Pub Date : 2023-09-29DOI: 10.1108/bfj-01-2023-0018
Janandani Nanayakkara, Alison O. Booth, Anthony Worsley, Claire Margerison
Purpose This study aims to gain an understanding from parents and teachers about the types of food provision practices and venues, and the food-related policies and rules in primary schools in Australia; and investigate any differences in the presence of policies and rules based on the school location and school type. Design/methodology/approach Data were collected via two online surveys from August 2019 to March 2020. Descriptive statistics were employed to analyse quantitative responses. Respondents' written responses to food-related policies were categorised into groups. Findings The two most common food provision services were canteen and lunch order services (mentioned by 72 and 55% of respondents, respectively). Of the 425 respondents whose schools had a canteen (parents and teachers together), 62% reported their school implements a healthy school canteen policy. Significantly more parents compared to teachers, and more respondents from government schools compared to non-government schools stated that their school had implemented such a policy. Approximately half of the respondents (47%) stated their school had implemented other food-related policies and/or rules. These policies or rules belonged to four categories: avoiding certain foods, avoiding food sharing, avoiding food packages and promoting healthy eating. Originality/value This study shows the disparities exist in implementing food-related policies among primary schools in Australia. Nutrition promoters and policy planners should consider these results and find the best mechanisms to minimise the gaps in policy implementation.
{"title":"Parents' and teachers' perceptions of the Australian primary school food provision venues and food-related policies","authors":"Janandani Nanayakkara, Alison O. Booth, Anthony Worsley, Claire Margerison","doi":"10.1108/bfj-01-2023-0018","DOIUrl":"https://doi.org/10.1108/bfj-01-2023-0018","url":null,"abstract":"Purpose This study aims to gain an understanding from parents and teachers about the types of food provision practices and venues, and the food-related policies and rules in primary schools in Australia; and investigate any differences in the presence of policies and rules based on the school location and school type. Design/methodology/approach Data were collected via two online surveys from August 2019 to March 2020. Descriptive statistics were employed to analyse quantitative responses. Respondents' written responses to food-related policies were categorised into groups. Findings The two most common food provision services were canteen and lunch order services (mentioned by 72 and 55% of respondents, respectively). Of the 425 respondents whose schools had a canteen (parents and teachers together), 62% reported their school implements a healthy school canteen policy. Significantly more parents compared to teachers, and more respondents from government schools compared to non-government schools stated that their school had implemented such a policy. Approximately half of the respondents (47%) stated their school had implemented other food-related policies and/or rules. These policies or rules belonged to four categories: avoiding certain foods, avoiding food sharing, avoiding food packages and promoting healthy eating. Originality/value This study shows the disparities exist in implementing food-related policies among primary schools in Australia. Nutrition promoters and policy planners should consider these results and find the best mechanisms to minimise the gaps in policy implementation.","PeriodicalId":9231,"journal":{"name":"British Food Journal","volume":"75 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135199680","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"经济学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Purpose This study identifies new factors influencing the adoption of two recently promoted messages in Canada's updated food guide (FG): enhancing pleasure of eating healthy foods (PEHFs) and shifting food choices towards plant protein foods. Currently, limited and contradictory evidence is available regarding associations between environmental values, nutrition literacy, PEHFs, and plant/animal protein food consumption. Design/methodology/approach An online survey measuring environmental values; nutrition literacy, distinctively based on previous (2007) and most recent (2019) FG messages; PEHFs; and annual changes in the consumption of protein foods was sent to Quebec residents (N = 128). Findings Greater nutrition literacy of both 2007 and 2019 FGs and greater environmental values were associated with greater PEHFs (ß = 0.248, p < 0.01; ß = 0.209, p < 0.05; ß = 0.423, p < 0.001, respectively). Greater PEHFs was associated with greater consumption of plant protein foods (ß = 0.405, p < 0.001). Greater nutrition literacy of the 2007 FG was associated with greater consumption of animal protein foods (ß = 0.409, p < 0.001), whereas greater nutrition literacy of the 2019 FG was linked to lower consumption of animal protein foods (ß = −0.225, p < 0.05). Practical implications Enhancing PEHFs may require increasing general FG nutrition literacy and strengthening environmental values. To encourage plant protein food consumption and decrease animal protein food consumption, the authors recommend promoting PEHFs and increasing nutrition literacy based on newest FG recommendations. Originality/value This new evidence may help develop strategies promoting PEHFs and plant protein food consumption, thus increasing uptake of new FG recommendations.
