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Purpose The purpose of this paper is to identify the personal values of consumers of ethical cosmetics in Brazil, using the resulting personality types to segment consumers for the development of strategies by Brazilian retailers and international players. Design/methodology/approach This study administered the psychometric Values and Lifestyles Scale (VALS) via an online survey with 302 consumers of ethical cosmetics. First, exploratory factorial analysis was employed to identify the behavior of VALS' factors within the sample. Second, cluster analysis was performed using hierarchical clustering technique in order to link demographic variables and VALS' types to form specific consumer profiles. Findings The study found eight VALS types in the sample respondents but with a different configuration than the original factors. They were named, respectively, “Avant-garde”, “Oriented to fashion”, “Artisans”, “Committed to morality and religion”, “Leader of a group”, “Theoretical”, “Ingenious” and “Conservative”. Results indicated a demographically homogeneous sample with personality profiles mostly placed among VALS' original factors “Experiencer”, “Thinker” and “Innovator”. Research limitations/implications Results may vary within other cultural contexts and different means of investigation suggesting future research opportunities. Practical implications Ethical demands concerning health and environmental preservation are no longer neglectable. The study of consumers' personal values can contribute to formulate suitable retail strategies for expected demands of consumers in the ethical cosmetics segment. Originality/value These findings are expected to provide resources for decision-makers, academics, practitioners and marketers concerning several points of sensitivity in their relationship with ethical consumers.
Paola Graciano; Aline Cafruni Gularte; Fernando Henrique Lermen; Marcia Dutra de Barcellos. Consumer values in the Brazilian market for ethical cosmetics. International Journal of Retail & Distribution Management 2021, ahead-of-p, 1 .
AMA StylePaola Graciano, Aline Cafruni Gularte, Fernando Henrique Lermen, Marcia Dutra de Barcellos. Consumer values in the Brazilian market for ethical cosmetics. International Journal of Retail & Distribution Management. 2021; ahead-of-p (ahead-of-p):1.
Chicago/Turabian StylePaola Graciano; Aline Cafruni Gularte; Fernando Henrique Lermen; Marcia Dutra de Barcellos. 2021. "Consumer values in the Brazilian market for ethical cosmetics." International Journal of Retail & Distribution Management ahead-of-p, no. ahead-of-p: 1.
Consumers use aesthetics bias to judge the risk of their food intake, having an important impact on food waste of less appealing food (i.e., aesthetically imperfect foods). In six studies, this research adds to past work by revealing that when the aesthetics bias is applied to food targets, consumers make risk inferences for imperfect (vs. perfect) food products, thus reducing their purchase intention. In addition, the findings suggest that construal level moderates food aesthetics bias, reducing perceived risk and increasing purchase intention of aesthetically imperfect foods in abstract (vs. concrete) construal. This research uncovers the importance of abstract thinking in order to revoke the food aesthetics bias. The findings have critical implications for researchers, managers, and public policy makers on how to mitigate food aesthetics biases, which can contribute to reducing food waste.
Ana Carina Castagna; Diego Costa Pinto; Anna Mattila; Marcia Dutra de Barcellos. Beauty-is-good, ugly-is-risky: Food aesthetics bias and construal level. Journal of Business Research 2021, 135, 633 -643.
AMA StyleAna Carina Castagna, Diego Costa Pinto, Anna Mattila, Marcia Dutra de Barcellos. Beauty-is-good, ugly-is-risky: Food aesthetics bias and construal level. Journal of Business Research. 2021; 135 ():633-643.
Chicago/Turabian StyleAna Carina Castagna; Diego Costa Pinto; Anna Mattila; Marcia Dutra de Barcellos. 2021. "Beauty-is-good, ugly-is-risky: Food aesthetics bias and construal level." Journal of Business Research 135, no. : 633-643.
Considering that the demand for food will increase by 70% by 2050, consuming insect-based foods appears as a protein alternative due to their nutritional quality and low environmental impact. However, there is a need to investigate the acceptance of these innovative foods, especially in traditional meat-eating markets, such as in Southern Brazil (land of the Gauchos). The purpose of this manuscript is to analyze consumers' attitudes toward innovative insect-based foods. The methodological procedures were divided into two stages. In the qualitative stage, 14 interviews were conducted regarding meat consumption habits. In the quantitative stage, a survey was carried out with 433 consumers. A factor and cluster analysis were performed, and two different groups of consumers were found. The results clearly show a segment with positive attitudes toward insect-based foods. This group had a low degree of neophobia. The products were perceived as not tasty and disgusting, but they were considered modern, with high nutritional value, positive, safe, and beneficial to the environment. Appearance, price, and packaging, combined with flavor, proved to be the attributes considered by consumers as the most important for their acceptance.
