Exploring persuasive sales techniques to improve customer acceptance of sustainable but unfamiliar menu in restaurants

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Chris He Cai ◽  
Anni Ding ◽  
Tiffany Shin Legendre
Keyword(s):  
Food Waste ◽  
Information Sources ◽  
Social Stigma ◽  
Food Sources ◽  
Food Aversion ◽  
Sustainable Food ◽  
Content Type ◽  
Customer Acceptance ◽  
Unfamiliar Food ◽  
Sales Strategies

Purpose Although restauranteurs hope to incorporate offal or variety meat, in the menu as an attempt to reduce food waste, adopting these ingredients is still challenging due to customer rejections. This study aims to propose potential persuasive sales strategies based on customers’ different information sources to increase organ meat-based menu sales for restaurateurs. Design/methodology/approach In this research, a qualitative study was conducted to identify critical factors that show persuasive effects from external, interpersonal and experiential information sources. A total of 20 in-depth expert interviews with professional chefs and restauranteurs were conducted and key persuasive service tactics were analyzed. Findings From their experience of persuading customers to try unusual foods, insights about how to alleviate unfamiliar food aversion were obtained. The findings of this study showed that different persuasive sales tactics can be implemented to decrease customers’ aversion to offal and offcuts on menus. Research limitations/implications The context of offal is meaningful theoretically because it sheds light on the literature gaps related to persuasive sales strategies for food products with a negative social stigma. Practically, the findings of this study explicitly address that offal usage in restaurants can not only encourage the culinary uniqueness of a restaurant but also contribute to the reduction of food waste by foodservice operations. Originality/value This research answers the calls for more research on sustainable food sources in hospitality literature by proposing offal as a potential alternative protein source. The findings of this study can further be used to improve customer acceptance of other sustainable but unfamiliar food items.

Food waste measurement toward a fair, healthy and environmental-friendly food system: a critical review

2020 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Vera Amicarelli ◽  
Christian Bux
Keyword(s):  
Literature Review ◽  
Food Waste ◽  
Food System ◽  
Positive Impact ◽  
Empirical Studies ◽  
Geographical Area ◽  
Sustainable Food ◽  
Content Type ◽  
Measurement Methodology ◽  
Author Keywords

PurposeGiven the importance of food waste in the economic, social, health and environmental dimensions, the purpose of this work is to detect, through a systematic and configurative literature review on food-waste-measurement methodologies, the global approaches, characteristics, limitations, opportunities and results applied within the literature. The analysis of these papers provides useful information about how far we are from international action plans and, therefore, how we need to direct programs and policies to measure and reduce food waste and ensure food security and food safety.Design/methodology/approachThe authors have conducted a systematic, configurative literature review on food waste measurement methodologies applied only within empirical studies published in academic peer-reviewed scientific journals. Based on the Commission Delegated Decision (EU) 2019/1597 of May 3, 2019 (OJEU, 2019) regarding common methodologies and minimum quality requirements for the homogeneous assessment of food waste quantities and composition, the authors investigated the issue on Web of Science Core Collection (WoS) from June 2000 to June 2020. The authors researched keywords within article titles, abstracts and author keywords by utilizing 34 different research strings.FindingsThe proposed review particularly refers to following topics: measurement methodologies applied according to the Commission Delegated Decision (EU) 2019/1597; editorial placement and publication timeline; geographical area; food supply-chain stage and publication journals; and the main features, limitations, opportunities and results for each measurement methodology as presented by authors. Among the first 48,000 results, only 58 academic articles are perfectly in line with the aim of the review, highlighting the lack of standardized methodologies, the limits of those proposed and the deficiency of comparable results to achieve sustainable international goals.Originality/valueThe proposed review is one of the few concerning food waste measurement methodologies. Food waste measurement is essential to rebalance the actual inadequate food system and to switch it toward a fair, healthy and environmentally friendly one, thereby (1) managing the human nutrition system paradox of hungry, undernourished and over-weight people; (2) reducing food insecurity; (3) ensuring each living being's access to healthy, nutritious and sustainable food; and (4) reducing environmental impacts (neutral or positive impact) and the loss of biodiversity and mitigating climate change.

