Food Consumption Values Research Articles

How does food neophobia effect local food preferences?

The term "food neophobia" is used to describe the behaviour of individuals who exhibit a fear of new or unfamiliar foods. The phenomenon of food neophobia can influence the consumption of novel foods by tourists during their visits to unfamiliar destinations. This paper sets out to determine the moderating role of food neophobia in the effect of local food consumption value on attitudes and behavioral intentions towards local food. In this context, a questionnaire was used to measure the values, attitudes, behavioral intentions and food neophobia levels of 509 foreign tourists visiting Turkey (Istanbul province) towards Turkish food. The findings show that consumption values such as emotional, epistemic, health, taste/quality and price value the attitudes of foreign tourists towards local foods. In addition, food neophobia has a moderating role in the effects of health value and epistemic value on attitudes towards local foods.

Examining the Effects of Food Consumption Value and Food Image on Tourists’ Intention to Purchase Guilin Rice Noodles

ABSTRACT Gastronomy serves a crucial function in the tourism sector, with distinctive local cuisines greatly enriching the experiences of travelers. This research examines Guilin rice noodles, recognized as a national intangible cultural heritage of China, to investigate the interplay between tourists’ perceived consumption values, culinary image, and purchase intentions. Employing structural equation modeling, the study correlates tangible factors such as quality and price with intangible elements like health benefits, in relation to tourists’ cognitive and emotional responses. Data collected from tourists with direct experience indicate that both tangible and intangible perceived values have a significant influence on the food’s image and the intention to purchase. The results of this study expand upon consumer value theory within the context of tourism, illustrating how evaluations of both tangible and intangible attributes affect decision-making processes. The research advocates for a marketing strategy that emphasizes quality, pricing, health benefits, and novelty, thereby fostering customer satisfaction and loyalty. Furthermore, it highlights the significance of a robust emotional and sensory appeal in strategic marketing efforts, thereby contributing to the body of literature on culinary tourism and consumer behavior.

Halal Food Development Strategy: Preliminary Study

Indonesia is the country with the largest Muslim population in the world and is ranked first for consumers of food and beverage products halal. The large Muslim population with the value of food and drink consumption The largest halal food in the world has not been able to become a driving force for Indonesia to increasing the production of halal food and drinks. The country's large Muslim population provides a market for halal products, creating strong domestic demand that can drive growth and innovation in the industry. Indonesia's commitment to halal certification and regulations also makes Indonesia a leader in ensuring the integrity and authenticity of halal products, thereby further enhancing its reputation in the global market. The aim of this research is to identify strengths, weaknesses, opportunities and threats facing the large-scale halal food and beverage industry Indonesian small and medium enterprises and formulate industrial development strategies Indonesian halal food and drinks. To identify strategies for developing halal food products in Indonesia using SWOT analysis. The approach taken is a desk study approach where secondary data is obtained from various journal articles, statistical report data, reports from government agencies related to food, electronic news and other secondary data.

Food Image and Destination Loyalty: The Mediating Role of Local Food Consumption Values

Local food tourism is becoming increasingly popular, riveting academics to determine the relationships between food image, loyalty, and local food consumption values. The authors particularly aimed to examine how food image might impact loyalty and the mediating role of local food consumption values in this relationship. The research sample comprises foreign tourists visiting İstanbul and Antalya. Analyses were performed over the data collected from 659 foreign tourists visiting the relevant destinations. Structural equation modeling (SEM) was used for testing the hypotheses. The results revealed that food image is an influential element that plays a determinant role on local food consumption values. Moreover, it was found that food image affects loyalty positively and significantly. It was concluded that taste/quality value, epistemic value and interaction value mediate the relationship between food image and loyalty. On the grounds of the research findings, suggestions were presented for practitioners and future research.

The role of food consumption value and attitude toward food on behavioral intention: Culinary tourist behavior in Indonesia

The role of food consumption value and attitude toward food on behavioral intention: Culinary tourist behavior in Indonesia

Local Food Consumption Value Towards Food Destination Image in Sarawak

This study explores the role of local food consumption in enhancing Sarawak's image as a food destination, focusing on the moderating impact of food satisfaction. Drawing on a cross-sectional analysis using a self-administered questionnaire, the study investigates the influence of taste and quality value, health value, price value, emotional value, and prestige value on the food destination image. The sample consists of 181 tourists who visited Sarawak, providing insights into visitors' diverse perspectives and preferences. The data was further analysed using SPSS 28.0 and WarpPLS 8.0. The findings reveal that taste, quality, health, emotional, and prestige value significantly affect the food destination image. However, the study has shown that price value has no significant impact. Surprisingly, food satisfaction does not moderate the relationship between local food consumption value and food destination image. Theoretical implications highlight the need for a more comprehensive understanding of the factors shaping consumers' perceptions. In contrast, practical implications suggest strategic considerations for culinary destinations in marketing campaigns and pricing strategies. Overall, this study contributes valuable insights for destination marketers aiming to attract tourists interested in unique culinary experiences and enhance their overall perception of the destination.

