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As a basic commodity, food has undergone thorough globalization, with the global food market totaling 1392 billion USD in 2019. Despite such a great amount of global food trade, the idea of favouring the consumption of local food, or local food campaigns, has won ever growing attention and advocacy in recent years as an effort to enhance social and environmental sustainability. This systematic review study draws wisdom from the extant literature and provides critical thinking on how local food differs from non-local food and whether the two are more antagonistic or more complementary. Results suggest that although the term “local food” has hardly been clearly defined, it is possible to accommodate different opinions in a set of common constructs in Eriksen’s “three domains of proximity”. Regarding the strengths of local food, researchers agree more on its strong personal connection, distinctive culture, and high quality, but less on its supporting local economy, reduced energy consumption, and environmental friendliness. Meanwhile, local food has its current weaknesses in terms of higher price and unsuccessful information communication; however, these are not without solutions. Overall, while food localization and globalization differ in purpose, they can well co-exist, promote collaboration rather than confrontation, and together accelerate the sustainable growth of the food market.
Susan Jia. Local Food Campaign in a Globalization Context: A Systematic Review. Sustainability 2021, 13, 7487 .
AMA StyleSusan Jia. Local Food Campaign in a Globalization Context: A Systematic Review. Sustainability. 2021; 13 (13):7487.
Chicago/Turabian StyleSusan Jia. 2021. "Local Food Campaign in a Globalization Context: A Systematic Review." Sustainability 13, no. 13: 7487.
Observing and interpreting restaurant customers’ evolution of dining patterns and satisfaction during COVID-19 is of critical importance in terms of developing sustainable business insights. This study describes and analyzes customers’ dining behavior before and after the pandemic outbreak by means of statistically aggregating and empirically correlating 651,703 restaurant-user-generated contents posted by diners during 2019–2020. Twenty review topics, mostly food, were identified by latent Dirichlet allocation, whereas analysis of variation and rating-review regression were performed to explore whether and why customers became less satisfied. Results suggest that customers have been paying fewer visits to restaurants since the outbreak, assigning lower ratings, and showing limited evidence of spending more. Interestingly, queuing, the most annoying factor for restaurant customers during normal periods, turns out to receive much less complaint during COVID-19. This study contributes by discovering business knowledge in the context of COVID-19 based on big data that features accessibility, relevance, volume, and information richness, which is transferable to future studies and can benefit additional population and business. Meanwhile, this study also provides practical suggestions to managers regarding the framework of self-evaluation, business mode, and operational optimization.
Susan Jia. Analyzing Restaurant Customers’ Evolution of Dining Patterns and Satisfaction during COVID-19 for Sustainable Business Insights. Sustainability 2021, 13, 4981 .
AMA StyleSusan Jia. Analyzing Restaurant Customers’ Evolution of Dining Patterns and Satisfaction during COVID-19 for Sustainable Business Insights. Sustainability. 2021; 13 (9):4981.
Chicago/Turabian StyleSusan Jia. 2021. "Analyzing Restaurant Customers’ Evolution of Dining Patterns and Satisfaction during COVID-19 for Sustainable Business Insights." Sustainability 13, no. 9: 4981.