Food Quality and Preference最新文献_第3页

The effect of information framing on consumer perception of cell-cultured meat 信息框架对消费者对细胞培养肉认知的影响

IF 4.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Quality and Preference

Pub Date : 2025-11-08 DOI: 10.1016/j.foodqual.2025.105784

K.V. To , C. Miller , R. Boyer , S. O'Keefe , J. Lahne

Cell-cultured meat (CM), a meat alternative derived from animal cells grown in a lab using tissue-engineering techniques, is often presented as equivalent to conventional meat but produced more sustainably. Consumer acceptance of CM has been widely investigated and promoted through optimistic framing. Very few, if any, studies present potential, realistic downsides of CM or let consumers express their thoughts through open-ended questions. The current study examines the effect of information framing on consumers' closed and open-ended responses to CM. Through an online survey, adults (N = 1003, U.S.) were presented with either an ‘optimistic’ or ‘pessimistic’ information framing for CM, and responded to a series of closed- and open-ended questions. Natural Language Processing was applied to open-ended responses (sentiment analysis, topic modeling), and closed-ended responses were compared via

χ^{2}

and Mann-Whitney U tests. As expected, optimistic framing increased openness to CM: those in the ‘optimistic’ group were more likely to try and buy CM (p < 0.05), with open-ended responses showing curiosity to compare CM to conventional meat and/or try something new, interest in sustainability, and concern for animal welfare. Conversely, a ‘pessimistic’ information framing reduced consumer interest to try and buy CM (p < 0.05), with open-ended responses indicating unfamiliarity, concerns over ‘altered’ or ‘risky’ foods, and a perception of ‘fake’ meat explaining these responses. By comparing multiple framings and response types, this study helps CM researchers to better understand consumer responses and identify potential barriers and supports to product adoption.

细胞培养肉（CM）是一种从实验室中使用组织工程技术培养的动物细胞中提取的肉类替代品，通常被认为与传统肉类相当，但生产方式更可持续。通过乐观框架，消费者对管理的接受度得到了广泛的研究和促进。很少（如果有的话）研究展示了CM潜在的、现实的缺点，或者让消费者通过开放式问题表达他们的想法。本研究考察了信息框架对消费者对信息管理的封闭式和开放式反应的影响。通过一项在线调查，研究人员向成年人（美国1003人）展示了CM的“乐观”或“悲观”信息框架，并回答了一系列封闭式和开放式问题。自然语言处理应用于开放式回答（情感分析、主题建模），封闭式回答通过χ2和Mann-Whitney U检验进行比较。正如预期的那样，乐观框架增加了对肉制品的开放程度：“乐观”组的人更有可能尝试和购买肉制品（p < 0.05），开放式回答显示出对肉制品与传统肉类进行比较和/或尝试新事物的好奇心，对可持续性的兴趣，以及对动物福利的关注。相反，“悲观”的信息框架降低了消费者尝试和购买肉类的兴趣（p < 0.05），开放式的回答表明不熟悉，对“改变”或“危险”食品的担忧，以及对“假”肉的感知解释了这些反应。通过比较多种框架和反应类型，本研究有助于CM研究者更好地了解消费者的反应，并确定产品采用的潜在障碍和支持。

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引用次数: 0

Cross-cultural analysis of consumer perceptions of adzuki beans: A topic modeling approach using Korean and Japanese Q&A discourse data 小豆消费者认知的跨文化分析：使用韩国和日本问答话语数据的主题建模方法

IF 4.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Quality and Preference

Pub Date : 2025-11-07 DOI: 10.1016/j.foodqual.2025.105785

Seo-Young Kim , Hee Jeong Hwang , Daeun Kim , Ra Yoo , Jung Han Yoon Park , Hee Yang , Ki Won Lee

