289
Views
0
CrossRef citations to date
0
Altmetric
Research Article

Discomfort and proactiveness of New Zealand OFD consumers during the coronavirus pandemic

ORCID Icon, , & ORCID Icon

References

  • Annaraud, K., & Berezina, K. (2020). Predicting satisfaction and intentions to use online food delivery: What really makes a difference? Journal of Foodservice Business Research, 23(4), 305–323. https://doi.org/10.1080/15378020.2020.1768039
  • Burnham, T. A., Frels, J. K., & Mahajan, V. (2003). Consumer switching costs: A typology, antecedents, and consequences. Journal of the Academy of Marketing Science, 31(2), 109–126. https://doi.org/10.1177/0092070302250897
  • Byrd, K., Fan, A., Her, E., Liu, Y., Leitch, S., & Almanza, B. (2023). Restaurant patronage during the COVID-19 pandemic and the protection motivation theory: Influence of consumers’ socio-demographic, situational, and psychographic factors. Journal of Foodservice Business Research, 26(2), 247–275. https://doi.org/10.1080/15378020.2021.2006036
  • Byrd, K., Her, E., Fan, A., Almanza, B., Liu, Y., & Leitch, S. (2021). Restaurants and COVID-19: What are consumers’ risk perceptions about restaurant food and its packaging during the pandemic? International Journal of Hospitality Management, 94, 1–9. https://doi.org/10.1016/j.ijhm.2020.102821
  • Cable, J., Jaykus, L. A., Hoelzer, K., Newton, J., & Torero, M. (2021). The impact of COVID‐19 on food systems, safety, and security - a symposium report. Annals of the New York Academy of Sciences, 1484(1), 3–8. https://doi.org/10.1111/nyas.14482
  • Campbell, M., Marek, L., Wiki, J., Hobbs, M., Sabel, C. E., McCarthy, J., & Kingham, S. (2021). National movement patterns during the COVID-19 pandemic in New Zealand: The unexplored role of neighbourhood deprivation. Journal Epidemiology & Community Health, 75(9), 903–905. https://doi.org/10.1136/jech-2020-216108
  • Ceylan, Z., Meral, R., & Cetinkaya, T. (2020). Relevance of SARS-CoV-2 in food safety and food hygiene: Potential preventive measures, suggestions and nanotechnological approaches. VirusDisease, 31(2), 154–160. https://doi.org/10.1007/s13337-020-00611-0
  • Ciotti, M., Ciccozzi, M., Terrinoni, A., Jiang, W. C., Wang, C. B., & Bernardini, S. (2020). The COVID-19 pandemic. Critical Reviews in Clinical Laboratory Sciences, 57(6), 365–388. https://doi.org/10.1080/10408363.2020.1783198
  • Cumming, J. (2022). Going hard and early: Aotearoa New Zealand’s response to Covid-19. Health Economics, Policy, and Law, 17(1), 107–119. https://doi.org/10.1017/S174413312100013X
  • Daoust, J. F., & Tu, W. -J. (2020). Elderly people and responses to COVID-19 in 27 Countries. PLos One, 15(7), 1–13. https://doi.org/10.1371/journal.pone.0235590
  • Das, N. K., & Roy, A. (2022). COVID-19 and agri-food value chain: A systematic review and bibliometric mapping. Journal of Agribusiness in Developing and Emerging Economies, 12(3), 442–462. https://doi.org/10.1108/JADEE-07-2021-0188
  • De Cicco, R., Silva, S. C. L. D. C. E., & Alparone, F. R. (2021). It’s on its way”: Chatbots applied for online food delivery services, social or task-oriented interaction style? Journal of Foodservice Business Research, 24(2), 140–164. https://doi.org/10.1080/15378020.2020.1826268
  • de Souza, T. S. P., Miyahira, R. F., Matheus, J. R. V., de Brito Nogueira, T. B., Maragoni-Santos, C., Barros, F. F. C., Costa Antunes, A. E., & Calvante Fai, A. E. (2022). Food services in times of uncertainty: Remodeling operations, changing trends, and looking into perspectives after the COVID-19 pandemic. Trends in Food Science & Technology, 120, 301–307. https://doi.org/10.1016/j.tifs.2022.01.005
  • Egli, V., Hunter, L., Roy, R., Te Morenga, L., De Backer, C., Teunissen, L., … & Gerritsen, S. (2022). Household mealtimes during the 2020 COVID-19 lockdown in Aotearoa, New Zealand: The influence of household type and psychological distress. Frontiers in Nutrition, 9, 1–14. https://doi.org/10.3389/fnut.2022.855866
