Li, Tzu-Ying and Chu, KIathy Yuchi (2002) The study of consumption patterns and expectations of organic catering consumers in Taiwan. In: Powell, Jane and et al., (Eds.) Proceedings of the UK Organic Research 2002 Conference, Organic Centre Wales, Institute of Rural Studies, University of Wales Aberystwyth, pp. 337-338.
This report was presented at the UK Organic Research 2002 Conference. Organic catering is increasingly provided in public and private food services. In Taiwan, most organic catering is vegetarian and affiliated with organic food stores. These offer diners organic meals to make themselves competitive to attract target markets, and provide related information to improve consumers’ knowledge of organic foods and hopefully increase their consumption. Organic catering consumers’ knowledge of organic foods, attitudes toward consumption, and consumption behavior are all related. Consumption is affected by gender, marital status, age, religion, education, occupation, personal health, family health and expenditure allowance. Regular organic catering customers emphasize “balanced nutrition” and “certification or reliability of organic sources”. The obstacles to consumption for non-regular organic catering consumers are “too expensive” and “difficult to find”. Most organic catering consumers prefer the service styles “health-themed restaurant” and “located inside the organic food stores”.
|EPrint Type:||Conference paper, poster, etc.|
|Type of presentation:||Paper|
|Keywords:||Colloquium of Organic Researchers; COR; catering; knowledge; attitude; behaviour; consumption patterns; barriers|
|Subjects:|| Food systems > Markets and trade|
|Research affiliation:||Other countries|
UK > Colloquium of Organic Researchers (COR) > COR 2002
|Deposited By:||Powell, Ms Jane|
|Deposited On:||15 May 2006|
|Last Modified:||12 Apr 2010 07:33|
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