Food is both nourishment and narrative. As an everyday cultural artifact, it reflects how societies perceive health, identity, and tradition. Although Korea and Japan are often assumed to share similar food perceptions due to geographic and historical proximity, subtle yet meaningful cultural divergences have remained underexplored. This study investigates how consumers in these two countries perceive adzuki beans, a traditional and symbolically rich ingredient, by analyzing large-scale, user-generated content from Q&A platforms, specifically Korea's Naver Knowledge iN and Japan's Yahoo! Chiebukuro. Using Latent Dirichlet Allocation topic modeling, we identify and compare culturally embedded themes found in the digital discourse of both nations. The analysis reveals that Korean consumers tend to frame adzuki beans within health-related concerns, medicinal functions, and family ritual uses, often linked to traditional values and ancestral practices. In contrast, Japanese consumers associate adzuki beans with culinary enjoyment, regional consumption, and aesthetic expression, reflecting a perception rooted in communal participation and everyday pleasure rather than functional healing. Food perception across different countries reflects diverse cognitive orientations, encompassing ritual, health, regional, and sensory emphases shaped by distinct historical, institutional, and social contexts. By leveraging a bottom-up, data-driven approach, this study offers both methodological and substantive contributions to the study of consumer perception and cross-cultural food discourse, providing insights relevant to culturally informed product development, food industry strategy, and international market adaptation.

食物既是营养又是叙事。作为一种日常文化产物，它反映了社会如何看待健康、身份和传统。虽然由于地理和历史上的接近，韩国和日本通常被认为有着相似的食物观念，但微妙而有意义的文化差异仍未得到充分探讨。本研究通过分析来自问答平台（特别是韩国的Naver Knowledge in和日本的Yahoo!）的大规模用户生成内容，调查了这两个国家的消费者如何看待小豆这种传统的、具有丰富象征意义的成分。Chiebukuro。使用潜在狄利克雷分配主题建模，我们识别并比较了两国数字话语中发现的文化嵌入式主题。分析显示，韩国消费者倾向于将小豆与健康相关，药用功能和家庭仪式用途联系起来，通常与传统价值观和祖先的做法有关。相比之下，日本消费者将小豆与烹饪享受、地区消费和审美表达联系在一起，反映了一种根植于社区参与和日常快乐而不是功能性治疗的观念。不同国家的食物感知反映了不同的认知取向，包括由不同的历史、制度和社会背景形成的仪式、健康、区域和感官重点。通过利用自下而上、数据驱动的方法，本研究为消费者感知和跨文化食品话语的研究提供了方法论和实质性的贡献，为文化知情的产品开发、食品行业战略和国际市场适应提供了相关见解。

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引用次数: 0

Cluster trimming: Improving segment homogeneity in product testing with consumers 集群修剪：提高消费者在产品测试中的细分同质性

IF 4.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Quality and Preference

Pub Date : 2025-11-06 DOI: 10.1016/j.foodqual.2025.105782

Sara R. Jaeger , Hal MacFie , J. Benedict Lawlor , Laurence Fillion , Nicolas Antille , Andreas Rytz , Anne Hasted

Sensory and consumer researchers are often required to identify clusters of consumers based on product liking. A widespread, if informally held, belief is that many studies contain a group of consumers whose data differ from the product means in their assigned cluster. The implication could be less discrimination between samples within a cluster, leading to poorer decision-making. This research presents a variant of existing cluster analysis methods to potentially improve insights by excluding subjects with non-typical response behaviour. The approach is intuitive, easy to implement, and cluster algorithm agnostic. After removing non-discriminators (i.e., those who like all samples equally), the principle is to conduct cluster analysis and then calculate the correlation of each subject's liking ratings with the mean in their assigned cluster, setting a fixed “trim out” threshold for the correlation coefficient. Consumers with correlations below the threshold are classified as non-typical and excluded. After introducing cluster trimming in a case study, the method is applied to another 29 data sets representing category appraisal and product optimisation applications. On average, the cluster-trimming process resulted in around 1/3 of study participants being “trimmed out.” These consumers tended to discriminate less between samples than the participants who were retained following cluster trimming. While cluster trimming was found to add some value regarding product discrimination, this benefit was somewhat obscured by the reduction in cluster size. Exploring within-cluster heterogeneity, made possible by examining histograms of correlation coefficients (r-values), is recommended. Because the cluster trimming approach is correlational, it should not be used in product studies with too few samples (n < 6).