  • Etikan, I., Musa, S. A., & Alkassim, R. S. (2016). Comparison of convenience sampling and purposive sampling. American Journal of Theoretical and Applied Statistics, 5(1), 1–4. https://doi.org/10.11648/j.ajtas.20160501.11
  • Eu, E. Z. R., & Sameeha, M. J. (2021). Consumers’ perceptions of healthy food availability in online food delivery applications (OFD apps) and its association with food choices among public university students in Malaysia. Frontiers in Nutrition, 522, 1–11. https://doi.org/10.3389/fnut.2021.674427
  • Fornell, C., & Larcker, D. F. (1981). Evaluating structural equation models with unobservable variables and measurement error. Journal of Marketing Research, 18(3), 39–50. https://doi.org/10.1177/002224378101800104
  • Gani, M. O., Faroque, A. R., Muzareba, A. M., Amin, S., & Rahman, M. (2023). An integrated model to decipher online food delivery app adoption behavior in the COVID-19 pandemic. Journal of Foodservice Business Research, 26(2), 123–163. https://doi.org/10.1080/15378020.2021.2006040
  • Gasteiger, N., Gasteiger, C., Vedhara, K., & Broadbent, E. (2022). The more the merrier! Barriers and facilitators to the general public’s use of a COVID-19 contact tracing app in New Zealand. Informatics for Health & Social Care, 47(2), 132–143. https://doi.org/10.1080/17538157.2021.1951274
  • Gerritsen, S., Egli, V., Roy, R., Haszard, J., Backer, C. D., Teunissen, L., Cuykx, I., Decorte, P., Pabian, S., Van Royen, K., & Te Morenga, L. (2021). Seven weeks of home-cooked meals: Changes to New Zealanders’ grocery shopping, cooking and eating during the COVID-19 lockdown. Journal of the Royal Society of New Zealand, 51(sup1), 4–22. https://doi.org/10.1080/03036758.2020.1841010
  • Gray, L., MacDonald, C., Tassell-Matamua, N., Stanley, J., Kvalsvig, A., Zhang, J., Murton, S., Wiles, S., Puloka, V., Becker, J., Johnston, D., & Baker, M. G. (2020). Wearing one for the team: Views and attitudes to face covering in New Zealand/Aotearoa during COVID-19 Alert Level 4 lockdown. Journal of Primary Health Care, 12(3), 199–206. https://doi.org/10.1071/HC20089
  • Hair, J. F., Jr., Hult, G. T. M., Ringle, C. M., & Sarstedt, M. (2022). A primer on partial least squares structural equation modeling (PLS-SEM). Sage Publications.
  • Hair, J. F., Ringle, C. M., & Sarstedt, M. (2013). Partial least squares structural equation modeling: Rigorous applications, better results and higher acceptance long range planning. Long Range Planning, 46(Nos1/2), 1–12. https://doi.org/10.1016/j.lrp.2013.01.001
  • Hendy, S. C., Wiles, S., Binny, R., & Plank, M. J. (2022). Comment on ‘Government mandated lockdowns do not reduce COVID-19 deaths: Implications for evaluating the stringent New Zealand response. New Zealand Economic Papers, 56(1), 29–35. https://doi.org/10.1080/00779954.2022.2034176
  • Henseler, J. (2018). Partial least squares path modeling: Quo vadis? Quality & Quantity, 52(1), 1–8. https://doi.org/10.1007/s11135-018-0689-6
  • Hong, C., Choi, H. H., Choi, E. K. C., & Joung, H. W. D. (2021). Factors affecting customer intention to use online food delivery services before and during the COVID-19 pandemic. Journal of Hospitality & Tourism Management, 48, 509–518. https://doi.org/10.1016/j.jhtm.2021.08.012
  • Jamieson, T. (2020). “Go hard, go early”: Preliminary lessons from New Zealand’s response to COVID-19. The American Review of Public Administration, 50(6–7), 598–605. https://doi.org/10.1177/0275074020941721
  • Jang, W. M., Kim, U. N., Jang, D. H., Jung, H., Cho, S., Eun, S. J., & Lee, J. Y. (2020). Influence of trust on two different risk perceptions as an affective and cognitive dimension during middle east respiratory syndrome coronavirus (MERS-CoV) outbreak in South Korea: Serial cross-sectional surveys. British Medical Journal Open, 10(3), e033026. https://doi.org/10.1136/bmjopen-2019-033026