本研究确定了影响加拿大最新食品指南(FG)中最近推广的两个信息采用的新因素:增强食用健康食品的乐趣(PEHFs)和将食物选择转向植物蛋白食品。目前，关于环境价值、营养素养、PEHFs和植物/动物蛋白食品消费之间的关系，现有的证据有限且相互矛盾。设计/方法/方法一项测量环境价值的在线调查;营养素养，特别基于以前(2007年)和最近(2019年)的FG信息;PEHFs;并向魁北克居民(N = 128)发送蛋白质食品消费量的年度变化。研究结果:2007年和2019年FGs的营养素养越高，环境价值越高，PEHFs越高(ß = 0.248, p <0.01;ß = 0.209, p <0.05;ß = 0.423, p <分别为0.001)。较高的PEHFs与较高的植物蛋白食品消费量相关(ß = 0.405, p <0.001)。2007年FG的营养素养越高，动物蛋白食品的消费量越高(ß = 0.409, p <0.001)，而2019年FG的营养素养提高与动物蛋白食品消费量降低有关(ß = - 0.225, p <0.05)。实际意义加强PEHFs可能需要提高一般FG营养知识和加强环境价值。为了鼓励植物蛋白食品的消费，减少动物蛋白食品的消费，作者建议在最新的FG建议的基础上推广pehf和提高营养素养。这一新的证据可能有助于制定促进pehf和植物蛋白食品消费的战略，从而增加对新的FG建议的接受。
{"title":"Identifying individual factors associated with pleasure of eating healthy foods and plant/animal protein food consumption: findings from an exploratory study","authors":"Jessica Lambert-De Francesch, JoAnne Labrecque, Stéphanie Lessard","doi":"10.1108/bfj-11-2022-1033","DOIUrl":"https://doi.org/10.1108/bfj-11-2022-1033","url":null,"abstract":"Purpose This study identifies new factors influencing the adoption of two recently promoted messages in Canada's updated food guide (FG): enhancing pleasure of eating healthy foods (PEHFs) and shifting food choices towards plant protein foods. Currently, limited and contradictory evidence is available regarding associations between environmental values, nutrition literacy, PEHFs, and plant/animal protein food consumption. Design/methodology/approach An online survey measuring environmental values; nutrition literacy, distinctively based on previous (2007) and most recent (2019) FG messages; PEHFs; and annual changes in the consumption of protein foods was sent to Quebec residents (N = 128). Findings Greater nutrition literacy of both 2007 and 2019 FGs and greater environmental values were associated with greater PEHFs (ß = 0.248, p < 0.01; ß = 0.209, p < 0.05; ß = 0.423, p < 0.001, respectively). Greater PEHFs was associated with greater consumption of plant protein foods (ß = 0.405, p < 0.001). Greater nutrition literacy of the 2007 FG was associated with greater consumption of animal protein foods (ß = 0.409, p < 0.001), whereas greater nutrition literacy of the 2019 FG was linked to lower consumption of animal protein foods (ß = −0.225, p < 0.05). Practical implications Enhancing PEHFs may require increasing general FG nutrition literacy and strengthening environmental values. To encourage plant protein food consumption and decrease animal protein food consumption, the authors recommend promoting PEHFs and increasing nutrition literacy based on newest FG recommendations. Originality/value This new evidence may help develop strategies promoting PEHFs and plant protein food consumption, thus increasing uptake of new FG recommendations.","PeriodicalId":9231,"journal":{"name":"British Food Journal","volume":"58 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135199354","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"经济学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-09-26DOI: 10.1108/bfj-09-2022-0742
Jiequan Hong, Anicia Jaegler, Olivier Gergaud
Purpose With the launch of mobile applications to reduce food waste, this study reviews scholarly articles to answer the questions: (1) What research topics are extensively discussed in relation to food waste mobile applications (FWMA)? (2) How do these applications impact food waste and food poverty? (3) At which stage of the supply chain are digital applications employed? Design/methodology/approach This paper conducts a systematic literature review of scholarly articles on the topic of mobile applications and food waste to answer three research questions. Findings The article provides a definition of mobile applications to reduce food waste. Most published studies on mobile applications are from developed countries. Over half of the applications address procurement and consumption along the supply chain. The applications are categorized by food saving method and used in studies on innovation management, platform relations and performance, the supply chain activities impacted and platform acceptance. Research limitations/implications The articles and applications analyzed suggest more quantitative studies. A wider range of cases in diverse cultural settings is needed, as well as analyses of the factors influencing the development, performance and market acceptance of platforms. Originality/value This study is the first study to systematically review the relevant scholarly contributions related to mobile applications, an innovative practice that helps reduce food waste. It allows making an initial progress report on the research carried out.