感官和消费者研究人员经常需要根据产品喜好来确定消费者群体。一个广为流传的信念是，许多研究都包含了一组消费者，他们的数据与所分配的聚类中的产品均值不同。这可能意味着一个集群中样本之间的歧视更少，从而导致更差的决策。本研究提出了现有聚类分析方法的一种变体，通过排除具有非典型反应行为的受试者来潜在地提高洞察力。该方法直观、易于实现，且与聚类算法无关。在去除非判别者（即对所有样本都同样喜欢的人）之后，其原理是进行聚类分析，然后计算每个受试者的喜欢程度与其所分配的聚类中的平均值的相关性，并为相关系数设置一个固定的“修剪”阈值。相关性低于阈值的消费者被归类为非典型并被排除在外。在案例研究中引入聚类修剪后，该方法应用于代表类别评估和产品优化应用的另外29个数据集。平均而言，集群修剪过程导致大约1/3的研究参与者被“修剪”。这些消费者倾向于在样本之间的区别，而不是在集群修剪后保留的参与者。虽然集群修剪被发现增加了一些关于产品歧视的价值，但这种好处在一定程度上被集群大小的减少所掩盖。建议通过检查相关系数（r值）的直方图来探索集群内的异质性。因为聚类修剪方法是相关的，它不应该在样本太少的产品研究中使用（n < 6）。

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引用次数: 0

“Seeing taste”: How new vegetable colors and organic labels shape consumer taste expectations “看味道”：新的蔬菜颜色和有机标签如何塑造消费者的口味期望

IF 4.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Quality and Preference

Pub Date : 2025-11-06 DOI: 10.1016/j.foodqual.2025.105781

Dacinia Crina Petrescu , Iris Vermeir , Ruxandra Malina Petrescu-Mag , Damaris Fabiana Pocol

Taste perception is a complex multisensory experience, with visual cues playing a critical role in shaping expectations. This study investigates how the expected taste (sweet, sour, salty, bitter, and hot) of bell peppers in new colors – brown and purple – is influenced by the presence of quality labels: organic, local, or none. Using a between-subjects design, data were collected from an online sample of 396 Romanian consumers. A two-way MANOVA examined the interaction between pepper color and label condition on taste expectations. Findings reveal that consumers' expectations of taste vary significantly depending on pepper color. Moreover, the presence of an organic label moderates this effect. Specifically, when labeled organic, brown peppers are expected to have a more intense taste profile (sour, salty, bitter, and hot) than purple peppers. Interestingly, sweetness expectations were not influenced by color or label condition. The local label did not exhibit a moderating effect. These results offer valuable insights into how consumers interpret novel visual cues and quality labels. The findings have implications for public health and environmental policy, particularly in promoting plant-based diets, as well as for farmers and retailers who use color and labeling strategies to market fresh produce.

味觉是一种复杂的多感官体验，视觉线索在形成预期中起着关键作用。这项研究调查了新颜色——棕色和紫色——的甜椒的预期味道（甜、酸、咸、苦和辣）是如何受到质量标签的影响的：有机的，本地的，或者没有。采用受试者间设计，从396名罗马尼亚消费者的在线样本中收集数据。双向方差分析检验了辣椒颜色和标签条件对味道期望的相互作用。调查结果显示，消费者对辣椒味道的期望因辣椒颜色的不同而有很大差异。此外，有机标签的存在缓和了这种影响。具体来说，当贴上有机标签时，棕色辣椒比紫色辣椒的味道更强烈（酸、咸、苦和辣）。有趣的是，甜味预期不受颜色或标签条件的影响。本地标签没有显示出调节作用。这些结果为消费者如何解读新颖的视觉线索和质量标签提供了有价值的见解。这些发现对公共卫生和环境政策有影响，特别是在促进植物性饮食方面，以及对使用颜色和标签策略销售新鲜农产品的农民和零售商有影响。

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引用次数: 0

Context matters: How congruency of digital immersive environment and meal context affect consumer evaluations of plant-based products at two different levels of liking 情境问题：数字沉浸式环境和膳食情境的一致性如何影响消费者在两个不同喜欢水平上对植物性产品的评价

IF 4.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Quality and Preference

Pub Date : 2025-11-05 DOI: 10.1016/j.foodqual.2025.105776

Rebekah Orr , Caroline Giezenaar , Jonathan Godfrey , Simone Poggesi , Joanne Hort

Context can impact liking and emotional response, meaning traditional consumer testing methods lacking contextual cues may fail to reflect real-life assessments. As research on consumer acceptance of plant-based meat alternatives becomes increasingly popular, it is essential not to overlook the influence of context on acceptance.

