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Author: Taylor & Francis Group
Publisher: CRC Press
ISBN: 9780367781095
Category :
Languages : en
Pages : 306
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Book Description
Food credence attributes are food features that are difficult to verify even after consumption. Consumers, today, are concerned about many food credence attributes, including animal rights, contamination risk, fair trade practice, genetic modification, geographical origin, and organic farming. For the past several decades, many scholars have analyzed the value consumers place on credence attributes and have reported that consumers will pay a premium for foods with these desirable properties. In addition, their studies reveal that individual consumers place greater importance on some credence attributes than others. For example, some are seriously concerned about animal welfare, while others are solely concerned about food safety. One of the objectives of this book is to summarize recent empirical findings from scholarly works on how consumers value food credence attributes. Such knowledge would benefit producers, processors, retailers, and policy makers. Another objective of this book is to discuss the effectiveness of the programs that have been introduced to strengthen the relationship between producers and consumers. Many programs have been developed to more effectively inform consumers regarding food production processes.
Author: Taylor & Francis Group
Publisher: CRC Press
ISBN: 9780367781095
Category :
Languages : en
Pages : 306
Get Book Here
Book Description
Food credence attributes are food features that are difficult to verify even after consumption. Consumers, today, are concerned about many food credence attributes, including animal rights, contamination risk, fair trade practice, genetic modification, geographical origin, and organic farming. For the past several decades, many scholars have analyzed the value consumers place on credence attributes and have reported that consumers will pay a premium for foods with these desirable properties. In addition, their studies reveal that individual consumers place greater importance on some credence attributes than others. For example, some are seriously concerned about animal welfare, while others are solely concerned about food safety. One of the objectives of this book is to summarize recent empirical findings from scholarly works on how consumers value food credence attributes. Such knowledge would benefit producers, processors, retailers, and policy makers. Another objective of this book is to discuss the effectiveness of the programs that have been introduced to strengthen the relationship between producers and consumers. Many programs have been developed to more effectively inform consumers regarding food production processes.
Author: Lynn J. Frewer
Publisher: Springer Science & Business Media
ISBN: 3662046016
Category : Technology & Engineering
Languages : en
Pages : 467
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Book Description
A unique insight into the decision-making and food consumption of the European consumer. The volume is essential reading for those involved in product development, market research and consumer science in food and agro industries and academic research. It brings together experts from different disciplines in order to address the fundamental issues related to predicting food choice, consumer behavior and societal trust in quality and safety regulatory systems. The importance of the social and psychological context and the cross-cultural differences and how they influence food choice are also covered in great detail.
Author: Shuang Wu
Publisher: Springer Nature
ISBN: 3030391655
Category : Business & Economics
Languages : en
Pages : 701
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Book Description
This proceedings volume explores marketing opportunities and challenges that exist in the current, fast-changing landscape of the global marketplace. Current global issues such as the rising middle class in emerging markets, disruptive technological breakthroughs, big data analytics, changing consumer habits and concerns over national trade policies have renewed ethical concerns around consumer privacy and the tools companies use to operate, market to, connect and build a relationship with their customers. Featuring the full proceedings from the 2019 Academy of Marketing Science (AMS) Annual Conference held in Vancouver, Canada, this book explores and assess the rate of change that drives companies to evaluate and adapt their marketing strategies to remain competitive. Founded in 1971, the Academy of Marketing Science is an international organization dedicated to promoting timely explorations of phenomena related to the science of marketing in theory, research, and practice. Among its services to members and the community at large, the Academy offers conferences, congresses, and symposia that attract delegates from around the world. Presentations from these events are published in this Proceedings series, which offers a comprehensive archive of volumes reflecting the evolution of the field. Volumes deliver cutting-edge research and insights, complementing the Academy’s flagship journals, the Journal of the Academy of Marketing Science (JAMS) and AMS Review (AMSR). Volumes are edited by leading scholars and practitioners across a wide range of subject areas in marketing science.
Author: World Health Organization
Publisher: World Health Organization
ISBN: 9789241562980
Category : Medical
Languages : fr
Pages : 84
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Book Description
The report, Health and the Millennium Development Goals, presents data on progress on the health goals and targets and looks beyond the numbers to analyze why improvements in health have been slow and to suggest what must be done to change this. The report points to weak and inequitable health systems as a key obstacle, including particularly a crisis in health personnel and the urgent need for sustainable health financing. Building up and strengthening health systems is vital if more progress is to be made towards the Millennium Development Goals (MDGs), the World Health Organization (WHO) said in a new report. Unless urgent investments are made in health systems, current rates of progress will not be sufficient to meet most of the Goals.Key Recommendations of Health in the Millennium Development Goals: To strengthen health systems and ensure they are equitable, to ensure that health is prioritized within overall development and economic policies, to develop health strategies that respond to the diverse and evolving needs of countries, to mobilize needed resources for health in poor countries, and to improve the quality of health data.
