Procurement and consumption of local and organic food in the catering of a rural town

2014 ◽  
Vol 116 (3) ◽  
pp. 419-430 ◽  
Author(s):  
Irma Tikkanen
Keyword(s):  
Local Community ◽  
Local Food ◽  
Organic Food ◽  
Food Products ◽  
Local Economy ◽  
Development Cooperation ◽  
Environmental Benefits ◽  
Food Culture ◽  
Content Type ◽  
Rural Town

Purpose – This paper aims to describe the transformation towards consuming local and organic food (LOF) in the catering of a rural town. Product development cooperation, procurement, consumption, and prices are illustrated. Achieved local, social and environmental benefits are depicted. Design/methodology/approach – Theoretical framework includes the EU's strategy for corporate social responsibility concerning public procurement. Recent research on LOF and its procurement are summarized. The sources for empirical data included web pages depicting the case town and an interviewee, namely the food service manager. Findings – The results indicated that in 2011 local food products amounted to 46 per cent, whereas organic food products accounted for 14 per cent of the food procurement in the case town school's catering. The percentage of local food products in the whole town's catering amounted to 13. Benefits for the local community included money supporting the local economy, which thus facilitated the producers developing their businesses. However, higher prices were paid. Social benefits entailed that LOF contains the least amount of additives possible and LOF also advocates local food culture. Environmental benefits included, e.g. the following aspects: protecting the natural environment; decreasing packaging and bio waste; and diminished consuming water and energy. Practical implications – Increasing consumption of LOF required the following actions: integrating LOF into the town's strategy; allocating extra resources; training catering personnel; developing products with producers; and organising local procurement procedures. Originality/value – The results offer ideas for small municipalities how to increase the consumption of LOF gradually, and thus achieve benefits for the local community. The results may interest also those selling-in to that market sector.

Attitudes and behaviour towards organic products: an exploratory study

2008 ◽  
Vol 36 (2) ◽  
pp. 158-175 ◽  
Author(s):  
Efthimia Tsakiridou ◽  
Christina Boutsouki ◽  
Yorgos Zotos ◽  
Kostantinos Mattas
Keyword(s):  
Organic Food ◽  
Food Products ◽  
Local Economy ◽  
Health Concern ◽  
Future Research ◽  
Consumer Decision Making ◽  
Content Type ◽  
Actual Behaviour ◽  
Trade Offs ◽  
Organic Products

PurposeThe aim of this paper is to identify consumers' attitudes and behaviour towards organic products in Greece.Design/methodology/approachThis paper draws on a non‐probability quota sample of 660 respondents to explore the attitudes and behaviour of Greek consumers towards organic food products.FindingsGreek consumers seem to be informed about environmental and health issues. They seek information about the nutritional value of food and demand more products free from chemical residues. The results show that most consumers associate organic consumption mainly with fruit and vegetables. Although demographics seem to affect attitudes towards organics, their value in explaining actual behaviour is minimal.Research limitations/implicationsIt is recognized that the data gathered in this study focus on the metropolitan area of Thessaloniki, Greece. The specific area though, is considered to be representative of the total Greek population. The results confirm that health, concern for the environment, animal welfare and support of the local economy are drivers of organic consumption. However, there is an indication that the importance of motives and barriers may vary for different product categories and perhaps future research should focus on product segmentation.Practical implicationsAlthough certain similarities in consumers' attitudes towards organic food products have been identified, this paper records the variation in behaviour towards organics among the various consumer groups examined in Greece, and highlights the gap between attitudes and actual behaviour. Given the complexity of consumer decision making, future research should explore the other value trade‐offs that consumers make.Originality/valueThis paper attempts to provide evidence on the relatively under researched area of organics attitudes and behaviour in Greece.

What motivates Indian consumers’ to buy organic food in an emerging market?

2020 ◽  
Vol 12 (2) ◽  
pp. 97-113 ◽  
Author(s):  
Heerah Jose ◽  
Vijay Kuriakose ◽  
Moli P. Koshy
Keyword(s):  
Emerging Market ◽  
Organic Food ◽  
Food Products ◽  
Least Square ◽  
Third Party ◽  
Content Type ◽  
Indian Consumers ◽  
Perceived Price ◽  
Buffering Agent ◽  
Ordinary Least Square Regression

Purpose Indian consumers are showing an increased demand for organic food products; however, little is known about their intention to buy organic foods. The purpose of this paper is to understand how fear towards conventional food products motivates an individual to buy organic food products and whether trust and perceived price as contextual factors are able to enhance the buying intention. Design/methodology/approach A total of 275 valid responses were collected using a self-administrated structured questionnaire, representative of Indian consumers. An ordinary least square regression analysis was used to analyse the effect of trust and perceived price in influencing the relationship between consumers’ fear and intention to buy organic food products. Findings The moderating role of trust and perceived price in enhancing the direct relation between fear and intention was established. In addition, cluster analysis results revealed that married women with children are showing a greater interest in buying organic food products. Practical implications The findings of the study are of high importance to all stakeholders in organic food products, as selecting marketing practices which target consumers’ concern is an indispensable part of finding a niche for organic food products. Originality/value The findings suggest that even though consumers are fearful towards conventional food products, they displayed negative intention to buy organic food products when their trust towards the third party is low, thus confirming the importance of trust as a buffering agent.

