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Journal of Food Products Marketing Volume 24, 2018 - Issue 2
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Original Articles

Understanding Local Food Consumers: Theory of Planned Behavior and Segmentation Approach

Archana KumarDepartment of Marketing, Feliciano School of Business, Montclair State University, Montclair, New Jersey, USACorrespondence[email protected]
&
Sylvia SmithDepartment of Animal Science, Food, and Nutrition, Southern Illinois University, Carbondale, Illinois, USA
Pages 196-215 | Published online: 06 Mar 2017

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Dwi Suhartanto, David Dean, I Wayan Edi Arsawan, Mahir Pradana & Iklima Farhani. (2023) Eating Good Food and Helping the Community: The Drivers of Online Local Food Purchasing. Journal of International Food & Agribusiness Marketing 0:0, pages 1-21.
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Kimberly Severt, Yeon Ho Shin, Hsiangting Shatina Chen & Robin B. DiPietro. (2022) Measuring the Relationships between Corporate Social Responsibility, Perceived Quality, Price Fairness, Satisfaction, and Conative Loyalty in the Context of Local Food Restaurants. International Journal of Hospitality & Tourism Administration 23:3, pages 623-645.
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Juwon Choi, Jeongdoo Park, Hyeongjin (Harry) Jeon & Amelia Estepa Asperin. (2021) Exploring local food consumption in restaurants through the lens of locavorism. Journal of Hospitality Marketing & Management 30:8, pages 982-1004.
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Yeon Ho Shin. (2020) Predicting Consumer Intentions Regarding State-branded Food Products in the Grocery and Restaurant Settings: Understanding the Role of Self-Concept. Journal of Quality Assurance in Hospitality & Tourism 21:5, pages 600-615.
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E. S. Dalampira, A. Papadaki-Klavdianou, S. Nastis, M. Partalidou & A. Michailidis. (2020) Food for thought: an assessment tool for environmental food identities. International Journal of Sustainable Development & World Ecology 27:1, pages 80-95.
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Chen-Chuen Lim & Yen-Nee Goh. (2019) Investigating the purchase intention toward healthy drinks among Urban consumers in Malaysia. Journal of Foodservice Business Research 22:3, pages 286-302.
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Malia Bacig & Cheri A. Young. (2019) The halo effect created for restaurants that source food locally. Journal of Foodservice Business Research 22:3, pages 209-238.
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