US consumers’ perceptions of imperfect “ugly” produce

2019 ◽  
Vol 121 (11) ◽  
pp. 2666-2682 ◽  
Author(s):  
Jingxue Jessica Yuan ◽  
Sungpo Yi ◽  
Helena A. Williams ◽  
Oak-Hee Park
Keyword(s):  
Focus Group ◽  
Food Waste ◽  
Fruits And Vegetables ◽  
Local Community ◽  
Structured Interview ◽  
Sustainable Food ◽  
Content Type ◽  
Research Perspective ◽  
The Usa ◽  
Willingness To Purchase

Purpose Despite the perfect nutritional value of imperfect “ugly” produce, they are either never harvested or discarded, resulting in escalating farm-to-fork food waste problems in the USA. The purpose of this paper is to investigate US consumers’ perceptions of imperfect “ugly” produce and their willingness to purchase and consume these foods in their households. Design/methodology/approach Four focus group sessions with at least five voluntary participants per session were conducted. Each session used structured interview questions and the discussions were led by the same moderator. All sessions were recorded, transcribed and analyzed based on published focus group guidelines and recommendations. Findings The research study has revealed two categories of potential consumers, Influencers and Learners, when it comes to an initial understanding of “ugly” produce consumption. The study also identified nine themes (i.e. food safety, price sensitivity, location of sale, product display, name/label, purpose of use, fun, targeted education and food waste) that consumers hold regarding imperfect “ugly” produce. Research limitations/implications Insights from this study provide strategies for sustainable food management that could help stakeholders along all points of the food chain save money, reduce hunger and diminish food waste in our communities. Originality/value This study serves to provide preliminary insights in approaching the issue of consumers’ perception of imperfect “ugly” fruits and vegetables from a research perspective. Although a limited number of real consumers from the local community participated, their rich and in-depth qualitative responses defined the scope and the defining questions that need further exploration.

Food waste: an exploratory investigation of causes, practices and consequences perceived by Brazilian supermarkets and restaurants

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Eluiza Alberto de Morais Watanabe ◽  
Caroline Rodrigues do Nascimento ◽  
Michele Gasparoto Moreira Teixeira de Freitas ◽  
Mayra Monteiro Viana
Keyword(s):  
Food Waste ◽  
Food Packaging ◽  
Demand Forecasting ◽  
Employee Training ◽  
Structured Interviews ◽  
Sustainable Food ◽  
Content Type ◽  
Meal Preparation ◽  
Perceived Consequences ◽  
Self Service

PurposeSustainable food consumption is crucial to protect the environment and to promote a better quality of life. Our study analyses and compares the causes, perceived consequences of food waste and practices to mitigate it in supermarkets and restaurants.Design/methodology/approachWe conducted 17 semi-structured interviews with managers or other responsible persons with mastery of information about food waste of restaurants (self-service and à la carte) and supermarkets. The data were analysed via thematic content analysis.FindingsThe leading causes of food waste for the interviewed supermarkets and restaurants were improper handling by the staff, ineffective stock control management and lack of employee training. Supermarkets perceived other causes such as inadequate food packaging, refrigeration and temperature issues and dishonesty of carriers. The perceived consequences of food waste were mainly related to the economic aspect. Regarding adopting practices to reduce waste, some highlights are employee training, waste management by a specialized employee, assertive demand forecasting, meal preparation in the store and food donation. Just the supermarkets employ price reduction as a practice to reduce food waste. We concluded that, in general, supermarkets perceive more causes for waste than restaurants but do not necessarily present practices to mitigate these additional causes.Originality/valueThis research expanded the scope of studies about food waste and reveals procedures that those in charge can implement to reduce food waste. Our study analysed the causes, practices and consequences of food waste in two types of food channels (supermarkets and restaurants, in different formats). The literature does not clearly disclose aspects assigned to different food marketing channels, especially in emerging economies.

scholarly journals Future Food Sustainability Can Be Traced Back into Local People’s Socio-Cultural Roots in Uttarakhand Himalaya, India

