scholarly journals Organic vs. Local: Comparing individualist and collectivist motivations for “ethical” food consumption

2017 ◽  
Vol 4 (1) ◽  
pp. 68-86 ◽  
Author(s):  
Shyon Baumann ◽  
Athena Engman ◽  
Emily Huddart-Kennedy ◽  
Josee Johnston
Keyword(s):  
Food Consumption ◽  
Local Food ◽  
Organic Food ◽  
Local Economy ◽  
Organic Foods ◽  
Scholarly Literature ◽  
Demographic Groups ◽  
Intention To Purchase ◽  
Organic Food Consumption

We extend prior research on “ethical” food consumption by examining how motivations can vary across demographic groups and across kinds of ethical foods simultaneously. Based on a survey of food shoppers in Toronto, we find that parents with children under the age of 5 are most likely to report intention to purchase organic foods and to be primarily motivated by health and taste concerns. In contrast, intention to purchase local food is motivated by collectivist concerns – the environment and supporting the local economy – and is associated with educated, white consumers. In addition to highlighting this distinction in motivations for organic vs. local food consumption, we also argue that the predominant “individualist” vs. “collectivist” framing in the scholarly literature should be reformulated to accommodate an intermediate motivation. Organic food consumption is often motivated by a desire to consume for others (children) in ways that are neither straightforwardly individualist nor collectivist, but rather exemplifies a caring motivation that is intermediate between the two.

Propensity to Purchase Organic Food

2022 ◽  
pp. 164-178
Author(s):  
Khairul Nizam Mahmud ◽  
Asmat-Nizam Abdul-Talib
Keyword(s):  
Consumer Behavior ◽  
Food Consumption ◽  
Organic Food ◽  
Healthy Lifestyles ◽  
Social Emotional ◽  
Organic Foods ◽  
Consumption Values ◽  
Consumer Values ◽  
Organic Food Consumption ◽  
The Impact

Organic food is becoming popular among today's millennial consumers because of increased awareness of healthy lifestyles. Scholars and practitioners attempt to understand what drives consumers to purchase organic foods toward developing market domination strategies and tactics. Since organic food tends to be more expensive than non-organic, this study aims to analyze the impact of consumer values on their tendency to buy organic food. Consumption values are an important factor that could drive consumer behavior and their preferences for goods or services. Consumption values are defined in terms of the required benefits from the purchase and consumption of the preferred products. Sheth, Newman, and Gross defined consumption values in terms of practical, social, emotional, epistemic, and conditional values.

scholarly journals Association Between Organic Food Consumption and Breast Cancer Risk: Findings from the Sister Study (P18-038-19)

2019 ◽  
Vol 3 (Supplement_1) ◽  
Author(s):  
Yong-Moon Mark Park ◽  
Alexandra White ◽  
Nicole Niehoff ◽  
Katie O'Brien ◽  
Dale Sandler
Keyword(s):  
Breast Cancer ◽  
Breast Cancer Risk ◽  
Cancer Risk ◽  
Food Consumption ◽  
Menopausal Status ◽  
Organic Food ◽  
Organic Foods ◽  
Organic Food Consumption ◽  
Organic Produce ◽  
Diet Score

