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Haeyoung Jeong; Hongjun Ye; Siddharth Bhatt; Jintao Zhang; Rajneesh Suri. When should retailers increase prices during a crisis? A longitudinal inquiry during the COVID‐19 pandemic. 2021, 1 .
AMA StyleHaeyoung Jeong, Hongjun Ye, Siddharth Bhatt, Jintao Zhang, Rajneesh Suri. When should retailers increase prices during a crisis? A longitudinal inquiry during the COVID‐19 pandemic. . 2021; ():1.
Chicago/Turabian StyleHaeyoung Jeong; Hongjun Ye; Siddharth Bhatt; Jintao Zhang; Rajneesh Suri. 2021. "When should retailers increase prices during a crisis? A longitudinal inquiry during the COVID‐19 pandemic." , no. : 1.
Food waste is a problem that manifests throughout the food supply chain. A promising solution that can mitigate the food waste problem across various stages of the food supply chain is upcycling food ingredients that would otherwise be wasted by converting them into new upcycled food products. This research explores perception of upcycled foods from a panel of 1001 frequent shoppers at a large grocery retailer in New Zealand. Findings from this research uncover several hitherto unexamined aspects of consumers’ evaluations of upcycled foods. These include consumers’ indications about shelf placements of upcycled foods, willingness to buy upcycled foods for people or pets other than themselves, and consumers’ preferences about information pertaining to these foods. This research advances our understanding of how consumers perceive upcycled foods and provides actionable insights to practitioners in the food industry.
Francesca Goodman-Smith; Siddharth Bhatt; Robyn Moore; Miranda Mirosa; Hongjun Ye; Jonathan Deutsch; Rajneesh Suri. Retail Potential for Upcycled Foods: Evidence from New Zealand. Sustainability 2021, 13, 2624 .
AMA StyleFrancesca Goodman-Smith, Siddharth Bhatt, Robyn Moore, Miranda Mirosa, Hongjun Ye, Jonathan Deutsch, Rajneesh Suri. Retail Potential for Upcycled Foods: Evidence from New Zealand. Sustainability. 2021; 13 (5):2624.
Chicago/Turabian StyleFrancesca Goodman-Smith; Siddharth Bhatt; Robyn Moore; Miranda Mirosa; Hongjun Ye; Jonathan Deutsch; Rajneesh Suri. 2021. "Retail Potential for Upcycled Foods: Evidence from New Zealand." Sustainability 13, no. 5: 2624.
Research on food waste reduction suggests that solutions aimed at reducing waste early in the consumption cycle are the most impactful. Based on this premise, food research labs and food manufacturers have started creating and selling foods made from food ingredients that are generally discarded. Such foods, termed upcycled foods, are safe for human consumption and provide a promising solution to reduce food waste. However, the commercial success of this new category of foods will depend on consumers’ acceptance. This research examines a key indicator of acceptance – consumers’ willingness to pay. We find that although consumers are willing to pay less for upcycled foods compared to conventional alternatives, messaging increases consumers’ willingness to pay. Specifically, we find that rational messaging is more effective than emotional messaging. Overall, our findings suggest that upcycled foods may command good acceptance among consumers.
Siddharth Bhatt; Hongjun Ye; Jonathan Deutsch; Hasan Ayaz; Rajneesh Suri. Consumers’ willingness to pay for upcycled foods. Food Quality and Preference 2020, 86, 104035 .
AMA StyleSiddharth Bhatt, Hongjun Ye, Jonathan Deutsch, Hasan Ayaz, Rajneesh Suri. Consumers’ willingness to pay for upcycled foods. Food Quality and Preference. 2020; 86 ():104035.
Chicago/Turabian StyleSiddharth Bhatt; Hongjun Ye; Jonathan Deutsch; Hasan Ayaz; Rajneesh Suri. 2020. "Consumers’ willingness to pay for upcycled foods." Food Quality and Preference 86, no. : 104035.
Food waste is a global crisis that paradoxically exists alongside food scarcity. A promising solution to these connected problems of food insecurity and food waste is upcycled foods. Upcycled foods are made from ingredients that are usable but generally discarded. While upcycled foods can help reduce food waste, little is known about the best market strategy for these foods. This research investigates how consumers from different generations perceive upcycled foods. Our findings show that Gen Z, Gen Y, and Baby Boomers have higher intentions to purchase upcycled foods while Gen X shows lower intentions to purchase because of quality concerns. The present research also explores lifestyle patterns of each generation. Based on lifestyle analyses, positioning strategies for upcycled foods are proposed.