  • Jiang, Q., Sun, J., Yang, C., & Gu, C. (2022). The Impact of perceived interactivity and intrinsic value on users’ continuance intention in using mobile augmented reality virtual shoe-try-on function. Systems, 10(1), 3. https://doi.org/10.3390/systems10010003
  • Kaine, G., Greenhalgh, S., & Wright, V. (2022). Compliance with Covid-19 measures: Evidence from New Zealand. PLos One, 17(2), 1–23. https://doi.org/10.1371/journal.pone.0263376
  • Kasraeian, M., Zare, M., Vafaei, H., Asadi, N., Faraji, A., Bazrafshan, K., & Roozmeh, S. (2022). COVID-19 pneumonia and pregnancy; a systematic review and meta-analysis. The Journal of Maternal Fetal & Neonatal Medicine, 35(9), 1652–1659. https://doi.org/10.1080/14767058.2020.1763952
  • Kearns, N., Shortt, N., Kearns, C., Eathorne, A., Holliday, M., Mackle, D., Martindale, J., Semprini, A., Weatherall, M., Beasley, R., & Braithwaite, I. (2021). How big is your bubble? characteristics of self-isolating household units (‘bubbles’) during the COVID-19 Alert Level 4 period in New Zealand: A cross-sectional survey. British Medical Journal Open, 11(1), 1–11. https://doi.org/10.1136/bmjopen-2020-042464
  • Kim, J. J., Kim, I., & Hwang, J. (2021). A change of perceived innovativeness for contactless food delivery services using drones after the outbreak of COVID-19. International Journal of Hospitality Management, 93, 1–11. https://doi.org/10.1016/j.ijhm.2020.102758
  • Koay, K. Y., Cheah, C. W., & Chang, Y. X. A model of online food delivery service quality, customer satisfaction and customer loyalty: A combination of PLS-SEM and NCA approaches. (2022). British Food Journal, 124(12), 4516–4532. ahead of print. https://doi.org/10.1108/BFJ-10-2021-1169
  • Ko, Y. H., Son, J. H., & Kim, G. J. (2022). An exploratory study of changes in consumer dining out behavior before and during COVID-19. Journal of Foodservice Business Research, 1–19. https://doi.org/10.1080/15378020.2022.2036569
  • Li, C., Mirosa, M., & Bremer, P. (2020). Review of online food delivery platforms and their impacts on sustainability. Sustainability, 12(14), 1–17. https://doi.org/10.3390/su12145528
  • Lone, S. A., & Ahmad, A. (2020). COVID-19 pandemic–an African perspective. Emerging Microbes & Infections, 9(1), 1300–1308. https://doi.org/10.1080/22221751.2020.1775132
  • Lu, B., Yan, L., & Chen, Z. (2022). Perceived values, platform attachment and repurchase intention in on-demand service platforms: A cognition-affection-conation perspective. Journal of Retailing & Consumer Services, 67, 1–17. https://doi.org/10.1016/j.jretconser.2022.103024
  • Maragoni-Santos, C., Serrano Pinheiro de Souza, T., Matheus, J. R. V., de Brito Nogueira, T. B., Xavier-Santos, D., Miyahira, R. F., Fai, A. E. C., & Fai, A. E. C. (2021). COVID-19 pandemic sheds light on the importance of food safety practices: Risks, global recommendations, and perspectives. Critical Reviews in Food Science and Nutrition, 62(20), 1–13. https://doi.org/10.1080/10408398.2021.1887078
  • Martin-Neuninger, R., & Ruby, M. B. (2020). What does food retail research tell us about the implications of coronavirus (COVID-19) for grocery purchasing habits? Frontiers in Psychology, 11, 1–4. https://doi.org/10.3389/fpsyg.2020.01448
  • Mehrolia, S., Alagarsamy, S., & Solaikutty, V. M. (2021). Customers response to online food delivery services during COVID‐19 outbreak using binary logistic regression. International Journal of Consumer Studies, 45(3), 396–408. https://doi.org/10.1111/ijcs.12630
  • Michalikova, K. F., Blazek, R., & Rydell, L. (2022). Delivery apps use during the COVID-19 pandemic: Consumer satisfaction judgments, behavioral intentions, and purchase pecisions. Economics, Management & Financial Markets, 17(1), 70–82.
