ADVANCED AGRICULTURE

By W. GINAD

CONTENTS PART 1 UNDERSTANDING CONSUMER ATTITUDES AND PATTERNS OF BEHAVIOUR USING DUALITY MODELS TO UNDERSTAND HOW CONSUMERS PROCESS INFORMATION ABOUT FOOD AND NUTRITION 1 INTRODUCTION 2 DUAL-MODE MODELS 3 DUAL-SYSTEM MODELS 4 DUALITY MODELS IN NUTRITION RESEARCH 5 HOW DUALITY MODELS CAN GUIDE FUTURE NUTRITION RESEARCH 6 CONCLUSION 7 WHERE TO LOOK FOR FURTHER INFORMATION 8 REFERENCES NEUROPSYCHOLOGY OF CONSUMER FOOD CHOICE 2 THE CONTINUUM OF CONSUMER CHOICE 3 THE CONTINUUM OF FOOD CONSUMPTION 4 TREATMENT OF EXTREME FOOD CONSUMPTION 5 CONCLUSION 6 WHERE TO LOOK FOR FURTHER INFORMATION 7 REFERENCES CONTENTS GEOGRAPHICAL PATTERNS OF FOOD-PURCHASING BEHAVIOUR: THE EXAMPLE OF SUB-SAHARAN AFRICA JOHN KUADA, AFRICAN BUSINESS EDUCATION & RESEARCH, DENMARK 1 INTRODUCTION 2 OVERVIEW OF PRIOR THEORETICAL ARGUMENTS AND PERSPECTIVES 3 KEY DRIVERS OF FOOD CONSUMPTION DECISIONS AND HABITS 4 CHANGES IN FOOD DISTRIBUTION INFRASTRUCTURE 5 IMPLICATIONS SUSTAINABLE FOOD CONSUMPTION ATTITUDES AND BEHAVIOR: GENERATIONAL COHORT DIFFERENCES IRENE (EIRINI) KAMENIDOU, INTERNATIONAL HELLENIC UNIVERSITY, GREECE; AND GEORGE MENEXES AND STERGIOS GKITSAS, ARISTOTLE UNIVERSITY OF THESSALONIKI, GREECE 1 INTRODUCTION 2 DEFINING SUSTAINABLE FOOD CONSUMPTION 3 GENERATIONAL COHORTS 4 RESEARCH ON SUSTAINABLE FOOD CONSUMPTION ATTITUDES AND BEHAVIORS AMONG GENERATIONAL COHORTS 5 CASE STUDY: SUSTAINABLE FOOD CONSUMPTION AND GENERATIONAL COHORTS IN GREECE BEHAVIOURAL CHANGE TOWARDS SUSTAINABLE FOOD CONSUMPTION RÉKA ROZSNYÓI AND GETACHEW ABATE KASSA, TECHNICAL UNIVERSITY OF MUNICH, GERMANY 1 INTRODUCTION 3 CONSUMER FOOD CHOICES AND MOTIVES TOWARDS SUSTAINABLE FOOD CONSUMPTION 4 SUSTAINABLE PRODUCTION AND HEALTH IMPACT OF DIETARY COMPOSITION 5 DIVERSITY AND HETEROGENEITY WITHIN SUSTAINABLE FOOD CONSUMPTION CONTENTS PART 2 PRODUCT ATTRIBUTES UNDERSTANDING CONSUMER PERCEPTIONS AND ATTITUDES TOWARDS NUTRITION LABELS AND HEALTH CLAIMS IN FOOD JOE BOGUE AND LANA REPAR, UNIVERSITY COLLEGE CORK, IRELAND 1 INTRODUCTION 2 OVERVIEW OF NUTRITION LABELLING AND HEALTH CLAIMS 3 DEVELOPING A SYSTEMATIC LITERATURE REVIEW OF NUTRITION LABELS AND HEALTH CLAIMS RESEARCH 4 KEY RESEARCH AREAS: CONSUMERS’ UNDERSTANDING, PERCEPTIONS AND PREFERENCES FOR NUTRITION LABELS AND HEALTH CLAIMS 5 KEY RESEARCH AREAS: NUTRITION LABELS AND HEALTH CLAIMS AND HOW THEY INFLUENCE HEALTHY CHOICES 6 KEY RESEARCH