2021 ◽  
Vol 13 (13) ◽  
pp. 7060
Author(s):  
Joyeeta Singh Chakraborty ◽  
Bikash Ranjan Parida ◽  
Nilendu Singh
Keyword(s):  
Local Community ◽  
Food System ◽  
Food Sources ◽  
Structured Interviews ◽  
Sustainable Food ◽  
Social Challenges ◽  
Local Food System ◽  
Quality Choice ◽  
Socio Demographic Factors ◽  
Uttarakhand Himalaya

Sustainable food system ensures adequate and safe food supply in an eco-friendly manner. We assessed food sustainability perception and practices of local community through structured interviews in sub-alpine settlements of Uttarakhand Himalaya. Major perceived challenges towards food sustainability were identified using Rank-Based Quotient analysis. Association with various socio-demographic factors (e.g., age, gender, education, socio-economy, and socio-culture) was tested. An overall neutral perception (mean score 2.9) and moderately sustainable practices (mean score 3.1) were observed. Respondents with higher socio-cultural score showed more sustainable food sourcing practices and more positive social and economic sustainability perception, as well as higher participatory willingness. Female respondents were more dependent on sustainable food sources than the males. Education level influenced food quality choice. People identified higher food production cost as major economic constraint; while small landholdings and labor migration were main social challenges. Land and water management issues and climate uncertainty were the major environmental constraints. Socio-cultural exposure played significant role in ranking these sustainability constraints. We encourage direct involvement of socio-culturally active people and conducting extensive outreach programs for future sustainable local food system in vulnerable Himalayan valleys.

Analysis of Socio-demographic Factors Influencing Households Participation in Sustainable Food Waste-management in Malaysia

2021 ◽  
Vol 47 (3) ◽  
pp. 488-498
Author(s):  
Innocent A. Jereme ◽  
Chamhuri Siwar ◽  
Rawshan Ara Begum ◽  
Basri Abdul Talib
Keyword(s):  
Waste Management ◽  
Food Waste ◽  
Sociodemographic Factors ◽  
Management Program ◽  
Primary Data ◽  
Food Wastes ◽  
Municipal Solid Wastes ◽  
Sustainable Food ◽  
Small Family Size ◽  
Socio Demographic Factors

Most local authorities in Malaysia spent as much as 60-70 percent of their annual budget to dispose food waste together with other municipal solid wastes to landfills. It is time for Malaysians to start reducing food waste through sustainable method, as it is becoming an uphill task to manage food wastes generated in Malaysia. When households reduce the amount of food waste generated in a sustainable way, it could help reduce cost, and other related bills for households, and as well in running their other daily activities. The main objective of this study is to assess how sociodemographic factors of households in Selangor and Terengganu influence their behaviour towards participation in sustainable food wastes management program. The study applied purposive nonrandom sampling consisting of 333 respondents, 257 were from Selangor and 76 from Terengganu. Primary data was collected through structured questionnaire. Descriptive and logistics regression model analysis were used to analyze the data. Findings have shown 48.7 percent of Terengganu respondents spent not more than RM100 on food per week, while Selangor had 41.2 percent within the same period who spent such amount. 35.4 percent of Selangor respondents spent between RM101-200 compared to Terengganu which spent same amount at 30.3 percent within the same periods. The survey shows 43.2 percent of Selangor households disposed 1-3kg food wastes, while Terengganu on the other hand had 51.3 percent who disposed same quantities of food wastes per week. Respondents with higher education, those on government jobs, small family size and ethnicity have significant impacts on the respondents' behaviour towards participation in sustainable food waste management program. Note: US$1=RM4.09

Addressing food loss and waste prevention

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Burcu Kör ◽  
Adriana Krawczyk ◽  
Ingrid Wakkee
Keyword(s):  
The Netherlands ◽  
Food Waste ◽  
Household Consumption ◽  
Resource Scarcity ◽  
Advanced Technology ◽  
Waste Prevention ◽  
Structured Interviews ◽  
Content Type ◽  
Food Loss

