Consumer Market for Functional Foods in South Brazil

This study aims at investigating the consumer market for functional foods (FF) in Porto Alegre, South Brazil. Functional food is any healthy food claimed to have a health-promoting or disease-preventing property beyond the basic function of supplying nutrients. Health has been named as the most significant trend and innovation driver in the global food and drinks market. Brazil is one of the leading countries in food production and consumption, and the market for functional foods have been growing 10% per year, three times more than the market for conventional foods. Although this food category is considered mature in some developed markets (such as in Japan, in the Nordic countries and in the U.S), it is still unknown for many consumers, especially those located in developing countries. On the other hand, functional foods has been attracting the attention of multinationals and local food industries in Brazil, since innovation can significantly impact on their competitive advantages. Therefore, in this study, first we are going to identify the availability of functional food products in the local retail market, through observation techniques. Our aim is to confront consumers’ needs with local food companies’ market supply. Secondly, we investigate consumers’ motivations, attitudes and intention to buy functional foods, since the market demands a better understanding of this trend. A survey with 450 consumers was conducted and provided quantitative insights. Results indicate that the market for functional foods in Rio Grande do Sul is incipient, but it is developing fast. There are few local functional food products in the market, but those are attractive to consumers and indicate promising opportunities. The survey shows that interviewed consumers presented positive attitudes towards functional foods and enough purchasing power to buy it. Dieticians, nutritionists and other health professionals have high credibility and could help inform consumers about the benefits of particular categories of functional foods. Food industry itself is not regarded as the most trustworthy source, what indicates the need of more attention to this fact from a corporate point of view. Finally, this study shows that the understanding of Brazilian consumers is fundamental to help food companies define their strategies. To map the most accepted categories of functional foods is also important, aiming to avoid the "tentative and error" approach

VANTAGENS E DESVANTAGENS DAS ALIANÇAS ESTRATÉGICAS: UMA ANÃLISE SOB A ÓTICA DOS AGENTES DA CADEIA PRODUTIVA DA CARNE BOVINA

This paper proposes to analyse the advantages and disadvantages of strategic alliances in agri-food chains, based on the perceptions of participating agents from a specific beef productive chain. The analysis is therefore based on the alliance’s main partners’ view: retail, abattoir and beef producers. Their objective was to produce a differentiated product and to develop a beef brand to be commercialized at retail level. In addition, this study also proposes to identify the main factors impacting in the success of alliances, from the agents’ point of view, as well as the main causes of failure in this kind of strategy, allowing for a better understanding of the factors that can maintain such alliances in the market. The obtained results indicate that the perception of the agents is very similar regarding both advantages and disadvantages of the alliance. Nevertheless, the advantages are more valorised by the agents, and they refer to product differentiation, market access and more stability in the production. Commitment and regularity in the production are considered the core conditions for success; on the other hand the lack of such characteristics was considered the main cause of failure in alliances that failed to have continuity in the past.strategic alliances, agri-food chains, beef.,

Drivers and barriers to food waste reduction

Purpose – The purpose of this paper is to analyse main drivers and barriers to food waste reduction in the consumption phase and analyse pathways to anti-wastage behaviours. Design/methodology/approach – A systematic literature review was performed in order to understand the main variables affecting the behaviour and to identify pathways to move to an anti-waste behaviour. In the end, 84 articles were selected for the final analysis. Findings – Drivers and barriers to reduce food waste were categorised in societal factors, personal factors and behavioural factors. Variables can increase the amount of waste (+) or reduce it (−). From them, efforts to move to an anti-wastage behaviour are classified in macro-environmental change, retailers’ engagement, raise awareness of the issue and creating anti-wastage social norms. Research limitations/implications – The systematic review did not capture all variables that can influence consumer food waste and it is necessary different approaches to study the issue. Practical implications – From the drivers for food waste reduction it is possible to design efforts to help consumers change their pattern of behaviour. Social implications – Reducing food waste has effects in changing economic inequality, relative poverty and environmental damages. Originality/value – The great majority of studies that analyse consumer food waste focus on behaviours that increase food waste. This special paper identifies how to stimulate and proactively work with behaviours that help to food waste reduction

Technology, production paradigm and operation: Transformation of Brazilian brewing sector

echnology is one of the most relevant conditions for progress and development in society. Industrial technology generated a new development curve in several productive sectors, such as the alcoholic beverages. Beer is produced since 8000 BC, but its global popularization took place after the Second World War. Yet, brewing technology has been recently writing a new chapter: a paradigmatic transformation not only on instrumental principles, but also in terms of its economic and symbolic impact inside and outside organizations. This article aims to explore the new brewing paradigm and its pragmatic implications in terms of main concepts, management and operations in Brazil. Secondly, as a theoretical approach, it seeks to demystify technology and its social relationship. Technology, considering its material aspect, does not provide a broad understanding of field transformation. Therefore, the nuances of brewinng technology were captured by qualitative research. Secondary data and interviews with key elements were used as the main data collection strategy. Results indicate a brewing revolution, materialized by the offer of creative new products to mainstream markets, specialty beer shops and pubs. It is technological transformation in its essence, creating a new path from the craftman to the technique and demanding innovative management and operations forms. New brewing technologic paradigm rescues traditional techniques that in essence are concerned with producing “good” beer

