THE ACCEPTANCE OF SUSTAINABLE FOOD CONCEPT: A QUALITATIVE EXPLORATION IN STENDEN UNIVERSITY HOTEL, THE NETHERLANDS
As customers concern more about the environment, sustainable food demands, which are locally produced, organic, seasonal, and vegetarian or semi-vegetarian, are increasing. Besides, Theory of Planned Behavior (TPB) explains that behavior is guided by intentions with the factors of attitude, subjective norm, and perceived behavioral control to predict food choices; food purchasing habits and intake; and attitudes and preferences. Therefore, the research purpose is to examine customers’ acceptance of The Netherlands restaurant implementing sustainable food concept using TPB. Data analysis of 10... Mehr ...
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Dokumenttyp: | Artikel |
Erscheinungsdatum: | 2017 |
Reihe/Periodikum: | Jurnal Manajemen dan Wirausaha, Vol 19, Iss 2, Pp 91-98 (2017) |
Verlag/Hrsg.: |
Petra Christian University
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Schlagwörter: | Sustainability concept in the food industry / planned behavior / Dutch cuisine / Business / HF5001-6182 |
Sprache: | Englisch Indonesian |
Permalink: | https://search.fid-benelux.de/Record/base-27584075 |
Datenquelle: | BASE; Originalkatalog |
Powered By: | BASE |
Link(s) : | https://doaj.org/article/f9fb5482ca27403f834cf485dc9d1b5f |