Abstract Objectives Diet is a source of exposure to pesticides. Organic food consumption may lower cancer risk, possibly due to decreased exposure to pesticides. Few studies have investigated the association between organic food consumption and cancer risk and evidence on the risk of breast cancer is limited. Methods We used data from 39,563 Sister Study participants aged 35 to 74 years who enrolled in 2003–2009 and had information available on frequency of organic food consumption. Participants reported their consumption of organic produce, meat, and dairy during the past 12 months as never, less than half the time, about half the time, and more than half the time. An organic diet score was calculated by assigning scores of 0, 1, 2 and 3 for increasing consumption proportions and summing across foods (maximum score 9). We used Cox proportional hazards models to estimate adjusted hazard ratios (HR) and 95% confidence intervals (CI) for breast cancer associated with ever consuming organic foods and organic diet scores, adjusting for potential confounders, including known risk factors for breast cancer. Results At baseline, 61.8% of women reported ever eating organic produce, meat, or dairy. We identified 2336 incident breast cancers diagnosed at least 1 year after enrollment (mean follow-up 9.0 years). Any organic food consumption was inversely associated with breast cancer (HR: 0.87 [95% CI, 0.80–0.95]), especially estrogen receptor negative cancer (HR: 0.77 [95% CI, 0.61–0.98]). There was no trend with increasing organic diet score based on all organic food types. Consumption of organic produce half or more than half the time was associated with reduced risk of breast cancer compared to no organic produce consumption (HR: 0.87 [95% CI, 0.77–0.99]). There was no trend for organic dairy or meat consumption. In stratified analyses, associations did not differ by demographics, obesity, menopausal status, lifestyle characteristics, cancer screening, or degree of family history. Conclusions Although unmeasured factors associated with consuming organic foods may explain these results, organic produce consumption was associated with reduced breast cancer risk. Funding Sources National Institute of Environmental Health Sciences.

scholarly journals Organic food consumption and gluten-free diet, is there a link? Results in French adults without coeliac disease

2020 ◽  
pp. 1-12
Author(s):  
Laëtitia Perrin ◽  
Benjamin Allès ◽  
Chantal Julia ◽  
Serge Hercberg ◽  
Mathilde Touvier ◽  
...  
Keyword(s):  
Coeliac Disease ◽  
Food Consumption ◽  
Organic Food ◽  
Free Food ◽  
Gluten Free ◽  
Organic Foods ◽  
Food Purchase ◽  
Dietary Behaviours ◽  
Study Population ◽  
Organic Food Consumption

Abstract The rising popular belief that gluten is unhealthy has led to growth in gluten avoidance in people without coeliac disease. Little information is available on their dietary profiles and their dietary behaviours. Our aim was to compare the consumption of organic foods between gluten avoiders and non-avoiders, and their places of food purchase. We described their sociodemographic and dietary profiles. The study population included participants of the NutriNet-Santé cohort who completed both a food exclusion questionnaire and an organic semi-quantitative FFQ (n 23 468). Food intake and organic food consumption ratios were compared using multivariable adjusted ANCOVA models. Associations between gluten avoidance and organic food consumption as well as places of food purchase were investigated with multivariable logistic regression. Participants avoiding gluten were more likely to be women and had a healthier dietary profile. Organic food consumption was higher among gluten avoiders (48·50 % of total diet for total avoiders, 17·38 % for non-avoiders). After adjustments for confounders, organic food consumption and purchase in organic stores were positively associated with gluten avoidance: adjusted OR (aOR)Q5 v.Q1 organic food = 4·95; 95 % CI 3·70, 6·63 and aORorganic stores v.supermarkets = 1·82; 95 % CI 1·42, 2·33 for total avoiders. Our study highlights that individuals avoiding gluten are high organic consumers and frequently purchase their foods in organic stores which propose an extended offer of gluten-free food. Further research is needed to determine the underlying common motivations and the temporality of the dietary behaviours of healthy people avoiding gluten.

Hybrid modelling of the consumption of organic foods in Iran using exploratory factor analysis and an artificial neural network

2018 ◽  
Vol 120 (1) ◽  
pp. 44-58 ◽  
Author(s):  
Yaser Sobhanifard
Keyword(s):  
Neural Network ◽  
Artificial Neural Network ◽  
Factor Analysis ◽  
Exploratory Factor Analysis ◽  
Food Consumption ◽  
Organic Food ◽  
Organic Foods ◽  
Content Type ◽  
Artificial Neural ◽  
Organic Food Consumption