Using a within-subject design with 109 consumers, this study aimed to investigate whether affective response (liking and emotional response) to one liked and one disliked plant-based meatball alternative differed between i) a central location test (CLT) and two digitally recreated environments: one congruent (a home), one incongruent (classical music concert), and ii) products tasted alone and combined with tomato sauce.

For both products adding sauce significantly increased liking (overall, appearance, flavour, and texture) (p < 0.001) and ratings for several positive emotions (p < 0.05). Notably, for the less-liked product, sauce addition had more impact on expected liking (t = 6.28, p < 0.001), appearance (t = 5.61, p < 0.001) and flavour (t = 2.28, p = 0.023) liking compared to the more-liked product. Comparing environments, only the disliked product had higher ratings for expected, appearance, and texture liking in the home compared to the concert and CLT (all p < 0.05). Regardless of the product, ratings for several positive emotions were higher (p < 0.05) in the congruent home than in the other environments. These results emphasise the need for product evaluations in contexts with greater ecological validity and indicate heightened sensitivity of a disliked meat alternative to contextual influences.

情境可以影响喜好和情绪反应，这意味着缺乏情境线索的传统消费者测试方法可能无法反映现实生活中的评估。随着对消费者接受植物性肉类替代品的研究越来越受欢迎，至关重要的是不要忽视环境对接受度的影响。使用109名消费者的主题内设计，本研究旨在调查对一个喜欢和一个不喜欢的植物肉球替代品的情感反应（喜欢和情绪反应）在i)中心位置测试（CLT）和两个数字重建环境之间是否存在差异：一个一致（家），一个不一致（古典音乐会），以及ii)单独品尝和与番茄酱结合的产品。对于这两种产品，添加酱料显著增加了人们的喜欢程度（总体、外观、味道和质地）（p < 0.001）和几种积极情绪的评分（p < 0.05）。值得注意的是，对于不太喜欢的产品，与更喜欢的产品相比，酱料添加对预期喜欢度（t = 6.28, p < 0.001）、外观（t = 5.61, p < 0.001）和味道（t = 2.28, p = 0.023）的影响更大。比较环境，只有不喜欢的产品在家庭中的预期、外观和质地上的评分高于音乐会和CLT（均p <； 0.05）。无论产品如何，在一致的家庭中，几个积极情绪的评分高于其他环境（p < 0.05）。这些结果强调需要在更大的生态有效性背景下进行产品评估，并表明不受欢迎的肉类替代品对环境影响的敏感性提高。

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引用次数: 0

Satiation modulates attentional capture by food-related images but not food-brand logos 饱腹感会通过与食物相关的图像而不是食品品牌标识来调节注意力捕获

IF 4.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Quality and Preference

Pub Date : 2025-11-05 DOI: 10.1016/j.foodqual.2025.105783

Irene Ruiz, Ana González, Isabel de Brugada

In an obesogenic environment, individuals are frequently exposed to cues — such as images and smells — that signal the widespread availability of energy-dense, palatable foods. Through Pavlovian learning, these cues can predict the presence of food as a rewarding stimulus and motivate eating behavior, leading to excessive food consumption even when satiated. Several studies have investigated how food captures attention and how this effect can transfer to arbitrary stimuli artificially paired with food in the laboratory. This study examined whether environmental cues paired with food (logotypes) acquire the ability to bias attention and whether the motivational state of the subject modulates this effect. To this end, two experiments were conducted using reaction times to measure attentional capture. In Experiment 1, an odd-one-out task was used to measure attentional capture by food images and food-related logotypes when in a state of hunger. Consistent with prior findings, food images captured attention, and a similar bias was observed toward food-related logotypes. In Experiment 2, a satiation devaluation procedure — consisting of ad libitum food intake — was applied before the attentional task. The results show that attentional capture by food images disappeared after satiation, whereas the bias toward food-related logotypes persisted. These findings contribute to understanding how environmental food cues influence attentional processes and highlight their relevance to habitual eating behaviors, particularly in the absence of hunger.