Author: Diana Bogueva
Publisher: Springer Nature
ISBN: 9819778700
Category :
Languages : en
Pages : 751
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Book Description
Author: National Academies of Sciences, Engineering, and Medicine
Publisher: National Academies Press
ISBN: 030968076X
Category : Social Science
Languages : en
Pages : 323
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Book Description
Approximately 30 percent of the edible food produced in the United States is wasted and a significant portion of this waste occurs at the consumer level. Despite food's essential role as a source of nutrients and energy and its emotional and cultural importance, U.S. consumers waste an estimated average of 1 pound of food per person per day at home and in places where they buy and consume food away from home. Many factors contribute to this wasteâ€"consumers behaviors are shaped not only by individual and interpersonal factors but also by influences within the food system, such as policies, food marketing and the media. Some food waste is unavoidable, and there is substantial variation in how food waste and its impacts are defined and measured. But there is no doubt that the consequences of food waste are severe: the wasting of food is costly to consumers, depletes natural resources, and degrades the environment. In addition, at a time when the COVID-19 pandemic has severely strained the U.S. economy and sharply increased food insecurity, it is predicted that food waste will worsen in the short term because of both supply chain disruptions and the closures of food businesses that affect the way people eat and the types of food they can afford. A National Strategy to Reduce Food Waste at the Consumer Level identifies strategies for changing consumer behavior, considering interactions and feedbacks within the food system. It explores the reasons food is wasted in the United States, including the characteristics of the complex systems through which food is produced, marketed, and sold, as well as the many other interconnected influences on consumers' conscious and unconscious choices about purchasing, preparing, consuming, storing, and discarding food. This report presents a strategy for addressing the challenge of reducing food waste at the consumer level from a holistic, systems perspective.
Author: Han-Seok Seo
Publisher: MDPI
ISBN: 303936166X
Category : Social Science
Languages : en
Pages : 206
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Book Description
Cake products with highly acceptable flavor and mouthfeel are not always successful in the marketplace. Sales of identical cake products sold in two different bakery shops often differ. Patrons’ choices of specific cake items differ depending on menu designs at restaurants. Such examples suggest that consumer behavior related to eating, preparing, or purchasing foods and beverages is typically complex, dynamic, and sensitive to environmental cues surrounding them. The nine original research articles and two systematic review articles addressed in this book provide recent informative and insightful findings on how sensory cues related to eating/drinking environmental contexts can serve as “sensory nudges” that induce healthy eating and drinking along with consumer satisfaction.
Author: Paul Slovic
Publisher: Routledge
ISBN: 113419966X
Category : Business & Economics
Languages : en
Pages : 416
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Book Description
The benefits of modern technology often involve health, safety and environmental risks that produce public suspicion of technologies and aversion to certain products and substances. Amplified by the pervasive power of the media, public concern about health and ecological risks can have enormous economic and social impacts, such as the 'stigmatization' experienced in recent years with nuclear power, British beef and genetically modified plants. This volume presents the most current and comprehensive examination of how and why stigma occurs and what the appropriate responses to it should be to inform the public and reduce undesirable impacts. Each form of stigma is thoroughly explored through a range of case studies. Theoretical contributions look at the roles played by government and business, and the crucial impact of the media in forming public attitudes. Stigma is not always misplaced, and the authors discuss the challenges involved in managing risk and reducing the vulnerability of important products, industries and institutions while providing the public with the relevant information they need about risks.
Author: Stewart, Hayden
Publisher:
ISBN:
Category : Fast food restaurants
Languages : en
Pages : 26
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Book Description
Author: Richard Shepherd
Publisher: CABI
ISBN: 0851990320
Category : Science
Languages : en
Pages : 409
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Book Description
Written by leading international experts, this book explores one of the central difficulties faced by nutritionists today; how to improve people's health by getting them to change their dietary behaviour. It provides an overview of the current understanding of consumer food choice by exploring models of food choice, the motivations of consumers, biological, learning and societal influences on food choice, and food choices across the lifespan. It concludes by examining the barriers to dietary change and how nutritionists can best impact upon dietary behaviour.
