Tourist buying intention towards local food: A Systematic Review

Authors

  • Abhay Chamoli
  • Shiv Mohan Verma
  • Devashish Pandey
  • Naveen Uniyal
  • Deepika Sajwan

Keywords:

local food, tourist, buying intention, theory of planned behaviour, systematic literature review

Abstract

Local food buying is an important phenomenon in the touristic activity. The study is one of the first attempts to identify all kinds of direct and indirect variables that influence consumers local food buying intentionand analyzing theory of planned behaviour as the baseline model for such research. A systematic literature review on 60 different publications is conducted with application of Bibliometrics of tware(VOSviewer) to exhibit local food research network and tourist local food buying intention.Through a comprehensive review of important publications, the key findings provide, a classification of numerous variables along with (TPB) theory of planned behaviour as a baseline framework for analyzing local food buying intention in sync with existing variables.

Important implications through this research are for researchers, marketers and decision-makers who are involved in developing and recognizing concerns relevant to the consumption of local food. The study further limits itself for further analysis in different population regions, with some quantitative approach.

Downloads

Download data is not yet available.

References

Ajzen, I. (1991) „The theory of planned behavior‟, Organizational Behavior and Human Decision Processes, 50(2), pp. 179–211. doi: 10.1016/0749-5978(91)90020-T.

Akdag, G. et al. (2018) „Do tourists‟ gastronomic experiences differ within the same geographical region? A comparative study of two Mediterranean destinations: Turkey and Spain‟, British Food Journal, 120(1), pp. 158–171. doi: 10.1108/BFJ-01-2017-0017.

Al-Swidi, A. et al. (2014) „The role of subjective norms in theory of planned behavior in the context of organic food consumption‟, British Food Journal. Emerald Group Publishing Limited, 116(10), pp. 1561–1580. doi: 10.1108/BFJ-05-2013-0105.

Alderighi, M., Bianchi, C. and Lorenzini, E. (2016) „The impact of local food specialities on the decision to (re)visit a tourist destination: Market-expanding or business-stealing?‟, Tourism Management. Elsevier Ltd, 57, pp. 323–333. doi: 10.1016/j.tourman.2016.06.016.

Alfnes, F. and Sharma, A. (2010) „Locally produced food in restaurants: Are the customers willing to pay a premium and why?‟, International Journal of Revenue Management, 4(3–4), pp. 238–258. doi: 10.1504/ijrm.2010.035955.

Aliaga-Ortega, L. et al. (2019) „Processed food choice based on the theory of planned behavior in the context of nutritional warning labels‟, British Food Journal, 121(12), pp. 3266–3280. doi: 10.1108/BFJ-10-2018-0695.

Allport, G. W. (1935) „Attitudes.‟, in A Handbook of Social Psychology. Worcester, MA, US: Clark University Press, pp. 798–844.

Ares, G. and Gámbaro, A. (2007) „Influence of gender, age and motives underlying food choice on perceived healthiness and willingness to try functional foods‟, Appetite, 49(1), pp. 148–158. doi: 10.1016/j.appet.2007.01.006.

Arsil, P. et al. (2014) „Exploring consumer motivations towards buying local fresh food products a means-end chain approach‟, British Food Journal, 116(10), pp. 1533–1549. doi: 10.1108/BFJ-04-2013-0083.

Bakti, I. G. M. Y. et al. (2020) „Applying the Theory of Planned Behavior in Functional Food Purchasing: A Young Consumers Perception‟, IOP Conference Series: Materials Science and Engineering, 722(1). doi: 10.1088/1757-899X/722/1/012024.

Balderas-Cejudo, A., Patterson, I. and Leeson, G. W. (2019) „Senior Foodies:A developing niche market in gastronomic tourism‟, International Journal of Gastronomy and Food Science. Elsevier B.V., 16(April), p. 100152. doi: 10.1016/j.ijgfs.2019.100152.