Circular Food Behaviors : A Literature Review

Consumer behavior is crucial in the transition towards circular food systems. Studies so far investigate isolated circular food behaviors, but it is still unclear how the literature comprehensively addresses these behaviors. This paper provides an overview of the literature on circular food behaviors. Following a semi-systematic literature review, we analyze 46 papers related to circular food behaviors. We summarize their main features, categorize the behaviors, and propose a future research agenda. Results show the novelty and quick popularity of the topic, a dispersion across sustainability and agri-food journals, the manuscripts’ goals related to consumption, a predominance of empirical data collection in Europe, a focus on behaviors related to protein alternatives, food waste, and upcycled foods, and the importance of communication and consumers’ education. We categorize and characterize three types of circular food behaviors: linear, transitioning, and circular behaviors. Circular behaviors (i) are part of a systemic circular economy view, (ii) define consumers as “doers” or “prosumers”, (iii) pursue long-term sustainability goals, (iv) show a high engagement of skilled consumers, and (v) are supported by technologies. Future research should consider the social dimension of sustainability and pursue a systemic view of circular food behaviors. We suggest that a circular food-related lifestyle may incorporate the recommended directions.© 2021 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).fi=vertaisarvioitu|en=peerReviewed

Waste electrical and electronic equipment : risks and opportunities under a sustainable perspective

It is estimated that the amount of waste electrical and electronic equipment (WEEE) increases annually due to planned obsolescence, technological changes and changes in people’s lifestyles. The aim of the present study is to identify risks and opportunities related to WEEE from an environmental, social and economic point of view, considering the intensified use of technology, the generation and the need to treat this waste. The study consisted of a bibliographic research followed by three case studies with waste disposal companies. Therefore, a table was drawn up outlining the risks and opportunities of WEEE, considering different points of view. From the environmental point of view, there is a risk of increasing the consumption of this equipment to increase the illegal and incorrect disposal, but the extraction of non-renewable raw materials can be reduced by implementing reverse logistics. From the economic perspective, the costs involved in the reverse logistics of WEEE are not clearly known; however, there is an expanding market for WEEE management. From the social point of view, the risk is the increase of informal and insecure work, which can be minimized through investments from public and private powers, thus generating formal jobs

Virtual consumer communities for innovation : a cross-cultural perspective

This study investigates the moderating role of culture in the motivation of consumers’ intention to participate in virtual communities for product innovation. Surveys were conducted in Denmark (n = 1045) and Brazil (n = 617). Findings show that relatedness is the strongest driver of consumers’ intended interaction, but the importance of group vs. company relatedness differs between countries. Possible beneficial outcomes drive consumers in both countries. The main implication realized from this study is the cross-country moderation, as to the importance of the two dimensions of relatedness, which is likely to be rooted in the individualism–collectivism dimension of cultur

Sustainable entrepreneurial process : from idea generation to impact measurement

In order to promote sustainable entrepreneurship, it is necessary to understand the sustainable entrepreneurial process. To address this gap in the literature, this study aims to investigate how entrepreneurs generate ideas, as well as recognize, develop, and exploit opportunities in the context of sustainable development. A case study was carried out with eleven organizations in six different countries, from different sectors, including not-for-profit and for-profit businesses. The findings address a series of mechanisms that occur prior to the process of generating an idea and are relevant to the positive impact of these businesses on society. Entrepreneurs’ previous experiences and skills, as well as the knowledge of similar initiatives, strongly relate to motivation and idea generation. In the analyzed cases, prior experience seemed to be related to a sensitivity towards a social or environmental problem. Previous experience in entrepreneurship was not determinant. The quality of the initial idea was relevant, once little changes occurred throughout the entire process. In most situations both dimensions of sustainability were integrated at the same time and before venture launch. Despite this, the focus of the entrepreneurs was on only one dimension. The inclusion of positive impact measurement on society, as part of the sustainable entrepreneurial process model, is another relevant finding. First, it is necessary to differentiate the sustainable entrepreneur from the regular and the social entrepreneur. Secondly, in some situations, the dimensions of sustainability are not integrated at the same time and before venture launch, and therefore considering that the process is finished in the phase of venture launch can lead to misclassifications. The results also led to the recognition of triggers that can stimulate sustainable entrepreneurship, such as educational practices more aligned with sustainability problems faced by local communities, stronger dissemination of successful business cases related to sustainability in other countries and contexts, integration between universities and businesses, and the inclusion of practice-based learning in curricula. A contribution to the literature was achieved by providing a systemic perspective on sustainable entrepreneurial process. This study also contributes by presenting empirical evidence of the phenomenon of sustainable entrepreneurship. The holistic knowledge of this process provides new information that supports academics, policy makers, government, and individuals with a more appropriate understanding of the conditions that help to stimulate new business activities dealing with economic, social, and environmental problems faced in society, helping to achieve the United Nations Sustainable Development Goals

Consumer behaviour towards suboptimal food products : a strategy for food waste reduction

Purpose: Food waste has received attention during the last decade, especially due to its environmental and social impacts. An important contributor to food waste is consumers’ low preference for purchase fruits and vegetables with unusual appearance, products with damaged package and products close to the expiration date, technically called suboptimal food products. Researches show that consumers tend to reject these products when buying food, increasing avoidable food waste. However, consumer considerations when deciding to buy or not to buy suboptimal food are still unknown. The purpose of this paper is to use two different approaches to investigate consumers’ perceptions towards suboptimal food and how they impact their acceptance. Design/methodology/approach: The first part of the study involved a qualitative analysis of participants’ open-ended responses (282 answers), where participants were asked to write down the impressions they had about three suboptimal food images. The second phase explored consumers acceptance of suboptimal food through a focus group discussion. Findings: Results reveal that considerations about suboptimal food are divergent, with some participants rejecting them because they are impelled to search for perfection when buying food products. However, some individuals are disposed to accept suboptimal products, mainly because they have concern with the environment and cook abilities. Originality/value: As a whole, this study contributes for food waste reduction strategies and has implications for marketing action