Consumer perception of local food products in Hungary

2020 ◽  
Vol 122 (9) ◽  
pp. 2965-2979 ◽  
Author(s):  
Ágnes Szegedyné Fricz ◽  
András Ittzés ◽  
László Ózsvári ◽  
Dávid Szakos ◽  
Gyula Kasza
Keyword(s):  
Food Supply ◽  
Local Food ◽  
National Level ◽  
Food Products ◽  
Consumer Perception ◽  
Farmers Market ◽  
Content Type ◽  
Food Supply Chains ◽  
Representative Study ◽  
Local Product

PurposeThe purpose of this paper is to examine the role of local origin of food in the Hungarian population's decisions regarding food purchase and to identify under which conditions consumers consider food to be a local product.Design/methodology/approachThe study was based on a representative quantitative consumer survey (n = 1,000). Cluster analysis was used to define different consumer groups.FindingsIn general, consumers perceive that local products have positive characteristics that distinguish them from not locally sourced foodstuffs. The results prove that the accessibility of local food products differs to a great extent in towns and regions. In towns with local markets, the ratio of recognition and acceptance of local products is higher. Based on the attitudes and behaviour of respondents towards local products, five clusters were separated and described.Research limitations/implicationsAlthough the sample's representativeness of three demographic factors was ensured, some general limitations resulted from the sampling methodology.Practical implicationsBased on the study findings, the authors encourage farmers' market operators to actively study the purchasing habits, attitudes and expectations of the consumer groups described in the study and to exchange information to promote the development of an economically successful local food supply system.Originality/valueThis empirical representative study is suitable to describe the knowledge, attitudes and behaviour of Hungarian consumers related to local food products. Consumer perception about local food varies internationally; therefore, national level studies are important to understand the viability of short food supply chains.

scholarly journals Building Resilience in Social-Ecological Food Systems in Vermont

2018 ◽  
Vol 10 (12) ◽  
pp. 4813 ◽  
Author(s):  
Kristine Skog ◽  
Stine Eriksen ◽  
Christy Brekken ◽  
Charles Francis
Keyword(s):  
Low Income ◽  
Food Systems ◽  
Local Community ◽  
Local Food ◽  
Local Economy ◽  
Adaptive Governance ◽  
Social Patterns ◽  
For Profit ◽  
Social Ecological Systems ◽  
Social Ecological

There is an expanding interest in Local Food Systems (LFSs) in Vermont, along with a growing effort to create adaptive governance to facilitate action. In this case study, we investigate how adaptive governance of LFS can provide ideas and act as a catalyst for creating resilience in other social-ecological systems (SESs). By participating in meetings and interviewing stakeholders inside and outside the Vermont LFS network, we found that consumers were highly motivated to participate by supporting environmental issues, the local economy, and interactive communities, as well as building social relationships. Farmers experienced better income and increased respect in the local community. All participants found adequate “safe space” to share new ideas and explore partnerships. Their identities and values were also place-specific, reflecting the working landscape of Vermont. Adaptive governance was built on equal partnerships, where problems were discussed and responsibilities were shared among many stakeholders across geographic areas and multiple sectors. Some skepticism was expressed towards mainstreaming local food production and sales. Challenges remain to more fully include farmers, for-profit players, and low-income consumers in the network. This might limit the resilience and sustainability of the LFS. Because SESs are held together by common culture and identities, the risk of non-adaptive social patterns exemplifies one key challenge for future adaptive management towards resilient and sustainable outcomes. There is a critical need for developing relevant theory and conducting further research on LFSs and their potential roles in local SESs.

scholarly journals THE IMPACT OF LOCAL GASTRONOMY ON THE DEVELOPMENT OF ECOTOURISM

2021 ◽  
Author(s):  
A.F. Abdurakhmanova ◽  
F.B. Ahrorov
Keyword(s):  
Local Community ◽  
Local Food ◽  
Local Population ◽  
Basic Needs ◽  
Food Products ◽  
Economic Situation ◽  
The World ◽  
The Impact

Local food products of each region play an important role in the development of ecotourism. The availability of facilities for the consumption of local food in places where ecotourism is located is not only to meet the basic needs of tourists, but also to improve the economic situation of the local population. Therefore, this article discusses the food-related characteristics of tourists and the benefits of local gastronomy for both the local community and ecotourism tourists around the world.

