Why do people buy organic food? The moderating role of environmental concerns and trust

Tandon, Anushree; Dhir, Amandeep; Kaur, Puneet; Kushwah, Shiksha; Salo, Jari

doi:10.1016/j.jretconser.2020.102247

Cited by 231 publications

(216 citation statements)

References 87 publications

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“…Confirming the results of previous studies (Dangi et al, 2020 ; Tandon et al, 2020b ), the present study also suggests that organic products are purchased in particular by health-conscious and environmentally conscious consumers. This rather small target group might represent a challenge for making organic food attractive to a broader audience (Van Doorn and Verhoef, 2015 ), specifically because in product categories like frozen food, sweets, and fresh meat, organic food is not widely available in conventional grocery stores (Rana and Paul, 2017 ).…”

Section: Resultssupporting

confidence: 92%

“…Numerous studies found a link between positive attitudes and reported purchase behavior (Scalco et al, 2017 ; Tandon et al, 2020a ). Reasons why consumers prefer organic food are its naturalness (Liang and Lim, 2020 ) and positive effects for health and environment (Dangi et al, 2020 ; Tandon et al, 2020b ). However, most of these studies are based on survey data or laboratory experiments on stated behavior or attitudes and do not analyze actual purchase behavior.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

How and Why Does the Attitude-Behavior Gap Differ Between Product Categories of Sustainable Food? Analysis of Organic Food Purchases Based on Household Panel Data

Schäufele

Janßen

2021

Front. Psychol.

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Organic agriculture promotes the transformation toward sustainability because of positive effects for the environment. The organic label on food products enables consumers to make more sustainable purchasing decisions. Although the global market for organic food has grown rapidly in recent years, only a part of the organic product range benefits from this positive trend. To develop the organic market further, it is important to understand the food-related values and attitudes that drive the purchase of organic food. Previous research on this topic has suffered from two main weaknesses. Firstly, most studies have been based on surveys and rely on stated behavior instead of actual purchase behavior. Secondly, the focus of most extant studies is predominantly on organic food in general or on food products with a relatively high organic market share, such as milk and eggs. To address this knowledge gap, the present study analyzes the value-attitude-behavior relationship by means of structural equation modeling using household purchase panel data from GfK. The paper provides evidence for the existence of an attitude-behavior gap in the organic market, with this gap found to be much stronger in the case of meat, frozen food, cheese, and sweets than for organic purchases in total. Analysis in different product categories reveals that while purchase behavior is driven by the same food-related values, their relative importance differs.

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Section: Resultssupporting

confidence: 92%

Section: Introductionmentioning

confidence: 99%

How and Why Does the Attitude-Behavior Gap Differ Between Product Categories of Sustainable Food? Analysis of Organic Food Purchases Based on Household Panel Data

Schäufele

Janßen

2021

Front. Psychol.

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“…Furthermore, as the drivers and, ultimately, the remedial actions/strategies for handling the issue of food waste may differ between public and private educational institutions, future researchers can build on our findings by separately reviewing the sample of studies on public and private educational institutions. Finally, future studies can explore whether increasing organic food consumption (Tandon et al, 2020a(Tandon et al, , 2020bTandon et al, 2020c) has impacted food waste behaviours in educational institutions.…”

Section: Limitations and Future Research Areasmentioning

confidence: 99%

Systematic literature review of food waste in educational institutions: setting the research agenda

Kaur

Dhir

Talwar³

et al. 2021

IJCHM

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Purpose In the recent past, academic researchers have noted the quantity of food wasted in food service establishments in educational institutions. However, more granular inputs are required to counter the challenge posed. The purpose of this study is to undertake a review of the prior literature in the area to provide a platform for future research. Design/methodology/approach Towards this end, the authors used a robust search protocol to identify 88 congruent studies to review and critically synthesize. The research profiling of the selected studies revealed limited studies conducted on food service establishments in universities. The research is also less dispersed geographically, remaining largely focused on the USA. Thereafter, the authors performed content analysis to identify seven themes around which the findings of prior studies were organized. Findings The key themes of the reviewed studies are the drivers of food waste, quantitative assessment of food waste, assessment of the behavioural aspects of food waste, operational strategies for reducing food waste, interventions for inducing behavioural changes to mitigate food waste, food diversion and food waste disposal processes and barriers to the implementation of food waste reduction strategies. Research limitations/implications This study has key theoretical and practical implications. From the perspective of research, the study revealed various gaps in the extant findings and suggested potential areas that can be examined by academic researchers from the perspective of the hospitality sector. From the perspective of practice, the study recommended actionable strategies to help managers mitigate food waste. Originality/value The authors have made a novel contribution to the research on food waste reduction by identifying theme-based research gaps, suggesting potential research questions and proposing a framework based on the open-systems approach to set the future research agenda.

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“…Environmental concern refers to the extent to which consumers are aware of environmental problems and demonstrate their desire or tendency to participate in solving them [ 42 ]. It can also be defined as the extent to which they recognize environmental problems and are willing to contribute personally to solving those problems [ 43 ].…”

Section: Literature Reviewmentioning

confidence: 99%

Can Environmentally Sustainable Development and Green Innovation of Hotels Trigger the Formation of a Positive Brand and Price Premium?

Park

Lee

et al. 2021

IJERPH

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This study develops a theoretical framework to describe brand images and customer behaviors in relation to the eco-friendly activities of hotels. These eco-friendly activities were divided into environmentally sustainable development and green innovation. In this study, a survey was conducted on customers who had used a hotel in the past year, and a total of 329 valid samples were obtained. The empirical analysis was conducted using SPSS 22.0 and AMOS 22.0. The empirical analysis results showed that hotels’ eco-friendly activities formed a positive brand image, which in turn had a positive effect on brand love and respect. It was also found that environmental concern, as perceived by customers, did not play a significant moderating role. Therefore, out of a total of eight hypotheses presented in this study, six hypotheses were supported, and two hypotheses were rejected. The findings of this study confirm that hotels’ eco-friendly activities have a positive influence on their performance and provide meaningful insights, based on which strategies for the long-term development and growth of hotels can be established.

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Why do people buy organic food? The moderating role of environmental concerns and trust

Cited by 231 publications

References 87 publications

How and Why Does the Attitude-Behavior Gap Differ Between Product Categories of Sustainable Food? Analysis of Organic Food Purchases Based on Household Panel Data

How and Why Does the Attitude-Behavior Gap Differ Between Product Categories of Sustainable Food? Analysis of Organic Food Purchases Based on Household Panel Data

Systematic literature review of food waste in educational institutions: setting the research agenda

Can Environmentally Sustainable Development and Green Innovation of Hotels Trigger the Formation of a Positive Brand and Price Premium?

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