학술논문
An Analysis of Key Attributes of Upcycled Food using a Best-Worst Scaling Approach
이용수 42
- 영문명
- An Analysis of Key Attributes of Upcycled Food using a Best-Worst Scaling Approach
- 발행기관
- People & Global Business Association
- 저자명
- Yu Jung Jennifer Jeon
- 간행물 정보
- 『Global Business and Finance Review』Vol.28 No.5, 1~12쪽, 전체 12쪽
- 주제분류
- 경제경영 > 경영학
- 파일형태
- 발행일자
- 2023.10.31
4,240원
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국문 초록
영문 초록
Purpose: The purpose of this study is to identify priorities by evaluating the significance of attributes consumers consider when selecting upcycled food.
Design/methodology/approach: Based on a sample survey of 280 participants, a total of nine upcycled food attrib-utes were derived and a total of 12 sets were proposed. By using a Best-Worst Scaling (BWS), the relative im-portance of a set of attributes was evaluated.
Findings: Among the nine upcycled food selection attributes derived based on previous studies, food safety was the most important attribute, followed by sensory appeal, nutritional value, origin and environmental information. In contrast, brand, cost-effectiveness, convenience and familiarity appeared to be attributes of relatively low sig-nificance in selecting upcycled food.
Research limitations/implications: The results of the study investigated the attributes affecting consumer purchase decisions in the emerging upcycled food market strengthened strategy establishment and improvement, and proposed ways to increase competitiveness.
Originality/value: This study has academic significance in that it identified upcycled food selection attributes based on the quantitative analysis methodology rather than common perception. It is differentiated from previous studies in that it derives preferences for purchasing determinants through BWS and presents how much more important certain attributes are than other attributes, so the size of relative importance can be quantitatively compared.
목차
Ⅰ. Introduction
Ⅱ. Literature Review
Ⅲ. Methods
Ⅳ. Results
Ⅴ. Conclusion and Discussions
Acknowledgements
References
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