The DOI matches its Crossref record; 121 of the 121 references it cites were found in a registry or an index.
Understanding consumer resistance to the consumption of organic food. A study of ethical consumption, purchasing, and choice behaviour
Open accessAbstract
Abstract Although the demand for organic food is growing globally, the mainstream consumption of organic food is far less. The present study attempts to understand the underlying reasons for consumer resistance toward consuming organic food using the theoretical framework of innovation resistance theory (IRT). The study further examines the association between different consumer barriers and purchase decisions (purchase intentions, ethical consumption intentions, and choice behaviour) at different levels of buying involvement and environmental concerns. The collected data, consisting of 452 consumers, were analyzed by structural equation modeling approach. The results showed that value barrier shared a negative association with purchase intentions and ethical consumption intentions. Ethical consumption and purchase intention were found to have a direct influence on choice behaviour. Additionally, the relationship between ethical consumption intention and choice behaviour is mediated by purchase intention. However, no significant differences have emerged based on the level of buying involvement and environment concerns. The findings of the study provide insight into public policymakers, marketers, suppliers, and consumer associations by enhancing their current understanding of buying behaviour of the growing organic food community.
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Chen, P.-J., & Antonelli, M. (2020) · Foods · doi:10.3390/foods9121898 · Cited by 580
Determinants of organic food consumption. A systematic literature review on motives and barriers
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Metadata
- Authors
- Kushwah, S., Dhir, A., & Sagar, M.
- Venue
- Food Quality and Preference
- Publisher
- Elsevier BV
- Published
- 2019-10
- Volume
- 77
- Pages
- 1-14
- ISSN
- 0950-3293 (ISSN-L)
- OpenAlex
- W2937222347
- Cited by
- 282
- References
- 121
- FWCI
- 20.67
- Type
- journal article
- Language
- en
- Open access
- green
- Licence
- www.elsevier.com/tdm/userlicense/1.0/ (tdm)
- www.elsevier.com/legal/tdmrep-license (tdm)
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- Kushwah, S., Dhir, A., & Sagar, M. (2019). Understanding consumer resistance to the consumption of organic food. A study of ethical consumption, purchasing, and choice behaviour. Food Quality and Preference. https://doi.org/10.1016/j.foodqual.2019.04.003
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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
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