Juliana Rotunno Junges; Natália Rohenkohl Do Canto; Marcia Dutra de Barcellos. Not as Bad as I Thought: Consumers' Positive Attitudes Toward Innovative Insect-Based Foods. Frontiers in Nutrition 2021, 8, 1 .
AMA StyleJuliana Rotunno Junges, Natália Rohenkohl Do Canto, Marcia Dutra de Barcellos. Not as Bad as I Thought: Consumers' Positive Attitudes Toward Innovative Insect-Based Foods. Frontiers in Nutrition. 2021; 8 ():1.
Chicago/Turabian StyleJuliana Rotunno Junges; Natália Rohenkohl Do Canto; Marcia Dutra de Barcellos. 2021. "Not as Bad as I Thought: Consumers' Positive Attitudes Toward Innovative Insect-Based Foods." Frontiers in Nutrition 8, no. : 1.
Consumer behavior is crucial in the transition towards circular food systems. Studies so far investigate isolated circular food behaviors, but it is still unclear how the literature comprehensively addresses these behaviors. This paper provides an overview of the literature on circular food behaviors. Following a semi-systematic literature review, we analyze 46 papers related to circular food behaviors. We summarize their main features, categorize the behaviors, and propose a future research agenda. Results show the novelty and quick popularity of the topic, a dispersion across sustainability and agri-food journals, the manuscripts’ goals related to consumption, a predominance of empirical data collection in Europe, a focus on behaviors related to protein alternatives, food waste, and upcycled foods, and the importance of communication and consumers’ education. We categorize and characterize three types of circular food behaviors: linear, transitioning, and circular behaviors. Circular behaviors (i) are part of a systemic circular economy view, (ii) define consumers as “doers” or “prosumers”, (iii) pursue long-term sustainability goals, (iv) show a high engagement of skilled consumers, and (v) are supported by technologies. Future research should consider the social dimension of sustainability and pursue a systemic view of circular food behaviors. We suggest that a circular food-related lifestyle may incorporate the recommended directions.
Natália Do Canto; Klaus Grunert; Marcia De Barcellos. Circular Food Behaviors: A Literature Review. Sustainability 2021, 13, 1872 .
AMA StyleNatália Do Canto, Klaus Grunert, Marcia De Barcellos. Circular Food Behaviors: A Literature Review. Sustainability. 2021; 13 (4):1872.
Chicago/Turabian StyleNatália Do Canto; Klaus Grunert; Marcia De Barcellos. 2021. "Circular Food Behaviors: A Literature Review." Sustainability 13, no. 4: 1872.
The importance of integrating sustainability in businesses practices has gained increasing attention in the food sector. Important sustainable initiatives in this sector refer to food waste solutions. Food waste is defined as food intended to feed humans, but used in another way. This study aims to analyze food waste solutions developed by Brazilian companies. Through a multiple case study, three cases were analyzed. Results indicate that food waste solutions are incorporated mainly in collaboration and expansion, product, unit, and price-related categories. The study contributes by examining initiatives with different actors than retailers and within the context of a developing country, finding synergies and divergences with previous studies. In addition, new food waste solutions categories emerged and complement the analysis.
Daniele Eckert Matzembacher; Natália Rohenkohl Do Canto; Isadora Do Carmo Stangherlin; Ana Paula Ferreira Alves; Marcia Dutra de Barcellos. Food Waste Solutions in a Developing Country. International Journal of Social Ecology and Sustainable Development 2020, 11, 27 -39.
AMA StyleDaniele Eckert Matzembacher, Natália Rohenkohl Do Canto, Isadora Do Carmo Stangherlin, Ana Paula Ferreira Alves, Marcia Dutra de Barcellos. Food Waste Solutions in a Developing Country. International Journal of Social Ecology and Sustainable Development. 2020; 11 (4):27-39.
Chicago/Turabian StyleDaniele Eckert Matzembacher; Natália Rohenkohl Do Canto; Isadora Do Carmo Stangherlin; Ana Paula Ferreira Alves; Marcia Dutra de Barcellos. 2020. "Food Waste Solutions in a Developing Country." International Journal of Social Ecology and Sustainable Development 11, no. 4: 27-39.
