creators_name: Li, Tzu-Ying
creators_name: Chu, KIathy Yuchi
editors_name: Powell, Jane
editors_name: et al., 
type: conference_item
datestamp: 2006-05-15
lastmod: 2009-10-19 12:23:20
metadata_visibility: show
title: The study of consumption patterns and expectations of organic catering consumers in Taiwan
ispublished: pub
subjects: 5markets
subjects: knowledge
full_text_status: public
keywords: Colloquium of Organic Researchers; COR; catering; knowledge; attitude; behaviour; consumption patterns; barriers 
abstract: 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”.
date: 2002
date_type: published
publication: Proceedings of the UK Organic Research 2002 Conference
publisher: Organic Centre Wales, Institute of Rural Studies, University of Wales Aberystwyth
pagerange: 337-338
refereed: never
referencetext: Jones P T; Doolan R (1998) The international market for organic food. (QI 97129) Department of Primary Industries: Queensland. 
Kristensen N H (28th-29th Sep, 2001) Organic food in Nordic catering-results from a Nif pilot project. Organic foods in catering-a multidisciplinary challenge: Copenhagen. 
Phillips J C; Peterson H C (2001) Demand overview for organic produce (Staff Paper# 2001-06) Michigan State University: U.S. 
Tseng Z (1999) Organic catering-an analysis of the current market and potential growth in the UK. Unpublished master dissertation, Sheffield Hallam University: UK. 
USDA (1999) Austria organic production and marketing of organic products 1999. In: GAIN Report # AU9046: U.S.  
citation: Li, Tzu-Ying and Chu, KIathy Yuchi (2002) The study of consumption patterns and expectations of organic catering consumers in Taiwan. UK Organic Research 2002 Conference, Aberystwyth, 26-28 March 2002. 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.
document_url: http://orgprints.org/8447/1/8447.pdf