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It has been assumed that the general public is unable to conceptualize information about risk uncertainties, and so communication about food risk has tended to avoid this type of information. However, recent societal and political pressure to increase transparency in risk management practices will result in the uncertainties inherent in risk analysis becoming subject to public scrutiny. Best practice regarding risk communication must address how to communicate risk uncertainty. A questionnaire was developed that aimed to assess how the general public characterized uncertainty associated with food risks. The results indicated that people wanted to be provided with information about food risk uncertainty as soon as the uncertainty was identified. People were more accepting of uncertainty associated with the scientific process of risk management than they were of uncertainty due to lack of action or lack of interest on the part of the government. The findings indicate that the focus of risk communication should be on “what is being done to reduce the uncertainty.” Recommendations are made regarding best practice for communicating risk uncertainty.

Consumers may encounter a number of potential food hazards through their food choice decisions and consumption behaviour. It is psychologically determined risk perceptions that drive acceptance of such potential food hazards, and define people's risk‐taking or self‐protective behaviours. As such, it is necessary to understand exactly what consumers are worried about. Food issues of concern to consumers were identified in a previous exploratory focus group study. A list of 18 food safety issues was developed for the purpose of the study reported here, with the aim of comparing worry about the different issues and investigating any demographic differences. Factor analysis indicated that attitudes to the 18 food safety issues reflected two underlying constructs, the first relating to technological food issues and the second to lifestyle food issues. In general, people were more worried about technological food hazards compared to lifestyle hazards. Demographic differences were observed for gender, age and social class, but not for geographical region, or having children; furthermore, experience of food allergy or intolerance increased worry about technological issues.

Purpose -Many previous studies have indicated that by acting collectively, agrifood SMEs can improve performance and enhance their contribution to local areas. Although collective action between agrifood SMEs proliferates in many southern European countries, relatively few successful cases appear to exist in Greece. The purpose of this paper is to explore the reasons for this, by relating the theoretical conditions of successful collective action to evidence from existing studies on the Greek situation. Design/methodology/approach -Drawing from the literature on small firm networks, and previous empirical studies of agrifood SMEs in Europe, the paper identifies six conditions that underpin successful collective action: three contextual (type of market, social cohesiveness, institutional involvement) and three behavioural (market orientation, co-operative spirit, existence of an initiator). Findings -Relating these conditions to existing evidence on Greek agrifood SMEs, the analysis suggests that socio-cultural factors and institutional involvement are often barriers to successful collective action. However, the presence of at least some examples of strong agrifood SME networks in Greece indicates that such barriers can be overcome. The paper concludes by identifying the research questions to be tackled by future empirical study of Greek agrifood SMEs. Originality/value -The paper explores the important phenomenon of small firm networks in the under-researched country of Greece. In addition, the paper also presents an original synthesis of key conditions under which collective action thrives, drawn from many previous studies of networks and collective action in the agrifood sector throughout Europe.

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Illustrates the use of conjoint analysis, a multivariate technique for the analysis of consumer preferences for multiple attribute products with an application to freshness and quality attributes of eggs. Establishes general and specific background issues and explains the technique of conjoint analysis. Discusses aspects of research design. Summarizes the empirical results with emphasis on the interpretation of the model and its use for simulation analyses.

Purpose -The purpose of this paper is to develop and estimate an integrated empirical model of export performance. The paper aims to adopt an eclectic approach, which synthesises the literature to identify key determinants and then applies the model to Greek food and beverage exporters. Design/methodology/approach -This paper identifies the determinants of export performance from a literature review. An integrated structural equation model is then developed to estimate the directions and magnitudes of their interdependencies. Findings -Results show that the determinants of export performance are the export marketing mix, entrepreneurial orientation, trade barriers and export problems. In turn, the export marketing mix is indirectly determined by export market attractiveness, export competencies, and management. Practical implications -The multidimensional approach of this paper provides for a more integrated understanding of export performance than many of the partial studies found in the literature hitherto. Originality/value -The paper identifies generic factors that are important for successful export marketing. These are incorporated into a structural equation model, which estimates their impacts and interdependencies on export performance simultaneously. The findings can aid Greek food and beverage exporters to formulate effective export marketing strategies.