PurposeThis paper investigates how chain members collaborate to ensure the sustainability of supply chains through the social capital perspective.Design/methodology/approachFollowing a case study design, three social capital mechanisms – reach, richness and receptivity – were used as a lens with two eco-innovative food companies and their respective supply chains in Southern Brazil. Data consisted of interviews and other sources of evidence obtained from multiple stakeholders.FindingsResults highlight the importance of a managerial orientation for sustainability and that sustainable chains presuppose a network that is closely linked and with great affinity. Not only does the management of operations improve the green performance of companies for environmental benchmarking but it also expands to include the supply chain. Social capital mechanisms can encourage partners to develop strategic initiatives for sustainability, especially if managers share key drivers for adopting eco-innovations and overall chain sustainability.Originality/valueThe paper contributes to research on collaboration within sustainable supply chain management. Empirical data were gathered from different stakeholders in two food chains in a developing country. Through the lens of social capital mechanisms, the paper shows how different types of companies collaborate in their supply chain for sustainability.
Natália Rohenkohl Do Canto; Marilia Bonzanini Bossle; Luciana Marques Vieira; Marcia Dutra De Barcellos. Supply chain collaboration for sustainability: a qualitative investigation of food supply chains in Brazil. Management of Environmental Quality: An International Journal 2020, ahead-of-p, 1 .
AMA StyleNatália Rohenkohl Do Canto, Marilia Bonzanini Bossle, Luciana Marques Vieira, Marcia Dutra De Barcellos. Supply chain collaboration for sustainability: a qualitative investigation of food supply chains in Brazil. Management of Environmental Quality: An International Journal. 2020; ahead-of-p (ahead-of-p):1.
Chicago/Turabian StyleNatália Rohenkohl Do Canto; Marilia Bonzanini Bossle; Luciana Marques Vieira; Marcia Dutra De Barcellos. 2020. "Supply chain collaboration for sustainability: a qualitative investigation of food supply chains in Brazil." Management of Environmental Quality: An International Journal ahead-of-p, no. ahead-of-p: 1.
This paper aims to investigate the roles adopted by the distinct stakeholders that are engaged in a voluntary initiative to reduce food loss and waste (FLW) in the context of an emerging country. Data were collected by way of participant observation in multi-stakeholder events, observation visits and interviews with 54 food sector stakeholders, and from secondary data. The theoretical contribution of this paper is that it provides a systemic and realistic perspective for tackling FLW, as research in the field usually only focuses on one supply chain agent, or on consumer behaviour. Another contribution that may be replicated in other countries has to do with the role of each stakeholder in identifying the processes with which they are involved for reducing FLW. Activities and actions in a multi-stakeholder initiative change according to their positioning at the institutional or value chain level of analysis. Future studies should consider the extensive interplay that exists between the institutional and value chain levels in the food sector, and how they interact
Daniele Eckert Matzembacher; Luciana Marques Vieira; Marcia Dutra de Barcellos. An analysis of multi-stakeholder initiatives to reduce food loss and waste in an emerging country – Brazil. Industrial Marketing Management 2020, 93, 591 -604.
AMA StyleDaniele Eckert Matzembacher, Luciana Marques Vieira, Marcia Dutra de Barcellos. An analysis of multi-stakeholder initiatives to reduce food loss and waste in an emerging country – Brazil. Industrial Marketing Management. 2020; 93 ():591-604.
Chicago/Turabian StyleDaniele Eckert Matzembacher; Luciana Marques Vieira; Marcia Dutra de Barcellos. 2020. "An analysis of multi-stakeholder initiatives to reduce food loss and waste in an emerging country – Brazil." Industrial Marketing Management 93, no. : 591-604.
This study aims to evaluate the influence of socio-environmental attributes on the purchase intention of and the willingness to pay for beef, based on data from Brazilian consumers, using a discrete choice analysis model. Different consumption situations were analysed to check the influence of functional versus recreational/hedonic beef choice. Sixteen (16) hypothetical products were generated in eight (8) scenarios regarding the different socio-environmental attributes of beef. The findings confirm the importance of animal welfare and traceability in the decision-making process for beef purchase. The frequency of consumption, gender, and the presence of a known/familiar brand also influence the beef choice when making a functional (day-to-day) purchase, compared to a recreational/hedonic (barbecue) purchase. The study suggests that the beef industry and retailers should better explore various aspects of greenhouse gas emissions and animal welfare and highlight them in their communication strategies. Investigating the trade-offs between socio-environmental attributes allows a more in-depth evaluation of these attributes and contributes to the literature.
