Please use this identifier to cite or link to this item:
https://ruomo.lib.uom.gr/handle/7000/404
Title: | What are we eating? Consumer information requirement within a workplace canteen |
Authors: | Price, Sarah Viglia, Giampaolo Hartwell, Heather Hemingway, Ann Chapleo, Chris Appleton, Katherine Saulais, Laure Mavridis, Ioannis Perez-Cueto, Federico J.A |
Type: | Article |
Subjects: | FRASCATI::Engineering and technology::Electrical engineering, Electronic engineering, Information engineering |
Issue Date: | 2016 |
Publisher: | Elsevier |
Source: | Food Quality and Preference |
Volume: | 53 |
First Page: | 39 |
Last Page: | 46 |
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. |
URI: | https://doi.org/10.1016/j.foodqual.2016.05.014 https://ruomo.lib.uom.gr/handle/7000/404 |
ISSN: | 0950-3293 |
Other Identifiers: | 10.1016/j.foodqual.2016.05.014 |
Appears in Collections: | Department of Applied Informatics |
Files in This Item:
File | Description | Size | Format | |
---|---|---|---|---|
What are we eating amended round 2.pdf | 239,22 kB | Adobe PDF | View/Open |
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.