Search results for "consumption behavior"
showing 4 items of 4 documents
Consumption behavior of eco-friendly products and applications of ICT innovation
2021
The purchase of eco-friendly products is encouraged by the governments due to its contributions to the sustainable development of the environment. It is therefore important to examine factors influencing the purchase of eco-friendly products. Based on the attitude-behavior-context (ABC) theory, this paper constructs a conceptual model, which explores how a consumer’s perceived effectiveness affects individuals’ purchase of eco-friendly products. In details, this paper attempts to examine the mediating role of consumption attitude of eco-friendly products, as well as the moderating effect of applications of information and communication technologies (ICT) innovation. Moreover, by building a …
What motivates the adoption of green restaurant products and services? A systematic review and future research agenda
2021
Issues regarding green restaurants have received significant scholarly and practitioner attention in the last decade, particularly concerning why consumers adopt green restaurants. Although several reviews exist on green hospitality, a comprehensive review of the literature on consumers' green restaurant adoption is currently lacking. The following systematic literature review examines 50 research studies published on the consumer adoption of green restaurant services to address this gap accordingly. Through a detailed content analysis, the research profile and thematic analysis are presented. The review further identifies four key thematic foci: (a) consumer behavior variables studied, (b)…
Monitoring a meat-free pledge with smartphones:An experimental study
2020
Pledges are a popular strategy to encourage meat reduction, though experimental studies of their efficacy are lacking. Three-hundred and twenty-five participants from three different countries (UK, Germany, Australia) were randomly assigned to pledge 28 days meat-free or not, and their behavior was tracked via smartphones. Participants answered daily surveys regarding their eating behavior, meat cravings, and shared photos of their meals. Baseline data was collected prior to the pledge, after the 28 days, and one-month post-intervention. Participants assigned to the pledge condition ate less meat across the 28 days, compared to control participants. Meat reductions, observed at outtake, did…
Study on consumer preferences for quality attributes of fig fruit after storage at room temperature
2021
Fig (Ficus carica L.) is a nutritious fruit, rich in fiber, potassium, calcium, and iron. It is an important source of vitamins, amino acids, antioxidants and phenolic compounds that contribute to a healthy diet. In addition to Asian countries, fig is cultivated in the Mediterranean basin, where quality fruit has been produced since ancient times. Sicily in southern Italy traditionally cultivated ‘San Giovanni’ figs, but fig consumption has decreased. This cultivar is very interesting for its intrinsic qualities and its appreciation after storage by consumers could help its commercialization. The objective of this study is to know consumer preferences for quality attributes of ‘San Giovanni…