Purpose The purpose of this paper is to explore a hybrid model of the consumption of organic foods, combining the use of exploratory factor analysis (EFA) and an artificial neural network (ANN). Design/methodology/approach The study has three phases. In the first phase, the Delphi method is employed, and 15 motives for the consumption of organic food are identified; these motives are used to develop the model in the second phase. Finally, in the last phase, an ANN is used to rank the motives to determine their priority. Findings The EFA model explored includes four factors that have a positive effect on the level of organic food consumption. These are naturalness, trust, sanitariness and marketing. Results from the use of an ANN indicate that the main variables in organic food consumption are claims, psychological variables and doubt. From the results of the EFA model it is clear these three variables are components of the factor of trust. Practical implications Marketers can use the model developed in this paper to satisfy the needs of their customers and hence enhance their market share and profitability. This study shows that improvements in truth in the claims made for organic products, perceived security from using these products and doubts about the safety of other foods can lead marketers to their goal. Informative advertisements can inculcate trust and naturalness among consumers as main factors. Originality/value The main contribution of this study is the light it sheds on how consumers think about organic foods. It develops a model incorporating motives for consuming organic food and determining the priorities held by consumers of organic foods.

Consumer segments in organic foods market

2014 ◽  
Vol 31 (4) ◽  
pp. 263-277 ◽  
Author(s):  
V. Aslihan Nasir ◽  
Fahri Karakaya
Keyword(s):  
Food Consumption ◽  
Organic Food ◽  
Socially Responsible ◽  
Market Segments ◽  
Organic Foods ◽  
Content Type ◽  
Responsible Consumption ◽  
Socially Responsible Consumption ◽  
Organic Food Consumption ◽  
And Behavior

Purpose – The aim of this study is to examine profiles of consumers in organic foods market segments and determine their attitudes toward organic food consumption. Consequently, we explore whether there are differences among these consumer segments in terms of their health orientation, socially responsible consumption, environmental responsibility and values and lifestyles. Design/methodology/approach – A total of 316 consumers were surveyed at supermarkets and malls in one of the largest metropolitan areas of a European city. Findings – The cluster analysis performed indicates that there are three segments based on consumer attitudes toward organic foods: favorable, neutral and unfavorable. The results show that the consumer segment with more favorable attitudes toward organic foods exhibits higher levels of health orientation and socially responsible consumption behavior when compared to other segments. Practical implications – It important for marketers to understand organic foods market segments so that they can target them with the appropriate marketing mix. For this reason, we attempt to identify consumer segments based on their attitudes and behavior concerning organic foods. In doing so, we examine the profiles of consumers in each organic food market segment and their attitudes toward organic food consumption. Originality/value – Organic food consumption is growing at a fast pace despite economic problems around the world. This study has identified three market segments (consumer profiles) with different attitudes and behavior towards organic foods.

scholarly journals Dietary intakes and diet quality according to levels of organic food consumption by French adults: cross-sectional findings from the NutriNet-Santé Cohort Study

2016 ◽  
Vol 20 (4) ◽  
pp. 638-648 ◽  
Author(s):  
Julia Baudry ◽  
Benjamin Allès ◽  
Sandrine Péneau ◽  
Mathilde Touvier ◽  
Caroline Méjean ◽  
...  
Keyword(s):  
Food Consumption ◽  
Diet Quality ◽  
Organic Food ◽  
Dietary Behaviour ◽  
Dietary Intakes ◽  
Cross Sectional ◽  
Organic Foods ◽  
Animal Products ◽  
Organic Food Consumption ◽  
Reported Data

