Would Consumers Pay More for Nongenetically Modified Menu Items? An Examination of Factors Influencing Diners’ Behavioral Intentions

References

• Ajzen, I. (1991). The theory of planned behavior. Organizational Behavior and Human Decision Processes, 50(2), 179–211. doi:10.1016/0749-5978(91)90020-T
   Web of Science ®Google Scholar
• Ajzen, I., & Madden, T. J. (1986). Prediction of goal-directed behavior: Attitudes, intentions, and perceived behavioral control. Journal of Experimental Social Psychology, 22(5), 453–474. doi:10.1016/0022-1031(86)90045-4
   Web of Science ®Google Scholar
• Armitage, C. J., & Conner, M. (2001). Efficacy of the theory of planned behavior: A meta- analytic review. British Journal of Social Psychology, 40(4), 471–499. doi:10.1348/014466601164939
   PubMed Web of Science ®Google Scholar
• Azadi, H., & Ho, P. (2010). Genetically modified and organic crops in developing countries: A review of options for food security. Biotechnology Advances, 28(1), 160–168. doi:10.1016/j.biotechadv.2009.11.003
   PubMed Web of Science ®Google Scholar
• Buhrmester, M., Kwang, T., & Gosling, S. D. (2011). Amazon’s Mechanical Turk a new source of inexpensive, yet high-quality, data? Perspectives on Psychological Science, 6(1), 3–5. doi:10.1177/1745691610393980
   Web of Science ®Google Scholar
• Canadian Association of Physicians for the Environment. (2013, October). Statement on genetically modified organisms in the environment and the marketplace. Retrieved from http://cape.ca/wp-content/uploads/2013/10/gmo_statement.pdf
   Google Scholar
• Carlsson, F., Frykblom, P., & Lagerkvist, C. J. (2004, August). Consumer benefits of labels and bans on genetically modified food—an empirical analysis using choice experiments. Paper presented at the Annual Meeting of the American Agricultural Economics Association, Denver, CO.
   Google Scholar
• Chen, M.-F., & Li, H.-L. (2007). The consumer’s attitude toward genetically modified foods in Taiwan. Food Quality and Preference, 18(4), 662–674. doi:10.1016/j.foodqual.2006.10.002
   Web of Science ®Google Scholar
• Chen, M. F., & Tung, P. J. (2014). Developing an extended theory of planned behavior model to predict consumers’ intention to visit green hotels. International Journal of Hospitality Management, 36, 221–230. doi:10.1016/j.ijhm.2013.09.006
   Web of Science ®Google Scholar
• Chern, W. S., Rickertsen, K., Tsuboi, N., & Fu, -T.-T. (2003). Consumer acceptance and willingness to pay for genetically modified vegetable oil and salmon: A multiple-country assessment. AgBioForum, 5(3), 105–112.
   Google Scholar
• Cialdini, R. B., & Goldstein, N. J. (2004). Social influence: Compliance and conformity. Annual Reviews Psychologist, 55, 591–621. doi:10.1146/annurev.psych.55.090902.142015
   PubMed Web of Science ®Google Scholar
• Cook, A. J., Kerr, G. N., & Moore, K. (2002). Attitudes and intentions towards purchasing GM food. Journal of Economic Psychology, 23(5), 557–572. doi:10.1016/S0167-4870(02)00117-4
   Web of Science ®Google Scholar
• Costanigro, M., & Lusk, J. L. (2014). The signaling effect of mandatory labels on genetically engineered food. Food Policy, 49, 259–267. doi:10.1016/j.foodpol.2014.08.005
   Web of Science ®Google Scholar
• Davison, J. (2010). GM plants: Science, politics and EC regulations. Plant Science, 178(2), 94–98. doi:10.1016/j.plantsci.2009.12.005
   Web of Science ®Google Scholar
• Earle, T. C., & Cvetkovich, G. T. (1995). Social trust: Toward a cosmopolitan society. Westport, CT: Praeger.
   Google Scholar
• Elobeid, A., Tokgoz, S., & Yu, T. H. E. (2010). The production and price impact of biotech crops. Ames, IA: Center for Agricultural and Rural Development, Iowa State University.
