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New Opportunities for the Analysis of Consumer Attitude and Decision...
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New Opportunities for the Analysis of Consumer Attitude and Decision Making in the Food Sector

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Systems".

Deadline for manuscript submissions: closed (10 August 2022) | Viewed by 13844

Special Issue Editors

Dr. Ting Meng

E-Mail Website
Guest Editor
Academy of Global Food Economics and Policy, Beijing Food Safety and Strategy Research Base, College of Economics and Management, China Agricultural University, Beijing 100083, China
Interests: environmental economics; sustainable agricultural development; food economics
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Anthony Saliba

E-Mail Website
Guest Editor
School of Psychology, Charles Sturt University, Wagga Wagga, NSW 2678, Australia
Interests: food choice; food perception; consumer bevaviour; food taste

Special Issue Information

Dear Colleagues,

The leading food demands are shaping and shifting our food industry. Consumers want their food to be nutritional and good for health, to contribute the environment and eco-system, and to support local communities and businesses. The global COVID-19 pandemic has further strengthened these desires. People have stronger preferences for a nutritious and healthy diet, and food security has gained more attention. Increasing concerns around natural resources, the environment, and ecological diversification plays a central role in our food purchasing decisions, and climate change has made food sustainability problems much more visible and urgent. Furthermore, buyers are curious about the locality and provenance of the goods, and locally produced food and direct farm-to-consumer shopping have increased. Consumers are willing to purchase and even pay a premium price to support their beliefs and attitudes; therefore, these leading food demands are at the forefront of the industry’s innovations, initiatives, and investments. What are the prominent trends of consumer beliefs, attitudes, preferences, and purchasing behaviors towards foods? How can these new trends of food demands further reshape the food industry? Those and related topics are of interest to this issue of Agriculture. This Special Issue invites submissions addressing these and other issues, shaping consumer attitudes and behaviors in the food sector.

Dr. Ting Meng
Prof. Dr. Anthony Saliba
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • consumer attitude
  • food preference
  • food choices
  • food consumption and expenditure
  • food labelling
  • food package
  • food security
  • food environment

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Published Papers (4 papers)

