Impact of External Eco-friendly Cues in Food Product Package on Perceived Consumption Value: The Moderating Effect of Product Type and Environmental concern

2021 ◽  
Vol 30 (2) ◽  
pp. 75-93
Author(s):  
Beom-Jin Kim ◽  
Jo-Hye Hwang
Keyword(s):  
Environmental Concern ◽  
Food Product ◽  
Product Type ◽  
Moderating Effect ◽  
Product Package ◽  
Consumption Value

The more envious the consumer, the more impulsive? The moderating role of self-monitoring and product type

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Jinsheng Cui ◽  
Mengwei Zhang ◽  
Chaonan Yin ◽  
Li Li ◽  
Jianan Zhong
Keyword(s):  
Social Comparison ◽  
Product Type ◽  
Moderating Effect ◽  
Mediating Effect ◽  
Comparison Theory ◽  
Self Monitoring ◽  
Content Type ◽  
Mediating Role ◽  
Underlying Mechanisms

Purpose This paper aimed to explore the influence of envy on impulsive consumption from aspects of the internal psychological mechanism and boundary conditions.Design/methodology/approach Based on social comparison theory, four studies were conducted in this research: The first study explored the effect of envy on impulsive consumption; the second study explored the moderating effect of self-monitoring and the mediating effect of materialism; the third study explored the moderating effect of product type and the fourth study explored the effectiveness of social comparison contexts on the arousal of envy.Findings Study 1 showed that envy could significantly trigger consumers' impulsive consumption. Study 2 indicated that participants experiencing self-monitoring had a higher level of materialism and a stronger propensity to consume impulsively once the emotion of envy emerged. Study 3 suggested that when participants were more envious, their levels of materialism increased with more impulsivity to buy material products. Study 4 revealed that upward comparisons led to a higher level of envy and re-validated the mediating role of materialism between envy and impulsive consumption.Research limitations/implications This study provides evidence for the association between envy and consumer behaviour and clarifies the underlying mechanisms of the relationship between envy and impulsive consumption.Practical implications Marketers could take advantage of consumers' envy after social comparisons without damaging brand image.Originality/value First, this study extended the effects of envy on consumer decisions, suggesting that envy stimulates impulsive consumption by increasing consumers' materialism. Second, this study revealed the boundary condition of product type, namely, material and experiential.

scholarly journals Consumer and Food Product Determinants of Food Wasting: A Case Study on Chicken Meat

2021 ◽  
Vol 13 (13) ◽  
pp. 7027
Author(s):  
Margot Cooreman-Algoed ◽  
Fien Minnens ◽  
Lieselot Boone ◽  
Kyara Botterman ◽  
Sue Ellen Taelman ◽  
...  
Keyword(s):  
Shelf Life ◽  
Environmental Concern ◽  
Food Product ◽  
Chicken Meat ◽  
Injunctive Norm ◽  
Organic Products ◽  
Perceived Consumer Effectiveness ◽  
Chicken Waste ◽  
Retail Setting

Food wastage is an environmental concern worldwide, particularly regarding households. This study aims to identify household food wasting segments and to assess the relationship between both consumer and food product determinants and the identified segments. Data were collected through a consumer survey of several packaged chicken products (n = 256; 2019) in a retail setting in Belgium. Of the participants, 36% reported never wasting any chicken meat. The average waste percentages were small, 1.1–3.1%, depending on the packaged product, although they were not significantly different between products. Participants with low levels of self-reported chicken waste were significantly older, without children and/or unemployed. Moreover, their households scored better for household routines and skills. They also agreed more to intend not to waste food, experienced a stronger injunctive norm and perceived consumer effectiveness. Additionally, lower chicken product wastage was discovered for households purchasing organic products and products with both a lower food convenience grade and shorter shelf life. Some relationships between household wastage and food product determinants contrast with expectations based on literature. The cause can be that some determinants are more related to food wasting (e.g., when participants buy organic products) than others (e.g., the products’ shelf life).

scholarly journals Is Organic Food Becoming Less Safe? A Longitudinal Analysis of Conventional and Organic Product Recalls

2021 ◽  
Vol 13 (24) ◽  
pp. 13540
Author(s):  
Mesbahuddin Chowdhury ◽  
Pavel Castka ◽  
Daniel Prajogo ◽  
Xiaoli Zhao ◽  
Lincoln C. Wood
Keyword(s):  
Organic Food ◽  
Food Product ◽  
Product Type ◽  
Product Recalls ◽  
Food Label ◽  
E Coli ◽  
The Us ◽  
Organic Products ◽  
Process Risk ◽  
Organic Produce

Organic products are often portrayed as a healthy alternative—grown in a sustainable way, often locally and subject to external certification scrutiny. However, recent high-profile cases of contaminated organic food have raised questions about the risks associated with organic produce: is organic produce becoming less safe and more risky? The context for this investigation is in the realm of food product recalls. Based on 2010–2017 panel data from the US on food product recalls (with 2721 observations), this paper compares the volume of recalls (adjusted for the growth of sales) between conventional and organic food. This paper further addresses two food-related risks: design risk (a risk that is present in the development of food; such as the use of unapproved ingredients or the omission of some ingredients on the food label) and process risk (a risk within the supply chain, such as the contamination of food products with salmonella or E. coli). Further comparison is drawn based on food product type (here the paper distinguishes between processed and unprocessed food). The paper demonstrates that organic products are becoming less safe and that organic products are recalled at a higher rate. In comparison to conventional produce, organic produce is more prone to process risk and far less to design risk. Similar conclusions are reached even when the organic produce is analysed from a product type perspective.

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