Research Article
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Organic food consumption at casual and fine dining restaurants in the Uk: Restaurant managers’ perspectives

Year 2025, Volume: 10 Issue: 1, 1 - 12
https://doi.org/10.31822/jomat.2025-10-1-1

Abstract

This research explores the phenomenon of organic food consumption in UK restaurants from restaurant managers’ perspectives. The research collected primary and secondary data. Primary data was collected from restaurant managers and secondary data was collected from restaurant websites, menus and social media platforms. Twelve semi-structured interviews were carried out with restaurant managers in London. Thematic analysis and content analysis were adopted to analyze the qualitative data. Findings: From the viewpoints of restaurant managers, there is a growing organic dining trend and rising consumer demand for organic. The trend towards organic food consumption in UK restaurants is influenced by a number of substantial factors. Consumer health concerns and prices were identified as significant factors influencing diners’ behavior towards organic food in restaurants. Media coverage of the benefits of organic food, including taste and quality, are key influencing factors. Restaurant operations including social media engagement, and availability of organic and labelling practices are important determinants. These factors were all identified as significant in terms of understanding diners’ organic consumption behavior in restaurants. Being one of the first attempts to explore the factors influencing organic consumption behavior in restaurants in the UK from the perspective of restaurant managers

References

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  • Batte, M. T., Hooker, N. H., Haab, T. C., & Beaverson, J. (2007). Putting their money where their mouths are: Consumer willingness to pay for multi-ingredient, processed organic food products. Food Policy, 32(2), 145-159.
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  • Filimonau, V., & Grant, M. (2017). Exploring the concept of dining out organically: a managerial perspective. Anatolia, 28(1), 80-92.
  • Fotopoulos, C., & Krystallis, A. (2002). Organic product avoidance: reasons for rejection and potential buyers’ identification in a countrywide survey. British Food Journal, 104(3/4/5), 233-260.
  • Frash Jr, R. E., DiPietro, R., & Smith, W. (2015). Pay more for McLocal? Examining motivators for willingness to pay for local food in a chain restaurant setting. Journal of Hospitality Marketing & Management, 24(4), 411-434.
  • Gössling, S. (2018). Tourism, tourist learning and sustainability: An exploratory discussion of complexities, problems and opportunities. Journal of Sustainable Tourism, 26(2), 292-306.
  • Grzybowska-Brzezinska, M., Grzywinska-Rapca, M., Zuchowski, I., & Bórawski, P. (2017). Organic food attributes determing consumer choices. European Research Studies, 20(2), 164.
  • Hall, C. M., & Gössling, S. (2013). Sustainable culinary systems: Local foods, innovation, and tourism & hospitality. Routledge.
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Year 2025, Volume: 10 Issue: 1, 1 - 12
https://doi.org/10.31822/jomat.2025-10-1-1