PurposeFood waste is one of the most challenging issues humanity is currently facing. Therefore, there has been a growing interest in the prevention of food waste because of world hunger, environmental impacts, resource scarcity and economic costs. The purpose of the study is to investigate the factors that influence food waste and the role of technology in tackling food waste in India and the Netherlands.Design/methodology/approachIn order to explore differences in food loss and waste further this study will examine a number of practices on both the production and the consumer side, in a developing country and a developed country with different culture/economic backgrounds: India and the Netherlands. The factors that influence food waste were examined with a preliminary qualitative study, which consists of semi-structured interviews, and quantitative research that comprises a survey. Semi-structured interviews were conducted in both India and the Netherlands, which consists of five interviews. The survey data was collected from 78 individuals from India and 115 individuals from the Netherlands.FindingsOne of the main findings of the research is food waste is divided into waste within agricultural production (i.e. food loss) and final household consumption (i.e. food waste). Different factors influence food loss in different stages in the supply chain. Some of these factors include wastage during processing, storage, transportation and at the market-place. New technologies can utilize food loss for new purposes, so food loss is reduced to the minimum. Food waste is mainly influenced by food passing expiry date, food that is left too long in the fridge and consumers buying too much food. In final household consumption, technologies such as digital platforms enable individuals or organizations to share and donate their food, thereby creating awareness on food waste prevention and the environmental and ethical benefits.Originality/valueThe authors examine to what extent and in which ways supporting consumers to minimize food waste can be achieved via three stages: (1) understanding and evaluating food loss and waste, (2) identifying the factors that influence food loss and waste, (3) understanding consumer behaviors to encourage food waste reduction and (4) identifying the technological impact that would reduce food waste. As such, this paper contributes to ongoing debates about food waste by looking at the role of context and culture and by exploring differences between developed and developing countries. Also, the authors advance the debate by exploring both the role of advanced technology such as blockchain and drones in both preventing loss and waste as well as non-technological mechanisms.

scholarly journals Co-designing food waste services in the catering sector

2018 ◽  
Vol 120 (12) ◽  
pp. 2762-2777 ◽  
Author(s):  
Aleksandra Michalec ◽  
Martin Fodor ◽  
Enda Hayes ◽  
James Longhurst
Keyword(s):  
Action Research ◽  
Food Waste ◽  
Research Methodology ◽  
Policy Design ◽  
Waste Recycling ◽  
Business Practices ◽  
Local Policy ◽  
Action Research Project ◽  
Content Type ◽  
Food Waste Recycling

Purpose The purpose of this paper is to present results from the action research project, where sustainability professionals, local businesses and academic researchers collaborated on exploring barriers for food waste recycling in SMEs food outlets in order to inform local policy and business practices in Bristol, UK. Design/methodology/approach The researchers conducted face-to-face, qualitative surveys of 79 catering businesses in three diverse areas of the city. The action research methodology was applied, where a range of co-researchers contributed towards study design and review. Findings The research reveals the main barriers to recycling and how such perceptions differ depending on whether the respondents do or do not recycle, with “convenience” and “cost” being the main issue according to the already recycling participants. On the other hand, participants who do not recycle state that their main reason is “not enough waste” and “lack of space”. Practical implications Participants recommended a range of measures, which could improve the current food waste services in Bristol. For example, they suggest that business engagement should address the barriers voiced by the participants applying the framings used by them, rather than assuming restaurants and cafes are not aware of the issue. By inviting a variety of non-academic stakeholders into the process of research design and analysis, the project addressed the imbalances in knowledge production and policy design. Originality/value Despite the local and qualitative focus of this paper, the results and research methodology could act as a useful guide for conducting food waste action research in the policy context.

scholarly journals Sustainable Food Consumption in Nursing Homes: Less Food Waste with the Right Plate Color?

2020 ◽  
Vol 12 (16) ◽  
pp. 6525
Author(s):  
Kai Victor Hansen ◽  
Lukasz Andrzej Derdowski
Keyword(s):  
Nursing Homes ◽  
Food Consumption ◽  
Food Waste ◽  
National Level ◽  
Health Issues ◽  
Sustainable Food ◽  
People With Dementia ◽  
Quasi Experimental ◽  
Color Combinations ◽  
The Right

The problem of unsustainable food consumption among vulnerable residents of nursing homes who suffer from dementia is often multifaceted. From an individual perspective, people with dementia who do not finish their meals are likely to encounter serious health issues associated with malnutrition. Moreover, at the institutional level, nursing homes generate tons of nonrecoverable food waste each year, impairing not only their economic position but also the natural and social environment at large. The purpose of this study is to explore the possibility of reducing food waste in Norwegian nursing homes by appraising how large this reduction could be as one replaces traditional dining white porcelain with plates with diverse color combinations. A quasi-experimental method was adopted. The results of the pilot study were extrapolated to the annual amount of food wasted at the national level. The findings indicate that, on average, 26% of food was thrown away when served on white plates compared to only 9% when served on one of the colored plate options tested. Nationally, approximately 992.6 tons of food per year could potentially be saved with only a single change, ultimately ameliorating the unsustainable food consumption problem among residents of nursing homes.