在致肥环境中，个体经常暴露在诸如图像和气味之类的线索中，这些线索表明能量密集、美味的食物广泛存在。通过巴甫洛夫学习，这些线索可以预测食物的存在，作为一种奖励刺激，激发饮食行为，导致即使吃饱了也会过度进食。有几项研究调查了食物是如何吸引注意力的，以及这种效应如何转移到实验室中人为地与食物配对的任意刺激上。本研究考察了环境线索与食物（标志类型）配对是否获得了注意力偏差的能力，以及受试者的动机状态是否调节了这种效应。为此，进行了两个实验，使用反应时间来测量注意力捕获。在实验1中，我们使用“奇数一出”任务来衡量在饥饿状态下食物图像和食物相关标志的注意力捕获。与先前的研究结果一致，食物图像吸引了人们的注意力，并且对与食物相关的标识类型也观察到类似的偏见。在实验2中，在注意力任务之前采用了一个由任意食物摄入组成的饱足感贬值程序。结果表明，食物图像的注意力捕获在饱足后消失，而对食物相关标志类型的偏见持续存在。这些发现有助于理解环境食物线索如何影响注意力过程，并强调它们与习惯性饮食行为的相关性，特别是在没有饥饿的情况下。

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引用次数: 0

Slow food, fast intentions?Linking values with sustainable food choices 慢食快意？将价值观与可持续的食物选择联系起来

IF 4.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Quality and Preference

Pub Date : 2025-11-04 DOI: 10.1016/j.foodqual.2025.105779

Qian Chen , QingChuo Zhang , Rong Huang , Jinhua Zhang

The acceleration of modern life has driven consumers to pursue efficiency at the expense of well-being, leading to a loss of mindful eating and reduced attention to sustainability. Although awareness of sustainable food practices is increasing, little is known about how culturally rooted value systems such as Slow Food influence consumers' sustainable choices. This study aims to examine how perceptions of Slow Food values affect sustainable food-consumption intentions. Study 1 employed qualitative interviews (N = 26) to identify three key value dimensions: mindful pacing, cultural rootedness, and ecological responsibility, which together underpin consumer engagement with Slow Food. Building on these findings, Study 2 integrated the Value–Belief–Norm theory and the Theory of Planned Behaviour through a questionnaire survey (N = 434) and applied PLS-SEM to test the structural pathways from perceived Slow Food values to pro-environmental food intentions. The results show that perceived Slow Food values, attitude, subjective norms, and perceived behavioural control significantly predict sustainable food choices, with perceived behavioural control emerging as the strongest predictor, while personal norms have no direct effect. This study contributes by developing a validated framework of Slow Food value perceptions and by integrating moral and self-interest motivations within sustainable food behaviour. Practically, the findings offer guidance for policymakers and hospitality operators to promote environmentally responsible and culturally grounded eating practices.

现代生活的加速促使消费者以牺牲健康为代价追求效率，导致人们失去了用心饮食，并减少了对可持续性的关注。尽管人们对可持续食品做法的认识正在提高，但人们对慢食等根植于文化的价值体系如何影响消费者的可持续选择知之甚少。本研究旨在探讨慢食价值观的认知如何影响可持续食物消费意愿。研究1采用定性访谈（N = 26）来确定三个关键价值维度：注意节奏、文化根源和生态责任，它们共同支撑着消费者对慢食的参与。在此基础上，研究2通过问卷调查（N = 434）整合了价值-信念-规范理论和计划行为理论，并应用PLS-SEM测试了从感知慢食价值观到亲环境饮食意图的结构路径。结果表明，感知慢食价值观、态度、主观规范和感知行为控制显著预测可持续食物选择，其中感知行为控制是最强的预测因子，而个人规范没有直接影响。这项研究的贡献在于建立了一个经过验证的慢食价值观框架，并将道德和自身利益动机整合到可持续食品行为中。实际上，研究结果为政策制定者和酒店经营者提供了指导，以促进对环境负责和基于文化的饮食习惯。

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引用次数: 0

A cross-country analysis on satisfaction and perception of non-alcoholic wine 非酒精葡萄酒的满意度和感知的跨国分析

IF 4.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Quality and Preference

Pub Date : 2025-11-04 DOI: 10.1016/j.foodqual.2025.105774

Mingze Rui , Simone Blanc , Filippo Brun , Antonina Sparacino , Giulia Mastromonaco , Stefano Massaglia

