Modelling risk perception and trust in food safety information within the theory of planned behaviour

Lobb, Alexandra E.; Mazzocchi, Mario; Traill, W. Bruce

doi:10.1016/j.foodqual.2006.04.004

Cited by 361 publications

(317 citation statements)

References 19 publications

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“…Hunt and Frewer (2013) [17] analyzed the factors influencing levels of trust, and indicated that perceptions of "vested interest" and "degree of knowledge" are important elements, although probably not exhaustive. In addition, Lobb et al (2007) [18] indicated that trust in food safety information provided by media reduces the likelihood to purchase, but trust in the food chain and independent sources shows a positive, albeit nonsignificant, impact.…”

Section: Introductionmentioning

confidence: 99%

Influence of Source Credibility on Consumer Acceptance of Genetically Modified Foods in China

Zhang

Chen

et al. 2016

Sustainability

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This paper examines the reasoning mechanism behind the consumer acceptance of genetically modified foods (GMFs) in China, and investigates influence of source credibility on consumer acceptance of GMFs. Based on the original Persuasion Model-which was developed by Carl Hovland, an American psychologist and pioneer in the study of communication and its effect on attitudes and beliefs-we conducted a survey using multistage sampling from 1167 urban residents, which were proportionally selected from six cities in three economic regions (south, central, and north) in the Jiangsu province through face to face interviews. Mixed-process regression that could correct endogeneity and ordered probit model were used to test the impact of source credibility on consumers' acceptance of GMFs. Our major finding was that consumer acceptance of GMFs is affected by such factors as information source credibility, general attitudes, gender, and education levels. The reliability of biotechnology research institutes, government offices devoted to management of GM organisms (GMOs), and GMO technological experts have expedited urban consumer acceptance of GM soybean oil. However, public acceptance can also decrease as faith in the environmental organization. We also found that ignorance of the endogeneity of above mentioned source significantly undervalued its effect on consumers' acceptance. Moreover, the remaining three sources (non-GMO experts, food companies, and anonymous information found on the Internet) had almost no effect on consumer acceptance. Surprisingly, the more educated people in our survey were more skeptical towards GMFs. Our results contribute to the behavioral literature on consumer attitudes toward GMFs by developing a reasoning mechanism determining consumer acceptance of GMFs. Particularly, this paper quantitatively studied the influence of different source credibility on consumer acceptance of GMFs by using mixed-process regression to correct endogeneity in information sources, while taking into consideration of information asymmetry and specific preference in the use of information sources.

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Section: Introductionmentioning

confidence: 99%

Influence of Source Credibility on Consumer Acceptance of Genetically Modified Foods in China

Zhang

Chen

et al. 2016

Sustainability

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“…The crops first appeared commercially in the mid-1990s to what seemed a bright and promising future. GM technology lets scientists combine genes of totally unrelated species of plants, micro organisms and animals (Lobb et al 2007). The crops are currently a hot topic in both academic and political circles for their implications for food security (Azadi and Ho 2010), economic growth and income distribution, human health, the environment, and agricultural trade (Zhong et al 2002).…”

Section: Introductionmentioning

confidence: 99%

Knowledge, Attitudes and Behavioral Intentions of Agricultural Professionals Toward Genetically Modified (GM) Foods: A Case Study in Southwest Iran

2012

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While there has been a number of consumers' studies looking at factors that influence individuals' attitudes and behavior toward GM foods, few studies have considered agricultural professionals' intentions in this regard. This study illuminates agricultural professionals' insights toward GM foods in Southwest Iran. A random sample of 262 respondents was studied. The results indicated that the majority of the respondents had little knowledge about GM foods. They perceived few benefits or risks of GM foods.Their perceived benefits and trust in individuals and institutions had positive impacts on the behavioral intentions of the agricultural professionals. The results also revealed that the low knowledge level of the respondents had a negative impact on the behavioral intentions toward GM foods. This state of affairs is problematic, either GM foods have serious problems or the knowledge conveyed to the Iranian agricultural experts is inappropriate. We recommend a well defined communication strategy to provide 2 information in such a way that allows individuals to feel adequately informed about GM foods. Furthermore, the development of trust and knowledge regarding GM foods can be greater when risk analysis frameworks are transparent, risk assessment methodologies are objective, all stakeholders are engaged in the risk management process, and risk communication focuses on consumers.