  • Officer, T. N., Imlach, F., McKinlay, E., Kennedy, J., Pledger, M., Russell, L., Churchward, M., Cumming, J., & McBride Henry, K. (2022). COVID-19 pandemic Lockdown and wellbeing: Experiences from Aotearoa New Zealand in 2020. International Journal of Environmental Research and Public Health, 19(4), 1–23. https://doi.org/10.3390/ijerph19042269
  • Olaimat, A. N., Shahbaz, H. M., Fatima, N., Munir, S., & Holley, R. A. (2020). Food safety during and after the era of COVID-19 pandemic. Frontiers in Microbiology, 11, 1–8. https://doi.org/10.3389/fmicb.2020.01854
  • Ortiz-Prado, E., Henriquez-Trujillo, A. R., Rivera-Olivero, I. A., Lozada, T., & Garcia-Bereguiain, M. A. (2021). High prevalence of SARS-CoV-2 infection among food delivery riders. A case study from Quito, Ecuador. The Science of the Total Environment, 770, 1–5. https://doi.org/10.1016/j.scitotenv.2021.145225
  • Ozimek, I., & Rakowska, J. (2021). Young consumers’ concerns about meeting their food needs during the COVID-19 pandemic. Problemy Zarządzania - Management Issues, 19(4/2021 (94), 38–50. https://doi.org/10.7172/1644-9584.94.4
  • Pal, D., Funilkul, S., Eamsinvattana, W., & Siyal, S. (2021). Using online food delivery applications during the COVID-19 lockdown period: What drives University students’ satisfaction and loyalty? Journal of Foodservice Business Research, 25(5), 1–45. https://doi.org/10.1080/15378020.2021.1964419
  • Partridge, S. R., Gibson, A. A., Roy, R., Malloy, J. A., Raeside, R., Jia, S. S., Singleton, A. C., Mandoh, M., Todd, A. R., Wang, T., Halim, N. K., Hyun, K., & Redfern, J. (2020). Junk food on demand: A cross-sectional analysis of the nutritional quality of popular online food delivery outlets in Australia and New Zealand. Nutrients, 12(10), 1–16. https://doi.org/10.3390/nu12103107
  • Poon, W. C., & Tung, S. E. H. (2022). Consumer risk perception of online food delivery during the COVID-19 Movement Control Order (MCO) in Malaysia. Journal of Foodservice Business Research, 26(2), 1–21. https://doi.org/10.1080/15378020.2022.2054657
  • Prasetyo, Y. T., Tanto, H., Mariyanto, M., Hanjaya, C., Young, M. N., Persada, S. F., Miraja, B. A., & Redi, A. A. N. P. (2021). Factors affecting customer satisfaction and loyalty in online food delivery service during the COVID-19 pandemic: Its relation with Open Innovation. Journal of Open Innovation: Technology, Market, and Complexity, 7(1), 1–16. https://doi.org/10.3390/joitmc7010076
  • Rao, Y., Saleem, A., Saeed, W., & Ul Haq, J. (2021). Online consumer satisfaction during COVID-19: Perspective of a developing country. Frontiers in Psychology, 12, 1–12. https://doi.org/10.3389/fpsyg.2021.751854
  • Rodriguez-Besteiro, S., Tornero-Aguilera, J. F., Fernández-Lucas, J., & Clemente-Suárez, V. J. (2021). Gender differences in the COVID-19 pandemic risk perception, psychology, and behaviors of Spanish university students. International Journal of Environmental Research and Public Health, 18(8), 1–9. https://doi.org/10.3390/ijerph18083908
  • Roy, R., de Castro, T. G., Haszard, J., Egli, V., Te Morenga, L., Teunissen, L., Decorte, P., Cuykx, I., De Backer, C., & Gerritsen, S. (2021). Who we seek and what we eat? Sources of food choice inspirations and their associations with adult dietary patterns before and during the COVID-19 lockdown in New Zealand. Nutrients, 13(11), 1–17. https://doi.org/10.3390/nu13113917