   Google Scholar
• Frash, R. E., Jr, DiPietro, R., & Smith, W. (2015). Pay more for McLocal? Examining motivators for willingness to pay for local food in a chain restaurant setting. Journal of Hospitality Marketing & Management, 24(4), 411–434. doi:10.1080/19368623.2014.911715
   Web of Science ®Google Scholar
• Frewer, L. J., Coles, D., Houdebine, L. M., & Kleter, A. G. (2014). Attitudes towards genetically modified animals in food production. British Food Journal, 116(8), 1291–1313. doi:10.1108/BFJ-08-2013-0211
   Web of Science ®Google Scholar
• Frewer, L. J., Scholderer, J., & Bredahl, L. (2003). Communicating about the risks and benefits of genetically modified foods: The mediating role of trust. Risk Analysis, 23(6), 1117–1133. doi:10.1111/risk.2003.23.issue-6
   PubMed Web of Science ®Google Scholar
• Frizell, S. (2015, April 27). Chipotle won’t serve genetically modified foods. TIME. Retrieved from http://time.com/3836356/chipotle-genetically-modified-food-gmo/
   Google Scholar
• Gam, H. J., Cao, H., Farr, C., & Kang, M. (2010). Quest for the eco-apparel market: A study of mothers’ willingness to purchase organic cotton clothing for their children. International Journal of Consumer Studies, 34(6), 648–656. doi:10.1111/ijc.2010.34.issue-6
   Web of Science ®Google Scholar
• GE food labeling: States take action. (2014). Center for Food Safety. Retrieved from http://www.centerfoodsafety.org
   Google Scholar
• Gorodesky, R., & Lange, K. (2014). Restaurant accounting: For profit’s sake, inventory your food cost. Restaurant Report. Retrieved from http://www.restaurantreport.com
   Google Scholar
• Gupta, S., McLaughlin, E., & Gomez, M. (2007). Guest satisfaction and restaurant performance. Cornell Hotel and Restaurant Administration Quarterly, 48(3), 284–298. doi:10.1177/0010880407301735
   Google Scholar
• Gursoy, D., & McCleary, K. W. (2004). An integrative model of tourists’ information search behavior. Annals of Tourism Research, 31(2), 353–373. doi:10.1016/j.annals.2003.12.004
   Web of Science ®Google Scholar
• Hausman, A. V., & Siekpe, J. S. (2009). The effect of web interface features on consumer online purchase intentions. Journal of Business Research, 62(1), 5–13. doi:10.1016/j.jbusres.2008.01.018
   Web of Science ®Google Scholar
• Howlett, E. A., Burton, S., Bates, K., & Huggins, K. (2009). Coming to a restaurant near you? Potential consumer responses to nutrition information disclosure on menus. Journal of Consumer Research, 36(3), 494–503. doi:10.1086/598799
   Web of Science ®Google Scholar
• Hox, J. J., & Bechger, T. M. (2001). An introduction to structural equation modeling. Family Science Review, 11, 354–373.
   Google Scholar
• Hsu, C. H., & Huang, S. S. (2012). An extension of the theory of planned behavior model for tourists. Journal of Hospitality & Tourism Research, 36(3), 390–417. doi:10.1177/1096348010390817
   Web of Science ®Google Scholar
• Huh, Y. E., Vosgerau, J., & Morewedge, C. K. (2014). Social defaults: Observed choices become choice defaults. Journal of Consumer Research, 41(3), 746–760. doi:10.1086/677315
   Web of Science ®Google Scholar
• Hultman, M., Kazeminia, A., & Ghasemi, V. (2015). Intention to visit and willingness to pay premium for ecotourism: The impact of attitude, materialism, and motivation. Journal of Business Research, 68(9), 1854–1861. doi:10.1016/j.jbusres.2015.01.013
   Web of Science ®Google Scholar
• Hur, J., & Jang, S. S. (2015). Consumers’ inference-dynamics about healthy menu promotions in a bundle context. International Journal of Hospitality Management, 44, 12–22. doi:10.1016/j.ijhm.2014.09.006
   Web of Science ®Google Scholar
• Ito, T. A., Larsen, J. T., Smith, N. K., & Cacioppo, J. T. (1998). Negative information weighs more heavily on the brain: The negativity bias in evaluative categorizations. Journal of Personality and Social Psychology, 75(4), 887–900. doi:10.1037/0022-3514.75.4.887
   PubMed Web of Science ®Google Scholar
• Jang, S. S., & Kim, D. (2015). Enhancing ethnic food acceptance and reducing perceived risk: The effects of personality traits, cultural familiarity, and menu framing. International Journal of Hospitality Management, 47, 85–95. doi:10.1016/j.ijhm.2015.03.011
   Web of Science ®Google Scholar
