Consumers’ sustainable food choices: Antecedents and motivational imbalance

Elhoushy, Sayed

doi:10.1016/j.ijhm.2020.102554

Cited by 35 publications

(37 citation statements)

References 43 publications

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“…The consumer-directed policies provide a mixed approach for convincing the individuals to pursue a sustainable food choice, respectively they combine the health aspect, the environmental aspect, and the ethical aspect of the simple choice of food [70][71][72]. Therefore, one may say they are using both emotions [73,74] and education [75][76][77] to forge a new food consumption pattern.…”

Section: Theoretical Backgroundmentioning

confidence: 99%

“…Yet, there are factors more powerful than policies that influence the food choice of people in different regions. Some of these identified factors are biological (hunger level, taste) [1,78,79], physical (access to food, available time or even cooking skills) [78], economic (income, availability of food) [79], social (family, education, culture) [6,79], psychological (stress level, mood, guilt) [74][75][76] and attitudes, beliefs or knowledge related to food [80,81]. Some authors recommend differentiating the public recommendations towards sustainable diets by age groups since the young adults are more likely to pursue such recommendations [38,82].…”

Section: Theoretical Backgroundmentioning

confidence: 99%

“…Even if it is hard to provide a commonly agreed definition [31], sustainable food choice refers, in short, to choosing the product that best fits a consumers' needs, based on available regional or local resources and liking, taking also into consideration the social and environmental responsibilities and characteristics of the community [74,81,91,99]. Source: authors' own abstracting after USDA [15], WHO [16], Australian Government [17], WHO [18], Indian National Institute of Nutrition [19] and Canadian Government [20].…”

Section: Hypothesismentioning

confidence: 99%

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Influencing Factors of a Sustainable Vegetable Choice. The Romanian Consumers’ Case

Lădaru

Ilie²,

Diaconeasa

et al. 2020

Sustainability

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The behavior of vegetable consumption in the context of sustainable development has become a point of interest. Determining the barriers and the drivers for developing a sustainable consumption pattern, including food, should be a priority for every nation, as so to be able to design targeted food policies that would contribute to this development. Reducing the pressure on resources by diminishing meat consumption and increasing vegetable consumption is one of the global directions that should be followed. The situation of the current status of vegetable consumption in Romania is, therefore, important. Through an empirical quantitative analysis, the vegetable consumption pattern of Romanian consumers is presented. The results show that the respondents lack proper environmental education and concern, but unconsciously are aware of sustainability criteria such as choosing local and seasonal vegetables, choosing according to the freshness of the vegetables, and wasting little of these purchases. The main barriers determined in developing more sustainable vegetable choices in the case of Romanian consumers are income and time availability restrictions. It is also important to have the ability to identify the local, seasonal, and organic vegetables through specific labels, and to provide the local producers with the ability to sell their products in supermarkets, at fair prices. These would be the main drivers for developing a sustainable vegetable choice. Adding to that, an awareness campaign at the national level regarding the importance of individual choice would contribute to educating towards a sustainable purchasing pattern.

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Section: Theoretical Backgroundmentioning

confidence: 99%

Section: Theoretical Backgroundmentioning

confidence: 99%

Section: Hypothesismentioning

confidence: 99%

See 1 more Smart Citation

Influencing Factors of a Sustainable Vegetable Choice. The Romanian Consumers’ Case

Lădaru

Ilie²,

Diaconeasa

et al. 2020

Sustainability

View full text Add to dashboard Cite

show abstract

“…The relevant literature indicated that sustainable restaurant, also known as ecological, green, or eco-friendly, is characterized by both green menu offerings and eco-friendly practices (Barone et al, 2019;Elhoushy, 2020). For instance, Jang et al (2011) and Shin et al (2018) referred to a sustainable restaurant as a diner that provides a wide range of green food items, either organic or locally grown items, in addition to https://jaauth.journals.ekb.eg / adopting environmental-friendly practices such as recycling program, water, and energy conservation systems, and solid waste reduction.…”

Section: Theoretical Background 21 Sustainable Restaurantsmentioning

confidence: 99%

“…Recently sustainable foodservice has gained the attention of both academics and practitioners due to its role in the modern diet and its positive impact on the environment (Kim et al, 2016). In Egypt, sustainable food is provided by both branded restaurants and food entrepreneurs in addition to implementing some green practices including upcycled furniture, recycling food leftovers, and minimized packaging (Elhoushy, 2020). Also, the Ministry of Tourism and Antiquities encourage eco-friendly practices in tourism and hospitality enterprises and grant a green star award for enterprises that comply with certain sustainable procedures.…”

Section: Theoretical Background 21 Sustainable Restaurantsmentioning

confidence: 99%

A Holistic Model for Sustainable Restaurant Operations using the Business Model Canvas Approach

Mohammad

AbouElezz

2020

Journal of Association of Arab Universities for Tourism and Hos

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Providing sustainable food services has become a common practice of many hospitality enterprises around the world. Nevertheless, previous studies focused on a specific aspect of sustainable restaurants and lacked a comprehensive investigation of their overall operations. Therefore, this study aims to apply the Business Model Canvas approach to develop an integrated business model that enable successful operations of sustainable restaurants. A qualitative approach was adopted in this study using the Delphi technique as an instrument for collecting primary data. The process of primary data collection involved three rounds. The first round included administering an open-ended questionnaire that captured the nine aspects of the business model canvas for eco-friendly restaurants. The second round aimed to revise the model that was developed based on the results of the first round, while the third round aimed to establish a consensus on the revised model. A panel of experts including 19 academic and industry experts were recruited in the empirical investigation. The results of the study provided some eco-friendly practices that were incorporated into a holistic model that captures the major operations of sustainable restaurants. Doing so contributes to the hospitality literature by addressing a knowledge gap as well as contributes to the industry through the proposed empirical model. 1.Introduction Sustainability refers to the enhancement of human life without harming the environment or undermining the capabilities of the natural system (Jang et al., 2017). Unfortunately, the foodservice industry is considered to be the least sustainable sector in the service industry, given its major contribution to greenhouse gas emissions, increased solid waste, and high consumption of water and energy (Chou et al., 2016; Jang et al., 2017; Kim & Hall, 2020). In fact, it was estimated that food production is responsible for up to 30% of the environmental impacts (Salmivaara & Lankoski, 2019). On the other side, the number of green customers or environmentally conscious people is growing worldwide due to increased health and ecological awareness that drove many people to consume organic, healthy, and climate-friendly foods (

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To taste not to waste: Can exposure to TV cooking shows cultivate food waste reduction?

Elhoushy

2022

J of Consumer Behaviour

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Food waste reduction is a global sustainable development target. The rise of television (TV) cooking shows across countries presents a powerful media for educating millions of consumers about food. Yet, whether exposure to TV cooking shows increases or decreases consumer food waste is not clear. Drawing on the cultivation theory, theory of planned behavior, norm-activation model, and activism self-identity, this study uniquely examines the relationships between exposure to TV cooking shows and food waste reduction intentions. Data from 429 consumers in Egypt were

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Consumers’ sustainable food choices: Antecedents and motivational imbalance

Cited by 35 publications

References 43 publications

Influencing Factors of a Sustainable Vegetable Choice. The Romanian Consumers’ Case

Influencing Factors of a Sustainable Vegetable Choice. The Romanian Consumers’ Case

A Holistic Model for Sustainable Restaurant Operations using the Business Model Canvas Approach

To taste not to waste: Can exposure to TV cooking shows cultivate food waste reduction?

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