{"title":"Mobile applications to reduce food waste in supply chains: a systematic literature review","authors":"Jiequan Hong, Anicia Jaegler, Olivier Gergaud","doi":"10.1108/bfj-09-2022-0742","DOIUrl":"https://doi.org/10.1108/bfj-09-2022-0742","url":null,"abstract":"Purpose With the launch of mobile applications to reduce food waste, this study reviews scholarly articles to answer the questions: (1) What research topics are extensively discussed in relation to food waste mobile applications (FWMA)? (2) How do these applications impact food waste and food poverty? (3) At which stage of the supply chain are digital applications employed? Design/methodology/approach This paper conducts a systematic literature review of scholarly articles on the topic of mobile applications and food waste to answer three research questions. Findings The article provides a definition of mobile applications to reduce food waste. Most published studies on mobile applications are from developed countries. Over half of the applications address procurement and consumption along the supply chain. The applications are categorized by food saving method and used in studies on innovation management, platform relations and performance, the supply chain activities impacted and platform acceptance. Research limitations/implications The articles and applications analyzed suggest more quantitative studies. A wider range of cases in diverse cultural settings is needed, as well as analyses of the factors influencing the development, performance and market acceptance of platforms. Originality/value This study is the first study to systematically review the relevant scholarly contributions related to mobile applications, an innovative practice that helps reduce food waste. It allows making an initial progress report on the research carried out.","PeriodicalId":9231,"journal":{"name":"British Food Journal","volume":"61 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134960918","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"经济学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-09-25DOI: 10.1108/bfj-03-2023-0198
Idelia Mirta Cristóbal-Lobatón, María Pilar Martínez-Ruiz, Jorge Luis López-Sánchez, Carlos Pozo-Curo
Purpose The restaurants in Peru enjoy today a high level of international recognition, and the gastronomy of the country is recognised as one of the best in the world. For this reason, aspiring to excellence should be one of the priorities in the industry, which should mean, among other things, enhancing those aspects related to food with the greatest impact on the maximum level of customer satisfaction. However, to the authors knowledge, this research line has not been addressed before in the context of Peruvian restaurant, so that this research focuses on assessing the influence of food – through the concept of food values –, on the probability of reaching the maximum level of satisfaction both with the food consumption experience and with the foods consumed in restaurants in Peru. This research also takes into account differences according to the geographical origin of the customers. Design/methodology/approach An in-person survey of customers was conducted at the exit of different flagship restaurants with a high level of recognition and tourist orientation in the department of Ayacucho (Peru) between September and November 2022. Five restaurants acknowledged as tourist restaurants were selected for this study, of which, one has been officially granted the status of Tourist Restaurant and One Fork, in accordance with the Peruvian legal regulations. A total of 468 valid questionnaires were collected. The database was analysed using descriptive statistics, principal component factor analysis for food values, and binary logistic regressions. Findings The following food values factors emerged from the factorial analysis: “Image and Accessibility (IAA)”, “Ethics and Sustainability (EAS)” and “Natural Food-Safe (NFS)”. For the overall sample, IAA is more influential in the probability of obtaining the maximum level of both satisfactions (i.e. satisfaction with the food consumption experience and with the foods consumed in restaurants in Peru). In second place, EAS, as well as NFS (the latter one with a significance level of 90%), also affect, in this order, the probability of obtaining the highest level of satisfaction, but only with the foods consumed. When the geographical origin of the customer is considered (regional, national, international), interesting findings appear. For national customers, IAA is the factor with the greatest impact on the probability of achieving the maximum level of the endogenous satisfaction variables considered, followed by EAS, whilst for regional customers, only EAS is found to be influential in the probability of obtaining the maximum level of both types of satisfaction. For international customers, no factor is found to exert a significant influence. Originality/value This is the first study to assess the influence of food values on the maximum level of satisfaction among restaurant customers in Peru with both the food consumption experience and the foods consumed. Thus, this research represents a notable contribu