Balderas, A., Patterson, I. and Leeson, G. W. (2019) „Balderas- Cejudo, A., Patterson, I & Leeson, G. (2019) Senior Travellers: An emerging Market Segment in Gastronomy Tourism. Dixit E. (Ed). Routledge Handbook of Gastronomy Tourism. Routledge.‟, in.

Basha, M. B. and Lal, D. (2019) „Indian consumers‟ attitudes towards purchasing organically produced foods: An empirical study‟, Journal of Cleaner Production. Elsevier Ltd, 215(March 2019), pp. 99–111. doi: 10.1016/j.jclepro.2018.12.098.

Birch, D. and Memery, J. (2020) „Tourists, local food and the intention-behaviour gap‟, Journal of Hospitality and Tourism Management. Elsevier Ltd, 43(February), pp. 53–61. doi: 10.1016/j.jhtm.2020.02.006.

Blake, M. K., Mellor, J. and Crane, L. (2010) „Buying Local Food: Shopping Practices,

Place, and Consumption Networks in Defining Food as “Local”‟, Annals of the Association of American Geographers, 100(2), pp. 409–426. doi: 10.1080/00045601003595545.

Blasco Lopez, M., Recuero Virto, N. and San-Martín, S. (2018) „Local Food Shopping: Factors Affecting Users‟ Behavioural E-Loyalty‟, Administrative Sciences, 8(3), p. 47. doi: 10.3390/admsci8030047.

Briñol, P. and Petty, R. E. (2012) „A history of attitudes and Persuasion research‟, Handbook of the History of Social Psychology, (February), pp. 283–320. doi: 10.4324/9780203808498- 23.

Capiola, A. and Raudenbush, B. (2012) „The Effects of Food Neophobia and Food Neophilia on Diet and Metabolic Processing‟, Food and Nutrition Sciences, 03(10), pp. 1397–1403. doi: 10.4236/fns.2012.310183.

Carrillo, E. et al. (2012) „How personality traits and intrinsic personal characteristics influence the consumer‟s choice of reduced-calorie food‟, Food Research International. Elsevier Ltd, 49(2), pp. 792–797. doi: 10.1016/j.foodres.2012.09.006.

Castillo-Canalejo, A. M. et al. (2020) „Food markets: A motivation-based segmentation of tourists‟, International Journal of Environmental Research and Public Health, 17(7). doi: 10.3390/ijerph17072312.

Cetin, G. and Bilgihan, A. (2016) „Components of cultural tourists‟ experiences in destinations‟, Current Issues in Tourism, 19(2), pp. 137–154. doi: 10.1080/13683500.2014.994595.

Choe, J. Y. (Jacey) and Kim, S. (Sam) (2018) „Effects of tourists‟ local food consumption value on attitude, food destination image, and behavioral intention‟, International Journal of Hospitality Management. Elsevier, 71(October 2017), pp. 1–10. doi: 10.1016/j.ijhm.2017.11.007.

Christina Whidya Utami (2017) „Attitude, Subjective Norms, Perceived behavior, Entrepreneurship education and Self-efficacy toward entrepreneurial intention University student in Indonesia‟, European Research Studies Journal, 20(2A), pp. 475–495.

D‟Sylva, A. and Beagan, B. L. (2011) „“Food is culture, but it‟s also power”: The role of food in ethnic and gender identity construction among Goan Canadian women‟, Journal of Gender Studies, 20(3), pp. 279–289. doi: 10.1080/09589236.2011.593326.

Durham, C. A., King, R. P. and Roheim, C. A. (2009) „Consumer definitions of “locally grown” for fresh fruits and vegetables‟, Journal of Food Distribution Research, pp. 56–62.

Eertmans, A. et al. (2005) „Food-related personality traits, food choice motives and food intake: Mediator and moderator relationships‟, Food Quality and Preference, 16(8), pp. 714– 726. doi: 10.1016/j.foodqual.2005.04.007.

