Purpose: This study examines the temporal dynamics of consumer attitudes, perceived value and purchase intentions toward green agricultural foods, addressing critical gaps in the literature on sustainable consumption behaviours. It emphasises the mediating role of perceived value and its evolution over time, offering insights into consumer decision-making processes.Design/methodology/approach: A longitudinal design was adopted, collecting data through structured questionnaires from primary household food purchasers in northern Taiwan at baseline, three months and six months. Analytical techniques, including multiple regression, mediation analysis and repeated measures ANOVA, were employed to examine relationships and track changes over time.Findings: The results reveal that consumer attitudes positively influence perceived value, which fully mediates the relationship with purchase intentions. Temporal analysis indicates significant increases in perceived value and purchase intentions over six months, demonstrating that sustained exposure to green agricultural foods reinforces consumer commitment and pro-environmental behaviours. Attitudes alone do not directly predict purchase intentions without the mediation of perceived value, highlighting the critical role of perceived benefits in driving long-term sustainable consumption.Practical implications: This study provides actionable insights for enhancing the perceived value of green agricultural foods. Businesses should prioritise health and environmental benefits, while policymakers can design campaigns and incentives to promote sustainable dietary habits, aligning with Sustainable Development Goal 12.Originality/value: By exploring the mediating role of perceived value in transforming positive consumer attitudes into purchase intentions, this study highlights how perceived value, shaped by health and environmental benefits, drives consumer behaviour. These findings contribute valuable insights for enhancing market appeal and supporting sustainable food marketing strategies.

Transformation and sustainable development must be undertaken in accordance with the trends of the times, which presents challenges to rural areas worldwide. In addition to preserving rural food specialties and presenting them in new ways to attract consumers, these areas must link farmers’ production, processing, sales, and management. It is imperative to sustainably pass on rural foods and theircooking techniques and integrate them into innovative business strategies so that delicious rural foods can be sold on the consumer market, boosting rural economies and their development. The main objective of this research was to conduct indicator modeling and empirical analysis for the sustainable inheritance of Taiwan’s rural cooking techniques and the development of innovative marketing strategies. The Fuzzy Delphi Technique was used as the main research method to select agricultural experts and rural household economy organizations for indicator modeling and empirical analysis. The results of the research indicate that agricultural experts believe that market operation is the primary developmental focus of cultural inheritance and innovation, whereas household economy organizations believe that education, training, promotion, and development are the primary developmental focuses. The greatest contribution and innovation of this research are the findings that culinary education and training, organized by the farmers’ association, can sustainably pass on traditional rural cooking techniques, and the process of incorporating local ingredients into commercial gourmet food should also consider aspects of the economic and marketing strategies of market operation, facilitating the sustainable inheritance of unique, traditional, local, and rural food culture.

The music environment of a restaurant is an important factor that affects consumer behaviors during the dining experience, especially silent dining behaviors among people who are not encouraged to talk in the context of COVID-19. This study empirically analyzed the influence of consumers’ background music preferences on their emotions and behavioral responses during their dining experience at a high-end Chinese restaurant. A total of 393 valid samples were obtained through purposive sampling and snowball sampling. The research tools used in this study included a personal background information questionnaire, four Oriental and Western music conditions, a background music preference scale, a scale for evaluating emotions during the dining experience, and a behavioral response scale. The results showed that the subjects preferred the Chinese classical music—the Butterfly Lovers Concerto. Background music affected the participants’ emotions during their dining experience, and different background music conditions resulted in significant differences in emotions and behaviors. The consumers’ emotions, during their dining experience significantly predicted their behaviors under all four music conditions. The greatest contribution and value of this study stem from the finding that the background music at a restaurant can arouse specific positive emotions in consumers during their dining experience and thus affect their eating behavior.

Background: Family interactions play a pivotal role in shaping well-being across physical, psychological, and social domains. While substantial research has focused on the nutritional and physical health benefits of family meals, the impact of shared cooking and dining practices on psychological flourishing and overall family well-being remains underexplored. Objectives: This study examines the relationships among family function, shared culinary practices, psychological flourishing, and family well-being, with particular emphasis on the mediating and moderating roles of psychological flourishing. Methods: A cross-sectional survey was conducted involving 461 participants from Chinese families with diverse family structures in Taipei, Taiwan. Data were analyzed using multiple regression analysis, as well as mediation and moderation analyses, to assess the interrelationships between family function, shared cooking and dining practices, and family well-being. Results: The findings indicate that family function significantly enhances psychological flourishing, which, in turn, mediates the association between family function and family well-being. Furthermore, shared cooking and dining practices were found to positively influence family well-being, underscoring their critical role in strengthening emotional bonds, fostering communication, and improving family cohesion. Conclusions: This study contributes to family nursing science and positive psychology by highlighting shared cooking and dining practices as effective interventions for enhancing family well-being. By incorporating the concept of psychological flourishing, this research expands our understanding of how family dynamics and shared culinary activities contribute to emotional resilience and life satisfaction. Implications: Given the cross-sectional nature of the study, future research should employ longitudinal designs to explore causal relationships and the long-term effects of family interactions on well-being. Practical recommendations include the promotion of family-centered nutrition education programs and the development of public policies that encourage shared family meals as a strategy to enhance both emotional health and physical well-being.

Background: Social media platforms increasingly influence dietary behaviours, with cooking videos emerging as a key tool for promoting healthy eating. However, limited research has examined how such digital content affects adults in established adulthood. Objective: This study investigates the relationships among cooking behaviour, engagement with healthy cooking videos on Instagram, and healthy eating behaviours among Taiwanese adults aged 30 to 45. Methods: A cross-sectional online survey collected valid responses from 488 participants (effective response rate = 81.3%) who regularly cook and engage with food-related content on Instagram. Structural equation modelling (SEM) was used to test hypothesised relationships. Results: Cooking behaviour was positively associated with engagement in healthy cooking multimedia (β = 0.262, p < 0.01). Engagement significantly predicted healthy eating behaviours (β = 0.399, p < 0.001) and mediated the effect of cooking behaviour on dietary outcomes (indirect effect = 0.105, 95% CI [0.044, 0.204]). Cooking behaviour alone was not directly associated with healthy eating behaviours (β = 0.009, n.s.). Conclusions: Engagement with healthy cooking videos enhances healthy eating practices among adults in established adulthood. These findings highlight Instagram’s potential as a digital health promotion tool and support the integration of culinary media into public nutrition strategies.

Rapid developments in motion media technology have prompted the dessert industry to incorporate both motion multimedia and social media into their marketing strategies. Modern consumption patterns have shifted dramatically toward motion multimedia, with data searching and cost-related decision-making gradually becoming a new type of consumption experience. As a result, the effective application of motion multimedia and computational thinking has become a critical skill in culinary education, as it improves students’ learning outcomes and enables them to enter the workforce with a practical modern skill. This study examines the learning outcomes of Chinese Culture University students enrolled in a dessert-making course that experimentally incorporated motion media and computational thinking into its curriculum. The results show that this approach significantly enhances students’ learning outcomes, especially in terms of creativity and teamwork, both of which are critical in dessert-making. This study makes a strong contribution to the literature by demonstrating that motion multimedia-based teaching methods and computational thinking boost learning outcomes in dessert-making education.