CONSUMERS’ WILLINGNESS TO BUY FOOD VIA THE INTERNET: A REVIEW OF THE LITTERATURE AND A MODEL FOR FUTURE RESEARCH

In the first part of the paper, existing studies on consumer propensity to buy via the Internet are reviewed in an attempt to shed light on factors explaining consumer willingness to buy food via the Internet. Following a model by Sindhav and Balazs (1999), determinants relating to medium, product, consumer, firm and environment are distinguished. In order to draw the various results together and provide a coherent framework for future research, we then propose a model which combines the Theory of Planned Behaviour and the lifestyle construct. The model can be used to analyse how beliefs affecting consumers intention to buy food via the Internet are formed and changed due to experience with such shoppingNo keywords;

On the equivalence of Eulerian and Lagrangian variables for the two-component Camassa-Holm system

The Camassa-Holm equation and its two-component Camassa-Holm system generalization both experience wave breaking in finite time. To analyze this, and to obtain solutions past wave breaking, it is common to reformulate the original equation given in Eulerian coordinates, into a system of ordinary differential equations in Lagrangian coordinates. It is of considerable interest to study the stability of solutions and how this is manifested in Eulerian and Lagrangian variables. We identify criteria of convergence, such that convergence in Eulerian coordinates is equivalent to convergence in Lagrangian coordinates. In addition, we show how one can approximate global conservative solutions of the scalar Camassa-Holm equation by smooth solutions of the two-component Camassa-Holm system that do not experience wave breaking

Cómo los cambios en el comportamiento del consumidor y la distribución afectan a la competencia de los productores y procesadores de alimentos

[EN] This paper analyses the changing competence requirements which members of the food chain face in their pursuit of competitive advantage. Two groups of trends serve as point of departure: more dynamic and heterogeneous consumer demands, which can be analysed in terms of consumer demands for sensory, health, process and convenience qualities, and changing roles for retailers in the food chain. Based on these trends, it is argued that competencies which can increase producers’level of market orientation get increased weight in the attainment of competitive advantage, and three types of competencies are singled out as especially important: consumer understanding, relationship management, and new product development. The development of market-related competencies aimed at exploiting trends in consumer behaviour and retailing will also entail changing forms of cooperation among members of the value chain, which favour both new ways of adding value but also new ways of matching consumer heterogeneity with heterogeneity in agricultural raw materials.[ES] Este trabajo analiza el cambio en los requisitos de la competencia de los miembros de la cadena alimentaria cara a conseguir sus propósitos de obtener una ventaja competitiva. Dos grupos de tendencias sirven como punto de partida: una más dinámica y heterogénea demanda por parte de los consumidores, que se puede analizar en términos de demanda de calidad sensorial, de salud, de proceso y conveniencia; y por otro lado, un cambio en el papel de los distribuidores en la cadena alimentaria. Basándose en estas tendencias, se discute que la competencia, la cual puede incrementar el nivel de orientación al mercado de los productores, incrementa el peso del logro de la ventaja competitiva, distinguiéndose tres tipos de competencia como especialmente importantes: el entendimiento del consumidor, la gestión de las relaciones y el desarrollo de nuevos productos. El desarrollo de las competencias relacionadas con el mercado y destinadas a explorar las tendencias del comportamiento del consumidor y la distribución supondrá cambios en la forma de cooperación entre los miembros en la cadena, lo que favorecerá nuevas vías de añadir valor y también de encajar la heterogeneidad del consumidor.Grunert, KG. (2006). How changes in consumer behaviour and retailingaffect competence requirements for food producersand processors. Economía Agraria y Recursos Naturales - Agricultural and Resource Economics. 6(11):3-22. doi:10.7201/earn.2006.11.01SWORD32261

Sustainability in the Food Sector: A Consumer Behaviour Perspective

 Consumers have, through their food choices, a major role in bringing about more sustainable food production. However, this presupposes that differences in sustainability are communicated to consumers. Even if food products are eco-labelled and consumers are motivated to support sustainability, a number of potential barriers may prevent consumers from using the information to make sustainable choices. Six such barriers are discussed in this paper

Consumers' food choice and quality perception.

