Nutrition and Nature: Means-End Theory in Crafting Sustainable and Health-Conscious Meal Kit Experiences
Abstract
:1. Introduction
2. Literature Review
2.1. Meal Kits
2.2. Consumers’ Perceptions of Sustainability and Healthiness
2.3. Consumers’ Satisfaction and Their Behavioral Intentions
2.4. Moderating Variables
3. Materials and Methods
3.1. Data Collection and Analysis
3.2. Measures
4. Results
4.1. Characteristics of the Study Sample
4.2. Measurement Model Assessment
4.3. Structural Model and Multi-Group Analysis
5. Discussion
6. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Demographic Characteristics | Frequency | % |
---|---|---|
Gender | ||
Female | 98 | 52.12 |
Male | 90 | 47.88 |
Educational level | ||
High school | 23 | 12.2 |
Some college, but no degree | 51 | 27.1 |
Associate’s or technical degree | 24 | 12.8 |
Bachelor’s degree | 64 | 34.0 |
Master’s and above | 26 | 12.8 |
Income range | ||
Below USD 25,000 | 33 | 17.6 |
USD 25,000–USD 49,999 | 40 | 21.3 |
USD 50,000–USD 74,999 | 36 | 19.1 |
USD 75,999–USD 99,999 | 24 | 12.8 |
USD 100,000–USD 149,999 | 33 | 17.6 |
USD 150,000 or more | 17 | 9.0 |
Prefer not to say | 5 | 2.7 |
Variables | Inner VIF |
---|---|
Perceived sustainability value (PS) | 1.32 |
Perceived healthiness value (PH) | 1.32 |
Satisfaction (SA) | 1.00 |
Variables | Factor Loadings | VIF | Cronbach’s α | Composite Reliability | AVE |
---|---|---|---|---|---|
Perceived sustainability value (PS) | 0.827 | 0.896 | 0.743 | ||
PS_1 | 0.885 | 2.634 | |||
PS_2 | 0.788 | 1.479 | |||
PS_4 | 0.909 | 2.57 | |||
Perceived healthiness value (PH) | 0.806 | 0.889 | 0.63 | ||
PH_1 | 0.811 | 2.604 | |||
PH_2 | 0.796 | 2.661 | |||
PH_3 | 0.817 | 1.663 | |||
PH_4 | 0.748 | 1.408 | |||
Satisfaction (SA) | 0.901 | 0.931 | 0.772 | ||
SA_2 | 0.828 | 2.111 | |||
SA_3 | 0.907 | 3.247 | |||
SA_4 | 0.878 | 3.262 | |||
SA_5 | 0.899 | 3.178 | |||
Repurchase intention (RI) | 0.894 | 0.934 | 0.825 | ||
RI_1 | 0.897 | 2.376 | |||
RI_2 | 0.899 | 2.809 | |||
RI_3 | 0.929 | 3.599 | |||
Word-of-mouth (WO) | 0.783 | 0.873 | 0.697 | ||
WO_1 | 0.877 | 1.879 | |||
WO_2 | 0.781 | 1.526 | |||
WO_3 | 0.844 | 1.638 |
Variables | PH | PS | RI | SA | WO |
---|---|---|---|---|---|
Perceived healthiness value (PH) | |||||
Perceived sustainability value (PS) | 0.624 | ||||
Repurchase intention (RI) | 0.423 | 0.445 | |||
Satisfaction (SA) | 0.401 | 0.452 | 0.843 | ||
Word-of-mouth (WO) | 0.480 | 0.575 | 0.81 | 0.802 |
Path Relationships | β Coeff. | T-Statistics | p Values | Results |
---|---|---|---|---|
H1: Perceived sustainability value → Satisfaction | 0.323 | 4.145 | 0.000 * | Supported |
H2: Perceived healthiness value → Satisfaction | 0.158 | 2.145 | 0.032 ** | Supported |
H3: Satisfaction → Repurchase intention | 0.764 | 25.388 | 0.000 * | Supported |
H4: Satisfaction → Word-of-mouth | 0.681 | 14.78 | 0.000 * | Supported |
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Sonmez, D.; Taylor, S., Jr. Nutrition and Nature: Means-End Theory in Crafting Sustainable and Health-Conscious Meal Kit Experiences. Sustainability 2024, 16, 3327. https://doi.org/10.3390/su16083327
Sonmez D, Taylor S Jr. Nutrition and Nature: Means-End Theory in Crafting Sustainable and Health-Conscious Meal Kit Experiences. Sustainability. 2024; 16(8):3327. https://doi.org/10.3390/su16083327
Chicago/Turabian StyleSonmez, Damla, and Scott Taylor, Jr. 2024. "Nutrition and Nature: Means-End Theory in Crafting Sustainable and Health-Conscious Meal Kit Experiences" Sustainability 16, no. 8: 3327. https://doi.org/10.3390/su16083327
APA StyleSonmez, D., & Taylor, S., Jr. (2024). Nutrition and Nature: Means-End Theory in Crafting Sustainable and Health-Conscious Meal Kit Experiences. Sustainability, 16(8), 3327. https://doi.org/10.3390/su16083327