{"title":"In search of restaurant excellence in Peru: key insights on food values","authors":"Idelia Mirta Cristóbal-Lobatón, María Pilar Martínez-Ruiz, Jorge Luis López-Sánchez, Carlos Pozo-Curo","doi":"10.1108/bfj-03-2023-0198","DOIUrl":"https://doi.org/10.1108/bfj-03-2023-0198","url":null,"abstract":"Purpose The restaurants in Peru enjoy today a high level of international recognition, and the gastronomy of the country is recognised as one of the best in the world. For this reason, aspiring to excellence should be one of the priorities in the industry, which should mean, among other things, enhancing those aspects related to food with the greatest impact on the maximum level of customer satisfaction. However, to the authors knowledge, this research line has not been addressed before in the context of Peruvian restaurant, so that this research focuses on assessing the influence of food – through the concept of food values –, on the probability of reaching the maximum level of satisfaction both with the food consumption experience and with the foods consumed in restaurants in Peru. This research also takes into account differences according to the geographical origin of the customers. Design/methodology/approach An in-person survey of customers was conducted at the exit of different flagship restaurants with a high level of recognition and tourist orientation in the department of Ayacucho (Peru) between September and November 2022. Five restaurants acknowledged as tourist restaurants were selected for this study, of which, one has been officially granted the status of Tourist Restaurant and One Fork, in accordance with the Peruvian legal regulations. A total of 468 valid questionnaires were collected. The database was analysed using descriptive statistics, principal component factor analysis for food values, and binary logistic regressions. Findings The following food values factors emerged from the factorial analysis: “Image and Accessibility (IAA)”, “Ethics and Sustainability (EAS)” and “Natural Food-Safe (NFS)”. For the overall sample, IAA is more influential in the probability of obtaining the maximum level of both satisfactions (i.e. satisfaction with the food consumption experience and with the foods consumed in restaurants in Peru). In second place, EAS, as well as NFS (the latter one with a significance level of 90%), also affect, in this order, the probability of obtaining the highest level of satisfaction, but only with the foods consumed. When the geographical origin of the customer is considered (regional, national, international), interesting findings appear. For national customers, IAA is the factor with the greatest impact on the probability of achieving the maximum level of the endogenous satisfaction variables considered, followed by EAS, whilst for regional customers, only EAS is found to be influential in the probability of obtaining the maximum level of both types of satisfaction. For international customers, no factor is found to exert a significant influence. Originality/value This is the first study to assess the influence of food values on the maximum level of satisfaction among restaurant customers in Peru with both the food consumption experience and the foods consumed. Thus, this research represents a notable contribu","PeriodicalId":9231,"journal":{"name":"British Food Journal","volume":"4 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135769685","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"经济学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-09-25DOI: 10.1108/bfj-10-2022-0844
Vikas Gupta, Antonino Galati, Savita Sharma
Purpose This 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/approach The 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). Findings The 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/implications This 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/value Understanding 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.