Flyvbjerg, B. (2006) „Five misunderstandings about case-study research‟, Qualitative Inquiry, 12(2), pp. 219–245. doi: 10.1177/1077800405284363.

Freire, J. R. and Gertner, R. K. (2020) „The relevance of food for the development of a destination brand‟, Place Branding and Public Diplomacy. Palgrave Macmillan UK, (April). doi: 10.1057/s41254-020-00164-5.

Frías, D. M., Rodríguez, M. A. and Castañeda, J. A. (2008) „Internet vs. travel agencies on pre-visit destination image formation: An information processing view‟, Tourism Management, 29(1), pp. 163–179. doi: 10.1016/j.tourman.2007.02.020.

Grunert, S. C. (1989) „Personality Traits as Elements in a Model of Eating Behaviour‟, Understanding Economic Behaviour, (530), pp. 309–332. doi: 10.1007/978-94-009-2470- 3_18.

Han, H. and Kim, Y. (2010) „An investigation of green hotel customers‟ decision formation: Developing an extended model of the theory of planned behavior‟, International Journal of Hospitality Management. Elsevier Ltd, 29(4), pp. 659–668. doi: 10.1016/j.ijhm.2010.01.001.

Hasbullah, N. A. et al. (2016) „The Relationship of Attitude, Subjective Norm and Website Usability on Consumer Intention to Purchase Online: An Evidence of Malaysian Youth‟, Procedia Economics and Finance. Elsevier B.V., 35(October 2015), pp. 493–502. doi: 10.1016/s2212-5671(16)00061-7.

Huang, X., Dai, S. and Xu, H. (2020) „Predicting tourists‟ health risk preventative behaviour and travelling satisfaction in Tibet: Combining the theory of planned behaviour and health belief model‟, Tourism Management Perspectives. Elsevier, 33(February 2019), p. 100589. doi: 10.1016/j.tmp.2019.100589.

Jekanowski, M. D., Williams, D. R. and Schiek, W. A. (2000) „Consumers‟ Willingness to Purchase Locally Produced Agricultural Products: An Analysis of an Indiana Survey‟, Agricultural and Resource Economics Review, 29(1), pp. 43–53. doi: 10.1017/s1068280500001428.

Ji, M. et al. (2016) „Food-related personality traits and the moderating role of novelty-seeking in food satisfaction and travel outcomes‟, Tourism Management. Elsevier Ltd, 57, pp. 387– 396. doi: 10.1016/j.tourman.2016.06.003.

Keller, C. and Siegrist, M. (2015) „Does personality influence eating styles and food choices? Direct and indirect effects‟, Appetite, 84, pp. 128–138. doi: 10.1016/j.appet.2014.10.003.

Kim, S., Park, E. and Lamb, D. (2019) „Extraordinary or ordinary? Food tourism motivations of Japanese domestic noodle tourists‟, Tourism Management Perspectives, 29, pp. 176–186. doi: 10.1016/j.tmp.2019.01.001.

Konuk, F. A. (2018) „The role of store image, perceived quality, trust and perceived value in predicting consumers‟ purchase intentions towards organic private label food‟, Journal of Retailing and Consumer Services, 43(April), pp. 304–310. doi: 10.1016/j.jretconser.2018.04.011.

Krishnakumar (2019) „Traditional Foods of India‟, (January). doi: 10.13140/RG.2.2.18647.11684.

Kumar, B. (2014) „Theory of Planned Behaviour Approach to Understand the Purchasing Behaviour for Environmentally Sustainable Products INDIAN INSTITUTE OF MANAGEMENT , AHMEDABAD Research Paper on the Topic “ A Theory of Planned Behaviour Approach to Understand the Purchasi‟, (August).

Lai, M. Y., Khoo-Lattimore, C. and Wang, Y. (2018) „A perception gap investigation into food and cuisine image attributes for destination branding from the host perspective: The case of Australia‟, Tourism Management, 69, pp. 579–595. doi: 10.1016/j.tourman.2018.06.033.