AREAS: THE IMPACT OF THE NUTRITION LABELS AND HEALTH CLAIMS ON CONSUMERS’ ATTITUDES AND BEHAVIOUR 7 KEY RESEARCH AREAS: LABEL DESIGN OF NUTRITION LABELS AND HEALTH CLAIMS 8 DEVELOPING MORE MARKET-ORIENTED NUTRITION LABELS AND HEALTH CLAIMS 9 FUTURE TRENDS IN NUTRITION LABELLING AND HEALTH CLAIMS IN FOOD 10 CONCLUSION 11 WHERE TO LOOK FOR FURTHER INFORMATION 12 APPENDIX: STUDIES (N = 146) ON NUTRITION LABELS AND HEALTH CLAIMS INCLUDED IN THE QUALITATIVE ANALYSIS AND THEIR CHARACTERISTICS 13 REFERENCES TRENDS IN CONSUMER PREFERENCE FOR LOCALLY SOURCED FOOD PRODUCTS MATTHEW GORTON AND BARBARA TOCCO, NEWCASTLE UNIVERSITY, UK; PÉTER CSILLAG, ECO-SENSUS RESEARCH AND COMMUNICATION NON-PROFIT LTD , HUNGARY; JELENA FILIPOVI?, UNIVERSITY OF BELGRADE, SERBIA; AND JOHN WHITE, UNIVERSITY OF PLYMOUTH, UK 1 INTRODUCTION 2 DEFINING LOCAL FOOD 3 CONSUMER UNDERSTANDING OF LOCAL FOOD AND MOTIVATIONS FOR PURCHASE 4 CONSUMER PROFILES AND PREDICTING BEHAVIOUR 5 BARRIERS TO PURCHASE 6 COOPERATIVE LABELLING FOR LOCAL FOOD MARKETS IN SZEKSZÁRD, HUNGARY 7 CONCLUSION AND FUTURE TRENDS IN RESEARCH 8 ACKNOWLEDGEMENTS 9 WHERE TO LOOK FOR FURTHER INFORMATION 10 REFERENCES THE EFFECTS OF CONSUMER PERCEPTION OF FOOD SAFETY AND QUALITY IN FOOD PURCHASE DECISIONS ANNE WILCOCK, UNIVERSITY OF GUELPH, CANADA; KATHRYN BOYS, NORTH CAROLINA STATE UNIVERSITY, USA; AND BRITA BALL, UNIVERSITY OF GUELPH, CANADA 1 INTRODUCTION 2 FACTORS AFFECTING DEMAND FOR FOOD PRODUCTS 3 DISTINCT CATEGORIES OF FOOD PRODUCTS 4 FOOD SAFETY RISKS AND CONSUMER PERCEPTIONS OF RISK 5 CONSUMER PERCEPTIONS OF RISK AND WILLINGNESS TO PURCHASE 6 CONSUMER RESPONSE TO RECALLS 7 EFFECT OF THE COVID-19 PANDEMIC ON FOOD SAFETY BEHAVIOR AND PURCHASING 8 CONCLUSION UNDERSTANDING CONSUMER ATTITUDES TO ORGANIC FOOD: USING PROFILE DEVIATION ANALYSIS FOR CONSUMER BENCHMARKING TATIANA ANISIMOVA, LINNAEUS UNIVERSITY, SWEDEN; AND FELIX T MAVONDO, MONASH UNIVERSITY, AUSTRALIA 1 INTRODUCTION 2 THEORETICAL FRAMEWORK AND HYPOTHESIS DEVELOPMENT 3 HYPOTHESIS DEVELOPMENT 4 METHOD AND DATA 5 RESULTS AND DISCUSSION 7 STUDY CONTRIBUTIONS AND IMPLICATIONS 8 ACKNOWLEDGEMENT UNDERSTANDING CONSUMER ATTITUDES TO ENVIRONMENTAL SUSTAINABILITY ISSUES IN AGRICULTURAL AND FOOD PRODUCTION CAROLINE SAUNDERS, TIM DRIVER AND MEIKE GUENTHER, LINCOLN UNIVERSITY, NEW ZEALAND 1 INTRODUCTION 2 PRODUCT ATTRIBUTES 3 ENVIRONMENTAL ATTRIBUTES 4 ECOLABELLING 5 LITERATURE REVIEW PART