scholarly journals PENINGKATAN KREATIVITAS KELOMPOK PEREMPUAN DI MASA PANDEMI COVID-19 MELALUI MODERNISASI PENGOLAHAN PANGAN LOKAL DI WILAYAH PERBATASAN, KALIMANTAN TIMUR

2021 ◽  
Vol 2 (1) ◽  
pp. 66
Author(s):  
Miftakhur Rohmah ◽  
Anton Rahmadi ◽  
Uni W Sagena
Keyword(s):  
Community Service ◽  
Food Processing ◽  
Local Community ◽  
Local Food ◽  
Food Products ◽  
Added Value ◽  
Consumer Health ◽  
East Kalimantan ◽  
Product Durability

<p>The aim of this community service is to increase the community's women creativity PKK group in Talisayan District Berau, East Kalimantan driven in processing local food resources, fisheries and agriculture. However, so far the produce is only sold in fresh form in simple and traditional way so that during this pandemic period this activity has been hampered. Solutive efforts are being made to increase creativity and optimize abundant food products of fish and corn through modernization of technology and processing methods so that they can be marketed outside the region in order to increase community income. The community service method carried out is in the form of training and mentoring for PKK groups to be more creative, innovative, and skilled in processing food safely and attractively so that it has a high selling value. Safe, secure, and attractive food processing can increase product durability, maintain its nutritional content, safe for consumer health, and can boost marketing, even have the potential to export abroad. The resulting output is the application of technology and increasing the quality, quantity and added value of processed food products thanks to the creativity and skills of the community in processing local food of Talisayan. Another output is the establishment of centers for food processing quality driven by women in PKK groups. This is where the role of academics and partners in the local community is needed to work together as a concern and service for the sake of increasing income of the community.</p>

Place branding and local food souvenirs: the ethical attributes of national parks’ brands

2020 ◽  
Vol 13 (2) ◽  
pp. 163-175
Author(s):  
Lucia Pizzichini ◽  
Valerio Temperini ◽  
Gian Luca Gregori
Keyword(s):  
National Parks ◽  
Small Businesses ◽  
National Park ◽  
Local Food ◽  
Place Branding ◽  
Food Products ◽  
Communication Tool ◽  
Content Type ◽  
Tourist Destinations

Purpose This paper aims to identify what ethical attributes tourists associate with national parks’ brands shown on food souvenir labels and the influence of such attributes on purchase motivations. Design/methodology/approach An exploratory study was carried out involving a total of 102 Italian tourists, who were interviewed at two different souvenir shops in Italy. Respondents were first asked to describe what images and values they were associating with the visited Italian National Park. The second level of questions related to the association of food products with national parks and the purchase motivations of food products branded with the national park’s label. The ethical attributes associated with the national parks’ brands and their relevance in purchase motivations were detected and analyzed through content analysis. Findings The analysis of the national park brand allows highlighting the food souvenir role in communicating ethical values that influence the perceived quality of food as well as tourists’ purchase motivations. The analysis reveals interesting implications for the enhancement of local productions in tourist destinations, more specifically, how the place brand can act as a valuable communication tool. Particular attention is given to the crucial role that national parks’ brands play in strengthening the value proposition of small businesses located within parks. This vision must be implemented from the perspective of mutual promotion of local food and tourism in these parks. Originality/value The results of this paper contributed to the literature by filling the gap regarding the role of place brands in promoting food souvenirs.

Transition to circular economy in Brazil

2019 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Michel Xocaira Paes ◽  
Gerson Araujo de Medeiros ◽  
Sandro Donnini Mancini ◽  
Flávio de Miranda Ribeiro ◽  
Jose A. Puppim de Oliveira
Keyword(s):  
Developing Countries ◽  
Circular Economy ◽  
Urban Areas ◽  
Service Sector ◽  
Management Practices ◽  
Public Policies ◽  
Local Economy ◽  
Environmental Benefits ◽  
Municipal Solid Waste Management ◽  
Content Type

Purpose The purpose of this paper is to evaluate how improvements in municipal solid waste management systems (MSWMS) can contribute to a transition toward circular economy (CE) in urban areas, outlining actions and guidelines for public policies. Design/methodology/approach The research was carried out in three municipalities located in the state of São Paulo in terms of: diagnosis; elaboration of more positive scenarios in terms of CE and scaling of economic and environmental benefits; and outline actions and guidelines for public policies of MSWMS. Findings In developing countries like Brazil, MSWMS can contribute to a transition toward a CE through new public policies and management practices, or even through the improvement of those that already exist. Examples of this are the integration of the informal sector of the recycling chain and service sector related to repairs of clothing, shoes, furniture and electronics as well as composting at the food production site. This could be strengthened by legal and financial mechanisms, training and carbon credit projects. Moreover, there is a need for integration of public policies between different levels of governments and sectoral policies. Originality/value This paper developed a methodology to examine the potential for a transition toward a CE through the MSWMS in different scenarios and cities. This methodology allows to advance the implementation of the concept of CE in urban areas of developing countries and generating co-benefits to the local economy and the global environment.

