Food safety, consumption behavior, and personal values: an integrative review
DOI:
https://doi.org/10.5902/1983465986918Schlagworte:
Food safety, Consumer behavior, Personal valuesAbstract
Purpose: To map in international literature how personal values have been addressed in the context of consumer behavior in relation to food safety.
Design/methodology/approach: An integrative review was employed as the research method using the Web of Science and Scopus scientific databases. Nineteen empirical articles were selected and classified into five analysis categories: i) cultural context; ii) risk perception and willingness to pay; iii) sustainable consumption; iv) animal welfare; and v) differences among sociodemographic profiles.
Findings: The studies focus on identifying personal values that influence attitudes and behaviors related to food safety in food consumption. They seek to understand how these values, reflected in consumer concerns about food safety, affect the categorization of foods as healthy/safe.
Practical implications: The understanding of the factors that interfere with consumer relationships is crucial in the context of food safety, as it allows for the enhancement of communication strategies and policies targeted toward the consuming public.
Originality/value: This study provides an integrative framework based on the analyzed literature and suggests future research perspectives to advance knowledge on the subject.
Downloads
Literaturhinweise
Aydin, G., Margerison, C., Worsley, A., & Booth, A. (2021). Essential food and nutrition knowledge and skills for primary school children: Australian parents’ opinions. Health Education, 122(4), 424-439.
Barrena, R., & Sánchez, M. (2010). Differences in Consumer Abstraction Levels as a Function of Risk Perception. Journal of Agricultural Economics, 61(1), 34-59.
Bolek, S. (2020). Consumer knowledge, attitudes, and judgments about food safety: A consumer analysis. Trends in Food Science & Technology, 102, 242-248.
Braun, V., & Clarke, V. (2012). Thematic analysis. In H. Cooper, P. M. Camic, D. L. Long, A. T. Panter, D. Rindskopf, & K. J. Sher (Eds.), APA handbook of research methods in psychology, v. 2. Research designs: Quantitative, qualitative, neuropsychological, and biological, 57-71. American Psychological Association.
Broome, M. E. (2000). Integrative literature reviews for the development of concepts. In: Rodgers, B. L, & Knafl. K. A. Concept development in nursing: foundations, techniques and applications. Philadelphia: W. B. Saunders Company, 231-250.
Cembalo, L. et al. (2016). Determinants of Individual Attitudes Toward Animal Welfare-Friendly Food Products. Journal of Agricultural and Environmental Ethics, 29(2), 237-254.
Fao – Food and Agriculture Organization. (2009). Declaration of the World Summit on Food Security. Rome.
Feather, T. (1995). Values, valences and choice: The influences of values on perceived attractiveness and choice of alternatives. Journal of Personality & Social Psychology, 68(6), 1135-1151.
Fitzsimmons, J., & Cicia, G. (2018). Different tubers for different consumers: Heterogeneity in human values and willingness to pay for social outcomes of potato credence attributes. International Journal on Food System Dynamics, 9(4).
Grunert, K. G. (2005). Food quality and safety: consumer perception and demand. European Review of Agricultural Economics, 32 (3), 369-391.
Homer, P. & Kahle, L. R. (1988). A Structural Equation Test of the Values-Attitude-Behavior Hierarchy. Journal of Personality and Social Psychology, 54(4), 638-646.
Janjić, J. et al. (2017). Consumer Responsibility for Food Safety. Research in Agriculture, 3 (1).
Kraus, A., Annunziata, A., & Vecchio, R. (2017). Sociodemographic Factors Differentiating the Consumer and the Motivations for Functional Food Consumption. Journal of the American College of Nutrition, 36(2), 116-126.
Lakner, Z., Plasek, B., Kasza, G., Kiss, A., Soós, S., & Temesi, Á. (2021). Towards understanding the food consumer behavior–food safety–sustainability triangle: a bibliometric approach. Sustainability, 13(21), 12218.
