Mismatch between food sustainability and consumer acceptance toward innovation technologies among Millennial students: The case of Shelf Life Extension

Cavaliere, Alessia; Ventura, Vera

doi:10.1016/j.jclepro.2017.12.087

Cited by 78 publications

(51 citation statements)

References 81 publications

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“…People allocated to these clusters perceived more negative effects of using new technologies in food production. The results of other researchers have confirmed that a greater interest in sustainability has led to the rejection of technology [76]. A similar approach by Tech-Scep and Tech-Trad to the new technologies was associated with the perception of a greater threat to the environment, limited naturalness of food and negative health consequences.…”

Section: Discussionmentioning

confidence: 70%

Acceptance of Food Technologies, Perceived Values and Consumers’ Expectations towards Bread. A Survey among Polish Sample

2018

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The aims of the study were to identify the perceptions about the technologies that are used to increase the nutritional value of cereal products, and to evaluate relations between consumers' perceptions of them, expected changes to bread, and the perceived values. Quantitative data was collected through computer-assisted personal interviews (CAPI) within a sample of 1000 Polish adults. Clustering method was used to identify homogeneous groups based on opinions on the technologies used in the production of cereals and cereal products. Neutral attitudes towards technologies were presented in the sample with relatively greater acceptance of traditional crossbreeding of varieties and enrichment processes. Nevertheless, three homogeneous clusters were identified: technological sceptics (33.6%), technological traditionalists (15.0%) and technological enthusiasts (51.4%). Technological traditionalists appreciated the naturalness of food, tradition, natural environment, quality of life and health more than the other clusters. Perceiving themselves as a person valuing tradition and quality of life was associated with belonging to the technological sceptics. Both sceptics and traditionalists declared greater fears resulting from the application of new technologies in food production, including threats to the environment, health, naturalness of food and quality of life. Technological enthusiasts were anticipating more changes in bread. The differences among the clusters, including perceived values, require communication that is adapted to the profile of the consumers. The results can be useful for bread manufacturers to predict the demand and deliver against it and for marketers who are responsible for the process of effective product labelling and communication in order to meet the consumer needs.

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Section: Discussionmentioning

confidence: 70%

Acceptance of Food Technologies, Perceived Values and Consumers’ Expectations towards Bread. A Survey among Polish Sample

2018

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“…Yoon and Chung [93] suggest that hygienic and environmental risks and hedonic benefits influence Millennials' attitudes and visit intentions towards food-truck dining experiences. Moreover, on the one hand, Cavaliere and Ventura [94] prove that eco-friendly Millennial students can perceive innovation technologies in food products as a safety risk, on the other hand, Öz et al, [95] highlight that Millennials, with higher levels of education as to biotechnology concerns, remark less risk and have fewer safety concerns than non-Millennials towards genetically modified technology and products. Lastly, Harun et al, [96] evidence that Millennials are not influenced in their fast food purchase intention by Corporate Social Responsibility (CSR) and Bollani et al, [51] underline that climate labels are not well-known by Italian Millennials; Thompson and Barrett [97] evidence that Millennials believe that wine increases enjoyment of food and conviviality; Pomarici and Vecchio [98] show that female and older Millennials who live in an urban area are more interested in buying labelled sustainable wines than others; Henley et al, [99] underline the importance of some labeling information, as sensorial characteristics, in influencing Millennials' wine purchase intentions.…”

Section: Literature Reviewmentioning

confidence: 99%

The Millennials’ Concept of Sustainability in the Food Sector

2019

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The aim of this study is to analyze the perception of the meaning of sustainability in the food sector. A sample of 268 University students belonging to the Millennial generation was identified and a survey was carried out to assess the interaction between this kind of Millennials and food sustainability. Collected data were explored with descriptive statistics, followed by multivariate statistical techniques to get an integrated vision of relationships among the variables. Outcomes evidence four groups of Millennials with specific peculiarities, i.e., “Socio-Nature Sensitives”, characterized by a high level of attention for the socio-economic dimension and sustainable ways of food production; “Info-Supporter”, very sensitive to labeling and warranty systems; “Proactive-Oriented”, interested in innovative activities; “Indifferent Millennials”, assigning the issue in general a low level of importance. Results provide useful information and some contribution to public institutions and private stakeholders so as to implement new rules and new tools in the food sector, so as to reach the target of reducing waste and pollution. Substantial literature on interaction between Millennials and sustainability in the food sector has not yet been developed; the aim of this pioneer study is to offer some contribution to the debate among stakeholders on driving choices towards new consumption rules and production patterns.

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“…They represent the largest generational cohort [2,23], so their purchasing power makes them an appealing target group for many consumer industries and attracts many companies towards understanding the needs and behavior of this customer base. Consequently, millennials have become a remarkable group for study given their distinctive behavior as compared to other generations [7], their sharing of common values [24,25], enjoyment of life experiences [26], pursuance of specific motivations [3,5,14,27], and purchasing behavior [24,28]. Millennials are characterized as having a higher education level than other generations [1,29] or by the intensive use and adaptation of technology in their daily lives [17,28,30,31].…”

Section: Food Naturalness and Millennials' Behaviormentioning

confidence: 99%

“…The purpose of this paper is to explore attributes important to millennial university students when evaluating food naturalness. It cannot be disregarded that present and future tendencies of food consumption are specified by what millennials value the most [1][2][3][4][5]. The importance of food naturalness for consumers and its impact on their behavior has been widely studied in the literature (e.g., [6][7][8][9]).…”

Section: Introductionmentioning

confidence: 99%

The Importance Given to Food Naturalness Attributes by Millennial University Students

2020

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So-called natural food is one of the most significant current trends in the food business. Despite this trend, previous research on the measurement of naturalness has made no distinction between different groups of consumers. Therefore, the objective of this study is to explore the attributes important to millennial university students when evaluating food naturalness. The study is based on a questionnaire administered to a sample of 372 respondents. Using a partial least square (PLS) methodology, it performs a standard confirmatory factor analysis for measurement and validations. As a result, it identifies one attribute linked to how the food is grown and eight attributes associated to how it is produced and processed. These findings have several implications. Apart from testing previous scales in a millennial context, they confirm that market strategies must take different understandings of naturalness into account contingent upon the consumer group.

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Mismatch between food sustainability and consumer acceptance toward innovation technologies among Millennial students: The case of Shelf Life Extension

Cited by 78 publications

References 81 publications

Acceptance of Food Technologies, Perceived Values and Consumers’ Expectations towards Bread. A Survey among Polish Sample

Acceptance of Food Technologies, Perceived Values and Consumers’ Expectations towards Bread. A Survey among Polish Sample

The Millennials’ Concept of Sustainability in the Food Sector

The Importance Given to Food Naturalness Attributes by Millennial University Students

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