{"title":"Explore, eat and revisit: does local food consumption value influence the destination’s food image?","authors":"Vikas Gupta, Antonino Galati, Savita Sharma","doi":"10.1108/bfj-10-2022-0844","DOIUrl":"https://doi.org/10.1108/bfj-10-2022-0844","url":null,"abstract":"Purpose This 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/approach The 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). Findings The 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/implications This 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/value Understanding 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.","PeriodicalId":9231,"journal":{"name":"British Food Journal","volume":"43 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135768957","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"经济学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-09-19DOI: 10.1108/bfj-01-2023-0023
María Gabriela Montesdeoca Calderon, Irene Gil-Saura, María-Eugenia Ruiz-Molina, Carlos Martin-Rios
Purpose This paper aims to analyze the relationship between sustainability practices and the degree of innovation in the service provided by restaurants. The study identifies relevant restaurant segments in relation to sustainable practice-based service innovation so that effective actions to raise awareness and train managers and staff may be developed. Segmentation has been identified as a key tool when designing strategies and proposing actions. Yet, the use of segmentation techniques is still scarce regarding service innovation and sustainability in restaurants. Design/methodology/approach A segmentation analysis was carried out applying the CHAID algorithm from 300 valid questionnaires completed by restaurant owners or managers from coastal Ecuador, where tourism and gastronomy may be drivers of service innovation. Findings A typology of restaurants based on the sustainability-service innovation interrelation suggests three final segments: sustainable innovators focused on the value chain, moderate innovators focused on saving resources and restaurants with a low innovative profile. Practical implications The three segments derived from the analysis present differences in terms of the degree of implementation of sustainability practices, as well as in terms of the demographic profile of the restaurant manager. These segments are measurable, substantial, accessible and actionable, so that tailored initiatives to raise awareness and boost sustainability-oriented innovativeness among restaurant owners/managers may be targeted to each group of establishments. Originality/value The present research provides evidence of the positive relationship between sustainability practices and service innovation in foodservices. The segments of restaurants identified enable the design and implementation of actions that facilitate the transition of less sustainability-oriented restaurants towards more innovative and sustainable business models.
{"title":"Unveiling sustainable service innovations: exploring segmentation patterns in Ecuadorian restaurant sector","authors":"María Gabriela Montesdeoca Calderon, Irene Gil-Saura, María-Eugenia Ruiz-Molina, Carlos Martin-Rios","doi":"10.1108/bfj-01-2023-0023","DOIUrl":"https://doi.org/10.1108/bfj-01-2023-0023","url":null,"abstract":"Purpose This paper aims to analyze the relationship between sustainability practices and the degree of innovation in the service provided by restaurants. The study identifies relevant restaurant segments in relation to sustainable practice-based service innovation so that effective actions to raise awareness and train managers and staff may be developed. Segmentation has been identified as a key tool when designing strategies and proposing actions. Yet, the use of segmentation techniques is still scarce regarding service innovation and sustainability in restaurants. Design/methodology/approach A segmentation analysis was carried out applying the CHAID algorithm from 300 valid questionnaires completed by restaurant owners or managers from coastal Ecuador, where tourism and gastronomy may be drivers of service innovation. Findings A typology of restaurants based on the sustainability-service innovation interrelation suggests three final segments: sustainable innovators focused on the value chain, moderate innovators focused on saving resources and restaurants with a low innovative profile. Practical implications The three segments derived from the analysis present differences in terms of the degree of implementation of sustainability practices, as well as in terms of the demographic profile of the restaurant manager. These segments are measurable, substantial, accessible and actionable, so that tailored initiatives to raise awareness and boost sustainability-oriented innovativeness among restaurant owners/managers may be targeted to each group of establishments. Originality/value The present research provides evidence of the positive relationship between sustainability practices and service innovation in foodservices. The segments of restaurants identified enable the design and implementation of actions that facilitate the transition of less sustainability-oriented restaurants towards more innovative and sustainable business models.","PeriodicalId":9231,"journal":{"name":"British Food Journal","volume":"212 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135061112","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"经济学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-09-18DOI: 10.1108/bfj-09-2022-0825
Rodolfo Rodrigues Rocha, Daniel Faria Chaim, Andres Rodriguez Veloso, Murilo Lima Araújo Costa, Roberto Flores Falcão
Purpose Food socialization is the process of influences that forms children's eating habits and preferences, affecting their well-being for life. The authors' study explores what children and adolescents eat and how they obtain food at school, aiming to describe the deleterious food socialization phenomenon. The authors focused on understanding how deleterious food socialization influences children's food well-being within the school environment. Design/methodology/approach The authors developed a mixed methodology using structured questionnaires with open and closed questions. The authors also took pictures of the schools' canteens, which allowed deepening the understanding of the school environment. The data collection occurred in two Brazilian private schools. The schools' teachers were responsible for collecting 388 useful questionnaires from students between 10 and 14 years old. Findings The authors found statistically significant differences between food originating at home and school. The amount of ultra-processed foods and beverages consumed at home and taken by children and adolescents from home to school is smaller than what they buy in the school canteen or get from their colleagues. Thus, the authors suggest that the school environment tends to be more harmful to infant feeding than the domestic one. Originality/value This study coins the concept of deleterious food socialization: situations or environments in which the food socialization process negatively impacts one's well-being. The authors' results illustrate the deleterious food socialization phenomenon in the school environment.
