美国校园餐饮可持续实践对消费者感知和行为意向的影响。

IF 2 4区 医学 Q3 NUTRITION & DIETETICS Nutrition Research and Practice Pub Date : 2023-10-01 Epub Date: 2023-07-17 DOI:10.4162/nrp.2023.17.5.1019
Borham Yoon, Kyungyul Jun
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引用次数: 0

摘要

背景/目标:可持续发展已成为餐饮业的首要任务之一。随着消费者对可持续性的兴趣和高等教育机会的增加,了解校园餐饮中实施了哪些可持续做法以及可持续做法如何影响消费者的反应是很重要的。本研究旨在确定校园餐饮环境中的关键可持续实践,并通过应用刺激-有机体反应框架来调查两者之间的关系,以确定关键可持续实践是否影响消费者的感知和行为意图。主题/方法:这项自行管理的在线调查于2019年9月20日至10月10日在美国东南部一所大型大学的8个餐厅向大学生分发。共收集382份有效问卷,采用因子分析和多元回归对研究模型进行检验。结果:这项研究确定了校园可持续性的4个维度,共有可持续实践:可持续食品、废物管理、能源/水资源保护和回收/再利用。可持续校园实践的三个维度(即可持续食品、废物管理、回收/再利用)在消费者形成感知价值方面发挥了重要作用,而节能/节水并没有显著影响消费者对校园餐饮的感知价值。废物管理被认为是提高消费者感知价值的最重要实践(β=0.330)。使用可持续食品和回收/再利用分别排名第二和第三(β=0.262,β=0.154)。研究结果证实了感知价值与重访意愿之间的显著正相关。结论:研究结果支持将餐饮可持续性作为解释大学生对校园餐饮的感知价值和重新审视意图的关键组成部分。此外,本研究为大学管理人员和餐饮服务运营商考虑关键的可持续做法以满足消费者的价值并重新审视其意图提供了实际启示。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

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Effects of campus dining sustainable practices on consumers' perception and behavioral intention in the United States.

Background/objectives: Sustainability has become one of the top priorities in the foodservice industry. With an increase in consumer interest in sustainability and educational opportunities in higher education, it is important to know what sustainable practices are implemented in campus dining and how sustainable practices affect consumers' responses. This study aims to identify the key sustainable practices in the campus dining context, and investigate the relationship by applying the stimulus-organism-response framework to determine whether the key sustainable practices influence consumers' perception and behavioral intentions.

Subjects/methods: The self-administered online survey was distributed to college students in 8 dining halls at a large southeastern university in the United States from September 20-October 10, 2019. A total of 382 valid questionnaires were collected, and factor analysis and multiple regressions were utilized to test the research model.

Results: This study identified 4 dimensions of campus sustainability with a total of sustainable practices: sustainable food, waste management, energy/water conservation, and recycling/reuse. Three dimensions of sustainable campus practices (i.e., sustainable food, waste management, recycling/reuse) played a significant role in consumers forming a perceived value while energy/water conservation did not significantly influence the consumers' perceived value toward the campus dining. Waste management was identified as the most important practice to enhance consumers' perceived value (β = 0.330). Using sustainable food and recycling/reuse were ranked second and third, respectively (β = 0.262, β = 0.154). The findings confirmed the significant positive relationship between perceived value and revisit intentions.

Conclusions: The findings support the inclusion of dining sustainability as a critical component in explaining college students' perceived value and revisit intention toward campus dining. Furthermore, this study provides practical implications for university administrators and foodservice operators to consider the key sustainable practices to meet the consumers' value and revisit intentions.

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来源期刊
Nutrition Research and Practice
Nutrition Research and Practice NUTRITION & DIETETICS-
CiteScore
3.50
自引率
4.20%
发文量
62
审稿时长
6-12 weeks
期刊介绍: Nutrition Research and Practice (NRP) is an official journal, jointly published by the Korean Nutrition Society and the Korean Society of Community Nutrition since 2007. The journal had been published quarterly at the initial stage and has been published bimonthly since 2010. NRP aims to stimulate research and practice across diverse areas of human nutrition. The Journal publishes peer-reviewed original manuscripts on nutrition biochemistry and metabolism, community nutrition, nutrition and disease management, nutritional epidemiology, nutrition education, foodservice management in the following categories: Original Research Articles, Notes, Communications, and Reviews. Reviews will be received by the invitation of the editors only. Statements made and opinions expressed in the manuscripts published in this Journal represent the views of authors and do not necessarily reflect the opinion of the Societies.
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