This study aimed to examine the factors that influence consumer satisfaction with non-alcoholic wine (NAW) and how these products are perceived in three major markets: Australia, the UK, and the US. By applying sentiment analysis and topic modeling to a corpus of post-purchase reviews for 326 products from 22 e-commerce platforms, six key factors influencing satisfaction were identified through Logistic Regression analysis. Among them, “Price and Value Perception” and “Health and Lifestyle Choices” were found to have the strongest positive influence, while “Product Varieties and Brands” had the most negative influence. Moreover, the negative impact of interaction terms “Comparison with Alcoholic Wine” and “Packaging and Label Information” suggests that unmet expectations may be amplified by detailed product information. To examine cross-country and varietal differences, Pearson's chi-squared tests were employed. A systematic categorization of sensory descriptors was further conducted to analyze sensory perceptions. The results revealed significant cross-country differences in consumer perception of NAWs. Particularly, British consumers had the strongest negative perceptions and were particularly sensitive to sensory flaws, especially for low-priced products. Furthermore, sensory preferences varied by NAW type, with sparkling and rosé NAW most positively perceived and red the least. The findings of this study are particularly significant given that the global traditional wine consumption declines while NAW gains niche traction, providing a timely and tangible reflection of the challenges and opportunities of this emerging category. The study also advances academic research on de-alcoholized beverages by clarifying how consumer expectations, perceptions, and regional preferences shape satisfaction.

本研究旨在研究影响消费者对无酒精葡萄酒（NAW）满意度的因素，以及这些产品在三个主要市场（澳大利亚、英国和美国）的看法。通过对来自22个电子商务平台的326种产品的购后评论语料库进行情感分析和主题建模，通过Logistic回归分析确定了影响满意度的六个关键因素。其中，“价格与价值认知”和“健康与生活方式选择”的正面影响最强，而“产品品种与品牌”的负面影响最大。此外，交互术语“与含酒精葡萄酒的比较”和“包装和标签信息”的负面影响表明，未满足的期望可能会被详细的产品信息放大。为了检验跨国家和品种差异，采用了皮尔逊卡方检验。对感官描述符进行系统分类，进一步分析感官知觉。结果显示，消费者对新品牌的认知存在显著的跨国差异。特别是，英国消费者的负面观念最强烈，对感官缺陷特别敏感，尤其是对低价产品。此外，不同NAW类型的感官偏好也不同，起泡酒和玫瑰色NAW最能被积极感知，而红色NAW最少。鉴于全球传统葡萄酒消费量下降，而新葡萄酒获得了利基吸引力，这项研究的结果尤其重要，为这一新兴类别的挑战和机遇提供了及时而切实的反映。该研究还通过阐明消费者的期望、认知和地区偏好如何影响满意度，推动了对去酒精饮料的学术研究。

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引用次数: 0

Promotion vs. prevention? The impacts of national cultural values and regulatory focus on near-expiry food across Malaysia and China 促进还是预防？马来西亚和中国国家文化价值观的影响以及对临近过期食品的监管重点

IF 4.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Quality and Preference

Pub Date : 2025-11-02 DOI: 10.1016/j.foodqual.2025.105780

Bo Shu , Yanlin Mei , Songlin Yang

In high food waste environments, purchasing near-expiry food (NEF) is both an ethical and practical decision. While existing studies have highlighted the role of individual attitudes and economic factors, limited attention has been given to the interplay between cultural moral systems and motivational orientations in shaping such behavior. This study develops and tests a culturally grounded framework that explains how national cultural values and regulatory focus jointly influence consumer intention to purchase NEF. Drawing on Confucian and Islamic ethical systems, three experiments (N = 1321) were conducted in China and Malaysia. Study 1 demonstrated that individuals influenced by Islamic cultural values presented significantly greater NEF purchase intentions than those influenced by Confucian values. Study 2 identified perceived ethical value as a mediator of this effect. Study 3 revealed a significant moderation by regulatory focus: Promotion-focused participants in the Confucian condition reported stronger purchase intentions, whereas prevention-focused participants in the Islamic condition maintained consistently high ethical engagement. Together, these findings highlight that ethical consumption is shaped not only by moral norms but also by motivational alignment. Practical implications are discussed for policy makers and marketers seeking to reduce food waste through culturally and motivationally congruent interventions.