{"title":"Deleterious food socialization: the negative impacts of the school environment on children's food well-being","authors":"Rodolfo Rodrigues Rocha, Daniel Faria Chaim, Andres Rodriguez Veloso, Murilo Lima Araújo Costa, Roberto Flores Falcão","doi":"10.1108/bfj-09-2022-0825","DOIUrl":"https://doi.org/10.1108/bfj-09-2022-0825","url":null,"abstract":"Purpose Food socialization is the process of influences that forms children's eating habits and preferences, affecting their well-being for life. The authors' study explores what children and adolescents eat and how they obtain food at school, aiming to describe the deleterious food socialization phenomenon. The authors focused on understanding how deleterious food socialization influences children's food well-being within the school environment. Design/methodology/approach The authors developed a mixed methodology using structured questionnaires with open and closed questions. The authors also took pictures of the schools' canteens, which allowed deepening the understanding of the school environment. The data collection occurred in two Brazilian private schools. The schools' teachers were responsible for collecting 388 useful questionnaires from students between 10 and 14 years old. Findings The authors found statistically significant differences between food originating at home and school. The amount of ultra-processed foods and beverages consumed at home and taken by children and adolescents from home to school is smaller than what they buy in the school canteen or get from their colleagues. Thus, the authors suggest that the school environment tends to be more harmful to infant feeding than the domestic one. Originality/value This study coins the concept of deleterious food socialization: situations or environments in which the food socialization process negatively impacts one's well-being. The authors' results illustrate the deleterious food socialization phenomenon in the school environment.","PeriodicalId":9231,"journal":{"name":"British Food Journal","volume":"114 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135109787","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"经济学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-09-14DOI: 10.1108/bfj-12-2022-1140
Margherita Masi, Piermichele La Sala, Benedetta Coluccia, Felice Adinolfi, Yari Vecchio
Purpose This study investigates the views of Italian aquaculture production science students, in their role of future operators, on the application of circular economy strategies. Design/methodology/approach A key step in the development of professional knowledge is to solicit the opinions of the future operators in the aquaculture sector. The authors used the Q methodology to assess the perceptions of the students on four different knowledge dimensions of the CE: operations, culture and organization, products and services, and ecosystem. Findings Four discourses emerge from the results, representing the respondents' views on the CE. The first discourse considers CE as business strategy applicable to products and services, the second a corporate mission and the fourth an operational efficiency strategy. Finally, the third discourse views CE as a multidimensional concept. Research limitations/implications This study contributes to the scientific and institutional debate on how to accelerate the aquaculture's circular transition. First and foremost, it offers insights to guide policy makers in the development of appropriate knowledge and information systems. Second, it offers the opportunity to improve training programmes to enable current students to be prepared for the future challenges. Originality/value The results reflect a different perceived knowledge of CE among future operators, whose opinions are little explored in the literature.
