What are we eating? Consumer information requirement within a workplace canteen

Research output: Contribution to journal › Journal article › Research › peer-review

Standard

What are we eating? Consumer information requirement within a workplace canteen. / Price, Sarah; Viglia, Giampaolo; Hartwell, Heather; Hemingway, Ann; Chapleo, Chris; Appleton, Katherine; Saulais, Laure; Mavridis, Ioannis; Perez-Cueto, Armando.

In: Food Quality and Preference, Vol. 53, 2016, p. 39-46.

Research output: Contribution to journal › Journal article › Research › peer-review

Harvard

Price, S, Viglia, G, Hartwell, H, Hemingway, A, Chapleo, C, Appleton, K, Saulais, L, Mavridis, I & Perez-Cueto, A 2016, 'What are we eating? Consumer information requirement within a workplace canteen', Food Quality and Preference, vol. 53, pp. 39-46. https://doi.org/10.1016/j.foodqual.2016.05.014

APA

Price, S., Viglia, G., Hartwell, H., Hemingway, A., Chapleo, C., Appleton, K., Saulais, L., Mavridis, I., & Perez-Cueto, A. (2016). What are we eating? Consumer information requirement within a workplace canteen. Food Quality and Preference, 53, 39-46. https://doi.org/10.1016/j.foodqual.2016.05.014

Vancouver

Price S, Viglia G, Hartwell H, Hemingway A, Chapleo C, Appleton K et al. What are we eating? Consumer information requirement within a workplace canteen. Food Quality and Preference. 2016;53:39-46. https://doi.org/10.1016/j.foodqual.2016.05.014

Author

Price, Sarah ; Viglia, Giampaolo ; Hartwell, Heather ; Hemingway, Ann ; Chapleo, Chris ; Appleton, Katherine ; Saulais, Laure ; Mavridis, Ioannis ; Perez-Cueto, Armando. / What are we eating? Consumer information requirement within a workplace canteen. In: Food Quality and Preference. 2016 ; Vol. 53. pp. 39-46.

Bibtex

@article{b267ef0656ff49c6a186c5cc94f091f2,
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 = "Best-worst scaling, Consumer, Food choice, Food information, Latent class analysis, Workplace canteen",
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 Armando Perez-Cueto",
year = "2016",
doi = "10.1016/j.foodqual.2016.05.014",
language = "English",
volume = "53",
pages = "39--46",
journal = "Food Quality and Preference",
issn = "0950-3293",
publisher = "Pergamon Press",

}

RIS

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, Armando

PY - 2016

Y1 - 2016

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 - Best-worst scaling

KW - Consumer

KW - Food choice

KW - Food information

KW - Latent class analysis

KW - Workplace canteen

U2 - 10.1016/j.foodqual.2016.05.014

DO - 10.1016/j.foodqual.2016.05.014

M3 - Journal article

AN - SCOPUS:84973160526

VL - 53

SP - 39

EP - 46

JO - Food Quality and Preference

JF - Food Quality and Preference

SN - 0950-3293

ER -

ID: 164324311