Exploring the chain of effects between local identity and expatriate consumers’ preference for local food brands

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Dario Miocevic ◽  
Ruzica Brecic ◽  
Srdan Zdravkovic
Keyword(s):  
Cultural Identity ◽  
Local Community ◽  
Social Ties ◽  
Local Food ◽  
Food Preferences ◽  
Brand Value ◽  
Local Identity ◽  
Content Type ◽  
Consumer Segment ◽  
Global Food

Purpose Theorizing about consumer’s cultural identity has led to a greater understanding of why consumers choose and consume certain brands and products. The influence of cultural identity has traditionally been studied primarily in a consumer’s country of origin, neglecting its potential relevance for understanding the consumption choices of sojourners and expatriates. This paper aims to investigate how the length of stay (LOS) in a foreign country, as a manifestation of local identity, shapes expatriate consumers’ food brand preferences. Design/methodology/approach This study draws on social identity theory and cultural branding literature to examine the mechanisms through which local identity drives preference for local food brands among expatriate consumers. Data from a cross-sectional survey of 180 USA and UK expatriates living in the Greater Middle East were analysed using structural equation modelling. Findings Local identity (measured through LOS in the host country) appears to exert an indirect effect on the consumption of local food brands through social ties with a local community. Next, social ties with a local community enhance local food brand preferences (LFBP) and this relationship is fully mediated by the global food brand preference (GFBP) where GFBP weakens the preference for local food brands and vice versa. In addition, the heterogeneity of interplay effects between local and global food brands can be attributed to the local food brand value signalling. The study finds that the higher perceived value of local food brands lowers the negative impact the GFBP has on LFBP and vice versa. The hypothesized effects in the model remain robust when controlling for moderating effect of age and the expatriate’s country of origin. Research limitations/implications The current study investigates the consumer behaviour of the expatriate consumer segment. As this study focuses only on expatriates currently living in countries of the Greater Middle East, its findings should be tested in other regions and with diverse subject samples. Practical implications Expatriates should not be treated as a uniform consumer segment but, instead, should be evaluated as unique individuals whose inclination towards local food brands depends on their: ability to establish and verify their local identity through developing social ties with the local community and reliance on global food brands. Moreover, findings demonstrate that brand managers should focus on increasing their perceived value by showcasing quality, reliability, innovation and performance, factors that reassure expatriate consumers when choosing local, over global food brands. Originality/value This study goes beyond the traditional focus on local identity in the domestic setting and sets out to investigate the chain of effects on LFBPs in the expatriate setting. Empirical evidence shows that an expatriate’s higher integration in a local community via social ties confirms their local identity, and thus exerts a stronger impact on a preference for local food brands. The study’s results demonstrate that the preference for local food is dependent on an expatriate consumer’s reliance on global food brands and the impact of global food preferences on local food preferences is moderated by the perceptions of the local food brand value. Additionally, findings suggest that the negative effects of global food brands are stronger for older expatriates and expatriates coming from the USA.

Understanding regional variation in the use of local food in public catering

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Susanna Kujala ◽  
Outi Hakala ◽  
Leena Viitaharju
Keyword(s):  
Computable General Equilibrium ◽  
Regional Variation ◽  
Regional Differences ◽  
Local Food ◽  
Qualitative Comparative Analysis ◽  
Food Products ◽  
Content Type ◽  
Food Procurement ◽  
Public Catering ◽  
Food Share

PurposeThe main aim of this study is to identify the factors that can affect regional differences in the procurement of local food in public catering. Understanding how some regions procure more local food products than others could help promote the use of local food in public catering. Regions with a lower share of local food can learn from regions that have a higher local food share.Design/methodology/approachThe studied phenomenon is complex; therefore, we used several approaches to identify the share of local food procurement and the reasons behind the regional differences. The study gathered survey data and used fuzzy-set qualitative comparative analysis (fsQCA), a computable general equilibrium model and several data sources.FindingsThe share of local food within the total food procurement varies markedly between regions. The highest local food shares can be linked to a combination of three factors: sufficient and suitable supply, adequate organisational conditions and a political atmosphere that encourages the use of local food. In addition to limited political incentives, poor supply or inadequate organisational conditions effectively characterise why some regions use very few local food products. Hence, a move towards using more local food in public catering requires political decision makers, food producers and procurement personnel to demonstrate a common will and take cohesive action.Originality/valueBy examining regional variation, the results of this study offer a new perspective on the use of local food in public catering.

Sign in / Sign up

Export Citation Format

Share Document