Comparative analysis of online legal information sources in Indian environment

2016 ◽  
Vol 117 (3/4) ◽  
pp. 251-278 ◽  
Author(s):  
Raj Kumar Bhardwaj ◽  
Margam Madhusudhan
Keyword(s):  
Web 2.0 ◽  
Information Sources ◽  
Evaluation Method ◽  
Information Source ◽  
Full Potential ◽  
Web 2.0 Tools ◽  
Content Type ◽  
Legal Information ◽  
Effective Use ◽  
User Friendly

Purpose – The purpose of this paper is to compare the online legal information sources available in law libraries in India. Design/methodology/approach – Evaluation method followed with the help of specially designed checklist for e-resources in the field of law in India. The structured checklist was designed keeping in view of the objectives and e-resources/databases existing in Indian libraries, comprising 189 dichotomous questions and categorized into 12 broad categories. Findings – The study revealed that the study legal information sources are lagging behind in exploiting the full potential of Web 2.0 features. No study legal information source has integrated Web 2.0 tools with contents and provision to contribute the contents by user any time, irrespective of location, except online legal information system (OLIS). Majority of e-resources are lacking search features, general features, Web 2.0 tools, better help features and provision to contribute contents by the users. Besides this, a mobile-based view is not available in majority of sources, and open access resources are lacking user-friendly features. Of the 16 legal information resources, only five have all the four citations search parameters. The study reveals that the OLIS has the maximum features and ranked “excellent”, followed by Manupatra ranked “average”. Half of study online legal information sources are ranked “needs improvement” and 37.5 per cent ranked “below average”. Practical implications – The findings of the study will not only guide the law librarians to subscribe/renew legal databases in their libraries but also improve the legal information literacy among the users for effective use of online legal information sources. It is hoped that the evaluation of online legal information sources will enhance the user’s awareness and increase the use. Originality/value – The findings of the study will not only guide the legal libraries to improve their online legal information sources, particularly, better help features and integrated content with Web 2.0 tools, but also provide guidelines for newly established legal libraries in India.

The role of libraries in the dissemination of health information in Botswana

2016 ◽  
Vol 65 (4/5) ◽  
pp. 320-349 ◽  
Author(s):  
Tuelo Ntlotlang ◽  
Balulwami Grand
Keyword(s):  
Sample Size ◽  
Health Information ◽  
Information Acquisition ◽  
Information Sources ◽  
Public Libraries ◽  
Public Library ◽  
Content Type ◽  
Library Users ◽  
Health Information Sources

Purpose This paper aims to investigate the role of public libraries in the dissemination of health information in the southern part of Botswana, namely, Kgatleng and Kweneng districts. It also explored how these libraries market health information services to the community they serve. The study also used health information acquisition model to get an understanding on how public library users seek health information. Design/methodology/approach The survey research design was chosen for the study and purposive sampling procedure was used to obtain the sample size of the population. The sample size consisted of 120 respondents and six interviewees. Data were collected from both library staff and users using questionnaires and interviews. Findings The results of the study showed that public libraries are striving to provide accurate and useful health information to members of the community by collecting and availing both print and electronic health information sources. The findings further indicated that public libraries have marketing programmes that they use on raising awareness of health information to their clientele. The marketing programmes include outreach, library brochures/leaflets, newsletters and library exhibitions. The results of the study also showed that there were some challenges that hindered the library users to access and use health information (e.g. lack of appropriateness of information resources and limited number of health information sources). Originality/value For a better dissemination of health information, public libraries should establish working relationships with health agencies and communication organisations or media houses with the objective of cooperative developments of collections, referrals and shared training.

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