Pedro Carvalho Burnier; Eduardo Eugênio Spers; Marcia Dutra de Barcellos. Role of sustainability attributes and occasion matters in determining consumers’ beef choice. Food Quality and Preference 2020, 88, 104075 .
AMA StylePedro Carvalho Burnier, Eduardo Eugênio Spers, Marcia Dutra de Barcellos. Role of sustainability attributes and occasion matters in determining consumers’ beef choice. Food Quality and Preference. 2020; 88 ():104075.
Chicago/Turabian StylePedro Carvalho Burnier; Eduardo Eugênio Spers; Marcia Dutra de Barcellos. 2020. "Role of sustainability attributes and occasion matters in determining consumers’ beef choice." Food Quality and Preference 88, no. : 104075.
Natália Rohenkohl Do Canto; Andréia Cristina Dullius Verschoore; Patrícia Dias; Marcia Dutra De Barcellos. CORPORATE SOCIAL RESPONSIBILITY AND INNOVATION: A MULTIPLE CASE STUDY WITH BRAZILIAN COMPANIES. Revista de Gestão Social e Ambiental 2020, 14, 93 -113.
AMA StyleNatália Rohenkohl Do Canto, Andréia Cristina Dullius Verschoore, Patrícia Dias, Marcia Dutra De Barcellos. CORPORATE SOCIAL RESPONSIBILITY AND INNOVATION: A MULTIPLE CASE STUDY WITH BRAZILIAN COMPANIES. Revista de Gestão Social e Ambiental. 2020; 14 (1):93-113.
Chicago/Turabian StyleNatália Rohenkohl Do Canto; Andréia Cristina Dullius Verschoore; Patrícia Dias; Marcia Dutra De Barcellos. 2020. "CORPORATE SOCIAL RESPONSIBILITY AND INNOVATION: A MULTIPLE CASE STUDY WITH BRAZILIAN COMPANIES." Revista de Gestão Social e Ambiental 14, no. 1: 93-113.
This paper aims to investigate how sustainable entrepreneurs innovate in business models to overcome their hybridity-related tensions to achieve environmental, social, and financial goals. A case study was conducted on 12 organizations in seven countries from October 2018 to June 2019 through observation visits, interviews, and secondary data collection. To analyze the data, a content analysis was applied with the help of NVivo Software. The analysis category is based on the definition of the pillars of business models: (1) Value proposition, (2) value creation/delivery, and (3) value capture. Concerning value proposition, organizations engage various stakeholders on developing emotions related to sustainable behaviors. They use the idea of community to promote it, fostering the sharing of intangible values. Associated with these actions, organizations offer more convenience accessing these products or services, home deliveries, facilitating access by geo-location, price reduction, and promoting consumers’ education. Regarding value creation/delivery, companies promote partnerships with other stakeholders as part of the main business strategy. They run the business while promoting a social movement. One is dependent on the other. In their engagement in sustainability discussion forums and practical activities, they put together consumers, suppliers, and also other agents outside their vertical supply chain. Operations of all companies are highly internet-based. Social media and transparency are also relevant to their operations. The main characteristic of value capture is that organizations integrate sustainability into their strategy in a way that, just by doing business, they fulfill their social, environmental, and economic missions. Therefore, through innovation in business models, these organizations overcome hybridity-related tensions and achieve financial stability while positively impacting society. The contribution to the literature was achieved by identifying business model innovations in sustainable entrepreneurship, analyzing their characteristics and mechanisms to overcome hybridity-related tensions, and providing empirical evidence about how business models can create and capture different and multiple forms of value.
Daniele Eckert Matzembacher; Mervi Raudsaar; Marcia Dutra De Barcellos; Tõnis Mets. Business Models’ Innovations to Overcome Hybridity-Related Tensions in Sustainable Entrepreneurship. Sustainability 2020, 12, 4503 .
AMA StyleDaniele Eckert Matzembacher, Mervi Raudsaar, Marcia Dutra De Barcellos, Tõnis Mets. Business Models’ Innovations to Overcome Hybridity-Related Tensions in Sustainable Entrepreneurship. Sustainability. 2020; 12 (11):4503.
Chicago/Turabian StyleDaniele Eckert Matzembacher; Mervi Raudsaar; Marcia Dutra De Barcellos; Tõnis Mets. 2020. "Business Models’ Innovations to Overcome Hybridity-Related Tensions in Sustainable Entrepreneurship." Sustainability 12, no. 11: 4503.