AbstractObjectiveWe aimed to assess dietary profiles of adults from the NutriNet-Santé cohort according to different levels of organic food consumption using detailed self-reported data on organic food intakes.DesignFood intakes were obtained using an organic food frequency questionnaire (Org-FFQ). The participants were ranked into five groups (quintiles, Q) according to the proportion of organic foods in their diet. To determine diet quality, two scores were computed reflecting adherence to food-based recommendations (mPNNS-GS) and the probability of adequate nutrient intake (PANDiet). Relationships between levels of organic food consumption and dietary characteristics were assessed using multivariable-adjusted ANCOVA models.SettingThe NutriNet-Santé Study.SubjectsFrench adults from the NutriNet-Santé Study (n 28 245).ResultsIntakes of foods of plant origin increased along with the contribution of organic foods to the diet while a reverse trend was identified for dairy products, cookies and soda (P-trend<0·0001). The diet quality scores increased from Q1 (mPNNS-GS, 7·89 (se 0·02); PANDiet: 63·04 (se 0·11)) to Q5 (mPNNS-GS, 8·78 (se 0·02); PANDiet, 69·37 (se 0·10)). Overall, high organic food consumers exhibited better diet quality, although intermediate organic food consumers showed better adherence to specific nutritional recommendations related to animal products.ConclusionsThe study provides new insights into the understanding of organic food consumption as a part of a healthy diet and sheds some light on the dietary profiles of different categories of organic food consumers. These results underline strong dietary behaviour correlates associated with organic food consumption that should be controlled for in future aetiological studies on organic foods and health.

scholarly journals Antecedents of Trust in Organic Foods: The Mediating Role of Food Related Personality Traits

2018 ◽  
Vol 10 (10) ◽  
pp. 3597 ◽  
Author(s):  
Samia Ayyub ◽  
Xuhui Wang ◽  
Muhammad Asif ◽  
Rana Ayyub
Keyword(s):  
Personality Traits ◽  
Food Consumption ◽  
Organic Food ◽  
Consumer Trust ◽  
Organic Foods ◽  
Mediating Role ◽  
Building Trust ◽  
Organic Food Consumption ◽  
Related Personality

The current study focuses on identifying the factors responsible for building trust in organic foods. This study also attempted to establish the mediating role of food-related personality traits in building such trust. The quantitative data was collected from the Liaoning province of China through a structured questionnaire (n = 420). Established scales were adopted for measuring constructs. The Structural Equation Modeling (SEM) was used to test the hypotheses. The results indicated that consumer trust towards retailers was found to be highly significant in creating trust of customers regarding organic food products, followed by information on the label. The trust of consumers towards food manufacturer was also found to be a significant predictor, while the perceived knowledge of customers about organic food products was found to be a weak contributor towards building trust. Furthermore, food-related personality traits were found to mediate the hypothesized model. This study extends the literature on trust in organic food consumption by intending to provide a detailed analysis of the factors that build trust in organic food consumption in China. The findings of this study will help producers, retailers, and marketers to identify the appropriate strategies to establish and improve the consumer trust in organic food.

scholarly journals Does Consumption of Organic Foods Contribute to Korean Consumers’ Subjective Well-Being?

2019 ◽  
Vol 11 (19) ◽  
pp. 5496 ◽  
Author(s):  
Hyun-Joo Lee
Keyword(s):  
Food Consumption ◽  
Structural Equation ◽  
Organic Food ◽  
Well Being ◽  
Equation Modeling ◽  
Subjective Well Being ◽  
Psychological Consequences ◽  
Organic Foods ◽  
Health Related ◽  
Organic Food Consumption

The current study used the value-attitude-behavior hierarchical framework as a theoretical foundation to investigate how consumers’ personal values and attitudes influence organic food consumption intention and behavior and how organic food consumption contributes to their perceived subjective well-being. The responses from a total of 420 Korean consumers were analyzed using structural equation modeling. Results of this study indicated that universalism was positively related to attitudes toward environmental and psychological consequences of organic food consumption, whereas benevolence was positively related to attitudes toward health-related consequences. Further, intentions to consume organic foods were positively influenced by attitudes toward health-related and psychological consequences from consuming organic foods, and a positive, significant relation between the intention and the behavior regarding organic food consumption was revealed. Lastly, it was found that organic food consumption significantly affected consumers’ physical, psychological, and social well-being perceptions. Research contributions were discussed, and managerial implications were offered in the conclusions.

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