foods and Their Drivers: A Bibliometric Analysis

ABSTRACT This study investigates the research literature about gastronomic consumption of local foods and its evolution. It reveals that there has been a significant increase in research about the subject during the past five years, peaking in 2020. The approach develops a bibliometric analysis of 450 papers published between 1994 and 2021, presenting the ranks of researchers, articles, journals, and countries of affiliation. Experience, satisfaction, and quality were the most frequently used research terms. The analysis subsidizes researchers and practitioners working with the gastronomic consumption of local foods as a key ingredient in the local food’s field development.

The influence of perceived value and gender on local food consumption intentions in the northeastern cluster of Thailand

Introduction: Local food, which represents a country’s culture, can be gradually forgotten due to various factors. This study investigated the perceived value of local food and the influence of gender on consumer behaviour regarding the intention to eat local food. Methods: A quantitative survey was conducted using random systematic sampling at a fixed periodic interval. A sample of 2,000 consumers from Thailand’s upper northeastern region was chosen. Structural equation modelling was used to assess the relationships between perceived value, attitude towards eating, and intention to eat. Results: The relevant parameters identified the positive influence of perceived value and attitude towards eating behaviour on the intention to eat local food. The factor loading of attitude towards eating behaviour moderated the effect of the perceived value of local food on the intention to eat local food. Females had less perceived value for their intention to eat local food than males did. Conclusion: The perceived value of local food had the greatest positive impact on attitude towards eating behaviour. Moreover, the difference in gender in the eating behaviour of local food showed that females were more likely to control their food consumption than males were. To increase the intention to eat local food, local food vendors should focus on factors that influence attitudes and use food storytelling to increase consumers’ awareness on the benefits of local food.

Hawker culture ethnocentrism: Building an integrative framework for consumer intention toward hawker centers

This study aimed to identify local diners' perceptions of Singaporean hawkers. It tested an integrated model incorporating place attachment, emotional solidarity, empowerment, and hawker culture ethnocentrism. Using a quantitative process, the dimensional structures of place attachment, emotional solidarity, and empowerment were ascertained. Four of six hypotheses incorporating structural relationships were supported. Interestingly, relationships between place attachment and emotional solidarity, between place attachment and empowerment, and between empowerment and hawker culture ethnocentrism were not signficant. Since this study applied concepts such as place attachment, emotional solidarity, empowerment, enthnocentrism to local street food consumption, this conceptual model is novel. The results of this study are expected to offer managerial implications to understand local patrons’ attitude and behavioral intentions toward hawker centers.

Rural space and the local food landscape: consumers’ construction of food localness through the politics of belonging

PurposeThis study aims to investigate consumers’ construction of food localness through the politics of belonging in a regional context.Design/methodology/approachFollowing a socio-spatial lens and considering the “realm of meaning” of place, this research focusses on local consumers’ lived meanings of “local” food choice, and hence adopts a phenomenological approach to the data collection and analysis of 20 in-depth interviews with residents of the Italian region of Marche.FindingsDrawing on Trudeau’s (2006) politics of belonging, this study reveals three interconnected themes which show how local consumers articulate a local food “orthodoxy” and how their discourses and practices draw and maintain a boundary between local and non-local food, whereby local food is considered “autochthonous” of rural space. Thus, this study’s participants construct a local food landscape, conveying rural (vs urban) meanings through which food acquires “localness” (vs non-“localness”) status.Research limitations/implicationsThere exists further theoretical opportunity to consider local consumers’ construction of food localness through the politics of belonging in terms of non-representational theory (Thrift, 2008), to help reveal added nuances to the construction of food localness as well as to the complex process of formulating place meaning.Practical implicationsThe findings provide considerable scope for food producers, manufacturers and/or marketers to differentiate local food products by enhancing consumers’ direct experience of it in relation to rural space. Thus, enabling local food producers to convey rural (vs urban) meanings to consumers, who would develop an orthodoxy guiding future choice.Social implicationsThe findings enable regional promoters and food policymakers to leverage the symbolic distinctiveness of food autochthony to promote place and encourage consumers to participate in their local food system.Originality/valueBy using the politics of belonging as an analytical framework, this study shows that the urban–rural dichotomy – rather than being an obsolete epistemological category – fuels politics of belonging dynamics, and that local food consumers socially construct food localness not merely as a romanticisation of rurality but as a territorial expression of the contemporary local/non-local cultural conflict implied in the politics of belonging. Thus, this study advances our theoretical understanding by demonstrating that food “becomes” local and therefore, builds on extant food localness conceptualisations.