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“…Although the TPB has been found to be effective in predicting and explaining consumer's and tourist's behaviour (Ajzen & Driver, 1992;Han & Kim, 2010;Lam & Hsu, 2006;Lobb, Mazzocchi, & Traill, 2007;Masalu & Astrøm, 2001;Oh & Hsu, 2001;Quintal et al, 2010;Tuu et al, 2008;Verbeke & Vackier, 2005) few studies have discussed the moderating effects on the relationship between three predictors (attitude, subjective norm, and perceived behavioural control) and behavioural intention. As introduced in the previous section, food choice behaviour is a complex behaviour which is affected by many different factors (Contento et al, 2006;Köster, 2009).…”

Section: Moderator Variablesmentioning

confidence: 99%

Food tourism: consumer behaviour in relation to traditional food

Hsu¹

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Traditionally, sun, sea, and sand are the major reasons why tourists travel, however, in postmodern tourism, tourism products are no longer restricted by these types of natural resources. In order to extend the tourism life cycle and to attract more inbound tourists from overseas, more and more niche markets are developing. One such market that has been highlighted recently is food tourism. Over the past two decades, food tourism is emerging as an area of practical interest for both the host country and tourists as food is an inevitable experience at the travel destination.Food, unlike other natural resources can be provided year-round by utilizing local ingredients.For destination managers there is a need to develop a sense of regional distinctiveness and to maintain the local cultural traditions of their regions. For tourists, food provides the tourists with a novel experience and the chance to become more deeply involved in the local culture and traditions.Accordingly, because of the benefits of food tourism, it has also created interest among scholars to investigate in greater depth. However, even though the study of tourism is increasing, research issues and topics are still somewhat limited. At this stage, there is still a lack of research regarding the tourist's traditional food consumption behaviour. In redressing this omission, this study examines consumer choice behaviour of traditional Taiwanese foods. The specific objectives of this study are to: firstly, explore the food choice behaviour in relation to traditional food; secondly, to examine the impact of personality traits on tourists' traditional food choice behaviour. After a review of the literature, the theory of planned behaviour (TPB) was selected to help explain tourists' traditional food buying behaviour. This theory of TPB was used as it explained human's behaviour from the perspective of the attitude-behaviour relationship and allows the researcher to conduct empirically based research. Furthermore, personality traits have been regarded as an important factor that influences people's food choice behaviour. Therefore, in order to examine the influence of food tourism, two personality traits, food neophobia and sensation-seeking have been examined in this study.A quantitative research study design was adopted which was based on the postpostivism paradigm. A pilot survey was conducted in Australia involving 149 respondents to confirm the iii validity and reliability of the six scales used in the pilot study. As a result, the final questionnaire consisted of a total of 44 items in six different scales and two open-ended questions. The final survey was conducted using face-to-face interviews in Taiwan, with Caucasian tourists using a convenience sampling design. This resulted in 389 completed questionnaires. SPSS version 21 and AMOS version 21 were employed to analyse the numeric data and to test the hypotheses.Statistical techniques used with the pilot survey data included item analysis, reliability, and exploratory factor analysis. Fo...

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Modelling risk perception and trust in food safety information within the theory of planned behaviour

Cited by 361 publications

References 19 publications

Influence of Source Credibility on Consumer Acceptance of Genetically Modified Foods in China

Influence of Source Credibility on Consumer Acceptance of Genetically Modified Foods in China

Knowledge, Attitudes and Behavioral Intentions of Agricultural Professionals Toward Genetically Modified (GM) Foods: A Case Study in Southwest Iran

Food tourism: consumer behaviour in relation to traditional food

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