British Food Journal

Article	Citations
Online food delivery services and behavioural intention – a test of an integrated TAM and TPB framework	144
Blockchain technology for a sustainable agri-food supply chain	142
How COVID-19 affects individuals' food consumption behaviour: a consumer survey on attitudes and habits in Turkey	84
Halal food: structured literature review and research agenda	72
Factors affecting online food delivery service in Bangladesh: an empirical study	71
Food waste measurement toward a fair, healthy and environmental-friendly food system: a critical review	68
Food security and disruptions of the global food supply chains during COVID-19: building smarter food supply chains for post COVID-19 era	62
A model of online food delivery service quality, customer satisfaction and customer loyalty: a combination of PLS-SEM and NCA approaches	62
Factors influencing customers' continuance usage intention of food delivery apps during COVID-19 quarantine in Mexico	55
Innovation within the food companies: how creative partnerships may conduct to better performances?	54
Non-financial information and cost of equity capital: an empirical analysis in the food and beverage industry	53
Eating habits and consumer food shopping behaviour during COVID-19 virus pandemic: insights from Serbia	48
Smart farming: towards a sustainable agri-food system	47
Does green intellectual capital affect green innovation performance? Evidence from the Spanish wine industry	46
The impact of the perceived risk of COVID-19 on consumers' attitude and behavior toward locally produced food	42
Investigating the antecedents of e-commerce satisfaction in social commerce context	41
Can business model innovation help SMEs in the food and beverage industry to respond to crises? Findings from a Swiss brewery during COVID-19	41
Determinants of customers' intention to use online food delivery application through smartphone in Malaysia	41
Measurement of consumer awareness of food waste: construct development with a confirmatory factor analysis	40
Influence of fast-food restaurant service quality and its dimensions on customer perceived value, satisfaction and behavioural intentions	40
How to measure food loss and waste? A material flow analysis application	39
The impact of COVID-19 on destination visit intention and local food consumption	37
A comprehensive examination of consumers' intentions to use food delivery apps	35
Using bibliometric analysis to map innovative business models for vertical farm entrepreneurs	35
Household food waste: attitudes, barriers and motivations	35

Examining the influential factors of consumer purchase intentions for blockchain traceable coffee using the theory of planned behaviour	34
Experiential marketing, brand image and brand loyalty: a case study of Starbucks	34
The role of social media in food waste prevention behaviour	33
Why customers have the intention to reuse food delivery apps: evidence from China	33
Food tracking and blockchain-induced knowledge: a corporate social responsibility tool for sustainable decision-making	32
A bibliometric analysis on packaging research: towards sustainable and healthy packages	32
A smart web of firms, farms and internet of things (IOT): enabling collaboration-based business models in the agri-food industry	32
Comparative analysis of online fresh food shopping behavior during normal and COVID-19 crisis periods	32
How do food consumption motivations and emotions affect the experiential values and well-being of foodies?	31
Management information system adoption at the farm level: evidence from the literature	31
Behavioral intention to order food and beverage items using e-commerce during COVID-19: an integration of theory of planned behavior (TPB) with trust	30
The influence of price and availability on university millennials’ organic food product purchase intention	30
The growth of cyber entrepreneurship in the food industry: virtual community engagement in the COVID-19 era	30
3D food printing: nutrition opportunities and challenges	29
The street food experiences of the local-guided tour in the meal-sharing economy: the case of Bangkok	29
A COVID-19 contextual study of customers’ mistreatment and counterproductive work behavior at coffee cafés	28
Non-vegan consumers buying vegan food: the moderating role of conformity	28
Clustering Generation Z university students based on daily fruit and vegetable consumption: empirical research in an emerging market	28
A dynamic framework for sustainable open innovation in the food industry	28
The emergence of food waste as an issue in Swedish retail	28
Adoption of mobile food ordering apps for O2O food delivery services during the COVID-19 outbreak	27
The dark side of convenience: how to reduce food waste induced by food delivery apps	26
Do young consumers care about ethical consumption? Modelling Gen Z's purchase intention towards fair trade coffee	26
COVID-19 as an entrepreneurship, innovation, digitization and digitalization accelerator: Spanish Internet domains registration analysis	26
Attitude and labelling preferences towards gene-edited food: a consumer study amongst millennials and Generation Z	26
Extending the memorable tourism experience model: a study of coffee tourism in Vietnam	25
From isolated labels and nudges to sustained tinkering: assessing long-term changes in sustainable eating at a lunch restaurant	25
What drives attitude, purchase intention and consumer buying behavior toward organic food? A self-determination theory and theory of planned behavior perspective	25
Identification, analysis and improvement of red meat supply chain strategies considering the impact of COVID-19 pandemic: a hybrid SWOT-QSPM approach in an emerging economy	25
Food delivery apps (FDAs) in Asia: an exploratory study across India and the Philippines	24
Features, drivers, and outcomes of food tourism	24
The influence of food trucks' service quality on customer satisfaction and its impact toward customer loyalty	24
Industry 4.0 in food processing: drivers, challenges and outcomes	24
Investigating consumers' behavioral intentions toward suboptimal produce: an extended theory of planned behavior – a cross-cultural study	23
Integrating agriculture and industry 4.0 under “agri-food 4.0” to analyze suitable technologies to overcome agronomical barriers	23
A bibliometric analysis of greenwashing research: a closer look at agriculture, food industry and food retail	23
Effect of migratory locust (Locusta migratoria) powder incorporation on nutritional and sensorial properties of wheat flour bread	22
Sustainable Development Goals and healthy foods: perspective from the food system	22
Community enterprise consumers’ intention to purchase organic rice in Thailand: the moderating role of product traceability knowledge	22
Emotional or logical: reason for consumers to buy organic food products	22
Clean and green: the relevance of hotels' website quality and environmental management initiatives for green customer loyalty	22
Tradition, innovation and relationships: emergent profiles from agro-food Italian industry	22
Exploring the role of green attributes transparency influencing green customer citizenship behavior	21
Digital technologies, sustainable open innovation and shared value creation: evidence from an Italian agritech business	21
The strategic role of intellectual capital components in agri-food firms	21
What motivates consumers to purchase organic food in an emerging market? An empirical study from Saudi Arabia	21
Factors influencing green purchasing inconsistency of Ecuadorian millennials	21
A roadmap for sustainability assessment in the food supply chain	21
How does perceived severity of COVID-19 influence purchase intention of organic food?	21
Drivers, barriers and performance outcomes of sustainable packaging: a systematic literature review	20

