What are we eating? Consumer information requirement within a workplace canteen

Sarah Price; Giampaolo Viglia; Heather Hartwell; Ann Hemingway; Chris Chapleo; Katherine Appleton; Laure Saulais; Ioannis Mavridis; Armando Perez-Cueto

doi:10.1016/j.foodqual.2016.05.014

What are we eating? Consumer information requirement within a workplace canteen

Sarah Price^*, Giampaolo Viglia, Heather Hartwell, Ann Hemingway, Chris Chapleo, Katherine Appleton, Laure Saulais, Ioannis Mavridis, Armando Perez-Cueto

^*Corresponding author af dette arbejde

13 Citationer (Scopus)

Abstract

The workplace is a captive environment where the overall contribution of the meal served could be an important element of the overall diet. Despite growing demand little information is available to aid healthy dish selection. This study identifies information valued by consumers in the UK, Greece, Denmark and France using best-worst scaling. Value for Money, Nutrition and Naturalness are key elements of information that consumers require to be able to make a conscious decision about dish selection in all four countries. Latent class analysis shows that consumers align to one of five cluster groups, i.e., Value Driven, Conventionalists, Socially Responsible, Health Conscious and Locavores. Understanding key information needs can allow food operators to align their service with consumer preferences across different market segments.

Originalsprog	Engelsk
Tidsskrift	Food Quality and Preference
Vol/bind	53
Sider (fra-til)	39-46
Antal sider	8
ISSN	0950-3293
DOI	https://doi.org/10.1016/j.foodqual.2016.05.014
Status	Udgivet - 2016

Adgang til dokumentet

10.1016/j.foodqual.2016.05.014

1 Andet (priser, ekstern undervisning samt andet). - Gæsteophold ved andre institutioner

FoodSMART Seconment at Institut Paul Bocuse
Perez-Cueto, A. (Deltager)
1 feb. 2015 → 28 feb. 2015
Aktivitet: Andre aktivitetstyper › Andet (priser, ekstern undervisning samt andet). - Gæsteophold ved andre institutioner

Citationsformater

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abstract = "The workplace is a captive environment where the overall contribution of the meal served could be an important element of the overall diet. Despite growing demand little information is available to aid healthy dish selection. This study identifies information valued by consumers in the UK, Greece, Denmark and France using best-worst scaling. Value for Money, Nutrition and Naturalness are key elements of information that consumers require to be able to make a conscious decision about dish selection in all four countries. Latent class analysis shows that consumers align to one of five cluster groups, i.e., Value Driven, Conventionalists, Socially Responsible, Health Conscious and Locavores. Understanding key information needs can allow food operators to align their service with consumer preferences across different market segments.",

keywords = "Best-worst scaling, Consumer, Food choice, Food information, Latent class analysis, Workplace canteen",

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T1 - What are we eating? Consumer information requirement within a workplace canteen

AU - Price, Sarah

AU - Viglia, Giampaolo

AU - Hartwell, Heather

AU - Hemingway, Ann

AU - Chapleo, Chris

AU - Appleton, Katherine

AU - Saulais, Laure

AU - Mavridis, Ioannis

AU - Perez-Cueto, Armando

PY - 2016

Y1 - 2016

N2 - The workplace is a captive environment where the overall contribution of the meal served could be an important element of the overall diet. Despite growing demand little information is available to aid healthy dish selection. This study identifies information valued by consumers in the UK, Greece, Denmark and France using best-worst scaling. Value for Money, Nutrition and Naturalness are key elements of information that consumers require to be able to make a conscious decision about dish selection in all four countries. Latent class analysis shows that consumers align to one of five cluster groups, i.e., Value Driven, Conventionalists, Socially Responsible, Health Conscious and Locavores. Understanding key information needs can allow food operators to align their service with consumer preferences across different market segments.

AB - The workplace is a captive environment where the overall contribution of the meal served could be an important element of the overall diet. Despite growing demand little information is available to aid healthy dish selection. This study identifies information valued by consumers in the UK, Greece, Denmark and France using best-worst scaling. Value for Money, Nutrition and Naturalness are key elements of information that consumers require to be able to make a conscious decision about dish selection in all four countries. Latent class analysis shows that consumers align to one of five cluster groups, i.e., Value Driven, Conventionalists, Socially Responsible, Health Conscious and Locavores. Understanding key information needs can allow food operators to align their service with consumer preferences across different market segments.

KW - Best-worst scaling

KW - Consumer

KW - Food choice

KW - Food information

KW - Latent class analysis

KW - Workplace canteen

U2 - 10.1016/j.foodqual.2016.05.014

DO - 10.1016/j.foodqual.2016.05.014

M3 - Journal article

AN - SCOPUS:84973160526

SN - 0950-3293

VL - 53

SP - 39

EP - 46

JO - Food Quality and Preference

JF - Food Quality and Preference

ER -

What are we eating? Consumer information requirement within a workplace canteen

Abstract

Adgang til dokumentet

Fingeraftryk

Aktiviteter

FoodSMART Seconment at Institut Paul Bocuse

Citationsformater