• Jang, Y. J., Kim, W. G., & Bonn, M. A. (2011). Generation Y consumers’ selection attributes and behavioral intentions concerning green restaurants. International Journal of Hospitality Management, 30(4), 803–811. doi:10.1016/j.ijhm.2010.12.012
   Web of Science ®Google Scholar
• Joireman, J., Balliet, D., Sprott, D., Spangenberg, E., & Schultz, J. (2008). Consideration of future consequences, ego-depletion, and self-control: Support for distinguishing between CFC-Immediate and CFC-Future sub-scales. Personality and Individual Differences, 45(1), 15–21. doi:10.1016/j.paid.2008.02.011
   Web of Science ®Google Scholar
• Joireman, J., Kees, J., & Sprott, D. (2010). Concern with immediate consequences magnifies the impact of compulsive buying tendencies on college students’ credit card debt. Journal of Consumer Affairs, 44(1), 155–178. doi:10.1111/j.1745-6606.2010.01161.x
   Web of Science ®Google Scholar
• Joireman, J., Shaffer, M. J., Balliet, D., & Strathman, A. (2012). Promotion orientation explains why future-oriented people exercise and eat healthy: Evidence from the two-factor consideration of future consequences-14 scale. Personality and Social Psychology Bulletin, 38(10), 1272–1287. doi:10.1177/0146167212449362
   PubMed Web of Science ®Google Scholar
• Jöreskog, K. G., & Sörbom, D. (1996). LISREL 8 user’s reference guide. Uppsala, Sweden: Scientific Software International.
   Google Scholar
• Jun, J., Kang, J., & Arendt, S. W. (2014). The effects of health value on healthful food selection intention at restaurants: Considering the role of attitudes toward taste and healthfulness of healthful foods. International Journal of Hospitality Management, 42, 85–91. doi:10.1016/j.ijhm.2014.06.002
   Web of Science ®Google Scholar
• Kang, K. H., Stein, L., Heo, C. Y., & Lee, S. (2012). Consumers’ willingness to pay for green initiatives of the hotel industry. International Journal of Hospitality Management, 31(2), 564–572. doi:10.1016/j.ijhm.2011.08.001
   Web of Science ®Google Scholar
• Kim, E., Ham, S., Yang, I. S., & Choi, J. G. (2013). The roles of attitude, subjective norm, and perceived behavioral control in the formation of consumers’ behavioral intentions to read menu labels in the restaurant industry. International Journal of Hospitality Management, 35, 203–213. doi:10.1016/j.ijhm.2013.06.008
   Web of Science ®Google Scholar
• Kim, Y. G., Jang, S. Y., & Kim, A. K. (2014). Application of the theory of planned behavior to genetically modified foods: Moderating effects of food technology neophobia. Food Research International, 62, 947–954. doi:10.1016/j.foodres.2014.03.057
   Web of Science ®Google Scholar
• Kim, Y. J., Njite, D., & Hancer, M. (2013). Anticipated emotion in consumers’ intentions to select eco-friendly restaurants: Augmenting the theory of planned behavior. International Journal of Hospitality Management, 34, 255–262. doi:10.1016/j.ijhm.2013.04.004
   Web of Science ®Google Scholar
• Kopicki, A. (2013). Strong support for labeling modified foods. The New York Times. Retrieved from http://www.nytimes.com
   Google Scholar
• Kozup, J. C., Creyer, E. H., & Burton, S. (2003). Making healthful food choices: The influence of health claims and nutrition information on consumers’ evaluations of packaged food products and restaurant menu items. Journal of Marketing, 67(2), 19–34. doi:10.1509/jmkg.67.2.19.18608
   Web of Science ®Google Scholar
• Lang, J. T., & Hallman, W. K. (2005). Who does the public trust? The case of genetically modified food in the United States. Risk Analysis, 25(5), 1241–1252. doi:10.1111/risk.2005.25.issue-5
   PubMed Web of Science ®Google Scholar
• Lee, S. T., & McCleary, K. (2013). The relationship between perceived health, health attitude, and healthy offerings for seniors at family restaurants. Cornell Hospitality Quarterly, 54(3), 262–273. doi:10.1177/1938965512460344
   Web of Science ®Google Scholar
• Li, M., & Chapman, G. B. (2012). Why do people like natural? Instrumental and ideational bases for the naturalness preference. Journal of Applied Social Psychology, 42(12), 2859–2878. doi:10.1111/jasp.2012.42.issue-12
   Web of Science ®Google Scholar
• Library of Congress. (2015). Restrictions on genetically modified organisms: United States. Retrieved from http://www.loc.gov/law/help/restrictions-on-gmos/usa.php
   Google Scholar
• Lim, W. M. (2015). It’s time to celebrate: How can restaurateurs make special occasions even better? Journal of Hospitality Marketing & Management, 24(6), 573–600. doi:10.1080/19368623.2014.914863
