{"title":"The decision-making process to consume sustainable food","authors":"Soomin Lee, Seohee Chang","doi":"10.1016/j.ijgfs.2024.101075","DOIUrl":null,"url":null,"abstract":"<div><div>An in-depth understanding of consumers’ decision-making in the sustainable food consumption is a crucial prerequisite for effective environmental, social and governance (ESG) management. The heuristic-systematic (HS) model appears to be useful for deepening our understanding of it. This study examines consumer (i.e., 600 Millennials and Generation Z (MZ) consumers in the middle-income class) reaction to the HS stimuli in the green domain. With eco-friendly eggs and plant-based eggs in the experiments, the MANOVA results showed that overall, S outperformed H in many aspects, but it was important to deliver real benefits that people can feel more closely everyday life.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"38 ","pages":"Article 101075"},"PeriodicalIF":3.6000,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"International Journal of Gastronomy and Food Science","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S1878450X24002087","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"2024/11/28 0:00:00","PubModel":"Epub","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
An in-depth understanding of consumers’ decision-making in the sustainable food consumption is a crucial prerequisite for effective environmental, social and governance (ESG) management. The heuristic-systematic (HS) model appears to be useful for deepening our understanding of it. This study examines consumer (i.e., 600 Millennials and Generation Z (MZ) consumers in the middle-income class) reaction to the HS stimuli in the green domain. With eco-friendly eggs and plant-based eggs in the experiments, the MANOVA results showed that overall, S outperformed H in many aspects, but it was important to deliver real benefits that people can feel more closely everyday life.
期刊介绍：
International Journal of Gastronomy and Food Science is a peer-reviewed journal that explicitly focuses on the interface of food science and gastronomy. Articles focusing only on food science will not be considered. This journal equally encourages both scientists and chefs to publish original scientific papers, review articles and original culinary works. We seek articles with clear evidence of this interaction. From a scientific perspective, this publication aims to become the home for research from the whole community of food science and gastronomy.
IJGFS explores all aspects related to the growing field of the interaction of gastronomy and food science, in areas such as food chemistry, food technology and culinary techniques, food microbiology, genetics, sensory science, neuroscience, psychology, culinary concepts, culinary trends, and gastronomic experience (all the elements that contribute to the appreciation and enjoyment of the meal. Also relevant is research on science-based educational programs in gastronomy, anthropology, gastronomic history and food sociology. All these areas of knowledge are crucial to gastronomy, as they contribute to a better understanding of this broad term and its practical implications for science and society.
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