Exploring insect-based food consumption experiences and their consequences in a mature entomophagous community

PurposeTo generate the measurement instrument seven steps were implemented. A total of 819 questionnaires were collected in Yunnan Province, China, where it has long tradition of eating insects.Design/methodology/approachThis study aims to explore the influences of the multidimensional benefits of consuming insect-based food on its consequences. Food neophilia and hedonic motivation are used as moderating variables.FindingsHealth, nutritional value, taste and cultural domains effectively explained consumers’ attitudes toward insect-based food, food consumption value, satisfaction, subjective well-being, loyalty to the restaurant and community attachment. Food neophilia and hedonic motivation partially moderated the relationships between the proposed constructs.Research limitations/implicationsThis study provides a conceptual model for exploring insect-based food consumption experiences and offers a useful guideline for developing and designing marketing strategies for stakeholders in the food and restaurant industry.Originality/valueThis is one of the few studies examining the benefits of consuming insect-based food from the perspective of consumers.

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.

What affects consumers' choice behaviour towards organic food restaurants? By applying organic food consumption value model

PurposeAlthough there is a rising demand for organic food restaurants (OFRs), limited studies have attempted at understanding the drivers of customers' intention to visit OFRs. There is also a need to examine customers' choice behaviour in the context of OFRs.Design/methodology/approachThis study has assessed the effect of consumption values (functional, emotional, epistemic, conditional, quality and social) on the intention to visit OFRs by utilizing 1863 online customer reviews about different Indian OFRs (Study 1) and 205 survey-based responses of Indian customers (Study 2).FindingsFindings show an overall positive sentiment towards OFRs. Results of Study 1 and Study 2 reveal that functional, quality, social and emotional values have a significant impact on customers' OFR visit intention. Interestingly, Study 2 found that epistemic values have an insignificant impact on customers' visit intention.Practical implicationsStudy findings suggest that the OFR management need to provide a better ambience, and good quality organic food in OFRs. Additionally, managers of OFRs can train their staff to be well mannered, cooperative and sincere.Originality/valueThe study on OFRs is still in its nascent stage. The findings of this study will thus provide academicians and policy makers an idea of the consumption values that affect customers' intention to visit OFRs.

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.

S-O-R 프레임워크를 활용한 친환경 식품 소비가치가 소비자 만족도와 재구매 의도에 미치는 영향

This study was examine the effect of S-O-R framework to confirm how eco-friendly food consumption value affects consumer satisfaction and how consumer satisfaction affects repurchase intention. In addition, The moderating effect of product familiarity between consumer satisfaction and repurchase intention was verified. The results of this study are as follows. First, as a result of verifying the degree of influence of eco-friendly food consumption value factors on consumer satisfaction, it was found that functional value and emotional value had a significant effect on consumer attitude. Second, as a result of verifying the degree of influence of consumers' satisfaction purchasing eco-friendly food on repurchase intention, it was found that consumer satisfaction has a significant effect on repurchase intention. Third, as a result of verifying the moderating effect of product familiarity and consumer satisfaction purchasing eco-friendly food on repurchase intention, both objective familiarity and subjective familiarity had a moderating effect between consumer satisfaction and repurchase intention when purchasing eco-friendly food

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.

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.

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.

비건식품 소비가치가 비건와인 태도 및 구매의도에 미치는 영향: 와인관여도의 조절효과를 중심으로

비건식품 소비가치가 비건와인 태도 및 구매의도에 미치는 영향: 와인관여도의 조절효과를 중심으로

When the Sugar Runs Out: Transitioning Agricultural Systems and Their Effect on Dietary Diversity in Yaguajay, Central Cuba

The past years have shown the widespread vulnerability of agro-food systems and rural diets to external perturbations such as wars, climate events, and pandemics. Experiencing numerous obstacles, Cuba constitutes an example of success in the transition to agroecological sustainability models. This article characterizes how processes of agricultural change, local development, and industrial degrowth have impacted food availability and dietary diversity among rural livelihoods in the municipality of Yaguajay, Sancti Spíritus, for the past forty years (1980s–2020s). It integrates findings from focus groups, repeated nutritional surveys, and interviews carried out between 2016 and 2022 among residents of the towns of Yaguajay and La Picadora. The goal is to identify effects and response strategies within agro-food systems of rural populations. Distinguishing between periods of abundance and shortage, our findings show two counterpoints: intensive sugar monocrop cultivation, which resulted in high dietary variety; and economic crises in the 1990s and during the last period of the pandemic, which have led to significant dietary adjustments. The article concludes by underscoring the importance of comprehensive assessments of dietary strategies to elicit what agroecological transitions mean for local realities and of the value of food consumption and small-holder production experiences to understand the limits to sustainable transformations.