There is a long tradition of research into consumers’ food choice and quality perception. In the last few years, however, these topics have received even more attention due to the intense debate about such issues as ethical considerations in relation to food production and quality, food scandals and the resulting food scares among consumers, genetic modification of foods, and animal welfare (or, rather, non-welfare), which has made questions regarding food quality and consumers’ supposedly rational or irrational food choices even more urgent. In-creased interest in health and quality stands in stark contrast to a perceived unwillingness to pay the higher prices this implies, and scepticism about industrial food production stands in contrast to busy lifestyles and a resulting demand for convenience. However, while the topics of food quality perception and choice have certainly become more complex, research has also provided new insights into them. The aim of this paper is to give an overview of research carried out on consumers’ food quality perception and choice at the MAPP Centre during the last 10 years, and is part of a major research project at Fødevareøkonomisk Institut (FØI). In this project, the paper will serve as input on quality per-cep-tion from a consumer point of view. The results presented in the paper will give insights into how consumers perceive food quality and why they choose the food products they do, and may thus help in understanding the complicated concept of food quality. Although the starting point of the paper is in research carried out at the MAPP Centre, it will also include results from other sources where needed for a more thorough discussion of a specific topic. The criteria for including additional material are relevance to the topic in question and the extent to which the topic has been researched at MAPP. As a general framework for ana-lysing consumer quality perception and choice of food products, MAPP has developed the Total Food Quality Model, which will be used to structure this overview. We start by presenting the Total Food Quality Model and an overview of the research methods involved. We then describe the various elements of the model in more detail, based on four major quality dimensions – health, taste, process characteristics, convenience.Consumers; quality perception

Consumer acceptance of precision fermentation technology : A cross-cultural study

Technological advances in precision fermentation hold great potential for transformative changes in the agri-food system, addressing crucial environmental and food security challenges. However, the successful adoption of this technology hinges on consumer acceptance, which plays a pivotal role in determining its market success. To shed light on consumer acceptance of precision fermentation technology, three studies were conducted. Study 1 found that adopting natural (vs. sustainable) framing positively influenced acceptance (N = 308). Study 2 revealed that the information supporting use of representative heuristic can effectively enhance technology acceptance (N = 300). Furthermore, Study 3 proposed and tested the technology acceptance model in a cross-cultural setting (N = 3032), indicating that when prompting similarity to traditional fermentation positively influenced consumer perceptions. This further fosters higher levels of trust and perceived benefits, significantly impacting consumer acceptance and intention to purchase new products derived from precision fermentation technology. These insights emphasize the critical role of consumer acceptance© 2023 The Authors. Published by Elsevier Ltd. This is an open access article under the CC BY license (http://creativecommons.org/licenses/by/4.0/).fi=vertaisarvioitu|en=peerReviewed

MANUFACTURER AND RETAILER BRANDS IN FOOD RETAIL ASSORTMENTS Notes from a shopping trip across Europe