In order to promote sustainable entrepreneurship, it is necessary to understand the sustainable entrepreneurial process. To address this gap in the literature, this study aims to investigate how entrepreneurs generate ideas, as well as recognize, develop, and exploit opportunities in the context of sustainable development. A case study was carried out with eleven organizations in six different countries, from different sectors, including not-for-profit and for-profit businesses. The findings address a series of mechanisms that occur prior to the process of generating an idea and are relevant to the positive impact of these businesses on society. Entrepreneurs’ previous experiences and skills, as well as the knowledge of similar initiatives, strongly relate to motivation and idea generation. In the analyzed cases, prior experience seemed to be related to a sensitivity towards a social or environmental problem. Previous experience in entrepreneurship was not determinant. The quality of the initial idea was relevant, once little changes occurred throughout the entire process. In most situations both dimensions of sustainability were integrated at the same time and before venture launch. Despite this, the focus of the entrepreneurs was on only one dimension. The inclusion of positive impact measurement on society, as part of the sustainable entrepreneurial process model, is another relevant finding. First, it is necessary to differentiate the sustainable entrepreneur from the regular and the social entrepreneur. Secondly, in some situations, the dimensions of sustainability are not integrated at the same time and before venture launch, and therefore considering that the process is finished in the phase of venture launch can lead to misclassifications. The results also led to the recognition of triggers that can stimulate sustainable entrepreneurship, such as educational practices more aligned with sustainability problems faced by local communities, stronger dissemination of successful business cases related to sustainability in other countries and contexts, integration between universities and businesses, and the inclusion of practice-based learning in curricula. A contribution to the literature was achieved by providing a systemic perspective on sustainable entrepreneurial process. This study also contributes by presenting empirical evidence of the phenomenon of sustainable entrepreneurship. The holistic knowledge of this process provides new information that supports academics, policy makers, government, and individuals with a more appropriate understanding of the conditions that help to stimulate new business activities dealing with economic, social, and environmental problems faced in society, helping to achieve the United Nations Sustainable Development Goals.
Daniele Eckert Matzembacher; Mervi Raudsaar; Marcia Dutra De Barcellos; Tõnis Mets. Sustainable Entrepreneurial Process: From Idea Generation to Impact Measurement. Sustainability 2019, 11, 5892 .
AMA StyleDaniele Eckert Matzembacher, Mervi Raudsaar, Marcia Dutra De Barcellos, Tõnis Mets. Sustainable Entrepreneurial Process: From Idea Generation to Impact Measurement. Sustainability. 2019; 11 (21):5892.
Chicago/Turabian StyleDaniele Eckert Matzembacher; Mervi Raudsaar; Marcia Dutra De Barcellos; Tõnis Mets. 2019. "Sustainable Entrepreneurial Process: From Idea Generation to Impact Measurement." Sustainability 11, no. 21: 5892.
Supply chain coordination is focused on managing the activities of the partners involved in the relationship. The introduction of sustainability in supply chains introduces more complexity to coordination. Thus sustainable supply chain coordination is the organization, integration and control of all supply chain activity and business aiming to achieve environmental, social and economic objectives. This study aims to analyze how the sustainable supply chain coordination is understood in papers published in Brazilian journals. We conducted a bibliometric analysis and content analysis of national publications on the topics of supply chain, sustainability and coordination. Results pointed to a total of 61 papers that contribute to the understanding of sustainable supply chain coordination. According to paper analysis, sustainable supply chain coordination is understood as a control mechanism of the focal firm. In general, supply chain coordination is highlighted as a benefit for focal companies to maintain control of sustainable strategies and operations. Moreover we verified that most of the papers emphasized discussions about economic benefits of coordination mechanisms used by focal companies, even if these papers propose to discuss environmental and/or social issues. This study contributes to identify the evolution of Brazilian publications related to sustainable supply chain coordination, as well as to support Brazilian researchers to explore gaps and research opportunities.
Ana Paula Ferreira Alves; Glauco Schultz; Marcia Dutra De Barcellos. Understanding Sustainable Supply Chain Coordination: a review of publications in Brazilian journals. Revista Ciências Administrativas 2019, 24, 1 .
AMA StyleAna Paula Ferreira Alves, Glauco Schultz, Marcia Dutra De Barcellos. Understanding Sustainable Supply Chain Coordination: a review of publications in Brazilian journals. Revista Ciências Administrativas. 2019; 24 (3):1.