Abstract

References

  • Aertsens, J., Mondelaers, K., Verbeke, W., Buysse, J., & Van Huylenbroeck, G. (2011). The influence of subjective and objective knowledge on attitude, motivations and consumption of organic food. British Food Journal, 113(11), 1353-1378.
  • Agovino, M., Crociata, A., Quaglione, D., Sacco, P., & Sarra, A. (2017). Good taste tastes good. Cultural capital as a determinant of organic food purchase by Italian consumers: Evidence and policy implications. Ecological economics, 141, 66-75.
  • Anisimova, T. (2016). Integrating multiple factors affecting consumer behavior toward organic foods: The role of healthism, hedonism, and trust in consumer purchase intentions of organic foods. Journal of food products marketing, 22(7), 809-823.
  • Asioli, D., Aschemann-Witzel, J., Caputo, V., Vecchio, R., Annunziata, A., Næs, T., & Varela, P. (2017). Making sense of the “clean label” trends: A review of consumer food choice behavior and discussion of industry implications. Food Research International, 99, 58-71.
  • Basha, M. B. (2014). Driving factors of purchase intention towards organic food: A conceptual study. 2014 4th International Conference on Engineering Technology and Technopreneuship (ICE2T),
  • Basha, M. B., & Lal, D. (2019). Indian consumers' attitudes towards purchasing organically produced foods: An empirical study. Journal of cleaner production, 215, 99-111.
  • Batte, M. T., Hooker, N. H., Haab, T. C., & Beaverson, J. (2007). Putting their money where their mouths are: Consumer willingness to pay for multi-ingredient, processed organic food products. Food Policy, 32(2), 145-159.
  • BHR. (2015). Food Service Management Market Report. The British Hospitality Association. Retrieved 30/11/2019 from https://www.bha.org.uk/wordpress/wp-content/uploads/2015/11/BHA-FSM-Report-2015.pdf
  • Boccaletti, S., & Nardella, M. (2000). Consumer willingness to pay for pesticide-free fresh fruit and vegetables in Italy. The International Food and Agribusiness Management Review, 3(3), 297-310.
  • Bonn, M. A., Cronin Jr, J. J., & Cho, M. (2016). Do environmental sustainable practices of organic wine suppliers affect consumers’ behavioral intentions? The moderating role of trust. Cornell Hospitality Quarterly, 57(1), 21-37.
  • Brown, C., & Sperow, M. (2005). Examining the cost of an all-organic diet. Journal of Food Distribution Research, 36(856-2016-57427), 20-26.
  • Bruschi, V., Shershneva, K., Dolgopolova, I., Canavari, M., & Teuber, R. (2015). Consumer perception of organic food in emerging markets: evidence from Saint Petersburg, Russia. Agribusiness, 31(3), 414-432.
  • Burgess, R. G. (1984). In thefield: An introduction tofield research. In: London: Allen and Unwin.
  • Chen, M.-F. (2009). Attitude toward organic foods among Taiwanese as related to health consciousness, environmental attitudes, and the mediating effects of a healthy lifestyle. British Food Journal, 111(2), 165-178.
  • Chen, Y.-S. (2010). The drivers of green brand equity: Green brand image, green satisfaction, and green trust. Journal of Business ethics, 93(2), 307-319.
  • Crichton, S. (2019). Digging into the organic market. https://www.triodos.co.uk/articles/2019/five-key-trends-from-the-organic-market-report
  • D'Souza, C., Taghian, M., & Lamb, P. (2006). An empirical study on the influence of environmental labels on consumers. Corporate communications: an international journal, 11(2), 162-173.
  • De Toni, D., Eberle, L., Larentis, F., & Milan, G. S. (2018). Antecedents of perceived value and repurchase intention of organic food. Journal of food products marketing, 24(4), 456-475.
  • Devic-Blanuša, J., Kalenjuk, B., & Gagic, S. (2017). Organic food in the hospitality industry: Supply and demand. Zbornik radova Departmana za geografiju, turizam i hotelijerstvo(46-2), 89-95.
  • DiPietro, R. B., & Gregory, S. (2013). A comparative study of customer perceptions regarding green restaurant practices: Fast food vs. upscale casual. Hospitality Review, 30(1), 1.
  • Dolezalová, H., Pícha, K., Navrátil, J., Veselá, M., & Svec, R. (2016). Perception of quality in decision making regarding purchase of organic food. Calitatea, 17(153), 86.
  • Dudovskiy, J. (2016). The ultimate guide to writing a dissertation in business studies: A step-by-step assistance. Pittsburgh, USA.
  • Duffort, M. (2006). Minimising the impact? The meanings of organic food. Retrieved June, 26, 2008.
  • Everett, S., & Aitchison, C. (2008). The role of food tourism in sustaining regional identity: A case study of Cornwall, South West England. Journal of Sustainable Tourism, 16(2), 150-167.
  • Filimonau, V., & Grant, M. (2017). Exploring the concept of dining out organically: a managerial perspective. Anatolia, 28(1), 80-92.
  • Fotopoulos, C., & Krystallis, A. (2002). Organic product avoidance: reasons for rejection and potential buyers’ identification in a countrywide survey. British Food Journal, 104(3/4/5), 233-260.