{"title":"Circular economy in aquaculture: the perspectives of aspiring future operators","authors":"Margherita Masi, Piermichele La Sala, Benedetta Coluccia, Felice Adinolfi, Yari Vecchio","doi":"10.1108/bfj-12-2022-1140","DOIUrl":"https://doi.org/10.1108/bfj-12-2022-1140","url":null,"abstract":"Purpose This study investigates the views of Italian aquaculture production science students, in their role of future operators, on the application of circular economy strategies. Design/methodology/approach A key step in the development of professional knowledge is to solicit the opinions of the future operators in the aquaculture sector. The authors used the Q methodology to assess the perceptions of the students on four different knowledge dimensions of the CE: operations, culture and organization, products and services, and ecosystem. Findings Four discourses emerge from the results, representing the respondents' views on the CE. The first discourse considers CE as business strategy applicable to products and services, the second a corporate mission and the fourth an operational efficiency strategy. Finally, the third discourse views CE as a multidimensional concept. Research limitations/implications This study contributes to the scientific and institutional debate on how to accelerate the aquaculture's circular transition. First and foremost, it offers insights to guide policy makers in the development of appropriate knowledge and information systems. Second, it offers the opportunity to improve training programmes to enable current students to be prepared for the future challenges. Originality/value The results reflect a different perceived knowledge of CE among future operators, whose opinions are little explored in the literature.","PeriodicalId":9231,"journal":{"name":"British Food Journal","volume":"117 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135490641","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"经济学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Purpose Social expectations of body image can generate negative body feelings, exacerbate compensatory behaviors and discourage healthy food choices. This study examined the food choices and perceptions of adult consumers dissatisfied with their body image about food products available in the “healthy foods” section of a Brazilian supermarket. Design/methodology/approach Exploratory, descriptive and qualitative study. Body image dissatisfaction was assessed with the self-reported silhouette scale validated for the Brazilian population. Chosen items were classified according with degree of processing. Face-to-face interviews were conducted with 26 men and women and transcribed and thematically analyzed. Findings Participants chose 81 food products, most of which (53%) were ultra-processed. Thematic analysis revealed that participants were motivated mainly by consumption habits, preference, convenience and brand loyalty. Participants questioned the concept of health promoted by the supermarket and suggested that the kind of food items available in “healthy foods section” may confuse consumers about the healthfulness of packaged processed foods (PF). Despite being critical of the concept of healthfulness promoted by the supermarket, participants predominantly selected ultra-processed foods (UPF) mentioning health-related motivations for their selection, revealing a realm of contradictions. The results indicate that, for individuals dissatisfied with their body image due to overweight and with emotional eating behavior, the environment of the healthy foods section of supermarkets is not conducive to healthy food shopping. Originality/value Qualitative approach can bring results which add to the body of evidence on the importance of the food environment's influence on food choices, especially of individuals prone to making poor choices for the sake of improving their perceived body image.