Chicago/Turabian StyleAna Paula Ferreira Alves; Glauco Schultz; Marcia Dutra De Barcellos. 2019. "Understanding Sustainable Supply Chain Coordination: a review of publications in Brazilian journals." Revista Ciências Administrativas 24, no. 3: 1.
Consumers seem to have a reduced preference to buy fruits and vegetables with unusual appearance, products with damaged package and close to the expiration date, usually called suboptimal food products. However, this pattern of behavior is an important contributor to food waste levels. Interventions aimed at encouraging the purchase of suboptimal food are scarce, however, needed. Across two studies, we investigated the effect of social norms in driving suboptimal food consumption. Additionally, it was tested if food waste problem awareness is the underlying mechanism in the relationship between social norms and intention to buy suboptimal food. Results show that appeals employing social norms positively affect purchases intentions toward the products. Moreover, food waste problem awareness mediates the effect of social norms on intentions to purchase the product with an unusual appearance. We discuss how social norms can be used to tackle food waste and implications for marketing and policy actions.
Isadora Do Carmo Stangherlin; Marcia Dutra De Barcellos; Kenny Basso. The Impact of Social Norms on Suboptimal Food Consumption: A Solution for Food Waste. Journal of International Food & Agribusiness Marketing 2018, 32, 30 -53.
AMA StyleIsadora Do Carmo Stangherlin, Marcia Dutra De Barcellos, Kenny Basso. The Impact of Social Norms on Suboptimal Food Consumption: A Solution for Food Waste. Journal of International Food & Agribusiness Marketing. 2018; 32 (1):30-53.
Chicago/Turabian StyleIsadora Do Carmo Stangherlin; Marcia Dutra De Barcellos; Kenny Basso. 2018. "The Impact of Social Norms on Suboptimal Food Consumption: A Solution for Food Waste." Journal of International Food & Agribusiness Marketing 32, no. 1: 30-53.
Governos, organizações não governamentais (ONGs), grandes empresas e startups vêm mostrando que é possível ter ganhos financeiros, ambientais e sociais ao diminuir as perdas que ocorrem com alimentos desde a produção até o consumo.
Daniele Eckert Matzembacher; Marcia Dutra De Barcellos; Luciana Marques Vieira. De um limão, uma limonada. GV EXECUTIVO 2018, 17, 32 -35.
AMA StyleDaniele Eckert Matzembacher, Marcia Dutra De Barcellos, Luciana Marques Vieira. De um limão, uma limonada. GV EXECUTIVO. 2018; 17 (6):32-35.
Chicago/Turabian StyleDaniele Eckert Matzembacher; Marcia Dutra De Barcellos; Luciana Marques Vieira. 2018. "De um limão, uma limonada." GV EXECUTIVO 17, no. 6: 32-35.
A importância da embalagem e rotulagem como mídia, e como um meio de persuadir os clientes tem evoluido. Neste contexto, a informação nutricional do produto torna-se um elemento de embalagem importante a ser considerado durante o processo de tomada de decisão do consumidor. Com base nisso, o objetivo deste trabalho é avaliar o efeito da informação nutricional de embalagens na intenção de compra do consumidor. Para tanto, foi realizado um levantamento com 430 jovens consumidores no sul do Brasil. Os resultados indicam que as informações disponíveis nos rótulos de alimentos influenciam a intenção de compra. O valor energético (calorias) e a gordura trans revelaram-se como os atributos mais significativos no momento da compra. Comparou-se os efeitos da informação nutricional em destaque e da tabela de informação nutricional obrigatória do rótulo. Além disso, diferenças estatísticas importantes foram encontradas entre os grupos de consumidores, de acordo com seu sexo e idade. As implicações gerenciais para a indústria de alimentos e bebidas são apresentadas.
Raquel Bernardon Toigo Giehl; Marcelo Gattermann Perin; Marcia Dutra De Barcellos; Cláudio Hoffmann Sampaio. A influência da Informação Nutricional em Alimentos e Bebidas na Intenção de Compra de Jovens Consumidores. Revista de Administração IMED 2018, 8, 203 -221.
AMA StyleRaquel Bernardon Toigo Giehl, Marcelo Gattermann Perin, Marcia Dutra De Barcellos, Cláudio Hoffmann Sampaio. A influência da Informação Nutricional em Alimentos e Bebidas na Intenção de Compra de Jovens Consumidores. Revista de Administração IMED. 2018; 8 (2):203-221.
