Purpose: The purpose of this study is to investigate the determinants of halal meat consumption within a Muslim migration population using the theory of planned behaviour as a conceptual framework. The role of self‐identity as a Muslim and dietary acculturation in the host culture is explored.Design/methodology/approach: Cross‐sectional data were collected through a survey with 576 Muslims mainly originating from North Africa and currently living in France. Data were analysed by means of independent samples't‐tests, correlations and stepwise multiple regression.Findings: A positive personal attitude towards the consumption of halal meat, the influence of peers and the perceived control over consuming halal meat predict the intention to eat halal meat among Muslims.Research implications/limitations: Limitations include the use of a convenience sample and the focus on only two individual characteristics related to religious food consumption, namely self‐identity and dietary acculturation. Additional individual characteristics such as trust, values or involvement could improve the predictive power of the model.Practical implications: Practical implications extend to food policy decision‐makers and food marketers who might pursue identity – and/or acculturation‐related strategies in their distribution and communication efforts targeted at the growing halal food market segment in Western Europe.Originality/value: This study is one of the first studies investigating the determinants of halal meat consumption in general and a first application of the theory of planned behaviour within a food, religion and migration context, i.e. halal meat consumption decisions in a Muslim migration population in France. In general, this study indicates that the predictive power of the classic TPB in this very specific context is limited.

The last few decades testify that consumers’ concerns for healthier lifestyles and environment care are driving forces for reshaping food buying intentions and their perspectives on food quality. The present study identifies the importance that consumers attach to quality, health, and environment selected cues of purchased food products. More precisely, to elicit preferences for social, environmental, and qualitative food cues, a survey instrument was developed and applied on 797 Belgian and Romanian consumers. Our findings suggest that investigated consumers most frequently use freshness, taste, and appearance to evaluate food quality. The use frequency of food quality cues related to health is primarily influenced by the attention paid to food quality. The most relevant cues of food healthiness are ingredients, nutrition facts, and additives and for food environmental impact are packaging, food origin, and production type. It is concluded that food quality receives high attention both from Belgian and Romanian consumers and health and environment related cues can be used as a means of improving consumer health and environmental protection.

The challenge of convincing people to change their eating habits toward more environmentally sustainable food consumption (ESFC) patterns is becoming increasingly pressing. Food preferences, choices and eating habits are notoriously hard to change as they are a central aspect of people’s lifestyles and their socio-cultural environment. Many people already hold positive attitudes toward sustainable food, but the notable gap between favorable attitudes and actual purchase and consumption of more sustainable food products remains to be bridged. The current work aims to (1) present a comprehensive theoretical framework for future research on ESFC, and (2) highlight behavioral solutions for environmental challenges in the food domain from an interdisciplinary perspective. First, starting from the premise that food consumption is deliberately or unintentionally directed at attaining goals, a goal-directed framework for understanding and influencing ESFC is built. To engage in goal-directed behavior, people typically go through a series of sequential steps. The proposed theoretical framework makes explicit the sequential steps or hurdles that need to be taken for consumers to engage in ESFC. Consumers need to positively value the environment, discern a discrepancy between the desired versus the actual state of the environment, opt for action to reduce the experienced discrepancy, intend to engage in behavior that is expected to bring them closer to the desired end state, and act in accordance with their intention. Second, a critical review of the literature on mechanisms that underlie and explain ESFC (or the lack thereof) in high-income countries is presented and integrated into the goal-directed framework. This contribution thus combines a top-down conceptualization with a bottom-up literature review; it identifies and discusses factors that might hold people back from ESFC and interventions that might promote ESFC; and it reveals knowledge gaps as well as insights on how to encourage both short- and long-term ESFC by confronting extant literature with the theoretical framework. Altogether, the analysis yields a set of 33 future research questions in the interdisciplinary food domain that deserve to be addressed with the aim of fostering ESFC in the short and long term.

When they experience service failures, customers look for causes. They seek to understand whether the service firm could have prevented the failure (controllability attribution) and whether the cause of the failure is temporary or constant over time (stability attribution). To understand such attributions, we perform a meta-analysis. We find that causal attributions are related to emotional and cognitive reactions in several ways. First, controllability attributions elicit stronger negative emotions than do stability attributions. Second, controllability attributions directly affect only transaction-specific satisfaction, whereas stability attributions directly affect customers’ transaction-specific and overall satisfaction. Third, both attributions affect loyalty and negative word of mouth through negative emotions, overall satisfaction, and transaction-specific satisfaction. Finally, contextual (i.e., cultural values), methodological (i.e., type of failure), and measurement factors (i.e., measurement scale) partly explain studywise variation in the effects of attributions on customer outcomes. We recommend that companies manage reactions to service failure thrice: before customers formulate attributional beliefs, using fast and accurate communication; when the attributional beliefs are formed, offering employee assistance and compensations; and well after the attributional beliefs are established, providing feedback on process improvements by the company.