Área de Comercialización e Investigación de Mercadoshttp://hdl.handle.net/10259/45962024-03-19T07:57:11Z2024-03-19T07:57:11ZNarrowing the gap between consumer purchasing intention and behaviour through ecolabelling: a challenge for eco-entrepreneurismCalderón Monge, EstherRedondo Rodríguez, Roger GuzmánRamírez-Hurtado, José M.http://hdl.handle.net/10259/84192024-01-23T01:05:31Z2020-12-01T00:00:00ZNarrowing the gap between consumer purchasing intention and behaviour through ecolabelling: a challenge for eco-entrepreneurism
Calderón Monge, Esther; Redondo Rodríguez, Roger Guzmán; Ramírez-Hurtado, José M.
Purpose: The gap between the self-declarations of buyers as responsible consumers and the purchase of sustainable products means that consumer knowledge needs to be examined in depth, to guide the initiatives of eco-entrepreneurs towards sectors and demands that will make them viable and to advance responsible production and consumption – Objective 12: Sustainable Development 2030. The purpose of this study is to analyse the profile of consumers in relation to the purchase of ecolabelled products and to establish relations between purchasing decisions with environmental, social and ethical factors.
Design/methodology/approach:
Multiple correspondence analysis is applied to the results of a questionnaire administered to a sample of 407 consumers resident in Spain. Information is gathered on environmental, social and economic concerns and the importance consumers attach to certain product attributes such as ecolabels, price and quality.
Findings:
Consumers concerned over environmental, social and economic questions attached greater importance to information on ecolabels, principally within the textile, and drugstore sectors, followed by electrical and electronic appliances and the food sector. These consumers selected ecolabelled products with a good quality–price relationship.
Originality/value:
The academic and business value of this research is its focus on the attributes of sustainable products so that eco-entrepreneurs may advance initiatives that are at once viable and sustainable, motivating consumers with concerns over environmental, social and economic issues.
2020-12-01T00:00:00ZFood Values, Benefits and Their Influence on Attitudes and Purchase Intention: Evidence Obtained at Fast-Food Hamburger RestaurantsPérez-Villarreal, Héctor HugoMartínez Ruiz, María Pilar .Izquierdo Yusta, AliciaGómez-Cantó, Carmen M.http://hdl.handle.net/10259/83102024-01-13T01:05:41Z2020-09-01T00:00:00ZFood Values, Benefits and Their Influence on Attitudes and Purchase Intention: Evidence Obtained at Fast-Food Hamburger Restaurants
Pérez-Villarreal, Héctor Hugo; Martínez Ruiz, María Pilar .; Izquierdo Yusta, Alicia; Gómez-Cantó, Carmen M.
This paper analyzes the effects of: (i) Food values on their related benefits (hedonic and utilitarian); (ii) both kinds of benefits on attitudes toward eating hamburgers; and (iii) attitudes on purchase intention. To this end, we adapted the food values scale to the context of fast-food hamburger restaurants. Data were collected from a survey of 512 Mexican consumers and analyzed using structural equation modeling (SEM). The results show that the strongest influences are those exerted by food values, first, on hedonic benefits and, second, on utilitarian benefits. In contrast, the weakest influence is that exerted by utilitarian benefits on attitudes, followed by that exerted by hedonic benefits on attitudes. Among other findings, this study highlights the importance consumers give to the taste and safety of food, as well as the greater importance given to hedonic benefits compared to utilitarian ones. These findings have several important implications for managers in the industry.
2020-09-01T00:00:00ZStudying the impact of food values, subjective norm and brand love on behavioral loyaltyIzquierdo Yusta, AliciaMartínez Ruiz, María Pilar .Pérez-Villarreal, Héctor Hugohttp://hdl.handle.net/10259/82152024-01-25T08:12:57Z2021-12-01T00:00:00ZStudying the impact of food values, subjective norm and brand love on behavioral loyalty
Izquierdo Yusta, Alicia; Martínez Ruiz, María Pilar .; Pérez-Villarreal, Héctor Hugo
This research aims at contributing to the integration of other constructs that have not been traditionally used in the Theory of Planned Behavior (TPB). The paper's goal is to render the TPB more relevant and effective in predicting consumer decisions in diverse service environments such as fast food restaurants. For this purpose, the paper proposes a conceptual model that analyzes both the direct and indirect impact of food values, subjective norm, and brand love on behavioral loyalty toward fast food restaurants. In order to test the proposed model, we designed a questionnaire and distributed it to fast food consumers in the city of Puebla (Mexico). Data from the sample of 3565 respondents were collected and analyzed by using descriptive statistics and PLS regressions. The research makes several key contributions: First, it predicts behavioral loyalty rather than relies on more usual behaviors in the TPB, such as intention to purchase. Second, it analyzes the direct influence of food values on the constructs of subjective norm and brand love – in contrast to most previous research that has focused on measuring the relative importance of food values in food preference. Third, the study establishes the importance of including emotional variables in the TPB like the construct of brand love.
2021-12-01T00:00:00ZThe influence of food values on satisfaction and loyalty: Evidence obtained across restaurant typesMartínez Ruiz, María Pilar .Ruiz-Palomino, PabloIzquierdo Yusta, AliciaPick, Doreénhttp://hdl.handle.net/10259/82102024-01-25T08:10:32Z2023-06-01T00:00:00ZThe influence of food values on satisfaction and loyalty: Evidence obtained across restaurant types
Martínez Ruiz, María Pilar .; Ruiz-Palomino, Pablo; Izquierdo Yusta, Alicia; Pick, Doreén
To increase our understanding of food choices, their evaluation and their effects on key non-financial variables, we examine potential differences between two types of food values (distinguishing those that offer added value from those limited to providing only an offer of basic value) between two types of restaurants regarding their impact on satisfaction with the food, and loyalty to the food and the restaurant. To do so, we collected a database of 516 customers of restaurants in Spain and analysed it using descriptive statistics and structural equation analysis. The results evidenced how offering food reflecting both differential added value and basic value increases food satisfaction, and, in turn, customer loyalty to the food and the restaurant. As a novelty in the literature, our findings revealed that basic value offer increases customers’ food satisfaction of both restaurant types but offering food that reflects differential added value offer does not influence customers satisfaction of fast-food restaurants but increases food satisfaction in traditional restaurants. The discussion addresses the key implications of these findings for restaurants strategic positioning.
2023-06-01T00:00:00Z