British Food Journal: Volume 125 Issue 5

Evolution of entrepreneurship research in the food sector: a bibliometric review

Alicia Martín-Navarro, María Paula Lechuga Sancho, Salustiano Martínez-Fierro

This paper aims to analyse through a bibliometric study the academic literature that relates entrepreneurship to foods.

Dairy industry employee knowledge, attitudes and practices in response to COVID -19 policies in Jordan

Tareq Osaili, Anas A. Al-Nabulsi, Balqees I.H. Albluwi, Amin Olaimat, Reyad Shaker Obaid, Sadi Taha, Mutamed Ayyash, Richard Holley

This study examined the level of knowledge, attitudes and practices (KAP) of Jordanian dairy employees about coronavirus disease 2019 (COVID-19) characteristics and the effect of…

The psychological mechanism of consumers’ behavioral intentions of suboptimal food products from the perspective of economic value

Ahmed M. Adel, Xin Dai, Rana S. Roshdy

This study examines the effect of five price perception dimensions (price consciousness, price mavenism, sale proneness, price-quality schema, and prestige sensitivity) on…

An exploratory study of the experiencescape dimensions and customer revisit intentions for specialty urban coffee shops

Emmanuel Kwame Opoku, Aaron Tham, Alastair M. Morrison, Mei-jung Sebrina Wang

The main aim of this research was to explore specialty coffee experience dimensions and what drives revisit intentions through experiencescapes. The theoretical framework on…

Consumer willingness to pay for traceable food products: a scoping review

Rachael Vriezen, Mikayla Plishka, John Cranfield

Traceability is an increasingly important tool for reducing food safety risks and managing supply logistics. Given the costs of implementing and maintaining traceability systems…

Gender differences among teenagers: healthy and unhealthy lifestyle habits and eating behaviours, food involvement and packaging cues

Ines Kuster-Boluda, Natalia Vila-Lopez

The aim of this paper is the analysis of teenage consumers with varying degrees of healthy and unhealthy lifestyle habits and different healthy and unhealthy eating behaviours and…

Consumer preferences and willingness to pay for eco-labelled eggs: a discrete choice experiment from Chongqing in China

Chenyu Liu, Xuan Liu, Liuyang Yao, Jie Liu

The purpose of this paper is to investigate consumer preference of and willingness to pay for eco-labelled eggs using cross-sectional data collected from Chongqing Municipality in…

How emotions from content social relevance mediate social media engagement: evidence from European supermarkets during the COVID-19 pandemic

Jacopo Ballerini, Gazi Mahabubul Alam, Katarina Zvarikova, Gabriele Santoro

The purpose of this study is to examine the antecedents of consumer engagement with supermarkets' social media accounts. Drawing on regulatory fit theory and social sharing of…

Behind the “specialty”: personal values that influence the behavior of specialty coffee consumers

Marcos Giovane da Silva, Luiz Henrique de Barros Vilas Boas, Alberdan José da Silva Teodoro

This study aimed to describe the cognitive associations existing among specialty coffee consumers through the means-end chain theory and personal values.

A qualitative study of food choice behaviors among college students with food allergies in the US

Yee Ming Lee, Erol Sozen, Han Wen

This study explored how food allergies have affected food-related behaviors and quality of life of college students with food allergies and identified factors influencing food…

Consumers' attitudes to gourmet burgers: the case of the NOMA cheeseburger

Jonatan Leer, Camilla Hoff-Jørgensen

This article explores consumers' attitudes to the trend of gourmet burgers, notably the gourmet burgers' combination of highbrow food (gourmet) and lowbrow food (fast food). The…

Behavioural intentions towards cultured meat: the role of personal values, domain-specific innovativeness and distrust in scientists

Leonore Lewisch, Petra Riefler

Technology-based food innovations are likely to face opposition in consumer acceptance despite certain perceived benefits. This study investigates distrust in scientists as a…

Determinants for food service market segmentation and contemporary consumers’ behaviours amid the Covid-19 pandemic

Agnieszka Katarzyna Górka – Chowaniec, Tadeusz Sikora

This study aims to draw attention to consumers' behaviours which are changing on account of the COVID-19 pandemic, provide an understanding of the factors influencing these…

Food values influencing consumers' decisions in a sub-Saharan African country

Opeyemi Afolabi Femi-Oladunni, María Pilar Martínez-Ruiz, Pablo Ruiz-Palomino, Ana Isabel Muro-Rodríguez

Given food industry manufacturers and retailers' growing economic interest in sub-Saharan Africa (SSA), this research aims to contribute to the understanding of consumer food…

The influence of sustainable design on food well-being

Yating Tian, Qeis Kamran

This study investigates the effects of sustainable design on food policy, literacy, and socialisation to gauge consumers' satisfaction with the general design of food well-being…

Let's talk about straw: the effect of information provision on consumers' attitudes towards pig husbandry systems

Nina Weingarten, Monika Hartmann

The type of flooring in stalls is an important factor that shapes consumers' overall perception of animal husbandry. Although slatted and straw floors have benefits and drawbacks…

Policy, regulation, and institutional approaches to digital innovation in the wine sector: a cross-country comparison

Vicki Catherine Waye, Laura Rocca, Monica Veneziani, Christine Helliar, I. Gusti Ary Suryawathy

This study explores the impact of institutions, policies, and regulations at the global, national, and sectoral levels on digitalisation within the Italian and Australian wine…

Including sustainability factors in the derivation of eater profiles of young adults in Canada

Sadaf Mollaei, Leia M. Minaker, Derek T. Robinson, Jennifer K. Lynes, Goretty M. Dias

The purpose of this research is to (1) identify factors affecting food choices of young adults in Canada based on environmental perceptions, personal and behavioral factors as…

The impact of COVID-19 on food rescue organisations in Aotearoa New Zealand and future crisis management

Grace Clare, Miranda Mirosa, Phil Bremer

The study analyses the resilience of food rescue organisations’ operating as “essential services” in response to the COVID-19 pandemic (March 2020) in Aotearoa New Zealand. It…

Towards sustainable and resilient short food supply chains: a focus on sustainability practices and resilience capabilities using case study

Rosario Michel-Villarreal

This study aims to advance current knowledge on resilient and sustainable short food supply chains, by identifying sustainability practices and resilience capabilities and how…

Cultural food distancing: a conceptual discourse on the evolution of seminal to present and future models of traditional food practices

Charles H. Feldman, Shahla Wunderlich

This manuscript focuses on theoretical past, present and future models for defining food culture and cuisine, comparing these principles with contemporary literature evidence of…