在食物浪费严重的环境下，购买即将过期的食品（NEF）是一个合乎道德和现实的决定。虽然现有的研究强调了个人态度和经济因素的作用，但对文化道德体系和动机取向在形成这种行为方面的相互作用的关注有限。本研究发展并检验了一个文化基础框架，解释了国家文化价值观和监管焦点如何共同影响消费者购买新能源产品的意愿。借鉴儒家和伊斯兰伦理体系，在中国和马来西亚进行了三个实验（N = 1321）。研究1表明，受伊斯兰文化价值观影响的个体比受儒家文化价值观影响的个体表现出更大的新能源基金购买意愿。研究2确定了感知伦理价值是这种效应的中介。研究3揭示了监管焦点的显著缓和：在儒家条件下，以促销为重点的参与者报告了更强的购买意愿，而在伊斯兰条件下，以预防为重点的参与者始终保持较高的道德参与。总之，这些发现强调了道德消费不仅受到道德规范的影响，还受到动机一致性的影响。讨论了政策制定者和营销人员寻求通过文化和动机一致的干预措施减少食物浪费的实际意义。

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引用次数: 0

The impact of intergenerational rearing on food waste: The mediating role of self-control 代际养育对食物浪费的影响：自我控制的中介作用

IF 4.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Quality and Preference

Pub Date : 2025-11-01 DOI: 10.1016/j.foodqual.2025.105773

Siyue Zhang , Lexin Su , Yuanxin Hu , Chunyan He , Siyuan He , Yonghui Hou , Hao Hong , Fuqun Liang , Wei Zhang , Xianyou He , Chenjing Wu

Food waste behavior is shaped by multiple factors, yet the role of family structure—particularly intergenerational rearing—has been largely overlooked. Intergenerational rearing, where grandparents take on primary (though not exclusive) caregiving responsibilities during childhood, is increasingly common and culturally relevant in many societies. This research examines whether intergenerational rearing influences food waste behavior and explores self-control as a potential psychological mechanism. Through four experiments, we compared participants with and without intergenerational rearing experience using both subjective (self-reported) and objective (behavioral) measures of food waste. Experiment 1 examined the relationship between self-control and self-reported food waste using a questionnaire employing a Likert-scale format. Experiment 2 replicated the findings with a larger sample. Experiment 3 introduced a real-world behavioral measure of food waste, in which uneaten food (oatmeal) was weighed after a naturalistic eating task. Experiment 4 controlled for household economic status and used diverse self-control measures to verify the robustness of the results, employing the same self-reported measure of food waste (a Likert-scale questionnaire) as in Experiments 1 and 2. Across all experiments, individuals who experienced intergenerational rearing during childhood demonstrated significantly lower self-control, which was associated with greater food waste—both in self-reports and objectively measured outcomes. These findings reveal a possible psychological pathway linking early caregiving environments to food-related behaviors. The study offers theoretical insight into how family structure shapes consumption outcomes and provides practical implications for parenting interventions and targeted food waste reduction strategies.

食物浪费的行为受到多种因素的影响，但家庭结构的作用——尤其是代际抚养——在很大程度上被忽视了。代际抚养，即祖父母在童年时期承担主要（尽管不是唯一）的照顾责任，在许多社会中越来越普遍，并且与文化相关。本研究探讨了代际抚养是否会影响食物浪费行为，并探讨了自我控制作为潜在的心理机制。通过四个实验，我们通过主观（自我报告）和客观（行为）测量食物浪费来比较有和没有代际养育经历的参与者。实验1采用李克特量表进行问卷调查，考察自我控制与自我报告食物浪费之间的关系。实验2用更大的样本重复了这一发现。实验3引入了一种现实世界的食物浪费行为测量方法，在一项自然进食任务后，对未吃完的食物（燕麦片）进行称重。实验4控制了家庭经济状况，并使用多种自我控制措施来验证结果的稳健性，采用与实验1和2相同的食物浪费自我报告测量（李克特量表问卷）。在所有的实验中，在童年时期经历过代际抚养的个体表现出明显较低的自我控制能力，这与更多的食物浪费有关——无论是自我报告还是客观测量的结果。这些发现揭示了早期看护环境与食物相关行为之间可能存在的心理联系。该研究为家庭结构如何影响消费结果提供了理论见解，并为育儿干预和有针对性的减少食物浪费战略提供了实际意义。

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