When not responding to food changes food value: The role of timing

Establishing behavior change toward appetitive foods can be crucial to improve people's health. Food go/no-go training (GNG), in which people respond to some food items and not to other food items depending on the presentation of a go or no-go cue, is a means to establish behavior change. GNG changes the perceived value of food items and food consumption. After GNG, no-go items are rated as less attractive than go and/or untrained items, an empirical phenomenon called the NoGo-devaluation-effect. This effect is not always found, however. One theory-based explanation for these inconsistent results may be found in the timing of the go and no-go cues, which is also inconsistent across studies. Hence, in the present work we conducted two experiments to examine the possible role of go and no-go cue presentation timing in eliciting the NoGo-devaluation-effect. In Experiment 1, we presented the food items before the presentation of go/no-go cues, whereas we reversed this order in Experiment 2. As predicted, the NoGo-devaluation-effect was obtained in Experiment 1. This effect was absent in Experiment 2. Moreover, recognition memory for stimulus-action contingencies moderated the devaluation effect in Experiment 1, but not in Experiment 2. These results show that NoGo devaluation is dependent on the timing of the NoGo cue, which has theoretical and applied implications for understanding how and when go/no-go training influences food consumption. We propose that the value of food items is updated during go/no-go training to minimize prediction errors, and that this updating process is boosted by attention.

FEEDING INTENSITY AND BOTH FOOD AND ENERGY REQUIREMENTS OF THE MIDDAY GERBIL (<i>MERIONES MERIDIANUS</i>, GERBILLIDAE, RODENTIA) IN CAPTIVITY

Studies on the age characteristics of the quantitative and qualitative aspects of nutrition and energy of the Midday gerbil in captivity showed that the consumption of various types of food ranges from 4.2 to 7.5 g of dry matter per individual per day, depending on the age of the animals and the quality of the feed offered. The absolute dry matter intake reaches the maximum at air humidity levels close to 50–55%. The absolute values of food consumption by adult animals are 1.3–1.5 times higher than those of young ones. The relative level (per 10 g of body weight) of feed intake is 1.1–1.3 times, and the relative energy requirements are 1.2–1.5 times higher in young animals than in adults. Considering that the relative energy requirements of young gerbils are higher, while the absolute values of their nutrition are lower than those of adults, they need more nutritious feeds in comparison with adults to ensure an energy balance. Consequently, in nature, young animals should be more demanding for food quality, and therefore any changes in the quantity and quality of food resources will primarily affect the condition and survival of young individuals.

Food availability and food selectivity of Sri Lanka Grey Hornbill Ocyceros gingalensis Shaw, 1811 in Mihintale Sanctuary, Sri Lanka

This study was focused on explaining food selectivity in endemic Sri Lanka Grey Hornbill Ocyceros gingalensis to fill the gaps in the behavioral ecology of this endemic species. The study was conducted within Mihintale Sanctuary for five months from December 2015 to April 2016. Ringed hornbills were used to monitor the number of food items that were consumed from within the Food Abundance Index (FAI) and quantify the distribution and availability of resources to examine the potential of fruit selectivity. Thirteen fruiting plant families were recorded as preferred food. Food consumption and FAI values are not significantly correlated (r = 0.60, p = 0.285). The dietary composition increased in the breeding season due to a higher requirement for nutrients by the nestlings. Nutrient analysis results revealed that moisture (H = 7.50, p = 0.006), fiber (H = 6.53, p = 0.011), and ash (H = 6.07, p = 0.013) components were significant between eaten and non-eaten fruits. The amount of all the nutrients available in the fruits as well as FAI does not directly affect the fruit selectivity of the Sri Lanka Grey Hornbill in the Mihintale Sanctuary. This fruit selection and the seed dispersal ability of the Sri Lanka Grey Hornbill contributes to maintaining the ecosystem diversity and forest regeneration, especially in the Dry Zone in Sri Lanka.

Why Organic Food? Factors Influence the Organic Food Purchase Intension in an Emerging Country (Study from Northern Part of Bangladesh)

Organic farming is functionally integrated and serves as the foundation for circular agriculture. It guarantees resource efficiency in the deployment of nature-based initiatives to mitigate climate change. Organic farming is the most cost-efficient strategy for fighting climate change. Primarily the intensive generation of waste due to strong urbanization effects, the expression of consumer response is particularly powerful while purchasing organic items. This analysis’s major purpose is to examine which various aspects may be applied to consumers’ perspectives towards circular agriculture when buying organic foods. In this research, a well-constructed questionnaire was produced. Of the 1030 participants who participated in the survey, 1001 samples were examined. The major study question was, “Would the customer purchase organic food product that is good environment?” The second issue is, how do eco-label foods, knowledge about climate change, consumer education, and specific socio-demographic features impact the value of organic food consumption? According to the study’s findings, in the case of the studied customers, people’s concerns about climate change, trust, and eco-labels demonstrate a stronger preference for purchasing organic food. It is also a surprise that customer trust has a big effect on consumer buying intention. The new scientific result of the research is that, in the case of emerging countries, due to the significantly lower price level difference between organic products and traditional foods, the healthy properties of foods with an eco-label, as well as the communication of knowledge about climate change, have a significant effect on the level of consumption of organic foods.