Forming loyalty toward green food: food or environmental issue? Evidence from plant-based food.
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| Title: | Forming loyalty toward green food: food or environmental issue? Evidence from plant-based food. |
|---|---|
| Authors: | Suhartanto, Dwi1 (AUTHOR), Dean, David2 (AUTHOR), Arsawan, I Wayan Edi3 (AUTHOR), Anggraeni, Tiara1 (AUTHOR), Putri, Ivon Sandya Sari1 (AUTHOR) ivon.sandya@polban.ac.id |
| Source: | Journal of Foodservice Business Research. Jul/Aug2026, Vol. 29 Issue 4, p743-763. 21p. |
| Subjects: | Loyalty, Perceived benefit, Consumer behavior, Environmental responsibility, Environmental literacy, Plant-based diet, Sustainable food movement, Value (Economics) |
| Geographic Terms: | Indonesia |
| Abstract: | This study examines the formation of loyalty toward plant-based food (PBF) by including environmental factors (i.e. environmental concern and knowledge) and the perceived benefits and cost of the food as its drivers. This research employed data from 403 PBF customers, collected via an online survey from the Greater Jakarta region, Indonesia. To appraise the proposed loyalty formation toward PBF, this study used partial least square modeling. The results from data analysis show that incorporating the environmental concern theory and the valence theory offers an improved explanation of loyalty formation toward PBF. Environmental concern, environmental knowledge, and perceived benefits are predictors of loyalty. Additionally, three dimensions of PBF benefits have been identified: physical, social, and psychological. This study suggests that to gain loyalty among PBF customers, managers need to educate customers on salient environmental issues and highlight the benefits of consuming PBF for customers' health and the environment. [ABSTRACT FROM AUTHOR] |
| Copyright of Journal of Foodservice Business Research is the property of Taylor & Francis Ltd and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.) | |
| Database: | Engineering Source |
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| Header | DbId: egs DbLabel: Engineering Source An: 194752711 AccessLevel: 6 PubType: Academic Journal PubTypeId: academicJournal PreciseRelevancyScore: 0 |
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| Items | – Name: Title Label: Title Group: Ti Data: Forming loyalty toward green food: food or environmental issue? Evidence from plant-based food. – Name: Author Label: Authors Group: Au Data: <searchLink fieldCode="AR" term="%22Suhartanto%2C+Dwi%22">Suhartanto, Dwi</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Dean%2C+David%22">Dean, David</searchLink><relatesTo>2</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Arsawan%2C+I+Wayan+Edi%22">Arsawan, I Wayan Edi</searchLink><relatesTo>3</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Anggraeni%2C+Tiara%22">Anggraeni, Tiara</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Putri%2C+Ivon+Sandya+Sari%22">Putri, Ivon Sandya Sari</searchLink><relatesTo>1</relatesTo> (AUTHOR)<i> ivon.sandya@polban.ac.id</i> – Name: TitleSource Label: Source Group: Src Data: <searchLink fieldCode="JN" term="%22Journal+of+Foodservice+Business+Research%22">Journal of Foodservice Business Research</searchLink>. Jul/Aug2026, Vol. 29 Issue 4, p743-763. 21p. – Name: Subject Label: Subjects Group: Su Data: <searchLink fieldCode="DE" term="%22Loyalty%22">Loyalty</searchLink><br /><searchLink fieldCode="DE" term="%22Perceived+benefit%22">Perceived benefit</searchLink><br /><searchLink fieldCode="DE" term="%22Consumer+behavior%22">Consumer behavior</searchLink><br /><searchLink fieldCode="DE" term="%22Environmental+responsibility%22">Environmental responsibility</searchLink><br /><searchLink fieldCode="DE" term="%22Environmental+literacy%22">Environmental literacy</searchLink><br /><searchLink fieldCode="DE" term="%22Plant-based+diet%22">Plant-based diet</searchLink><br /><searchLink fieldCode="DE" term="%22Sustainable+food+movement%22">Sustainable food movement</searchLink><br /><searchLink fieldCode="DE" term="%22Value+%28Economics%29%22">Value (Economics)</searchLink> – Name: SubjectGeographic Label: Geographic Terms Group: Su Data: <searchLink fieldCode="DE" term="%22Indonesia%22">Indonesia</searchLink> – Name: Abstract Label: Abstract Group: Ab Data: This study examines the formation of loyalty toward plant-based food (PBF) by including environmental factors (i.e. environmental concern and knowledge) and the perceived benefits and cost of the food as its drivers. This research employed data from 403 PBF customers, collected via an online survey from the Greater Jakarta region, Indonesia. To appraise the proposed loyalty formation toward PBF, this study used partial least square modeling. The results from data analysis show that incorporating the environmental concern theory and the valence theory offers an improved explanation of loyalty formation toward PBF. Environmental concern, environmental knowledge, and perceived benefits are predictors of loyalty. Additionally, three dimensions of PBF benefits have been identified: physical, social, and psychological. This study suggests that to gain loyalty among PBF customers, managers need to educate customers on salient environmental issues and highlight the benefits of consuming PBF for customers' health and the environment. [ABSTRACT FROM AUTHOR] – Name: AbstractSuppliedCopyright Label: Group: Ab Data: <i>Copyright of Journal of Foodservice Business Research is the property of Taylor & Francis Ltd and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.) |
| PLink | https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=egs&AN=194752711 |
| RecordInfo | BibRecord: BibEntity: Identifiers: – Type: doi Value: 10.1080/15378020.2024.2341197 Languages: – Code: eng Text: English PhysicalDescription: Pagination: PageCount: 21 StartPage: 743 Subjects: – SubjectFull: Loyalty Type: general – SubjectFull: Perceived benefit Type: general – SubjectFull: Consumer behavior Type: general – SubjectFull: Environmental responsibility Type: general – SubjectFull: Environmental literacy Type: general – SubjectFull: Plant-based diet Type: general – SubjectFull: Sustainable food movement Type: general – SubjectFull: Value (Economics) Type: general – SubjectFull: Indonesia Type: general Titles: – TitleFull: Forming loyalty toward green food: food or environmental issue? Evidence from plant-based food. Type: main BibRelationships: HasContributorRelationships: – PersonEntity: Name: NameFull: Suhartanto, Dwi – PersonEntity: Name: NameFull: Dean, David – PersonEntity: Name: NameFull: Arsawan, I Wayan Edi – PersonEntity: Name: NameFull: Anggraeni, Tiara – PersonEntity: Name: NameFull: Putri, Ivon Sandya Sari IsPartOfRelationships: – BibEntity: Dates: – D: 01 M: 07 Text: Jul/Aug2026 Type: published Y: 2026 Identifiers: – Type: issn-print Value: 15378020 Numbering: – Type: volume Value: 29 – Type: issue Value: 4 Titles: – TitleFull: Journal of Foodservice Business Research Type: main |
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