Lam, T. K., Heales, J., Hartley, N., & Hodkinson, C. (2020). Consumer trust in food safety requires information transparency. Australasian Journal of Information Systems, 24.
Lee, P. Y. et al. (2014). The role of personal values in Chinese consumers’ food consumption decisions. A case study of healthy drinks. Appetite, 73, 95-104.
Liguori, J., Trübswasser, U., Pradeilles, R., Le Port, A., Landais, E., Talsma, E. F., ... & Holdsworth, M. (2022). How do food safety concerns affect consumer behaviors and diets in low-and middle-income countries? A systematic review. Global Food Security, 32, 100606.
Lusk, J. L., & Briggeman, B. C. (2009). Food Values. American Journal of Agricultural Economics, 91(1), 184-196.
Luu, H. P., Tran, T. T. H., & Truong, T. X. (2023). Factors affecting consumers’ food safety behavior in Vietnam. Food Control, 143, 109294.
Marinković, V., & Lazarević, J. (2021). Eating habits and consumer food shopping behaviour during COVID-19 virus pandemic: insights from Serbia. British Food Journal, 123(12), 3970-3987.
Mendes, K. D. S., Silveira, R. C. C. P., & Galvão, C. M. (2008). Revisão integrativa: método de pesquisa para a incorporação de evidências na saúde e na enfermagem. Texto & Contexto – Enfermagem, 17(4), 758-764.
Naspetti, S., & Zanoli, R. (2009). Organic Food Quality and Safety Perception Throughout Europe. Journal of Food Products Marketing, 15(3) 249-266.
Nie, W., Bo, H., Liu, J., & Li, T. (2021). Influence of loss aversion and income effect on consumer food choice for food safety and quality labels. Frontiers in Psychology, 12, 711671.
Perrea, T. et al. (2014). Testing and validation of a hierarchical values-attitudes model in the context of green food in China. Asia Pacific Journal of Marketing and Logistics, 26(2), 296-314.
Rokeach, M. (1968). The role of values in public opinion research. Public Opinion Quarterly, 32(4), 547-559.
Sameen, A., Sahar, A., Tariq, F., Khan, U. M., Tariq, T., & Ishfaq, B. (2022). Food Microbial Hazards, Safety, and Quality Control: A Strategic Approach. In Food safety practices in the restaurant industry (pp. 67-98). IGI Global.
Sayuti, Y., Albattat, A., Ariffin, A., Nazrin, N., & Silahudeen, T. N. A. T. (2020). Food safety knowledge, attitude and practices among management and science university students, Shah Alam. Management science letters, 10(4), 929-936.
Schwartz, S. H. (2006). Basic human values: Theory, measurement and applicatons. Revue Français de Sociologie, 47(4), 249-288.
Schwartz, S. H. (2017). The refined theory of basic values. In: Roccas, S., & Sagiv, L. (Orgs.). Values and Behavior: Taking a Cross Cultural Perspective. Springer Publishing, 51-72.
Severová, L., Svoboda, R., Šrédl, K., Prášilová, M., Soukup, A., Kopecká, L., & Dvořák, M. (2021). Food safety and quality in connection with the change of consumer choice in Czechia (a case study). Sustainability, 13(11), 6505.
Shahidi, F. (2021). Consumer Behaviour and Healthy Diet: A Challenge or an Opportunity?. Journal of Food Bioactives, 15.
Sinclair, M. et al. (2019). Motivations for Industry Stakeholders in China, Vietnam, Thailand and Malaysia to Improve Livestock Welfare. Animals, 9(7), 416-436.
Siwach, R. (2022). Food safety audits: ensuring quality and safe food to our plate and palate. In Food Safety Practices in the Restaurant Industry (pp. 1-25). IGI Global.
Solomon, M. R. (2015). O Comportamento do consumidor: comprando, possuindo e sendo. 11. ed. Porto Alegre: Bookman Editora LTDA.
Sonoda, Y. et al. (2018). How do human values influence the beef preferences of consumer segments regarding animal welfare and environmentally friendly production? Meat Science, 146, 75-86.