  • Saha, M., & Mukherjee, D. (2022). The role of e-service quality and mediating effects of customer inspiration and satisfaction in building customer loyalty. Journal of Strategic Marketing, 1–17. https://doi.org/10.1080/0965254X.2022.2076722
  • Sarstedt, M., & Cheah, J. H. (2019). Partial least squares structural equation modeling using SmartPLS: A software review. Journal of Marketing Analytics, 7(3), 196–202. https://doi.org/10.1057/s41270-019-00058-3
  • Sarstedt, M., Hair, J. F., Jr., & Ringle, C. M. (2022). PLS-SEM: Indeed a silver bullet–retrospective observations and recent advances. Journal of Marketing Theory & Practice, 1–15. https://doi.org/10.1080/10696679.2022.2056488
  • Sheth, J. N., Newman, B. I., & Gross, B. L. (1991). Why we buy what we buy: A theory of consumption values. Journal of Business Research, 22(2), 159–170. https://doi.org/10.1016/0148-29639190050-8
  • Suhartanto, D., Dean, D., Leo, G., & Triyuni, N. N. (2022). Gaining young customer trust in online food service during the COVID-19 pandemic incorporating valence theory and the quality-based behavior model. Journal of Foodservice Business Research, 1–23. https://doi.org/10.1080/15378020.2022.2102871
  • Suhartanto, D., Helmi Ali, M., Tan, K. H., Sjahroeddin, F., & Kusdibyo, L. (2019). Loyalty toward online food delivery service: The role of e-service quality and food quality. Journal of Foodservice Business Research, 22(1), 81–97. https://doi.org/10.1080/15378020.2018.1546076
  • Summers, J., Cheng, H. Y., Lin, H. H., Barnard, L. T., Kvalsvig, A., Wilson, N., & Baker, M. G. (2020). Potential lessons from the Taiwan and New Zealand health responses to the COVID-19 pandemic. The Lancet Regional Health-Western Pacific, 4, 1–6. https://doi.org/10.1016/j.lanwpc.2020.100044
  • Thomas, M. S., & Feng, Y. (2021). Consumer risk perception and trusted sources of food safety information during the COVID-19 pandemic. Food Control, 130, 1–9. https://doi.org/10.1016/j.foodcont.2021.108279
  • Triyuni, N. N., Leo, G., & Suhartanto, D. (2021). Online food delivery service: The link between food quality, e-service quality, trust, and loyalty. Advances in Engineering Research, 207, 1–6. doi:10.2991/aer.k.211106.108.
  • van der Burg, R. J., Ahaus, K., Wortmann, H., & Huitema, G. B. (2019). Investigating the on-demand service characteristics: An empirical study. Journal of Service Management, 30(6), 739–765. https://doi.org/10.1108/JOSM-01-2019-0025
  • Varghese, C., & Xu, W. (2020). Quantifying what could have been–the impact of the Australian and New Zealand governments’ response to COVID-19. Infection, Disease & Health, 25(4), 242–244. https://doi.org/10.1016/j.idh.2020.05.003
  • World Health Organization. (2020). Novel Coronavirus (2019 -nCov): Strategic preparedness and response plan. Available online at: https://www.who.int/docs/default-source/coronaviruse/srp-04022020.pdf?sfvrsn57ff55ec0_4&download5true ( accessed 22.08.22).
  • Zanetta, L. D. A., Hakim, M. P., & da Cunha, D. T. (2021). COVID-19 policies and recommendations for foodservice reopening: An integrative review. Journal of Foodservice Business Research, 26(2), 1–25. https://doi.org/10.1080/15378020.2021.2006035
  • Zapata-Cuervo, N., Montes-Guerra, M. I., & Jeong, M. (2021). How do restaurants respond to the COVID-19 pandemic? Lessons from Colombian restauranteurs and their survival strategies. Journal of Foodservice Business Research, 26(2), 1–22. https://doi.org/10.1080/15378020.2021.2006037