31,053 research outputs found
Using Transaction Utility Approach for Retail Format Decision
Transaction Utility theory was propounded by Thaler to explain that the value derived by a customer from an exchange consists of two drivers: Acquisition Utilities and Transaction utilities. Acquisition utility represents the economic gain or loss from the transaction. Where as transaction utility is associated with purchase or (sale) and represents the pleasure (or displeasure) of the financial deal per se and is a function of the difference between the selling price and the reference price. Choice of a format has been studied from several dimensions including the cost and effort as well as the non-monetary values. However, the studies that present the complete picture and combine the aspects of the tangible as well as intangible values derived out of the shopping process are limited. Most of the studies, all of them from the developed economies, have focussed on the selection of a store. They represent a scenario where formats have stabilised. However, in Indian scenario formats have been found to be influencing the choice of store as well as orientation of the shoppers. Also, retailers are experimenting with alternate format with differing success rates. The author has also not found a study that has applied this theory. It is felt that the Transactional Utility Theory may provide a suitable approach for making format decisions.
Summary report on sensory-related socio-economic and sensory science literature about organic food products
Organic food’s initial attraction to the public was that it was perceived to be healthier and tastier, but scientists and policy makers have mainly stressed the benefits to the environment of organic and sustainable farming. Scientific support for marketing actions addressed to those who want to be healthier and who want to enjoy better taste, and are willing to pay more for these benefits is scarce. Past research has produced little clear evidence about the importance of sensory characteristics such as taste, smell, appearance etc in consumers’ preferences with regard to organic food. The Ecropolis project, funded by the E.U., was set up with the aim of investigating the role of the senses in consumers’ preferences regarding organic food, and leading to research into how best to satisfy those preferences.
This deliverable is aimed at providing a solid basis for such research with an in-depth review of, and two reports on, the relevant scientific literature. The first report (Annex I) regards what consumers expect from organic products in terms of taste, smell, appearance, etc and how these expectations are (or are not) met; the second is about the science of the senses (Annex II).
The first project tasks included creating and agreeing on a glossary of terms, deciding on search criteria (key words, etc.), setting up a bibliographical data base, preparing then circulating the above-mentioned reports, and finally preparing a summary of the reports.
The report on consumers expectations highlights the suggestion that while organic food has traditionally been marketed through specialized retailers, its market share will only grow significantly if it is promoted by multiple retailers. Research literature from all over the world seems to agree in indicating that consumers’ choices are largely motivated by health, the environment, price and social status. Other considerations include ethics, the localness of the product and lifestyle choices.
The literature also indicates that the organic market will expand significantly only if consumers are more willing, and able, to recognize quality, but this presents serious issues. When buying the product they cannot personally verify its quality and genuineness and thus must rely on
regulation and inspection bodies. The recognition of quality can also be encouraged by effective communication by producers and retailers through appropriate branding, labelling and presentation. There are connections between this information and questions of sense perception, but researchers disagree about how important the latter is in influencing the customer, and in which ways it does so.
The following report focuses, in fact, on the science of the senses, which tries to analyze in detail people’s responses to food, despite the many potential pitfalls in carrying out the research which might influence the reliability of the results. There is broad agreement on two points:
- there is no proof that organic food is more nutritious or safer, and
- most studies that have compared the taste and organoleptic quality of organic andconventional foods report no consistent or significant differences between organic and conventional produce. Therefore, claiming that all organic food tastes different from all conventional food would not be correct. However, among the well-designed studies with respect to fruits and vegetables that have found differences, the vast majority favour organic produce. Organic produce tends to store better and has longer shelf life, probably because of lower levels of nitrates and higher average levels of antioxidants. The former can accelerate food spoilage, while antioxidants help preserve the integrity of cells and some are natural antibiotics.
The first conclusion may, however, depend on factors not directly connected to organic farming, such as harvesting and storage methods and the type of land used for growing the food.
About the second finding it must be considered that measuring organoleptic quality is difficult and inherently subjective and evaluations may be clouded by the influence of numerous factors on the consumer’s perceptions of the food and not just its appearance and taste. Experimental research indicates that the information that a food is organic confers upon it a “halo effect” (making it seem better sense-wise simply because it is organic) which might make consumers like it more.
Ecropolis researchers will analyze in detail which senses are indeed impacted on, and how, and try to match them to consumer needs and expectations in order to be able to offer suggestions for future policy, including how the food is stored, transported and presented, which is also essential for maintaining sensory properties.
The workpackage WP1 has also produced a specific report on how organic food sensory aspects are regulated. International standards, with some important exceptions, are largely in line with European ones. Differences in standards usually regard whether there is orientation towards freshness “per se” as opposed to increasing shelf-life, or quality standardization as opposed to quality differentiation. Differences in regulations regard such aspects as ingredients, additives, processing aids and methods, packaging, storage and transport.
