Consumer Attitudes to Food Quality Products of Animal Origin in Italy

Lazzaroni, C.; Iacurto, M.; Vincenti, F.; Biagini, Davide

doi:10.3920/978-90-8686-762-2_6

Cited by 9 publications

(12 citation statements)

References 6 publications

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“…Moreover, the results showed that, although the Slow Food initiatives were generally evaluated as positive, they sometimes generated uncertainty amongst the restaurateurs, supporting some doubts reported in other studies [92][93][94].…”

Section: Discussionsupporting

confidence: 79%

“…It aims at promoting territorial tourism, safeguarding gastronomic heritage and culture and protecting rare local food products [88][89][90], and has activated some tools with the aim of reaching these objectives, e.g., Slow Food presidia [91][92][93][94]. Moreover, some authors used qualitative and quantitative methods to analyzed the phenomenon of Slow Food initiatives e.g., Reznickova and Zepeda [95] gave a inductive thematic analysis supported by semi-structured interviews to the members of Slow Food University of Wisconsin association to investigate into the importance of the Self-Determination Theory; Jung et al [96] carried out an exploratory factor analysis to determine which quality elements of food festivals have a direct impact on the visitors' satisfaction level.…”

Section: Literature Reviewmentioning

confidence: 99%

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Foodservice in a UNESCO Site: The Restaurateurs’ Perception on Communication and Promotion Tools

et al. 2018

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Abstract:The foodservice sector plays an important economical role in the "Langa del Barolo", in Northwest Italy. It is now on the UNESCO (the United Nations Educational, Scientific and Cultural Organization) World Heritage List and is in first place in Italy in the Vineyard Landscape field, along with the Roero and Monferrato territories. The tourists who visit this area are constantly increasing and its inscription in UNESCO World Heritage List seems to have increased its international appeal even more. This study aimed at obtaining feedback from the "Langa del Barolo" restaurateurs as to their perception of the communication and promotion tools implemented to enhance the territory. A semi-structured interview, that adopted a questionnaire based on the PAPI technique, was used to survey all the 78 restaurateurs in this area. This technique was chosen to stimulate the individual propensity of the restaurant owner to share information freely. It was observed that the UNESCO status provides new stimuli for the restaurateurs when carrying out their activities, increases tourist's interest in the "Langa del Barolo" and disseminates the local brands at an international level. Other tools, such as TripAdvisor, word-of-mouth, Slow Food and gastronomic guides, were also presented and discussed with the participants. The feedback and results demonstrate that having a UNESCO status improves and enhances the territory, making it an extremely useful promotion tool.

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Section: Discussionsupporting

confidence: 79%

Section: Literature Reviewmentioning

confidence: 99%

Foodservice in a UNESCO Site: The Restaurateurs’ Perception on Communication and Promotion Tools

et al. 2018

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“…Italy provides a good vantage point for investigating attitudes towards cultivated meat, as its food culture centers on traditional and natural foods [113]. In a study conducted by Mancini [114], participants were given information about cultivated meat's positive effects on the environment and showed a generally positive attitude. The best potential consumers were found to be young adults, with a high level of education; if previously informed, they were significantly more interested in buying than the other categories of participants.…”

Section: Synthetic Meat: Does Innovation Taste Better To Those Who Hamentioning

confidence: 99%

“…This would be perfectly in line with the choice of a vegan or vegetarian diet, and it thus might be appropriate to direct some strands of research to investigating people's motivations for making certain food choices, which are probably driven by a very strict internal logic even if they seem contradictory at first glance. If this is true, positive perceptions expressed about novel foods should not be simplistically interpreted as an indicator of their potential for commercial success [114].…”

Section: Synthetic Meat: Does Innovation Taste Better To Those Who Hamentioning

confidence: 99%

Food Neophobia or Distrust of Novelties? Exploring Consumers’ Attitudes toward GMOs, Insects and Cultured Meat

Faccio

Fovino

2019

Applied Sciences

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The food industry is constantly challenged to find new ideas to satisfy the increasingly specific consumer demand. However, innovative food products do not always become part of consumption habits or create a market. One of the major sources of resistance to novelty lies in the attitude of the consumer, who in many cases may be suspicious or hostile as a result of specific ideologies, overly attached to tradition, or affected by neophobia. This paper analyzes the construct of food neophobia (the “unwillingness to try new foods”) in its phenomenology and its actual power to explain hostility to innovation in the agri-food sector. The limits of the concept, which is not always sufficient to shed light on the many reasons that could underlie the rejection of certain foods, will also be discussed. In addition, we review the recent literature on Europeans’ attitude toward novel foods and innovation including Genetically modified organisms (GMOs), cultivated meat and insects as food. This literature reveals a number of paradoxes in consumers’ behavior, and in the many complex conditions underpinning the success of innovation in food production. These conditions can only be understood by reconstructing the meanings consumers assign to food, and are often embedded in larger social and political frameworks.

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“…Nowadays, consumers expect their food mainly to be safe, wholesome, tasty, and typical, i.e. linked to tradition and land (Lazzaroni, et al, 2013;Popescu, Negrea and Voinea, 2011). The perception of these characteristics can be influenced by the product origin and mediated through the labelling.…”

Section: The Operationalization Of Food Quality and Safetymentioning

confidence: 99%

Generation Ys Perception of Product Origin and its Labelling in the Context of Food Quality and Safety

Velcovskġ¹

2018

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The aim of the paper is to identify and compare how Generation Y consumers from the Czech Republic, Slovak Republic and Poland perceive the product origin and its labelling in the context of food quality and safety. First, the theoretical background of food quality and safety, product origin, and food origin labels is discussed. The next section is devoted to the methodology of research followed by a discussion of research results. Data were collected via the online survey with 530 respondents of Generation Y. Chi-square test, Kruskal-Wallis test and Mann-Whitney U test were used to determine whether consumer attitudes differ based on their country. A statistically significant difference between the attention given to food products origin in the purchase decision and the respondents' country was confirmed, the product origin is the most important for Poles. In comparison with Czechs and Slovaks, Poles have also a stronger preference for domestic food products, believing them to be of a higher quality than the foreign ones. In each respective country, the awareness of food origin labels is low and their benefits are not sufficiently perceived. Statistically significant relations exist between the attitudes of Czechs and Poles as well as Slovaks and Poles, whereas there are no differences between the attitudes of Czechs and Slovaks.

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Consumer Attitudes to Food Quality Products of Animal Origin in Italy

Cited by 9 publications

References 6 publications

Foodservice in a UNESCO Site: The Restaurateurs’ Perception on Communication and Promotion Tools

Foodservice in a UNESCO Site: The Restaurateurs’ Perception on Communication and Promotion Tools

Food Neophobia or Distrust of Novelties? Exploring Consumers’ Attitudes toward GMOs, Insects and Cultured Meat

Generation Ys Perception of Product Origin and its Labelling in the Context of Food Quality and Safety

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Consumer Attitudes to Food Quality Products of Animal Origin in Italy

Cited by 9 publications

References 6 publications

Foodservice in a UNESCO Site: The Restaurateurs’ Perception on Communication and Promotion Tools

Foodservice in a UNESCO Site: The Restaurateurs’ Perception on Communication and Promotion Tools

Food Neophobia or Distrust of Novelties? Exploring Consumers’ Attitudes toward GMOs, Insects and Cultured Meat

Generation Ys Perception of Product Origin and its Labelling in the Context of Food Quality and Safety

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Generation Ys Perception of Product Origin and its Labelling in the Context of Food Quality and Safety