Jintao Zhang; Hongjun Ye; Siddharth Bhatt; Haeyoung Jeong; Jonathan Deutsch; Hasan Ayaz; Rajneesh Suri. Addressing food waste: How to position upcycled foods to different generations. Journal of Consumer Behaviour 2020, 20, 242 -250.
AMA StyleJintao Zhang, Hongjun Ye, Siddharth Bhatt, Haeyoung Jeong, Jonathan Deutsch, Hasan Ayaz, Rajneesh Suri. Addressing food waste: How to position upcycled foods to different generations. Journal of Consumer Behaviour. 2020; 20 (2):242-250.
Chicago/Turabian StyleJintao Zhang; Hongjun Ye; Siddharth Bhatt; Haeyoung Jeong; Jonathan Deutsch; Hasan Ayaz; Rajneesh Suri. 2020. "Addressing food waste: How to position upcycled foods to different generations." Journal of Consumer Behaviour 20, no. 2: 242-250.
Coffee and tea are two of the most popular beverages in the world and have been consumed for more than a thousand years. They have become an integral part of the day for many consumers and may aid not only increased social interactions but also productivity. However, there is no conclusive evidence of their comparative effect on cognitive ability. This study investigated the impact of tea and coffee products on cognitive performance in typical office work-related tasks using brain, body, and behavioral measures. In a controlled multi-day study, we explored the effects of both traditional and cognition-enhancing hot beverages through task performance and self-reported measures. A total of 120 participants completed three work-related tasks from different cognitive domains and consumed either a traditional or cognition-enhancing hot beverage. During the study, we measured brain activity in the prefrontal cortex using functional near-infrared spectroscopy (fNIRS) as well as arousal from skin conductance through electrodermal activity (EDA) while participants completed cognitive tasks and consumed the beverages. Neural efficiency was used to evaluate cognitive performance in the tasks. Neural efficiency was calculated from a composite score of behavioral efficiency and cognitive effort, and emotional arousal was estimated from EDA activity. Results indicated that for different cognitive domains, the enhanced hot beverages showed improved neural efficiency over that of a traditional hot beverage. This is the first study to assess the impact of both traditional and cognition-enhancing drinks using a multimodal approach for workplace-related assignments.
Amanda Sargent; Jan Watson; Yigit Topoglu; Hongjun Ye; Rajneesh Suri; Hasan Ayaz. Impact of Tea and Coffee Consumption on Cognitive Performance: An fNIRS and EDA Study. Applied Sciences 2020, 10, 2390 .
AMA StyleAmanda Sargent, Jan Watson, Yigit Topoglu, Hongjun Ye, Rajneesh Suri, Hasan Ayaz. Impact of Tea and Coffee Consumption on Cognitive Performance: An fNIRS and EDA Study. Applied Sciences. 2020; 10 (7):2390.
Chicago/Turabian StyleAmanda Sargent; Jan Watson; Yigit Topoglu; Hongjun Ye; Rajneesh Suri; Hasan Ayaz. 2020. "Impact of Tea and Coffee Consumption on Cognitive Performance: An fNIRS and EDA Study." Applied Sciences 10, no. 7: 2390.
Hongjun Ye; Siddharth Bhatt; Haeyoung Jeong; Jintao Zhang; Rajneesh Suri. Red price? Red flag! Eye‐tracking reveals how one red price can hurt a retailer. Psychology & Marketing 2020, 37, 928 -941.
AMA StyleHongjun Ye, Siddharth Bhatt, Haeyoung Jeong, Jintao Zhang, Rajneesh Suri. Red price? Red flag! Eye‐tracking reveals how one red price can hurt a retailer. Psychology & Marketing. 2020; 37 (7):928-941.
Chicago/Turabian StyleHongjun Ye; Siddharth Bhatt; Haeyoung Jeong; Jintao Zhang; Rajneesh Suri. 2020. "Red price? Red flag! Eye‐tracking reveals how one red price can hurt a retailer." Psychology & Marketing 37, no. 7: 928-941.