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	Provedor de dados AgEcon (4) Ecology and Society (1) Autor Adams, Charles M. (1) Alley, Jamie; Coastal and Marine Management, University Centre of the Westfjords; Department of Geography, University of Victoria; jamiealley@shaw.ca (1) Degner, Robert L. (1) Dolmage, Katherine M.; Coastal and Marine Management, University Centre of the Westfjords; katherine.dolmage@gmail.com (1) Dunning, Rebecca D. (1) Durham, Catherine A. (1) Larson, Ronald B. (1) Lin, Chung-Tung Jordan (1) Macfarlane, Victoria; Global Studies, Vancouver Island University (VIU); Director of Belize Institute for Local Development (BILD); victoria.l.macfarlane@gmail.com (1) Pardoe, Iain (1) Preszler, Trent L. (1) Schmit, Todd M. (1) Vega-H, Esteban (1) Mais... Palavra-chave Restaurant (5) Food Consumption/Nutrition/Food Safety (2) Marketing (2) Wine (2) Agribusiness (1) BC (1) British Columbia (1) Central Kitchen (1) Collective reputation (1) Consumer acceptance (1) Consumer behavior (1) Consumer/Household Economics (1) Convenience (1) Demand and Price Analysis (1) Economic feasibility (1) Food Marketing Strategy (1) Foodservice (1) Hedonic (1) Home Meal Replacement (1) Local (1) Mais... Tipo do documento Working or Discussion Paper (2) Conference Paper or Presentation (1) Journal Article (1) Peer-Reviewed Reports (1) Ano 2016 (1) 2008 (1) 2004 (1) 1998 (1) 1995 (1) País United States (4) Canada (1) Idioma Inglês (5)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 5 Primeira ... 1 ... Última Understanding sustainable seafood consumption behavior: an examination of the Ocean Wise (OW) initiative in British Columbia Ecology and Society Dolmage, Katherine M.; Coastal and Marine Management, University Centre of the Westfjords; katherine.dolmage@gmail.com; Macfarlane, Victoria; Global Studies, Vancouver Island University (VIU); Director of Belize Institute for Local Development (BILD); victoria.l.macfarlane@gmail.com; Alley, Jamie; Coastal and Marine Management, University Centre of the Westfjords; Department of Geography, University of Victoria; jamiealley@shaw.ca. Sustainable seafood labeling programs have been developed as one of several efforts to address the current dire trends in fish stocks. The Ocean Wise (OW) program, started at the Vancouver Aquarium (Canada), works with restaurateurs and suppliers to simplify sustainable purchasing decisions. By aiding restaurateurs with responsible purchasing, OW hopes to shift demand to sustainable seafood products. OW has grown in numbers and spread across Canada quickly; we examine the factors associated with individual and organizational decisions to participate in the program, including personal, business, and program-related factors. These factors were examined in relation to OW membership by Vancouver restaurateurs. Results show that restaurateurs with greater... Tipo: Peer-Reviewed Reports Palavras-chave: BC; British Columbia; Consumer behavior; Ocean Wise; OW; Restaurant; Seafood; Sustainability. Ano: 2016 MODELING PERCEPTIONS OF LOCALLY PRODUCED WINE AMONG RESTAURATEURS IN NEW YORK CITY AgEcon Preszler, Trent L.; Schmit, Todd M.. Poor perceived product quality, an inadequate sales force, and intense competition from wines produced elsewhere are common reasons cited for why New York wines have not achieved broad acceptance in the New York City (NYC) market. NYC restaurant owners, sommeliers, and chefs were surveyed regarding their perceptions and purchasing decisions of wines grown and bottled in New York State. Factor analysis was applied to examine the structure of interrelationships among key indicators of product perception, and an ordinal logistic regression model was used to identify the characteristics of restaurants that show a strong propensity to adopt local wines. The results indicate that a NYC restaurant’s type of cuisine does not affect its propensity to adopt local... Tipo: Working or Discussion Paper Palavras-chave: Product perception; Restaurant; Wine; Sommeliers; Local; Collective reputation; New York; New York City; Demand and Price Analysis; Marketing. Ano: 2008 URL: http://purl.umn.edu/45503 A Methodology for Evaluating How Product Characteristics Impact Choice in Retail Settings with Many Zero Observations: An Application to Restaurant Wine Purchase AgEcon Durham, Catherine A.; Pardoe, Iain; Vega-H, Esteban. An approach is developed to examine the impact of product characteristics on choice using a quantity-dependent hedonic model with retail panel data. Since panel data for individual products from retail settings can include a large number of zero sales, a modification of the zero-inflated Poisson (ZIP) regression model is proposed for estimation. Results for this model compare favorably to results for alternative hurdle and negative binomial models. An application of this methodology to restaurant wine sales produces useful results regarding sensory characteristics, price, and origin/varietal information. Tipo: Journal Article Palavras-chave: Hedonic; Restaurant; Sensory; Wine; Zero-inflated Poisson (ZIP); Consumer/Household Economics. Ano: 2004 URL: http://purl.umn.edu/31138 THE HOME MEAL REPLACEMENT OPPORTUNITY: A MARKETING PERSPECTIVE AgEcon Larson, Ronald B.. Many food retailers perceive home meal replacements (HMR) or meal solutions as major opportunities for sales growth. These fully- or partially-prepared foods appear to solve growing consumer needs: lack of time, lack of skill, and lack of desire to prepare food. However, a recent financial review of the foodservice operations at 10 large supermarket chains found that the average store's prepared food operation was losing money. The study identified three important areas that supermarkets need to improve: product shrink, employee training, and promotion. These three areas are closely linked with the design and marketing of the HMR concept. To increase the profitability of their HMR programs, supermarkets and restaurants need to address the seven key... Tipo: Working or Discussion Paper Palavras-chave: Home Meal Replacement; Meal Solutions; Prepared Food; Food Marketing Strategy; Convenience; Takeout Food; Supermarket; Restaurant; Central Kitchen; Foodservice; Agribusiness; Food Consumption/Nutrition/Food Safety; Marketing. Ano: 1998 URL: http://purl.umn.edu/14310 EXPLORING THE SUPPLY OF SAFER FOODS: A CASE STUDY OF OYSTER DEPURATION IN DIXIE AND LEVY COUNTIES, FLORIDA AgEcon Lin, Chung-Tung Jordan; Adams, Charles M.; Degner, Robert L.; Dunning, Rebecca D.. Tipo: Conference Paper or Presentation Palavras-chave: Shellfish depuration; Economic feasibility; Restaurant; Consumer acceptance; Food Consumption/Nutrition/Food Safety. Ano: 1995 URL: http://purl.umn.edu/25958 Registros recuperados: 5 Primeira ... 1 ... Última

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