The lack of harmony among the different regulatory systems often reflects different traditions and market conditions, however, more complicated compliance procedures result in higher costs for importers. Greater homogeneity would not only reduce such costs but would also increase consumer confidence in international standards. Ecropolis will also investigate the effect of different regulations on how people perceive organic goods sense-wise.
The work done to date is seen as a starting point for future research aimed at producing practical results in the organic food market. Ecropolis will try to bring together separate strands of research concerning how organic goods are regulated and marketed with regard to taste, appearance, etc., and how consumers themselves are affected by such factors. The aim is to find optimal matches between the two, and thus to greatly increase organic food’s share of the food
market
A Roadmap to Reduce U.S. Food Waste by 20 Percent
The magnitude of the food waste problem is difficult to comprehend. The U.S. spends $218 billion a year -- 1.3% of GDP -- growing, processing, transporting, and disposing of food that is never eaten. The causes of food waste are diverse, ranging from crops that never get harvested, to food left on overfilled plates, to near-expired milk and stale bread. ReFED is a coalition of over 30 business, nonprofit, foundation, and government leaders committed to building a different future, where food waste prevention, recovery, and recycling are recognized as an untapped opportunity to create jobs, alleviate hunger, and protect the environment -- all while stimulating a new multi-billion dollar market opportunity. ReFED developed A Roadmap to Reduce U.S. Food Waste as a data-driven guide to collectively take action to reduce food waste at scale nationwide.This Roadmap report is a guide and a call to action for us to work together to solve this problem. Businesses can save money for themselves and their customers. Policymakers can unleash a new wave of local job creation. Foundations can take a major step in addressing environmental issues and hunger. And innovators across all sectors can launch new products, services, and business models. There will be no losers, only winners, as food finds its way to its highest and best use
E-Fulfillment and Multi-Channel Distribution – A Review
This review addresses the specific supply chain management issues of Internet fulfillment in a multi-channel environment. It provides a systematic overview of managerial planning tasks and reviews corresponding quantitative models. In this way, we aim to enhance the understanding of multi-channel e-fulfillment and to identify gaps between relevant managerial issues and academic literature, thereby indicating directions for future research. One of the recurrent patterns in today’s e-commerce operations is the combination of ‘bricks-and-clicks’, the integration of e-fulfillment into a portfolio of multiple alternative distribution channels. From a supply chain management perspective, multi-channel distribution provides opportunities for serving different customer segments, creating synergies, and exploiting economies of scale. However, in order to successfully exploit these opportunities companies need to master novel challenges. In particular, the design of a multi-channel distribution system requires a constant trade-off between process integration and separation across multiple channels. In addition, sales and operations decisions are ever more tightly intertwined as delivery and after-sales services are becoming key components of the product offering.Distribution;E-fulfillment;Literature Review;Online Retailing
Increasing Access to Food: A Comprehensive Report on Food Supply Options
Access to food is one of the most important aspects of a healthy, sustainable community. Grocery stores and other suppliers can serve as an economic anchor to provide social benefits to communities. Unfortunately, many communities do not have convenient and/or affordable access to grocery items, particularly fresh produce.
As part of Virginia Commonwealth University\u27s Fall 2019 graduate course on Urban Commercial Revitalization, class members researched 13 retail and other food access options, which are described in this report. Each chapter covers a food access option and provides basic information that will be useful to individuals, organizations, or government agencies that wish to attract and/or develop grocery operations in their communities
From supply chains to demand networks. Agents in retailing: the electrical bazaar
A paradigm shift is taking place in logistics. The focus is changing from operational effectiveness to adaptation. Supply Chains will develop into networks that will adapt to consumer demand in almost real time. Time to market, capacity of adaptation and enrichment of customer experience seem to be the key elements of this new paradigm. In this environment emerging technologies like RFID (Radio Frequency ID), Intelligent Products and the Internet, are triggering a reconsideration of methods, procedures and goals. We present a Multiagent System framework specialized in retail that addresses these changes with the use of rational agents and takes advantages of the new market opportunities. Like in an old bazaar, agents able to learn, cooperate, take advantage of gossip and distinguish between collaborators and competitors, have the ability to adapt, learn and react to a changing environment better than any other structure. Keywords: Supply Chains, Distributed Artificial Intelligence, Multiagent System.Postprint (published version
Organic foods in catering – the Nordic perspective
Catering is beginning to be an important sales channel for organic foods in the Nordic countries. However implementing organic foods in today’s complex catering systems is far from easy. Therefore primary players in the fields of marketing and promotion or organic foods in catering have established a Nordic network. The Nordic network has been able to carry out a study on the perspectives in organic foods in catering through a grant from Nordic Industrial Fund and with the support from Danish Veterinary & Food Administration and Danish Technical University. The study has resulted in this report, which is prepared on the basis of interview meetings in the five Nordic capitals. The study has been carried out in close cooperation with partners in each of the Nordic countries
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