Current seaweed consumption and attitudes and preferences toward seaweed food products in a Western society are investigated to inform the seaweed industry regarding product development and marketing strategies. A national survey of 521 Australian consumers was conducted. About 75% of respondents had eaten seaweed; however, only 37% had consumed seaweed regularly over the past 12 months. Key drivers include health and nutritional benefits, taste, being natural, safe, and fresh. Critical barriers are lack of knowledge and familiarity, and the perception that seaweed is expensive. Females and younger, health-conscious consumers with higher household incomes and levels of education, who are more adventurous with food (neophilic), and who tend to snack and assign symbolic value to food are more likely to consume seaweed. Recommendations for the emerging seaweed industry in terms of target markets and relevant marketing strategies are presented and areas of further research proposed.

Seaweed has been traditionally consumed in Asian and Pacific cultures, yet aside from sushi, is still not commonly eaten in Western societies. Edible seaweeds offer distinct nutritional benefits to terrestrial crops, particularly with respect to mineral and fibre content. Understanding the motivations that drive young Australians to eat seaweed is necessary for food product development and consumer marketing strategies, as well as informing future sustainable production through seaweed aquaculture and wild-harvest practices. An observational cross-sectional online survey with n = 1403 young (19–30 years) Australian seaweed consumers was conducted. The 19-item survey included closed-ended, open-ended, and Likert scale responses. Most respondents were female (89.0%), with tertiary level education or above (57.7%). Seaweed was eaten mostly as a snack (87.7%) and in home-prepared meals (30.7%). The key advantages to consumption were flavour (89.1%), nutrient content (49.1%), and health benefits (44.6%), whilst the key barriers were poor accessibility (59.5%), unaffordable pricing (46.5%), and undesirable packaging (19.0%). The consumers reported wanting more promotion to improve their knowledge about seaweed, in addition to environmentally sustainable packaging and sourcing. Pathways to overcome barriers and encourage greater seaweed consumption are discussed. Most critically, improving the promotion and environmental sustainability of seaweed products will improve intake amongst current and future consumers.

The innovative use of educational technologies provides higher education institutions valuable opportunities for their staff to design media enhanced, interactive, more inclusive and engaging learning environments. The key motivation for incorporating educational technologies into the curricula is unquestionably the desire to improve the engagement and learning of students. To assist with this the increasing use of multimedia in teaching has provided many opportunities to present multiple representations of content (text, video, audio, images, interactive elements) to cater more effectively to the different learning styles of an increasingly diverse student body. This paper presents the findings of an experiment to measure the impact of multiple representations of content on learning outcomes, including learning performance and engagement. While, in this study, multiple representations of content did not lead to discernable improvements in learning performance, students reported very favourably on multimodal learning elements and perceived that they had assisted their comprehension and retention of the learning material. The implication of this study for educators is to consider carefully the incorporation of selected multiple representations of key concepts, particularly those that use a combination of audio and visual content. The limitations of the experimental methodology and directions for future research are also presented for consideration.

This paper presents an empirical framework for operationalizing passive versus active participation in the context of shopping mall entertainment events (e.g., school holiday events and fashion shows) and assesses the framework's utility for segmenting and profiling shopping mall entertainment audiences. Exploratory factor analysis of data collected at shopping mall events revealed two distinct dimensions, “relax and be entertained” and “socialize and explore,” reflecting passive and active participation, respectively. From nine activities operationalizing passive versus active participation, two distinct audience segments reporting different levels of immediate and future shopping behaviors were identified. The “engage me” segment (active‐dominant audience) was more likely to stay longer at the mall, purchase food and nonfood items, share the event experience with others, and attend similar entertainment events in the future than the “entertain me” segment (passive‐dominant audience). The activities operationalizing passive versus active participation were tested with 280 participants at two family‐oriented shopping mall entertainment events. This paper extends the knowledge in the retail event marketing literature whereby it confirms passive versus active participation levels at retailing events, and verifies that passive and active participation levels can be measured and differentiated operationally. The findings provide insights on the utility of shopper participation level as a meaningful segmentation variable, pertinent to both the marketing and management of shopper experiences within a retailing entertainment event. Managerial implications and limitations of this paper are discussed. Copyright © 2014 John Wiley & Sons, Ltd.

Among the numerous health benefits of fish consumption, perhaps the most recognized is the role of omega-3 fatty acids in the prevention of cardiovascular disease. Cardiovascular disease is prevalent in Hungary, which has the lowest fish consumption in Europe. Increasing fish consumption is the aim of most European countries and given the high incidence of cardiovascular disease in Hungary, it is of particular importance. A significant reduction of the VAT for fish in 1 January 2018 aimed to increase fish consumption in Hungary. However, despite reduced VAT, the price of fish in Hungary rose from 2017 to 2018. The aim of our research is to explore perceived risks that serve to exacerbate Hungarian consumers’ low fish consumption, and to measure their effects to identify potential strategies to most effectively increase fish consumption. We applied partial least squares structural equation modeling (PLS-SEM) to analyze responses provided by 1042 survey participants (collected with face-to-face interviews, using quota sampling in 2014) to explore variables of fish consumption associated with perceived risk including psychological, physical, social, and functional risks. Our model is the first one that applies detailed perceived risk categories to measure those effects on low fish consumption. The results indicate that psychological risk associated with negative past experiences have both a direct, and through functional risk, an indirect significant negative effect on fish consumption. Conversely, neither social nor physical risk impede Hungarian fish consumption. We conclude that the seafood industry could benefit from targeted interventions that seek to reduce functional risk-perception of the person responsible for preparing fish in the household.

The health benefits of seafood consumption are well known, however, consumption levels in the UK remain below recommended levels of two servings per week. Seafood consumption is beneficial for adolescents, as it is associated with physical and mental well-being, lower levels of obesity, and improved cognitive performance and academic achievement. This study investigated current consumption, preferences, and attitudes toward seafood among UK adolescents. Seven focus groups were conducted in two schools with diverse socio-economic student profiles. Findings revealed that seafood consumption levels vary considerably among individuals and typically takes a less healthy form (e.g., fish and chips). Key drivers of seafood consumption include health and taste, while barriers were typically associated with the sensory qualities of seafood including dislike of taste, bones, smell, and texture. A range of intervention strategies were identified and new product ideas ranged from fun, fast-food, snack-style products to healthy meal options.