Chicago/Turabian StyleRaquel Bernardon Toigo Giehl; Marcelo Gattermann Perin; Marcia Dutra De Barcellos; Cláudio Hoffmann Sampaio. 2018. "A influência da Informação Nutricional em Alimentos e Bebidas na Intenção de Compra de Jovens Consumidores." Revista de Administração IMED 8, no. 2: 203-221.
Purpose The purpose of this paper is to analyse main drivers and barriers to food waste reduction in the consumption phase and analyse pathways to anti-wastage behaviours. Design/methodology/approach A systematic literature review was performed in order to understand the main variables affecting the behaviour and to identify pathways to move to an anti-waste behaviour. In the end, 84 articles were selected for the final analysis. Findings Drivers and barriers to reduce food waste were categorised in societal factors, personal factors and behavioural factors. Variables can increase the amount of waste (+) or reduce it (−). From them, efforts to move to an anti-wastage behaviour are classified in macro-environmental change, retailers’ engagement, raise awareness of the issue and creating anti-wastage social norms. Research limitations/implications The systematic review did not capture all variables that can influence consumer food waste and it is necessary different approaches to study the issue. Practical implications From the drivers for food waste reduction it is possible to design efforts to help consumers change their pattern of behaviour. Social implications Reducing food waste has effects in changing economic inequality, relative poverty and environmental damages. Originality/value The great majority of studies that analyse consumer food waste focus on behaviours that increase food waste. This special paper identifies how to stimulate and proactively work with behaviours that help to food waste reduction.
Isadora Stangherlin; Marcia Dutra de Barcellos. Drivers and barriers to food waste reduction. British Food Journal 2018, 120, 2364 -2387.
AMA StyleIsadora Stangherlin, Marcia Dutra de Barcellos. Drivers and barriers to food waste reduction. British Food Journal. 2018; 120 (10):2364-2387.
Chicago/Turabian StyleIsadora Stangherlin; Marcia Dutra de Barcellos. 2018. "Drivers and barriers to food waste reduction." British Food Journal 120, no. 10: 2364-2387.
Purpose: To analyze the moderating role of self-confidence and risk acceptance on the relationship between perceived risk and intention to use internet banking. Design/methodology/approach: A survey was conducted with 180 Brazilian banking customers. The Johnson-Neyman test was used to verify the moderation and significant regions along self-confidence and risk acceptance levels. Findings: Self-confidence and risk acceptance moderate the relationship between risk perception and intention to use internet banking. For individuals with high self-confidence, the effect of perceived risk on intention to use internet banking is lower than it is for individuals with low self-confidence. In the same way, for individuals with high risk acceptance, the effect of perceived risk on intention to use internet banking is lower than it is for individuals with low risk acceptance. Research implications: This research contributes to the understanding of the conditions (two personal factors) under which risk perception does not influence intention to use a technological tool. Practical implications: This paper provides insights for marketing managers to encourage customers to develop greater risk acceptance and self-confidence to minimize the negative effects of perceived risk of the adoption of internet banking. Originality/value: Although risk perception can contribute to customers’ avoidance of internet banking, this is the first paper to verify how acceptance of risk and self-confidence can moderate the effects of perceived risk on intention to use internet banking.
Daiane Lampugnani Marafon; Kenny Basso; Lélis Balestrin Espartel; Márcia Dutra De Barcellos; Eduardo Rech. Perceived risk and intention to use internet banking. International Journal of Bank Marketing 2018, 36, 277 -289.
AMA StyleDaiane Lampugnani Marafon, Kenny Basso, Lélis Balestrin Espartel, Márcia Dutra De Barcellos, Eduardo Rech. Perceived risk and intention to use internet banking. International Journal of Bank Marketing. 2018; 36 (2):277-289.
Chicago/Turabian StyleDaiane Lampugnani Marafon; Kenny Basso; Lélis Balestrin Espartel; Márcia Dutra De Barcellos; Eduardo Rech. 2018. "Perceived risk and intention to use internet banking." International Journal of Bank Marketing 36, no. 2: 277-289.
Technology is one of the most relevant conditions for progress and development in society. Industrial technology generated a new development curve in several productive sectors, such as the alcoholic beverages. Beer is produced since 8000 BC, but its global popularization took place after the Second World War. Yet, brewing technology has been recently writing a new chapter: a paradigmatic transformation not only on instrumental principles, but also in terms of its economic and symbolic impact inside and outside organizations. This article aims to explore the new brewing paradigm and its pragmatic implications in terms of main concepts, management and operations in Brazil. Secondly, as a theoretical approach, it seeks to demystify technology and its social relationship. Technology, considering its material aspect, does not provide a broad understanding of field transformation. Therefore, the nuances of brewinng technology were captured by qualitative research. Secondary data and interviews with key elements were used as the main data collection strategy. Results indicate a brewing revolution, materialized by the offer of creative new products to mainstream markets, specialty beer shops and pubs. It is technological transformation in its essence, creating a new path from the craftman to the technique and demanding innovative management and operations forms. New brewing technologic paradigm rescues traditional techniques that in essence are concerned with producing “good” beer.