Soon, J. M., Brazier, A. K., & Wallace, C. A. (2020). Determining common contributory factors in food safety incidents–A review of global outbreaks and recalls 2008–2018. Trends in Food Science & Technology, 97, 76-87.
Thomas, M. S., & Feng, Y. (2021). Consumer risk perception and trusted sources of food safety information during the COVID-19 pandemic. Food Control, 130, 108279.
Torraco, R. J. (2016). Writing Integrative Literature Reviews: Using the Past and Present to Explore the Future. Human Resource Development Review, 15(4), 404-428.
Tsakiridou, E. et al. (2007). Consumers’ acceptance and willingness to buy GM food. Journal of Food Products Marketing, 13(2), 69-81.
Van Huy, L. et al. (2019). Effective Segmentation of Organic Food Consumers in Vietnam Using Food-Related Lifestyles. Sustainability, 11(5), 1237.
Vilas Boas, L. H. B., Sette, R. S., & Brito, M. J. (2006). Comportamento do consumidor de produtos orgânicos: uma aplicação da teoria da cadeia de meios e fins. Organizações Rurais e Agroindustriais, 8(1), 2-39.
Vilas Boas, L. H. B. et al. (2005). Compreendendo valores para consumidores de orgânicos: uma análise sob a ótica da Teoria de Cadeias de Meios e Fins. In: XLIII Congresso da Sober - Instituições, Eficiência, Gestão e Contratos No Sistema Agroindustrial, Ribeirão Preto.
Vega-Zamora, M. et al. (2014). Organic as a heuristic cue: What Spanish consumers mean by organic foods. Psychology and Marketing, 31(5), 349-359.
Wawrzyniak, A. (2023). A multi-agent based simulation model of consumer behaviour in the health and wellness food market. Procedia Computer Science, 225, 979-988.
Whittingham, N., Boecker, A., & Grygorczyk, A. (2019). Personality traits, basic individual values and GMO risk perception of twitter users. Journal of Risk Research, 1-19.
Wongprawmas, R., & Canavari, M. (2017). Consumers’ willingness-to-pay for food safety labels in an emerging market: The case of fresh produce in Thailand. Food Policy, 69, 25-34.
Worsley, A., Wang, W. C., & Burton, M. (2015). Food concerns and support for environmental food policies and purchasing. Appetite, 91, 48-55.
Worsley, A. et al. (2018). Household food providers’ attitudes to the regulation of food marketing and government promotion of healthy foods in five countries in the Asia Pacific region. British Food Journal, 120(6), 1236-1249.
Worsley, A., Wang, W. C., & Hunter, W. (2013). Gender differences in the influence of food safety and health concerns on dietary and physical activity habits. Food Policy, 41, 184-192.
Yemane, B., & Tamene, A. (2022). Understanding domestic food safety: An investigation into self-reported food safety practice and associated factors in southern Ethiopian households. Environmental health insights, 16, 11786302221103881.
Zafaneli, E. S. R., Troccoli, I. R., & Scatulino, P. L. S. (2016). Cultura de consumo e valores pessoais do consumidor: contribuições científicas e proposta de um framework. Revista do CEPE, 43, 35-48.
Zhou, Y. et al. (2013). The moderating role of human values in planned behavior: The case of Chinese consumers’ intention to buy organic food. Journal of Consumer Marketing, 30(4), 335-344.
Zhu, J. & Liu, W. (2020). A tale of two databases: the use of Web of Science and Scopus in academic papers. Scientometrics, 123(1), 321-335.
Downloads
Veröffentlicht
Zitationsvorschlag
Ausgabe
Rubrik
Lizenz
Copyright (c) 2024 Revista de Administração da UFSM
Dieses Werk steht unter der Lizenz Creative Commons Namensnennung 4.0 International.
Authors of articles published by ReA/UFSM retain the copyright of their works, licensing them under the Creative Commons (CC-BY 4.0), which allows articles to be reused and distributed without restriction, provided that the original work is properly cited.