Mak, A. H. N. et al. (2012) „Factors influencing tourist food consumption‟, International Journal of Hospitality Management, 31(3), pp. 928–936. doi: 10.1016/j.ijhm.2011.10.012.

Mak, A. H. N. et al. (2017) „The effects of food-related personality traits on tourist food consumption motivations‟, Asia Pacific Journal of Tourism Research, 22(1), pp. 1–20. doi: 10.1080/10941665.2016.1175488.

Marty, L. et al. (2021) „Food choice motives and the nutritional quality of diet during the COVID-19 lockdown in France‟, Appetite. Elsevier Ltd, 157, p. 105005. doi: 10.1016/j.appet.2020.105005.

McGowan, L. et al. (2016) „The influence of socio-demographic, psychological and knowledge-related variables alongside perceived cooking and food skills abilities in the prediction of diet quality in adults: A nationally representative cross-sectional study‟, International Journal of Behavioral Nutrition and Physical Activity. International Journal of Behavioral Nutrition and Physical Activity, 13(1), pp. 1–13. doi: 10.1186/s12966-016-0440- 4.

Mekoth, N. and Thomson, A. R. (2018) „Food preferences and culture: The influence of nationality and religion among tourists visiting Goa‟, Tourism, Culture and Communication, 18(3), pp. 191–204. doi: 10.3727/109830418X15319363084472.

Mengist, W., Soromessa, T. and Legese, G. (2020) „Method for conducting systematic literature review and meta-analysis for environmental science research‟, MethodsX. Elsevier B.V., 7, p. 100777. doi: 10.1016/j.mex.2019.100777.

Özdemir, B. and Seyitoğlu, F. (2017) „A conceptual study of gastronomical quests of tourists: Authenticity or safety and comfort?‟, Tourism Management Perspectives, 23, pp. 1–7. doi: 10.1016/j.tmp.2017.03.010.

Rahman, M. S. et al. (2018) „Tourist‟s preferences in selection of local food: perception and behavior embedded model‟, Tourism Review, 73(1), pp. 111–132. doi: 10.1108/TR-04-2017- 0079.

Reddy, G. and van Dam, R. M. (2020) „Food, culture, and identity in multicultural societies: Insights from Singapore‟, Appetite. Elsevier, 149(January), p. 104633. doi: 10.1016/j.appet.2020.104633.

Sánchez-Cañizares, S. M. and López-Guzmán, T. (2012) „Gastronomy as a tourism resource: Profile of the culinary tourist‟, Current Issues in Tourism, 15(3), pp. 229–245. doi: 10.1080/13683500.2011.589895.

Sengel, T. et al. (2015) „Tourists‟ Approach to Local Food‟, Procedia - Social and Behavioral Sciences, 195(2013), pp. 429–437. doi: 10.1016/j.sbspro.2015.06.485.

Si (Clara), L. W. and Couto, U. (2020) F, Food and Society. Elsevier Inc. doi: 10.1016/b978- 0-12-811808-5.00017-9.

Sivrikaya, K. K. and Pekerşen, Y. (2020) „The impact of food neophobia and sensation seeking of foreign tourists on the purchase intention of traditional Turkish food‟, International Journal of Gastronomy and Food Science, 21(June). doi: 10.1016/j.ijgfs.2020.100222.

Skallerud, K. and Wien, A. H. (2019a) „Preference for local food as a matter of helping behaviour: Insights from Norway‟, Journal of Rural Studies. Elsevier, 67(February), pp. 79– 88. doi: 10.1016/j.jrurstud.2019.02.020.

Skallerud, K. and Wien, A. H. (2019b) „Preference for local food as a matter of helping behaviour: Insights from Norway‟, Journal of Rural Studies. Elsevier, 67(February), pp. 79– 88. doi: 10.1016/j.jrurstud.2019.02.020.

