The theory of planned behavior and the norm activation model approach to consumer behavior regarding organic menus

By Y. Shin, Jinyoung Im, S. Jung, K. Severt. 2018

340 citations recorded by the source corpus.

View Paper: https://www.semanticscholar.org/paper/de9203507fd7e7ddd6eb6e49b7832cd32b035db2

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In Plant Science

Amandeep Dhir

Citations in the corpus

What motivates the adoption of green restaurant products and services? A systematic review and future research agenda (2021, background): “It is also interesting to note that online survey platforms like Amazon Mechanical Turk (MTurk) (Lang & Lemmerer, 2019; Shapoval et al., 2018; Shin et al., 2018) and Qualtrics (Kwok & Huang, 2019; Lang & Lemmerer, 2019) are becoming exceedingly popular as they make it possible to easily find and…”
Purchase intention toward organic food among young consumers using theory of planned behavior: role of environmental concerns and environmental awareness (2020, methodology): “Shin et al. (2018) noted that along with the other two items of the TPB, attitude and subjective norms, PBC is considered as a main latent variable that influences the selection of organic menus. Al-Swidi et al. (2014), using a study of a sample of 184 (faculty and students) of Southern-Punjab, Chin”
Predicting the revisit intention of volunteer tourists using the merged model between the theory of planned behavior and norm activation model (2020, background): “…2010), empirical pro-environmental intention (Onwezen et al., 2013), saving electricity by reusing towels (Cvelbar et al., 2017; Kiatkawsin & Han, 2017), environmentally responsible convention attendance (Shin et al., 2017), and eating local food that uses organic menus (Shin et al., 2017, 2018).”
Towards Building Sustainable Consumption: A Study of Second-Hand Buying Intentions (2020, methodology): “(Shin et al. 2018) [62]PBC2.”