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 for this work

13 Citations (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.

Original language	English
Journal	Food Quality and Preference
Volume	53
Pages (from-to)	39-46
Number of pages	8
ISSN	0950-3293
DOIs	https://doi.org/10.1016/j.foodqual.2016.05.014
Publication status	Published - 2016

Keywords

Best-worst scaling
Consumer
Food choice
Food information
Latent class analysis
Workplace canteen

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10.1016/j.foodqual.2016.05.014

1 Other (prizes, external teaching and other activities) - Period visiting other institutions

FoodSMART Seconment at Institut Paul Bocuse
Perez-Cueto, A. (Participant)
1 Feb 2015 → 28 Feb 2015
Activity: Other activity types › Other (prizes, external teaching and other activities) - Period visiting other institutions

Cite this

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title = "What are we eating? Consumer information requirement within a workplace canteen",

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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language = "English",

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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

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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

Keywords

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Activities

FoodSMART Seconment at Institut Paul Bocuse

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