Jin, H., Lin, Z. and McLeay, F. orcid.org/0000-0002-5535-1591 (2020) Negative emotions, positive actions : food safety and consumer intentions to purchase ethical food in China. Food Quality and Preference, 85. 103981. ISSN 0950-3293
Abstract
Although ensuring food safety is still an urgent social issue in China, ethical consumption practices are relatively new, and ethical food is not widely consumed. Chinese consumers often face confusing information about a particular food product's safety and are concerned about the situation. Drawing upon stress coping theory, this study examines whether consumer confusion and negative emotions drive intentions to adopt ethical food. Data collected from a sample of 505 consumers were analyzed using structural equation modeling. The results show that consumer confusion has a significant impact on negative emotions, which in turn influence intentions to purchase ethical food products. This research advances the food preference literature by providing a new perspective on ethical consumption based on coping strategies. The findings are important for policymakers and business leaders seeking to develop and better promote safer and more ethical food programs in China.
Metadata
Item Type: | Article |
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Authors/Creators: |
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Copyright, Publisher and Additional Information: | © 2020 Elsevier. This is an author produced version of a paper subsequently published in Food Quality and Preference. Uploaded in accordance with the publisher's self-archiving policy. Article available under the terms of the CC-BY-NC-ND licence (https://creativecommons.org/licenses/by-nc-nd/4.0/). |
Keywords: | Food safety; consumer confusion; negative emotion; stress coping; ethical consumption; China |
Dates: |
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Institution: | The University of Sheffield |
Academic Units: | The University of Sheffield > Faculty of Social Sciences (Sheffield) > Management School (Sheffield) |
Depositing User: | Symplectic Sheffield |
Date Deposited: | 18 May 2020 08:13 |
Last Modified: | 18 Nov 2021 17:17 |
Status: | Published |
Publisher: | Elsevier |
Refereed: | Yes |
Identification Number: | 10.1016/j.foodqual.2020.103981 |
Open Archives Initiative ID (OAI ID): | oai:eprints.whiterose.ac.uk:160864 |
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