Local food consumption during the covid-19 pandemic

Abstract

The influence of intrinsic quality, health consciousness, environmental awareness, local support, and proximity of process on consumers’ intention to consume local food during the COVID-19 pandemic was tested, with food availability as a moderator. Online survey results were analyzed using a two-step structural equation modelling (SEM). Health consciousness was the major reason for consuming local food. Intrinsic quality and proximity of process were also significant drivers. Local support and environmental awareness have little impact on the intention to purchase local food. This study contributes to knowledge regarding the main factors driving local food consumption during a health crisis, providing directions.

Psychosocial drivers influencing local food purchasing: beyond availability, the importance of trust in farmers

“…Seven items to measure perceptions about the attributes of local foods [adapted from Ghali-Zinoubi ( 33 ); Denver et al ( 39 ); Soonsan et al ( 40 )], defined as foods produced within 70 km from the place of sale by adopting sustainable methods of production and distribution. Specifically, we asked participants to rate local food appearance (“Local food looks nice”), taste (“Local food is tasty”), authenticity (“Local food is authentic”), healthiness (“Local food is healthy”), environment respect (“Local food is produced in an environmentally friendly way”), social sustainability (“Local food is produced in a way that respects workers' rights”), quality (“Local food is high-quality”), and price (“Local food is expensive”).…”

“…Some previous studies investigated the impact of perceived local food attributes, price, and quality on its consumption during the COVID-19 lockdown period ( 21 , 33 ). For example, a study considered the frequency of purchases from short food supply chains during COVID-19 as correlated with diverse psychosocial antecedents, such as environmental perception, perceived food safety, and healthiness ( 34 ).…”

Regional Agriculture and Food Systems Amid the COVID-19 Pandemic: The Case of the Near East and North Africa Region

“…Referring to the fruit and vegetable supply chain in Meknes (Morocco), Saidi et al [137] observed that the crisis prompted the emergence of new and more sustainable food supply methods, such as mutualized and local sourcing, as well as reduced food waste, leading the move towards sustainability. [165]; AlTarrah et al [121]; Belton et al [208]; Ben Hassen et al [145]; Ben Hassen et al [6]; Ben Hassen et al [141]; Dimassi et al [127]; Elgammal et al [171]; Ghali-Zinoubi [183]; Hamade [130]; Kaitibie et al [146]; Saidi et al [137]; Saidi et al [138]; Sobaih and Moustafa [179]; Sundarakani and Onyia [193]; Taybeh et al [119]; Zainal et al [124] 25 (16.55%) Consumption (including food services and food waste)…”

“…Faour-Klingbeil et al [205]; Faour-Klingbeil et al [94]; Fiddian-Qasmiyeh [129]; Ftouhi et al [201]; Gedeon et al [67]; Ghali-Zinoubi [183]; Hammoudi et al [131]; Hanbazaza [172]; Hanbazaza and Wazzan [68]; Hariri et al [173]; Helal et al [88]; Hesham et al [174]; Hoteit et al [81]; Hoteit et al [69]; Hoteit et al [196];…”

Consumer decision-making and segmentation of dates market in Saudi Arabia

“…In order to investigate impulsive purchasing, Perkov and Marinko-Jurčević (2018) used internal factors (age, gender, mood, income, or culture) and external factors (store's environment), both classified as affective and cognitive factors. A study conducted by Zinoubi (2021) found that local food consumption was substantially explained by health consciousness, intrinsic quality, and proximity, rather than local support and environmental awareness.…”