Spinelli, S. et al. (2018) „Personality traits and gender influence liking and choice of food pungency‟, Food Quality and Preference, 66(January), pp. 113–126. doi: 10.1016/j.foodqual.2018.01.014.

Stone, M. J., Migacz, S. and Wolf, E. (2019) „Beyond the journey: the lasting impact of culinary tourism activities‟, Current Issues in Tourism. Taylor & Francis, 22(2), pp. 147–152. doi: 10.1080/13683500.2018.1427705.

Sundström, M., Lundberg, C. and Giannakis, S. (2011) „Tourist shopping motivation: Go with the flow or follow the plan‟, International Journal of Quality and Service Sciences, 3(2), pp. 211–224. doi: 10.1108/17566691111146104.

Ting, H. et al. (2019) „Ethnic food consumption intention at the touring destination: The national and regional perspectives using multi-group analysis‟, Tourism Management. Elsevier, 71(November 2018), pp. 518–529. doi: 10.1016/j.tourman.2018.11.001.

Tylor, E. (1871) „Primitive culture‟, in Tylor, E. B. (ed.) Nature. Cambridge: Cambridge University Press (Cambridge Library Collection - Anthropology), pp. 138–140. doi: 10.1038/004138a0.

Vinet, L. and Zhedanov, A. (2011) A ‘missing’ family of classical orthogonal polynomials, Journal of Physics A: Mathematical and Theoretical. doi: 10.1088/1751-8113/44/8/085201.

Vuksanovic, N. et al. (2017) „Socio-demographic characteristics as determinants of differences in perception of local gastronomy‟, Ekonomika poljoprivrede, 64(1), pp. 359– 373. doi: 10.5937/ekopolj1701359v.

Vuksanović, N. and Demirović Bajrami, D. (2020) „Image of Local Cuisine as Part of a Rural

Tourism Offer‟, Gastronomy for Tourism Development, pp. 91–108. doi: 10.1108/978-1- 78973-755-420201006.

Wan, C., Shen, G. Q. and Choi, S. (2018) „The moderating effect of subjective norm in predicting intention to use urban green spaces: A study of Hong Kong‟, Sustainable Cities and Society. Elsevier B.V., 37, pp. 288–297. doi: 10.1016/j.scs.2017.11.022.

Warshawsky, D. and Vos, R. (2019) Governing at scale: Successful local food initiatives in the world’s cities, Sustainability (Switzerland). mdpi.com. doi: 10.3390/SU11247226.

Wenzig, J. and Gruchmann, T. (2018) „Consumer preferences for local food: Testing an extended norm taxonomy‟, Sustainability (Switzerland), 10(5), pp. 1–23. doi: 10.3390/su10051313.

Downloads

Published

2021-10-30

How to Cite

Chamoli, A. ., Verma, S. M. ., Pandey, D. ., Uniyal, N. ., & Sajwan, D. . (2021). Tourist buying intention towards local food: A Systematic Review. The Journal of Contemporary Issues in Business and Government, 27(5), 2823–2839. Retrieved from https://cibgp.com/au/index.php/1323-6903/article/view/2154

Issue

Vol. 27 No. 5 (2021): The journal of contemporary issues in business and government

Section

Articles

License

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

You are free to:

  1. Share — copy and redistribute the material in any medium or format for any purpose, even commercially.
  2. Adapt — remix, transform, and build upon the material for any purpose, even commercially.
  3. The licensor cannot revoke these freedoms as long as you follow the license terms.

Under the following terms:

  1. Attribution — You must give appropriate credit , provide a link to the license, and indicate if changes were made . You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use.
  2. No additional restrictions — You may not apply legal terms or technological measures that legally restrict others from doing anything the license permits.

Notices:

You do not have to comply with the license for elements of the material in the public domain or where your use is permitted by an applicable exception or limitation .

No warranties are given. The license may not give you all of the permissions necessary for your intended use. For example, other rights such as publicity, privacy, or moral rights may limit how you use the material.