Triple bottom line model and food safety in organic food and conventional food in affecting perceived value and purchase intentions

Shu Yen Hsu, Chiao Chen Chang, Tyrone T. Lin

研究成果: 雜誌貢獻文章

摘要

Purpose: The purpose of this paper is to investigate whether there is a significant difference in consumer’s attitude and purchase intentions toward organic food and conventional food (non-organic food and non-genetically modified) under the influence of corporate social responsibility (CSR) for environmental protection in the context of global warming and frequent food safety issues. Design/methodology/approach: To understand the triple bottom line(TBL) affect the consumers’ attitude and purchase intentions of organic food and conventional food from the consumer’s point of view, primary data collected via 363 valid questionnaires tested the conceptual model by structural equation modeling (SEM). Findings: The results show that CSR has a significant influence on consumers’ perceived value. Moreover, perceived value is an important factor in affecting consumers’ attitude and purchase intentions. And consumers’ attitude toward environmental concern, food safety concern and CSR also have an indirect effect on purchase intentions. Originality/value: The findings of the study would help corporations not only pursue economic profit but also keep a balance within the environment and the ecosystem, and serve as a reference to corporations to fulfill CSR for the goal of sustainable management.

原文英語
期刊British Food Journal
DOIs
出版狀態接受/付印 - 一月 1 2018

ASJC Scopus subject areas

  • Food Science
  • Business, Management and Accounting (miscellaneous)

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