Food retailers present consumers with a complex market offering. They offer consumers an assortment of products sourced from numerous suppliers, along with various services within a retailer-controlled environment (Burt & Sparks 2002). Food retailers aim to offer an assortment of products and perform a variety of activities and services, which provide added value in the eyes of consumers (Burt 2000). In this connection, branding is becoming increasingly important, as food retailers develop their own brands within and across product categories. Many retailers are attempting to cultivate an overall brand identity in order to protect and identify their market offering (Burt & Sparks 2002). The assortment of products food retailers offer typically includes manufacturer brands, re-tailer brands and generic or unbranded products. In recent years, increasing competition in food retailing has made food retailers focus on whether they offer the "right" assort-ment to consumers. Under headings such as efficient consumer response (ECR) and cate-gory management (CM), retailers have been readjusting their assortments, delisting many brands that were deemed to be under-performing and including retailer branded products in an attempt to differentiate themselves by offering goods only available in their stores. Despite the importance of branding to retailers, the branding literature has focused on how manufacturers develop and maintain strong brands. Relatively little work has been done in the area of retail brands and even less about the interaction between retailer brands and manufacturer brands. In contrast, this paper develops a concept of retailer brand architecture, which captures that retailers typically offer an assortment of manu-facturer brands, retailer brands and generic products. In doing so we adapt the concept of brand architecture to a retail context. The concept of 'brand architecture', as originally developed by (Aaker & Joachimsthaler 2002), describes how the different brands used to market a range of products from the same manufacturer are related. The concept of brand architecture is based on the assumption that brands are not evaluated in isolation, but are placed in and evaluated within a broader context. This assumption is also important in a retail context. Consumers do not look at an isolated product or brand on the shelf. Their evaluation of the individual brand depends on the context; for instance, what other products are offered in the product category and in the retail outlet, previous experiences with the product or other products from the same manufacturer, as well as previous experiences with the retailer in question. In this paper, we take the concept of brand architecture and apply it to food retailers, con-ceptualising the brand architectures of food retailers as the portfolio of brands (gene-ric, retailer and manufacturer brands), which are included in the assortment of a retail concept (ie, a retail chain). In addition to developing a concept of 'retailer brand archi-tecture', we use this concept to investigate the brand architecture of a number of European food retailers in order to determine similarities and differences in brand architecture strategies. The paper is structured as follows: firstly, the concept of brand archi-tecture is presented. Secondly, the concept of brand architecture is applied to a retail setting and a number of other concepts important for understanding the brand architecture strategies of food retailers are introduced and discussed. Thirdly, the methodology used to investigate the brand architectures of European food retailers is discussed. Then, the findings from a shopping trip across Europe are presented. Finally, a discussion of the findings is provided and it is briefly considered how the findings of this study were used as input for a study of consumer perceptions of the brand architectures of food retailers. This subsequent study investigated whether consumers notice differences between the brand architectures of food retailers and how these are evaluatedNo keywords;

A values-beliefs-attitude model of local food consumption : an empirical study in China and Denmark

Consumers’ and policy makers’ interest in local foods is growing. Accordingly, researchers are also increasingly paying attention to the consumption of local foods. Studies have identified preference for local foods as an emergent consumer ideology called “locavorism”, but they have not yet addressed its antecedents or put it into a theoretical context. In addition, extant research provides several insights into local food buying behaviour in developed economies (e.g., USA, UK, Germany, or Italy); however, studies simultaneously conducted in developed and emerging economies are lacking. To address these research gaps, this study develops a conceptual framework with proposed relationships among values, beliefs (locavorism and fresh start mindset), and attitudes towards and intentions to purchase local foods in China and Denmark. We conducted an online survey in China and Denmark that evaluated our constructs with pre-developed multiple-item measures. Using structural equation modelling to test the integrated model, we find that values and long-term orientation are antecedents of consumer beliefs but the influences of values on consumer beliefs differ between collectivistic-dominated China and individualistic-dominated Denmark. Specifically, collectivistic values are significantly and positively related to locavorism in both countries, while individualistic values are strongly linked to locavorism only in Denmark; collectivistic values have no effects on fresh start mindset for the two samples, but individualistic values are significantly and positively related to a fresh start mindset in Denmark. In addition, consumer beliefs are significantly and positively associated with attitudes towards and intentions to buy local foods. Local food marketers can use our findings to target their communications more effectively.©2020 Elsevier Inc. This manuscript version is made available under the Creative Commons Attribution–NonCommercial–NoDerivatives 4.0 International (CC BY–NC–ND 4.0) license, https://creativecommons.org/licenses/by-nc-nd/4.0/fi=vertaisarvioitu|en=peerReviewed