What drives organic food consumption? A study of motivations, barriers, and satisfaction

Pembe Ülker

doi:10.53601/tourismandrecreation.1771274

EN TR

What drives organic food consumption? A study of motivations, barriers, and satisfaction

Öz

This study adopts a consumer-centered perspective to comprehensively examine the process of organic food consumption. Semi-structured interviews were conducted with nine consumers, and the data were evaluated using thematic analysis. The findings revealed four main categories and twenty subcategories: (1) motivations for organic food consumption, (2) information sources used in the process, (3) perceived barriers to consumption, and (4) factors shaping post-purchase satisfaction. Adopting an integrated and consumer-focused approach, the study contributes to the existing literature and provides a comprehensive understanding of how consumers manage the organic food consumption process. By focusing on the Turkish context and examining consumer behavior within a theoretical framework, this study aims to contribute to the literature considering cultural and structural dynamics. Furthermore, the theoretical and practical implications for future research and marketing strategies in the organic food sector are discussed.

Anahtar Kelimeler

Organic food consumption, Consumer motivations, Perceived barriers, Post-purchase satisfaction

Etik Beyan

Ethical approval for the interview method used in this study was obtained from the Ethics Committee of Social and Human Sciences at Erciyes University, with decision number 507, at the meeting held on 26/11/2024. In case of any contrary situation, TO&RE Journal bears no responsibility, and all responsibility lies solely with the author of the study.

Organik gıda tüketimini ne yönlendirir? Motivasyonlar, engeller ve memnuniyet üzerine bir çalışma

Öz

Tüketici merkezli bir bakış açısından hareketle, bu çalışma organik gıda tüketim sürecini bütüncül bir şekilde incelemeyi amaçlamaktadır. Nitel araştırma tasarımı kapsamında dokuz müşteri ile yarı yapılandırılmış görüşmeler yapılmış ve veriler tematik analiz yöntemiyle değerlendirilmiştir. Bulgular, dört ana kategori ve yirmi alt kategori ortaya koymuştur: (1) organik gıda tüketim motivasyonları, (2) süreçte kullanılan bilgi kaynakları, (3) tüketime yönelik algılanan engeller ve (4) satın alma sonrası memnuniyeti şekillendiren faktörler. Entegre ve müşteri odaklı bir yaklaşım benimseyen çalışma, bilgi birikimine katkı sağlamakta ve müşterilerin organik gıda tüketim sürecini nasıl yönettiklerine dair kapsamlı bir anlayış sunmaktadır. Ayrıca, organik gıda sektöründe gelecekteki araştırmalar ve pazarlama stratejileri için hem pratik hem de teorik çıkarımlar tartışılmaktadır.

Anahtar Kelimeler

Organik gıda tüketimi, Tüketici motivasyonları, Algılanan engeller, Satın alma sonrası memnuniyet

Etik Beyan

Bu çalışmada kullanılan görüşme yöntemi için etik onay, Erciyes Üniversitesi Sosyal ve Beşeri Bilimler Etik Kurulu tarafından 26/11/2024 tarihinde yapılan toplantıda 507 numaralı karar ile alınmıştır. Aksi bir durum söz konusu olduğunda, TO&RE Dergisi hiçbir sorumluluk taşımaz ve tüm sorumluluk yalnızca çalışmanın yazarına aittir.

Kaynakça

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Ayrıntılar

Birincil Dil

İngilizce

Konular

Gıda Tüketimi, Gastronomi (Diğer)

Bölüm

Araştırma Makalesi

Yazarlar

Pembe Ülker ^*
0000-0002-1017-7200
Türkiye

Yayımlanma Tarihi

1 Temmuz 2026

Gönderilme Tarihi

24 Ağustos 2025

Kabul Tarihi

22 Haziran 2026

Yayımlandığı Sayı

Yıl 2026 Cilt: 8 Sayı: 1

DOI

https://doi.org/10.53601/tourismandrecreation.1771274

IZ

https://izlik.org/JA94HX42EN

APA

Ülker, P. (2026). What drives organic food consumption? A study of motivations, barriers, and satisfaction. Tourism and Recreation, 8(1), 110-121. https://doi.org/10.53601/tourismandrecreation.1771274

AMA

1.Ülker P. What drives organic food consumption? A study of motivations, barriers, and satisfaction. TO&RE. 2026;8(1):110-121. doi:10.53601/tourismandrecreation.1771274

Chicago

Ülker, Pembe. 2026. “What drives organic food consumption? A study of motivations, barriers, and satisfaction”. Tourism and Recreation 8 (1): 110-21. https://doi.org/10.53601/tourismandrecreation.1771274.

EndNote

Ülker P (01 Temmuz 2026) What drives organic food consumption? A study of motivations, barriers, and satisfaction. Tourism and Recreation 8 1 110–121.

IEEE

[1]P. Ülker, “What drives organic food consumption? A study of motivations, barriers, and satisfaction”, TO&RE, c. 8, sy 1, ss. 110–121, Tem. 2026, doi: 10.53601/tourismandrecreation.1771274.

ISNAD

Ülker, Pembe. “What drives organic food consumption? A study of motivations, barriers, and satisfaction”. Tourism and Recreation 8/1 (01 Temmuz 2026): 110-121. https://doi.org/10.53601/tourismandrecreation.1771274.

JAMA

1.Ülker P. What drives organic food consumption? A study of motivations, barriers, and satisfaction. TO&RE. 2026;8:110–121.

MLA

Ülker, Pembe. “What drives organic food consumption? A study of motivations, barriers, and satisfaction”. Tourism and Recreation, c. 8, sy 1, Temmuz 2026, ss. 110-21, doi:10.53601/tourismandrecreation.1771274.

Vancouver

1.Pembe Ülker. What drives organic food consumption? A study of motivations, barriers, and satisfaction. TO&RE. 01 Temmuz 2026;8(1):110-21. doi:10.53601/tourismandrecreation.1771274

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What drives organic food consumption? A study of motivations, barriers, and satisfaction

Öz

Anahtar Kelimeler

Etik Beyan

Organik gıda tüketimini ne yönlendirir? Motivasyonlar, engeller ve memnuniyet üzerine bir çalışma

Öz

Anahtar Kelimeler

Etik Beyan

Kaynakça

Ayrıntılar

Birincil Dil

Konular

Bölüm

Yazarlar

Yayımlanma Tarihi

Gönderilme Tarihi

Kabul Tarihi

Yayımlandığı Sayı

DOI

IZ

Kaynak Göster