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Research

12 pages, 904 KiB  
Article
Impact of Food Sustainability Labels on the Price of Rice in Online Sales
by Xinyu Ma, Ziqi Liu, Ting Meng, Wojciech J. Florkowski and Yueying Mu
Foods 2022, 11(23), 3781; https://doi.org/10.3390/foods11233781 - 23 Nov 2022
Cited by 11 | Viewed by 3200
Abstract
Currently, the quality and safety of agricultural products and the enhancement of the agroecological environment are widely discussed. In response to solving the problem of insufficient exploitation of the market potential regarding sustainable agricultural products, this study uses rice on e-commerce platforms as [...] Read more.
Currently, the quality and safety of agricultural products and the enhancement of the agroecological environment are widely discussed. In response to solving the problem of insufficient exploitation of the market potential regarding sustainable agricultural products, this study uses rice on e-commerce platforms as an empirical case and constructs a hedonic price model aiming to explore the impact of the sustainable label on the price premium of agricultural products. The results show that: (1) There is a significant price premium for rice with sustainable labeling over ordinary rice, which is about 47.55%. In addition, within the types of sustainable labels, the price premium for rice with an organic food label is higher than that of rice with a green food label. (2) Except for the sustainable label, factors affecting the price premium of rice products include e-commerce platforms, rice varieties, package types, and whether it is imported. The price premium indicates the actual recognition and preference of consumers for agricultural products with the sustainable label. Departments of agricultural and food management departments should cooperate to improve the agricultural certification system (i.e., the sustainable label), further unblock a positive market mechanism of “green label—high quality—good price”, and facilitate the green transformation of China’s agricultural production from the consumer side. Full article
(This article belongs to the Special Issue New Opportunities for the Analysis of Consumer Attitude and Decision Making in the Food Sector)
16 pages, 543 KiB  
Article
Convivial Connection between Staff and Customer Is Key to Maximising Profitable Experiences: An Australian Cellar Door Perspective
by Genevieve d’Ament, Tahmid Nayeem and Anthony J. Saliba
Foods 2022, 11(19), 3112; https://doi.org/10.3390/foods11193112 - 6 Oct 2022
Cited by 3 | Viewed by 1555
Abstract
Cellar doors provide retail sales for wineries, providing higher returns than wholesale to domestic and export markets. Customer-based research has established enjoyable cellar door experiences are essential to building brand attachment, creating enduring customers, and increasing on-site and post-visit sales. However, customers co-create [...] Read more.
Cellar doors provide retail sales for wineries, providing higher returns than wholesale to domestic and export markets. Customer-based research has established enjoyable cellar door experiences are essential to building brand attachment, creating enduring customers, and increasing on-site and post-visit sales. However, customers co-create cellar door experiences with staff, as each approach the experience with unique realities guiding their expectations. Scarce literature includes experiences from staff perspectives. Constructivist grounded theory and adopting Charmaz’s approach to analysis were used to explore data from semi-structured, in-depth interviews with 33 wine consumers ranging in wine involvement, from wine novices to highly involved enthusiasts and winemakers. Twenty-two of the consumers were cellar door staff with experiences ranging from a few months to owners of long-established family wineries. Cognitive dissonance theory helped us to understand how tensions may arise for individuals approaching each experience and where to avert perceived risks. Findings show convivial connection respecting all actors creates enjoyable experiences. The warmth of greeting, further strengthened by staff–customer rapport, developed via knowledgeable conversation throughout the experience, increases brand attachment. Co-created connection becomes the conduit through which positive experiences are created and where brand attachment is forged. A framework based on emerging categories guides professional development models and human resources strategies for wineries, thereby maximizing profitability through cellar door sales. Full article
(This article belongs to the Special Issue New Opportunities for the Analysis of Consumer Attitude and Decision Making in the Food Sector)
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25 pages, 1873 KiB  
Article
Influence of Food Safety Concerns and Satisfaction with Government Regulation on Organic Food Consumption of Chinese Urban Residents
by Duo Chai, Ting Meng and Dong Zhang
Foods 2022, 11(19), 2965; https://doi.org/10.3390/foods11192965 - 22 Sep 2022
Cited by 10 | Viewed by 2713
Abstract
In order to study the impact of food safety concerns and government regulation on Chinese urban residents’ organic food consumption willingness and behavior, an “online + offline” survey of 799 urban residents in Beijing has been conducted. Based on the theory of planned [...] Read more.
In order to study the impact of food safety concerns and government regulation on Chinese urban residents’ organic food consumption willingness and behavior, an “online + offline” survey of 799 urban residents in Beijing has been conducted. Based on the theory of planned behavior, a structural equation model (SEM) was established and the government’s food production support regulation (GP) and sales guarantee regulation (GC) were incorporated separately into the SEM as moderator variables. The path influence coefficients of respondents’ food safety concerns, subjective norms, and perceived behavioral control on organic food consumption willingness were 0.065 (p < 0.05), 0.174 (p < 0.01) and 0.574 (p < 0.01), respectively. The influence of GP on organic food consumption willingness was 0.243 (p < 0.01), but its moderating effect on the promotion effect of food safety concerns and attitude to organic food consumption willingness was −0.001 (p < 0.01). The moderating effect of GC on the transformation from consumption willingness to behavior was 0.083 (p < 0.05). The results show that respondents attach the most importance to the comparison of costs and the benefits of organic food. Although the government’s food production regulation will weaken the driving effect of food safety concern and benefit perception of organic food consumption willingness, it will still promote organic food consumption willingness on the whole. The government’s supervision of food processing and sales is conducive to the occurrence of organic food consumption behavior. Full article
(This article belongs to the Special Issue New Opportunities for the Analysis of Consumer Attitude and Decision Making in the Food Sector)
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17 pages, 789 KiB  
Article
Consumer Choices and Habits Related to Tea Consumption by Poles
by Ewa Czarniecka-Skubina, Renata Korzeniowska-Ginter, Marlena Pielak, Piotr Sałek, Tomasz Owczarek and Agata Kozak
Foods 2022, 11(18), 2873; https://doi.org/10.3390/foods11182873 - 16 Sep 2022
Cited by 8 | Viewed by 5065
Abstract
Tea is one of the most consumed beverages in the world. In the literature, much attention is paid to the influence of tea and its components on human health and consumer purchasing behavior. The aim of the study was to analyze the habits [...] Read more.
Tea is one of the most consumed beverages in the world. In the literature, much attention is paid to the influence of tea and its components on human health and consumer purchasing behavior. The aim of the study was to analyze the habits of Polish consumers regarding tea consumption, brewing methods, and their choices related to tea, to describe the characteristics of tea consumers, and present their segmentation based on consumer choices and habits regarding tea consumption. The study was performed using the computer-assisted web interviewing (CAWI) method on a group of 1700 adult consumers of tea. Information about consumer choices and habits related to tea consumption was collected, including brewing method, place of tea consumption, and factors determining tea choices. Using cluster analysis, six groups of tea consumers were identified. These are “Occasional tea gourmets”, “Yerba mate drinkers”, “Tea gourmets”, “Occasional consumers”, “Undemanding tea consumers,” and “Occasional strong tea consumers”. In summary, it can be said that Poles are not tea gourmets; they prefer black tea, in bags, brewed in cups or glasses for up to 3 min, and usually drink teas without any additives, at home, several times a week, during breakfast and between meals. The most popular brand among the respondents was Lipton. Consumers have little knowledge of the health benefits of tea. Full article
(This article belongs to the Special Issue New Opportunities for the Analysis of Consumer Attitude and Decision Making in the Food Sector)
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