British Food Journal: Volume 116 Issue 10

Are diets healthier when they contain branded foods?

Wilma E. Waterlander, Marita van Kouwen, Ingrid H.M. Steenhuis

Market trend data show a growing popularity of discount food stores and of cheaper food products as opposed to more expensive leading brands (LB). Unexpectedly little is known…

Exploring consumer motivations towards buying local fresh food products: A means-end chain approach

Poppy Arsil, Elton Li, Johan Bruwer, Graham Lyons

– The purpose of this paper is to investigate how consumers from a developing country background such as Indonesia make local fresh food decisions for daily eating.

The effects of food product types and affective states on consumers’ decision making

Hung-Chou Lin

– The purpose of this paper is to explore the effects of food product types and affective states and on consumers’ variety seeking (VS) tendency.

The role of subjective norms in theory of planned behavior in the context of organic food consumption

Abdullah Al-Swidi, Sheikh Mohammed Rafiul Huque, Muhammad Haroon Hafeez, Mohd Noor Mohd Shariff

The purpose of this paper is to investigate the applicability of theory of planned behavior (TPB) with special emphasis on measuring the direct and moderating effects of…

Implementation of ISO-22000 in Spain: obstacles and key benefits

Carmen Escanciano, María Leticia Santos-Vijande

The purpose of this paper is to analyze the status of the implementation of ISO 22000 in the food industry in Spain. The study identifies the main difficulties faced by firms…

E-commerce retail of extra virgin olive oil: an hedonic analysis of Italian SMEs supply

Domenico Carlucci, Bernardo De Gennaro, Luigi Roselli, Antonio Seccia

The purpose of this paper is to analyse the relationship between the price of extra virgin olive (EVO) oil and its main quality attributes, in the specific case of…

Communicating GHG mitigating food consumption in-store: An observational study of food retailers in five European countries

Lena Ekelund, Erik Hunter, Sara Spendrup, Heléne Tjärnemo

Current food consumption patterns contribute negatively to greenhouse gas (GHG) emissions and climate change. Positioned at the interface between producers and consumers…

Sustainable food procurement in British and Irish zoos

Jonathan Hanson, Diane Holt

The purpose of this paper is to assess the sustainable food procurement (SFP) of members of the British and Irish Association of Zoos and Aquariums (BIAZA). It also considered the…

Food safety practices in European TV cooking shows

Daniela Borda, Miles R. Thomas, Solveig Langsrud, Kathrin Rychli, Kieran Jordan, Joop van der Roest, Anca Ioana Nicolau

The purpose of this paper is to determine how well cooking shows promote safe food handling via TV and to suggest their use for providing good hygiene and good cooking practices…