  • Frash Jr, R. E., DiPietro, R., & Smith, W. (2015). Pay more for McLocal? Examining motivators for willingness to pay for local food in a chain restaurant setting. Journal of Hospitality Marketing & Management, 24(4), 411-434.
  • Gössling, S. (2018). Tourism, tourist learning and sustainability: An exploratory discussion of complexities, problems and opportunities. Journal of Sustainable Tourism, 26(2), 292-306.
  • Grzybowska-Brzezinska, M., Grzywinska-Rapca, M., Zuchowski, I., & Bórawski, P. (2017). Organic food attributes determing consumer choices. European Research Studies, 20(2), 164.
  • Hall, C. M., & Gössling, S. (2013). Sustainable culinary systems: Local foods, innovation, and tourism & hospitality. Routledge.
  • Hansen, T., Sørensen, M. I., & Eriksen, M.-L. R. (2018). How the interplay between consumer motivations and values influences organic food identity and behavior. Food Policy, 74, 39-52.
  • Harvey, F. (2021a). Steep rise in UK's consumption of organic food. The Guardian. https://www.theguardian.com/environment/2021/feb/10/steep-rise-in-uks-consumption-of-organic-food
  • Harvey, F. (2021b). Steep rise in UK's consumption of organic food. The Guardian. https://www.theguardian.com/environment/2021/feb/10/steep-rise-in-uks-consumption-of-organic-food
  • Holmes, M. R., Dodds, R., Deen, G., Lubana, A., Munson, J., & Quigley, S. (2018). Local and organic food on wheels: exploring the use of local and organic food in the food truck industry. Journal of foodservice business research, 21(5), 493-510.
  • Honkanen, P., Verplanken, B., & Olsen, S. O. (2006). Ethical values and motives driving organic food choice. Journal of Consumer Behavior : An International Research Review, 5(5), 420-430.
  • Hoppe, A., Vieira, L. M., & Barcellos, M. D. d. (2013). Consumer behavior towards organic food in porto alegre: an application of the theory of planned behavior . Revista de Economia e Sociologia Rural, 51(1), 69-90.
  • Hossain, M. T. B., & Lim, P. X. (2016). Consumers’ Buying Behavior towards Organic Foods: Evidence from the Emerging Market. Malaysian Management Review, 51(2), 7-25.
  • Hwang, J., & Ok, C. (2013). The antecedents and consequence of consumer attitudes toward restaurant brands: A comparative study between casual and fine dining restaurants. International Journal of Hospitality Management, 32, 121-131.
  • Jang, Y. J., Kim, W. G., & Bonn, M. A. (2011). Generation Y consumers’ selection attributes and behavioral intentions concerning green restaurants. International Journal of Hospitality Management, 30(4), 803-811.
  • Jayawardena, H. N., Wijesundara, W. G. S. R., & Herath, H. M. J. P. (2022). Exploring Organic Food Consumption Demand in Casual Dining Restaurants in Western Province of Sri Lanka; From the Restaurant Managers’ Perspective. Asian Journal of Management, Entrepreneurship and Social Science, 2(01), 18-37.
  • Jimenez-Chavez, R., Connors, P., & Josiam, B. (2016). The influence of organic labeling and price on restaurant menu choice. Journal of Nutrition Education and Behavior, 48(7), S105.
  • Jongmans, E., Dampérat, M., Jeannot, F., Lei, P., & Jolibert, A. (2019). What is the added value of an organic label? Proposition of a model of transfer from the perspective of ingredient branding. Journal of Marketing Management, 35(3-4), 338-363.
  • Kim, H., & Bonn, M. A. (2015). The moderating effects of overall and organic wine knowledge on consumer behavioral intention. Scandinavian Journal of Hospitality and Tourism, 15(3), 295-310.
  • Kim, R., Suwunnamek, O., & Toyoda, T. (2008). Consumer attitude towards organic labeling schemes in Japan. Journal of International Food & Agribusiness Marketing, 20(3), 55-71.
  • Konuk, F. A. (2019). The influence of perceived food quality, price fairness, perceived value and satisfaction on customers’ revisit and word-of-mouth intentions towards organic food restaurants. Journal of Retailing and Consumer Services, 50, 103-110.
  • Kowalska, A., Ratajczyk, M., Manning, L., Bieniek, M., & Macik, R. (2021). “Young and Green” a Study of Consumers’ Perceptions and Reported Purchasing Behavior towards Organic Food in Poland and the United Kingdom. Sustainability, 13(23), 13022.
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There are 89 citations in total.

Details

Primary Language English
Subjects Food and Hospitality Services
Journal Section Contents
Authors

Lokman Dinc 0000-0002-8219-5248

Rong Huang This is me

Early Pub Date November 11, 2024
Publication Date
Published in Issue Year 2025 Volume: 10 Issue: 1

Cite

APA Dinc, L., & Huang, R. (2024). Organic food consumption at casual and fine dining restaurants in the Uk: Restaurant managers’ perspectives. Journal of Multidisciplinary Academic Tourism, 10(1), 1-12. https://doi.org/10.31822/jomat.2025-10-1-1



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