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; Federico J. A.  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, Federico J. A. Perez-Cueto

Research output: Contribution to journal › Article › peer-review

211 Downloads (Pure)

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
Pages (from-to)	39-46
Number of pages	8
Journal	Food Quality and Preference
Volume	53
Early online date	26 May 2016
DOIs	https://doi.org/10.1016/j.foodqual.2016.05.014
Publication status	Published - Oct 2016

Keywords

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

Access to Document

10.1016/j.foodqual.2016.05.014

What are we eating postprintAccepted author manuscript (Post-print), 737 KBLicence: CC BY-NC-ND

http://eprints.bournemouth.ac.uk/23790/

Cite this

@article{c75ebcc6d3584105a9c348100fbe4231,

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

author = "Sarah Price and Giampaolo Viglia and Heather Hartwell and Ann Hemingway and Chris Chapleo and Katherine Appleton and Laure Saulais and Ioannis Mavridis and Perez-Cueto, {Federico J. A.}",

year = "2016",

month = oct,

doi = "10.1016/j.foodqual.2016.05.014",

language = "English",

volume = "53",

pages = "39--46",

journal = "Food Quality and Preference",

issn = "0950-3293",

publisher = "Elsevier Limited",

}

TY - JOUR

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, Federico J. A.

PY - 2016/10

Y1 - 2016/10

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 - Workplace canteen

KW - Food choice

KW - Food information

KW - Consumer

KW - Best-worst scaling

KW - Latent class analysis

U2 - 10.1016/j.foodqual.2016.05.014

DO - 10.1016/j.foodqual.2016.05.014

M3 - Article

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

Access to Document

Fingerprint

Cite this