British Food Journal: Volume 123 Issue 9

The future of food: responsible production, acquisition, consumption and disposition

Siew-Wei Yeong, Mukvinder Kaur Sandhu, Hiram Ting

Food insecurity, food waste, food behaviours and cooking confidence of UK citizens at the start of the COVID-19 lockdown

Beth Armstrong, Christian Reynolds, Carla Adriano Martins, Angelina Frankowska, Renata Bertazzi Levy, Fernanda Rauber, Hibbah A. Osei-Kwasi, Marcelo Vega, Gustavo Cediel, Ximena Schmidt, Alana Kluczkovski, Robert Akparibo, Carolyn L. Auma, Margaret Anne A. Defeyter, Jacqueline Tereza da Silva, Gemma Bridge

The current pilot study explored food insecurity, food waste, food related behaviours and cooking confidence of UK consumers following the COVID-19 lockdown.

The halo effect of biofortification claims on taste inference and purchase intention

Tong Chen, Gnel Gabrielyan, Mitsuru Shimizu, Ping Qing

The purpose of this research is to investigate how biofortification claims impact consumer food taste inference and purchase intention. Based on the halo effect, the authors…

Choosing to stop consuming meat for environmental reasons: exploring the influence of gender and social status variables in Chile

Claudia Giacoman, Pamela Ayala Arancibia, Juan Alfaro

Global meat consumption has increased rapidly, which is of concern, given its contribution to environmental destruction. Within this framework, this article aims to analyse the…

Food choice drivers of potential lab-grown meat consumers in Australia

Lívia Garcez de Oliveira Padilha, Lenka Malek, Wendy J. Umberger

To examine the market potential for lab-grown meat (LGM) in Australia by: (1) determining consumers' willingness to consume LGM; (2) exploring heterogeneity in both consumers'…

Consumption behavior and purchase intention of cultured meat in the capital of the “state of barbecue,” Brazil

Alice Munz Fernandes, Lucas Teixeira Costa, Odilene de Souza Teixeira, Francisca Viviane dos Santos, Jean Philippe Palma Revillion, Ângela Rozane Leal de Souza

The purpose of this paper is to analyze the attitudes of meat consumers in Rio Grande do Sul, Brazil, concerning cultured meat. This State is characterized by its strong cultural…

Food allergy knowledge, attitudes and practices (KAP) among restaurant's staff in Jordan: a cross-sectional study

Nour Amin Elsahoryi, Refat Alkurd, Leena Ahmad, Amin N. Olaimat, Fwzieh Hammad, Richard Holley

People with food allergies rely to a great extent on restaurant staff to have a safe meal. The purpose of this paper is to acquire novel data to evaluate knowledge, attitudes and…

Consumption of fishery products in Turkey's coastal regions

Oğulcan Kemal Sagun, Hülya Sayğı

Demand for fishery products rich in protein, vitamins, minerals and omega fatty acids has been increasing daily to meet the world population's increasing nutritional request…

Smart farming: towards a sustainable agri-food system

Siti Fatimahwati Pehin Dato Musa, Khairul Hidayatullah Basir

The objectives of this paper are firstly to investigate the relationship between smart farming and sustainable development goal (SDG) 2 i.e. zero hunger. Secondly, the paper…

Fostering ethical consumption in food sector: Insights from the Italian Solidarity Purchasing Groups

Mauro Sciarelli, Mario Tani, Anna Prisco, Francesco Caputo

The paper aims at investigating antecedents and predictors of consumers' buying and consumption processes within the Italian Solidarity Purchasing Groups (SPGs) to enrich current…

Engaging citizens in sustainability research: comparing survey recruitment and responses between Facebook, Twitter and qualtrics

Gemma Bridge, Beth Armstrong, Christian Reynolds, Changqiong Wang, Ximena Schmidt, Astrid Kause, Charles Ffoulkes, Coleman Krawczyk, Grant Miller, Stephen Serjeant, Libby Oakden

The study aims to compare survey recruitment rates between Facebook, Twitter and Qualtrics and to assess the impact of recruitment method on estimates of energy content, food…

Face consciousness and purchase intention of organic food: the moderating effect of purchase situation and advertising appeal

Mo Li, Hong-Jing Cui

This paper aims to examine the effect of face consciousness on purchase intention of organic food, to test whether this relationship would be moderated by purchase situation…

Connectivity is key: holistic sustainability assessment and reporting from the perspective of food manufacturers

Rebekka Küchler, Christian Herzig

As members of the food supply chain, food manufacturers acquire power and hold responsibility for the sustainable transformation of our food systems. Sustainability assessment and…

Today's wastage is tomorrow's shortage: a systematic literature review on food waste from social responsibility perspective

Yee-Shan Chang, Xin-Jean Lim, Jun-Hwa Cheah

Recognizing food waste as a global issue, it has attracted scholars to conduct numerous relevant studies in the area. Growing concerns about the social and environmental impacts…

Finish your plate! Food disposition behaviour among late adolescents

Tze-Yin Lim, Bibiana Lim, Choi-Meng Leong, Andrea Le

This study explores the disposition behaviour of late adolescents towards unfinished food. Specifically, this paper identifies and discusses the manner (the how's) and the reasons…

Minimising plate waste at hotel breakfast buffets: an experimental approach through persuasive messages

Claudia Cozzio, Oksana Tokarchuk, Oswin Maurer

The purpose of this study is to investigate how hotel guests can be nudged for more active engagement in hospitality plate waste prevention and moderation at buffets, through…

Consumer attitudes towards leftover food takeout interventions: a case study of the doggy bag in Japan

Soniya Billore, Tomio Kobayashi, Ou Wang

The purpose is to explore consumer acceptance of the doggy bag as an intervention to promote sustainable food consumption. In particular, it explores consumer attitudes towards…

Responsible consumption: addressing individual food waste behavior

Wei-Zhi Ang, Suresh Narayanan, Meenchee Hong

Food wastage is a major contributor to pervasive world hunger. Cutting global food waste in half by 2030 is one of the United Nation's top priorities. Hence, this paper aims to…