The positive role of labelling on consumers’ perceived behavioural control and intention to purchase organic food

Aitken, Robert; Watkins, Leah; Williams, John; Kean, Anna

doi:10.1016/j.jclepro.2020.120334

Cited by 149 publications

(128 citation statements)

References 40 publications

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“…Related to healthy eating, PB have been put forwards to show the existence of extrinsic obstacles to individuals' adoption of socially supported behaviour and related SN (Pinho et al, 2018). Specifically, these barriers reflect beliefs such as overconfidence in one's own practices, a higher risk perception for food prepared by others or susceptibility to foodborne ailments beyond individual control (Aitken, Watkins, Williams, & Kean, 2020). Further aspects such as food handling issues, disagreement with recommendations and information provided or lack of rigour despite recommended advice are also integrated into these (Young & Waddell, 2016).…”

Section: Theoretical Background and Hypotheses Developmentmentioning

confidence: 99%

Consumers' perceived value of healthier eating: A SEM analysis of the internalisation of dietary norms considering perceived usefulness, subjective norms, and intrinsic motivations in Singapore

Kervenoael

Schwob

Hasan

et al. 2020

J of Consumer Behaviour

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Consumers' internalisation of social norms is at work when they make routine, healthier food choices in everyday contexts. We investigate the dynamics of this phenomenon in Singapore, where over 98% of consumer food products are imported. To study this, we propose, through a consumer perspective (n = 316) via Partial Least Squares Structural Equation Modelling (PLS-SEM), a model that establishes a positive relationship between perceived usefulness, subjective norms, and intrinsic motivations and the perceived value of healthier food. Subjective norms are themselves found to be a function of perceived barriers, facilitating conditions and personal innovativeness. Our framework contributes to establish a shift in the drivers of healthier food choices toward a more socio-culturally grounded decision-making approach that is particularly relevant to understand food consumption. We show that daily food routines (opposing the exceptional healthy food item) are encapsulated in perceived value of healthier eating. The data indicates further that to support healthier food product consumption, both policy makers and food providers must facilitate imported foods that meet quickly changing lifestyle requirements.

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Section: Theoretical Background and Hypotheses Developmentmentioning

confidence: 99%

Consumers' perceived value of healthier eating: A SEM analysis of the internalisation of dietary norms considering perceived usefulness, subjective norms, and intrinsic motivations in Singapore

Kervenoael

Schwob

Hasan

et al. 2020

J of Consumer Behaviour

View full text Add to dashboard Cite

show abstract

“…Many organic food-consumption studies have considered the theory of reasoned action and planned behaviour as the main theory of their studies (Aitken et al, 2020;Mangafić et al, 2017;Ramayah et al, 2010;Sreen et al, 2018;Wang et al, 2020;Zhu et al, 2013). In addition, Prince and Krairit (2017) employ the theory of cognitive dissonance to investigate how organic food's attributes and consumers' psychology together affect consumers' intention to purchase organic food.…”

Section: Rationale For Choosing the Main Theoriesmentioning

confidence: 99%

The purchase of organic fish in Bangladesh: Safeguarding against COVID-19

Prince

Wahid

2020

Cogent Business & Management

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Based on the theory of planned behaviour and cognitive dissonance, this research investigates how consumers' consciousness of the attributes of organic fish impacts the number of opportunities to purchase such fish at a safe social distance and how the consciousness of verbal recommendations affect the relationship between the consciousness of necessary social distance to safely buy organic fish and consumers' intention to purchase the fish. Applying these two theories and adding a new variable-social-distance purchasing-into the model, the research contributes significantly to current literature. Using a stratified random sampling, this research collected 320 data points from high, upper-middle and middle-income consumers that have been analysed through Amos Graphics and PROCESS macro in SPSS for the structural equation modelling. The findings of the research provide valuable insights to reduce the infection from COVID-19 as well as enhances the external validity and generalisability of the consumers' organic-food purchasing behaviour research.

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“…More recently, the changing preferences of food consumers have attracted researchers working on environmental psychology. (e.g., Aitken, Watkins, Williams & Kean, 2020;Feil, da Silva Cyrne, Sindelar, Barden, & Dalmoro, 2020;Nosi, Zollo, Rialti, & Ciappei, 2020;Ramos & Squeff, 2020) because of its important effect on personal and community health, natural sources, social solidarity and the economic conditions (Reisch, Eberle & Lorek, 2013). Therefore, studies in the field of sustainable food consumption were required in order to better understand the decision-making periods of consumers (Siegrist, Visschers & Hartmann, 2015).…”

Section: Introductionmentioning

confidence: 99%

Pre-Service Science Teachers’ Perceptual Biases Regarding Sustainable Food Consumption: Negative Footprint Illusion

Ateş

2020

IJRES

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Global warming presents a threat for human and nature systems. For a few decades, sustainable food consumption behaviors have been considered remarkable to protect environmental sources. Changes in food consumption behaviors can benefit in improving environmental quality. While consumers are trying to reduce their environmental impact, it is needed to study what consumers think about the environmental impact of their consumption preferences. Earlier studies reported that sustainable conditions can bias judgments, since when an unsustainable plus a sustainable condition is thought as less environmentally impactful than the sustainable condition alone called “negative footprint illusion”. In line with this, the current study aimed to examine negative footprint perceptual biases regarding sustainable food consumption. A within-subjects design was used with a total of 165 pre-service teachers studying at the department of science education in a mid-sized university in Turkey. Data were collected through a series of scales developed by Gorissen and Weijters (2016). The scales include three-meal menu food types including ‘standard menu condition’, ‘sustainable-addition condition’, and ‘unsustainable-addition condition’. Participants were asked to evaluate the environmental impact of these menu conditions independently. The results of the study indicated that the participants believed that ‘sustainable-addition condition’ has a lower environmental impact than ‘standard menu condition’, even though ‘sustainable-addition condition’ indicates higher environmental impact- indicating a negative footprint illusion. It can be concluded that pre-service science teachers have perceptual biases related to sustainable food consumption even when they have enough knowledge related to environmental issues.

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The positive role of labelling on consumers’ perceived behavioural control and intention to purchase organic food

Cited by 149 publications

References 40 publications

Consumers' perceived value of healthier eating: A SEM analysis of the internalisation of dietary norms considering perceived usefulness, subjective norms, and intrinsic motivations in Singapore

Consumers' perceived value of healthier eating: A SEM analysis of the internalisation of dietary norms considering perceived usefulness, subjective norms, and intrinsic motivations in Singapore

The purchase of organic fish in Bangladesh: Safeguarding against COVID-19

Pre-Service Science Teachers’ Perceptual Biases Regarding Sustainable Food Consumption: Negative Footprint Illusion

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