Pay More for McLocal? Examining Motivators for Willingness to Pay for Local Food in a Chain Restaurant Setting

Frash, Robert E.; DiPietro, Robin B.; Smith, Wayne W.

doi:10.1080/19368623.2014.911715

Cited by 65 publications

(43 citation statements)

References 26 publications

(66 reference statements)

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“…customer perception of sustainability-related practices adopted by food service operators (see, for example, DiPietro et al 2013b;Dutta et al 2008;Jang et al 2011); consumer willingness to pay for environmentally-benign products and environmental management initiatives applied by restaurateurs (see, for instance, DiPietro et al 2013a;Frash et al 2015;Kim et al 2015); and customer attitudes to the use of 'green' marketing tools by catering establishments (see, for example, Hu et al 2010;Jeong et al 2014;Vieregge et al 2007). …”

Section: Literature Reviewmentioning

confidence: 99%

‘Nudging’ as an architect of more responsible consumer choice in food service provision: The role of restaurant menu design

Filimonau

Lemmer

Marshall

et al. 2017

Journal of Cleaner Production

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The sector of food service provision generates substantial environmental and societal impacts. Environmental impacts are particularly pronounced in terms of carbon footprint build-up while societal impacts are reflected in often unhealthy food choice. These impacts should be minimised to facilitate progress of the sector towards sustainability. A significant share of the negative impacts from food service provision is attributed to irresponsible consumer choice which needs to be architected and made more society-and climatebenign. Customer 'nudging' is an effective tool of consumer choice architecture and yet little research has examined its application within the context of private food service provision.This study set to better understand the determinants of consumer choice when dining out and how consumer choice could be reinforced to make it more benefitial from the sustainability viewpoint. To this end, the study reported on the outcome of a consumer survey conducted among visitors to a UK casual dining restaurant where menu design was employed as a customer 'nudging' tool. The survey demonstrated that, next to price, food provenance and nutritional value determined consumer choice when dining out. This information should therefore be displayed on restaurant menus to enable educated, and more environment-and society-benign, food choice. While presenting the food carbon values on a menu was well perceived, some skepticism attached to their prospective use as a determinant of consumer choice was recorded. Recommendations were made on the design of the industry and policy-making interventions required to enhance the public appeal of this menu item.

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Section: Literature Reviewmentioning

confidence: 99%

‘Nudging’ as an architect of more responsible consumer choice in food service provision: The role of restaurant menu design

Filimonau

Lemmer

Marshall

et al. 2017

Journal of Cleaner Production

View full text Add to dashboard Cite

show abstract

“…Their study shows that using local ingredients in the preparation of dishes represents the most important choice factor for one fifth of respondents. Vieregge et al (2007) and Frash et al (2015) confirm the interest in the local origin of raw materials, revealing that using local food products can improve the image of globally branded restaurants. On the other hand, the results of a study conducted by Alonso et al (2013) in the south-eastern USA show that the use of local foods on the menu is one of the least influential factors in restaurant choice, even in the case of a region with an important agricultural background and a considerable variety of products.…”

mentioning

confidence: 79%

“…In this context, the different inclinations of consumers towards the environment, health and food safety have led to identify the nearness to the site of production as a quality cue, which thereby contributes to increasing the demand for local food (Roininen et al 2006). Moreover, this phenomenon has also benefited from the resolution of several issues that in the past represented a barrier to the consumption of local foods, such as the scarce availability of products, tied to limits in the distribution channels (Frash et al 2015).…”

mentioning

confidence: 99%

“…Previous results show that the value of these foods can be associated not only with taste and freshness (Keeling-Bond et al 2009;Gracia et al 2012;Menapace and Raffaelli 2013) but also with safety, nutritional aspects, environmental sustainability (Weber andMatthews 2008, Erraach et al 2014;Goetzke et al 2014), support to communities and social responsibility (Darby et al 2008;Martinez 2010;Frash et al 2015). Apart from these cases, only a few studies have analysed consumer choices of food produced using local ingredients for away-from-home meals (Frash et al 2015;Vieregge et al 2007), and to date, there have been few studies on consumer preferences with respect to local foods appearing on restaurant menus (Alfnes and Sharma 2010;Schubert et al 2010;Alonso et al 2013;Campbell and DiPietro 2014;Lillywhite and Simonsen 2014).…”

mentioning

confidence: 99%

“…In their review of food service selection factors important to the consumer, Medeiros and Salay (2013) identify the following as determinant: food type, food quality, service quality, price, location, atmosphere and past experiences both direct and indirect. In particular, studies report that food quality, mainly intended in terms not only of taste but also of the healthiness of foods, is the most important attribute in restaurant choice (Alonso et al 2013;Frash et al 2015;Jung et al 2015).…”

mentioning

confidence: 99%

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Does ‘local’ matter in restaurant choice? Results of a discrete choice experiment targeting German and Italian consumers

et al. 2017

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Consumer preferences about locally grown foods have been studied principally as they concern meals consumed in the home, while knowledge about consumptions outside the home is still fragmented. Studying the relationship between local foods and out of the home consumptions instead proves particularly interesting, considering the growth of eating out habits. In this scenario, our paper intends to verify whether using products of local origin in restaurants can represent an element capable of influencing consumer preferences positively. The analysis was developed by means of a choice experiment between alternatives that differ in certification of origin, process certification, price and the main characteristics of the restaurant. The survey was conducted on a representative sample of Italian (500) and German (500) consumers. Applying Latent Class Modelling has enabled us to segment the market and profile the segments. Profiling was performed considering the sociodemographic characteristics, the choice motivations not expressly inserted in the choice experiment and the Schwartz value system. The results show not only a marked heterogeneity of preferences but also a consistent consumer segment willing to pay a relevant premium price for meals made from a prevalence of products certified as being of local origin. This segment, labelled 'locavores', appears across both countries, despite differing gastronomic traditions. Locavores are mainly young people who prioritise self-enhancement, stimulation and conservation in the sense of respect for traditions and being members of their communities. The 'Discussions and conclusions' section handles the principal implications from the viewpoint of the decisions of restaurant owners, as well as from that of farmers.

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Critical success factors for food tourism destinations: A socio‐cultural perspective

Hiamey

Amenumey

Mensah

2020

Journal of Tourism Research

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Eating the food of other cultures is fraught with many problems underpinned by many factors chief among them being sociocultural background. The study, therefore, through a socio-cultural perspective, examines the factors necessary for food tourism development and promotion from tourists' perspectives. Using the tenets of grounded theory, 40 international tourists were interviewed at Cape Coast, Ghana. It was found that sensory characteristics and mediated by factors such as cultural/ worldviews influence local food consumption. The findings support the position that the socio-cultural background of tourists affects their evaluation of a destination's food, hence consumption. Implications of the study are also drawn.

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Pay More for McLocal? Examining Motivators for Willingness to Pay for Local Food in a Chain Restaurant Setting

Cited by 65 publications

References 26 publications

‘Nudging’ as an architect of more responsible consumer choice in food service provision: The role of restaurant menu design

‘Nudging’ as an architect of more responsible consumer choice in food service provision: The role of restaurant menu design

Does ‘local’ matter in restaurant choice? Results of a discrete choice experiment targeting German and Italian consumers

Critical success factors for food tourism destinations: A socio‐cultural perspective

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