   Web of Science ®Google Scholar
• Liu, R., Pieniak, Z., & Verbeke, W. (2014). Food-related hazards in China: Consumers’ perceptions of risk and trust in information sources. Food Control, 46, 291–298. doi:10.1016/j.foodcont.2014.05.033
   Web of Science ®Google Scholar
• MacKenzie, S. A., Lamb, I., Schmidt, J., Deege, L., Morrisey, M. J., Harper, M. … Delaney, B. (2007). Thirteen week feeding study with transgenic maize grain containing event DAS-Ø15Ø7-1 in Sprague–Dawley rats. Food and Chemical Toxicology, 45(4), 551–562. doi:10.1016/j.fct.2006.09.016
   PubMed Web of Science ®Google Scholar
• Moon, J., Chadee, D., & Tikoo, S. (2008). Culture, product type, and price influences on consumer purchase intention to buy personalized products online. Journal of Business Research, 61(1), 31–39. doi:10.1016/j.jbusres.2006.05.012
   Web of Science ®Google Scholar
• Munnukka, J. (2008). Customers’ purchase intentions as a reflection of price perception. Journal of Product & Brand Management, 17(3), 188–196. doi:10.1108/10610420810875106
   Google Scholar
• National Restaurant Association. (2014a). What’s hot in 2015? Discover new menu trends. Retrieved from http://www.restaurant.org/downloads/pdfs/news-research/whatshot2015-results.pdf
   Google Scholar
• National Restaurant Association. (2014b). Video: What do consumers look for in a restaurant? Retrieved from http://www.restaurant.org/News-Research/News/Video-What-do-consumers-look-for-in-a-restaurant
   Google Scholar
• Netemeyer, R. G., Krishnan, B., Pullig, C., Wang, G., Yagci, M., Dean, D. … Wirth, F. (2004). Developing and validating measures of facets of customer-based brand equity. Journal of Business Research, 57(2), 209–224. doi:10.1016/S0148-2963(01)00303-4
   Web of Science ®Google Scholar
• Nicolia, A., Manzo, A., Veronesi, F., & Rosellini, D. (2014). An overview of the last 10 years of genetically engineered crop safety research. Critical Reviews in Biotechnology, 34(1), 77–88. doi:10.3109/07388551.2013.823595
   PubMed Web of Science ®Google Scholar
• Nunkoo, R., Ramkissoon, H., & Gursoy, D. (2013). Use of structural equation modeling in tourism research: Past, present, and future. Journal of Travel Research, 52(6), 759–771. doi:10.1177/0047287513478503
   Web of Science ®Google Scholar
• O’Fallon, M. J., Gursoy, D., & Swanger, N. (2007). To buy or not to buy: Impact of labeling on purchasing intentions of genetically modified foods. International Journal of Hospitality Management, 26(1), 117–130.
   Google Scholar
• Orbell, S., & Kyriakaki, M. (2008). Temporal framing and persuasion to adopt preventive health behavior: Moderating effects of individual differences in consideration of future consequences on sunscreen use. Health Psychology, 27(6), 770–779. doi:10.1037/0278-6133.27.6.770
   PubMed Web of Science ®Google Scholar
• Patton, L. (2014). McDonald’s may sell more organic foods to boost sales. Bloomberg Business. Retrieved from http://www.bloomberg.com/news/articles/2014-10-21/mcdonald-s-may-sell-more-organic-foods
   Google Scholar
• Payne, N., Jones, F., & Harris, P. R. (2005). The impact of job strain on the predictive validity of the theory of planned behaviour: An investigation of exercise and healthy eating. British Journal of Health Psychology, 10(1), 115–131. doi:10.1348/135910704X14636
   PubMed Web of Science ®Google Scholar
• Peters, B. R., Joireman, J., & Ridgway, R. L. (2005). Individual differences in the consideration of future consequences scale correlate with sleep habits, sleep quality, and GPA in university students. Psychological Reports, 96, 817–824. doi:10.2466/pr0.96.3.817-824
   PubMed Web of Science ®Google Scholar
• Petty, R. E., Cacioppo, J. T., & Schumann, D. (1983). Central and peripheral routes to advertising effectiveness: The moderating role of involvement. Journal of Consumer Research, 10, 135–146. doi:10.1086/jcr.1983.10.issue-2
   Web of Science ®Google Scholar
• Phillips, D. M., & Hallman, W. K. (2013). Consumer risk perceptions and marketing strategy: The case of genetically modified food. Psychology & Marketing, 30(9), 739–748. doi:10.1002/mar.2013.30.issue-9
   Web of Science ®Google Scholar
• Phillips, P. W., & McNeill, H. (2000). A survey of national labeling policies for GM foods. AgBioForum, 3(4), 219–224.