Guilherme Rodrigues Oliveira; Marcia Dutra De Barcellos. Technology, production paradigm and operation: Transformation of Brazilian brewing sector. Journal of Operations and Supply Chain Management 2017, 10, 44 .
AMA StyleGuilherme Rodrigues Oliveira, Marcia Dutra De Barcellos. Technology, production paradigm and operation: Transformation of Brazilian brewing sector. Journal of Operations and Supply Chain Management. 2017; 10 (2):44.
Chicago/Turabian StyleGuilherme Rodrigues Oliveira; Marcia Dutra De Barcellos. 2017. "Technology, production paradigm and operation: Transformation of Brazilian brewing sector." Journal of Operations and Supply Chain Management 10, no. 2: 44.
The development of high-quality air-dried cured sheep meat products adapted to meet consumer demands represent an interesting option to add value to the meat of adult animals. The present study aimed to evaluate the influence of process parameters on consumer choice of two products from sheep meat under different evoked contexts, considering product concepts. A total of 375 Brazilian participants completed a choice-based conjoint task with three 2-level variables for each product: maturation time, smoking, and sodium reduction for dry-cured sheep ham, and natural antioxidant, smoking, and sodium reduction for sheep meat coppa. A between-subjects experimental design was used to evaluate the influence of consumption context on consumer choices. All the process parameters significantly influenced consumer choice. However, their relative importance was affected by evoked context.
Juliana Cunha de Andrade; Elen Silveira Nalério; Citieli Giongo; Marcia Dutra de Barcellos; Gastón Ares; Rosires Deliza. Consumer perception of dry-cured sheep meat products: Influence of process parameters under different evoked contexts. Meat Science 2017, 130, 30 -37.
AMA StyleJuliana Cunha de Andrade, Elen Silveira Nalério, Citieli Giongo, Marcia Dutra de Barcellos, Gastón Ares, Rosires Deliza. Consumer perception of dry-cured sheep meat products: Influence of process parameters under different evoked contexts. Meat Science. 2017; 130 ():30-37.
Chicago/Turabian StyleJuliana Cunha de Andrade; Elen Silveira Nalério; Citieli Giongo; Marcia Dutra de Barcellos; Gastón Ares; Rosires Deliza. 2017. "Consumer perception of dry-cured sheep meat products: Influence of process parameters under different evoked contexts." Meat Science 130, no. : 30-37.
This study fills an important gap in the literature by exploring the effects of the attractiveness of a non-monetary promotion with premiums on credit card purchase intention and brand selection. Two experimental studies involving 386 undergraduates were done. Non-monetary sales promotions with attractive premiums have a positive influence on the credit card purchase intention, compared to non-monetary sales promotions with unattractive premiums. On brand choice, non-monetary sales promotions with attractive premiums increase the likelihood of brand choice promoted. Premiums attractiveness is an important variable in the evaluation of a promotional offer that aims to increase the intention purchase and motivate the selection of brand. This study helps managers in choosing the types of premiums that are valued by consumers in a promotion. Most of the studies explore monetary promotions, while this study contributes to literature by exploring the gap about the effects of non-monetary sales promotions on purchase intention and brand selection, especially in the bank services environment.
Rochele Isabel Bagnolini Boschetti; Marcelo Gattermann Perin; Marcia Barcellos; Claudio Sampaio; Kenny Basso. Non-monetary sales promotion effects on credit cards. Journal of Financial Services Marketing 2017, 22, 3 -13.
AMA StyleRochele Isabel Bagnolini Boschetti, Marcelo Gattermann Perin, Marcia Barcellos, Claudio Sampaio, Kenny Basso. Non-monetary sales promotion effects on credit cards. Journal of Financial Services Marketing. 2017; 22 (1):3-13.
Chicago/Turabian StyleRochele Isabel Bagnolini Boschetti; Marcelo Gattermann Perin; Marcia Barcellos; Claudio Sampaio; Kenny Basso. 2017. "Non-monetary sales promotion effects on credit cards." Journal of Financial Services Marketing 22, no. 1: 3-13.