Motivations behind Consumers’ Organic Menu Choices: The Role of Environmental Concern, Social Value, and Health Consciousness
By Y. Shin, Jinyoung Im, S. Jung, K. Severt. Journal of Quality Assurance in Hospitality & Tourism, 2018
88 citations recorded by the source corpus.
ABSTRACT This study aimed to examine underlying motivations of consumers’ intention to visit a restaurant featuring organic menu items and willingness to pay (WTP) for organic menu items. In particular, this study incorporated environmental concerns, social value, and health consciousness as key motivators. An online survey was conducted with a self-administered questionnaire, and a total of 473 responses were analyzed using structural equation modeling. The results showed that environmental concern was the strongest predictor of WTP, followed by social value and health consciousness, whereas health consciousness was the most influential factor on intention to visit, followed by social value and environmental concern.
Subfields: Management, Monitoring, Policy and Law, Marketing, Plant Science
View Paper: https://www.semanticscholar.org/paper/eee6f016957a7c21998e7ff051ac92f401944edc
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In Management, Monitoring, Policy and Law
In Marketing
- Puneet Kaur
- Amandeep Dhir
- Neale J. Slack
- Arun T. M.
- Alberto Ferraris
- Gurmeet Singh
- Shavneet Sharma
- Shalini Talwar
In Plant Science
Citations in the corpus
- What motivates the adoption of green restaurant products and services? A systematic review and future research agenda (2021, background): “Since labeling foods is a common practice in green restaurants (Bacig & Young, 2019), healthconscious consumers have been known to prefer green restaurants over others (Shin et al., 2019).”
- Impact of perceived value on the satisfaction of supermarket customers: developing country perspective (2020, background): “To attract more customers is vital for such restaurants to create or build a brand that could enhance the social image of customers (Shin et al., 2019).”