   Google Scholar
• Ramkissoon, H., & Nunkoo, R. (2010). Predicting tourists’ intention to consume genetically modified food. Journal of Hospitality Marketing & Management, 20(1), 60–75. doi:10.1080/19368623.2010.514557
   Google Scholar
• Reynolds, D., & Balinbin, W. M. (2003). Mad cow disease: An empirical investigation of restaurant strategies and consumer response. Journal of Hospitality & Tourism Research, 27, 358–368. doi:10.1177/1096348003251394
   Google Scholar
• Rhodes, R. E., & Courneya, K. S. (2003). Investigating multiple components of attitude, subjective norm, and perceived control: An examination of the theory of planned behaviour in the exercise domain. British Journal of Social Psychology, 42(1), 129–146. doi:10.1348/014466603763276162
   PubMed Web of Science ®Google Scholar
• Rivis, A., Sheeran, P., & Armitage, C. J. (2009). Expanding the affective and normative components of the theory of planned behavior: A meta-analysis of anticipated affect and moral norms. Journal of Applied Social Psychology, 39, 2985–3019. doi:10.1111/(ISSN)1559-1816
   Web of Science ®Google Scholar
• Sheeran, P., & Orbell, S. (1999). Implementation intentions and repeated behavior: Augmenting the predictive validity of the theory of planned behavior. European Journal of Social Psychology, 29, 349–369. doi:10.1002/(SICI)1099-0992(199903/05)29:2/3<349::AID-EJSP931>3.0.CO;2-Y
   Web of Science ®Google Scholar
• Siegrist, M. (2000). The influence of trust and perceptions of risks and benefits on the acceptance of gene technology. Risk Analysis, 20(2), 195–204. doi:10.1111/risk.2000.20.issue-2
   PubMed Web of Science ®Google Scholar
• Springer, A., Mattas, K., Papastefanou, G. T., & Tsioumanis, A. (2002). Comparing consumer attitudes towards genetically modified food in Europe. Paper presented at the Xth European Congress of Agricultural Economists, Zaragoza, Spain.
   Google Scholar
• Strathman, A., Gleicher, F., Boninger, D. S., & Edwards, C. S. (1994). The consideration of future consequences: Weighing immediate and distant outcomes of behavior. Journal of Personality and Social Psychology, 66(4), 742–752. doi:10.1037/0022-3514.66.4.742
   Web of Science ®Google Scholar
• Strom, S. (2015, January 30). Many G.M.O free labels, little clarity over rules. The New York Times. Retrieved from http://www.nytimes.com/2015/01/31/business/gmo-labels-for-food-are-in-high-demand-but-provide-little-certainty.html
   Google Scholar
• Teas, R. K., & Agarwal, S. (2000). The effects of extrinsic product cues on consumers’ perceptions of quality, sacrifice, and value. Journal of the Academy of Marketing Science, 28(2), 278–290. doi:10.1177/0092070300282008
   Web of Science ®Google Scholar
• Uzogara, S. G. (2000). The impact of genetic modification of human foods in the 21st century: A review. Biotechnology Advances, 18(3), 179–206. doi:10.1016/S0734-9750(00)00033-1
   PubMed Web of Science ®Google Scholar
• Wang, C. J. (2014). Do ethical and sustainable practices matter? Effects of corporate citizenship on business performance in the hospitality industry. International Journal of Contemporary Hospitality Management, 26(6), 930–947. doi:10.1108/IJCHM-01-2013-0001
   Web of Science ®Google Scholar
• Weston, R., & Gore, P. A. (2006). A brief guide to structural equation modeling. The Counseling Psychologist, 34(5), 719–751. doi:10.1177/0011000006286345
   Web of Science ®Google Scholar