{"title":"Food choices and perceptions of consumers with body image dissatisfaction about the “healthy foods” section of a supermarket","authors":"Kharla Janinny Medeiros, Giana Zarbato Longo, Giovanna M.R. Fiates","doi":"10.1108/bfj-02-2023-0113","DOIUrl":"https://doi.org/10.1108/bfj-02-2023-0113","url":null,"abstract":"Purpose Social expectations of body image can generate negative body feelings, exacerbate compensatory behaviors and discourage healthy food choices. This study examined the food choices and perceptions of adult consumers dissatisfied with their body image about food products available in the “healthy foods” section of a Brazilian supermarket. Design/methodology/approach Exploratory, descriptive and qualitative study. Body image dissatisfaction was assessed with the self-reported silhouette scale validated for the Brazilian population. Chosen items were classified according with degree of processing. Face-to-face interviews were conducted with 26 men and women and transcribed and thematically analyzed. Findings Participants chose 81 food products, most of which (53%) were ultra-processed. Thematic analysis revealed that participants were motivated mainly by consumption habits, preference, convenience and brand loyalty. Participants questioned the concept of health promoted by the supermarket and suggested that the kind of food items available in “healthy foods section” may confuse consumers about the healthfulness of packaged processed foods (PF). Despite being critical of the concept of healthfulness promoted by the supermarket, participants predominantly selected ultra-processed foods (UPF) mentioning health-related motivations for their selection, revealing a realm of contradictions. The results indicate that, for individuals dissatisfied with their body image due to overweight and with emotional eating behavior, the environment of the healthy foods section of supermarkets is not conducive to healthy food shopping. Originality/value Qualitative approach can bring results which add to the body of evidence on the importance of the food environment's influence on food choices, especially of individuals prone to making poor choices for the sake of improving their perceived body image.","PeriodicalId":9231,"journal":{"name":"British Food Journal","volume":"29 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135981705","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"经济学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-09-08DOI: 10.1108/bfj-04-2023-0317
F. Sinesio, Anna Saba, Elisabetta Moneta, M. Peparaio, Eleonora Saggia Civitelli, Flavio Paoletti
PurposeThe study aimed to investigate consumers’ views on criteria to be claimed for organic processed foods and information to be communicated.Design/methodology/approachAn online survey was carried out among 439 adults living in Italy, users of processed organic food, to gather opinions on criteria that processing of organic food should meet and on the terms that best define “careful” processing. Next, a conjoint design was applied to examine the effects of five independent factors on consumers' ideal concept of “organic”; these were potential information on packaging, processing, additives and product quality, and the type of food product. Three products with different processing level were selected: an ultra-processed and multi-ingredient product (vegetable burger), a processed product preserved by canning (peas in glass jar) and a minimally processed product (bagged salad).FindingsThe findings highlight that consumers attach more importance to the organic food carrier than the informational messages. Information on the processing and packaging follows, with messages on quality and on additives seemingly of minor importance. Three clusters of respondents were identified: those driven primarily by the type of organic food (24.6%), those placing more emphasis on product processing (21.3%), and a third larger cluster (54.1%) who expressed almost equal importance to all the factors considered. As for the processing of organic products, “eco-friendly” was the best message.Originality/valueThis paper offers insights into what best outlines the ideal concept of “processed organic food” as seen by organic food consumers, to be communicated to better guide their purchasing decisions.
{"title":"Information on the processing of organic food: consumers' perception","authors":"F. Sinesio, Anna Saba, Elisabetta Moneta, M. Peparaio, Eleonora Saggia Civitelli, Flavio Paoletti","doi":"10.1108/bfj-04-2023-0317","DOIUrl":"https://doi.org/10.1108/bfj-04-2023-0317","url":null,"abstract":"PurposeThe study aimed to investigate consumers’ views on criteria to be claimed for organic processed foods and information to be communicated.Design/methodology/approachAn online survey was carried out among 439 adults living in Italy, users of processed organic food, to gather opinions on criteria that processing of organic food should meet and on the terms that best define “careful” processing. Next, a conjoint design was applied to examine the effects of five independent factors on consumers' ideal concept of “organic”; these were potential information on packaging, processing, additives and product quality, and the type of food product. Three products with different processing level were selected: an ultra-processed and multi-ingredient product (vegetable burger), a processed product preserved by canning (peas in glass jar) and a minimally processed product (bagged salad).FindingsThe findings highlight that consumers attach more importance to the organic food carrier than the informational messages. Information on the processing and packaging follows, with messages on quality and on additives seemingly of minor importance. Three clusters of respondents were identified: those driven primarily by the type of organic food (24.6%), those placing more emphasis on product processing (21.3%), and a third larger cluster (54.1%) who expressed almost equal importance to all the factors considered. As for the processing of organic products, “eco-friendly” was the best message.Originality/valueThis paper offers insights into what best outlines the ideal concept of “processed organic food” as seen by organic food consumers, to be communicated to better guide their purchasing decisions.","PeriodicalId":9231,"journal":{"name":"British Food Journal","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2023-09-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41812608","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"经济学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
京公网安备 11010802042870号
京ICP备2023020795号-1
扫码关注我们
求助内容：
应助结果提醒方式：