Potential consequences of COVID-19 for sustainable meat consumption: the role of food safety concerns and responsibility attributions	20
Food inflation and geopolitical risks: analyzing European regions amid the Russia-Ukraine war	20
Consumers' preferences for intrinsic and extrinsic product attributes of plant-based eggs: an exploratory study in the United Kingdom and Italy	20
Forecasting blockchain adoption in supply chains based on machine learning: evidence from Palestinian food SMEs	20
E-service quality perceptions of millennials and non-millennials on O2O delivery applications	20
“My little piece of the planet”: the multiplicity of well-being benefits from allotment gardening	20
Exploring agricultural entrepreneurship and new technologies: academic and practitioners' views	20
What influences students’ food waste behaviour in campus canteens?	20
Understanding the purchase intentions for organic vegetables across EU: a proposal to extend the TPB model	19
The satiating power of sustainability: the effect of package sustainability on perceived satiation of healthy food	19
Tourist's satisfaction with local food effect behavioral intention in COVID-19 pandemic: a moderated-mediated perspective	19
The role of intrinsic and extrinsic characteristics of honey for Italian millennial consumers	19
Consumers' perception of suboptimal food: strategies to reduce food waste	19
What are the fundamental knowledge-sharing drivers of small family businesses in the restaurant and fast-food industry?	19
Consumer perception towards familiar and innovative foods: the case of a Brazilian product	19
Linking brand attitude to word-of-mouth and revisit intentions in the restaurant sector	19
Consumer behaviour in relation to food waste: a systematic literature review	19
Consumers' environmental responsibility and their purchase of local food: evidence from a large-scale survey	19
The effects of consumer consciousness, food safety concern and healthy lifestyle on attitudes toward eating “green”	19
Certification label and fresh organic produce category in an emerging country: an experimental study on consumer trust and purchase intention	18
The way we live, the way we travel: generation Z and sustainable consumption in food tourism experiences	18
Consumers’ attitude towards honey consumption for its health benefits: first insights from an econometric approach	18
Is local the new organic? Empirical evidence from German regions	18
An analysis of a third-party food delivery app during the COVID-19 pandemic	18
Dynamic performance development of entrepreneurial ecosystem in the agricultural sector	18
The impact of corporate governance on social and environmental engagement: what effect on firm performance in the food industry?	17
Consumers in local food markets: from adoption to market co-creation?	17
Antecedents and consequences of fast-food restaurant customers' perception of price fairness	17
Measuring a multidimensional green brand equity: a tool for entrepreneurship development	17
Tell me more and make me feel proud: the role of eco-labels and informational cues on consumers' food perceptions	17
Consumers’ awareness of the EU’s protected designations of origin logo	17
Who loves to forgive? The mediator mechanism of service recovery between brand love, brand trust and purchase intention in the context of food-delivery apps	17
Towards circular economy practices in food waste management: a retrospective overview and a research agenda	17
Measuring food inflation during the COVID-19 pandemic in real time using online data: a case study of Poland	17
Minimising plate waste at hotel breakfast buffets: an experimental approach through persuasive messages	17
Food supply chain resilience model for critical infrastructure collapses due to natural disasters	17
Do normative triggers and motivations influence the intention to purchase organic food? An application of the goal-framing theory	17
Food attitudes and consumer behavior towards food in conflict-affected zones during the COVID-19 pandemic: case of the Palestinian territories	17
Not just food: Exploring the influence of food blog engagement on intention to taste and to visit	16
Household food waste and pathways to responsible consumer behaviour: evidence from Australia	16
Circularity of food systems: a review and research agenda	16
Consumers’ attitudes, perceived risks and perceived benefits towards repurchase intention of food truck products	16
A cross-cultural analysis of the motivation factors and profitability of online wine tastings during Covid-19 pandemic	16
Using Twitter to explore consumers' sentiments and their social representations towards new food trends	16
Organic food and Instagram health and wellbeing influencers: an emerging country's perspective with gender as a moderator	16
The impact of street food experience on behavioural intention	16
Determinants affecting consumers' attention to fish eco-labels in purchase decisions: a cross-country study	15
Hidden flows assessment in the agri-food sector: evidence from the Italian beef system	15
Understanding consumers' intention to revisit bubble tea stores: an application of the theory of planned behaviour	15
Gender-based implications of the COVID-19 pandemic on household diet diversity and nutritional security in Pakistan	15
PDO labels and food preferences: results from a sensory analysis	15
Behavioural intention to purchase organic food: Bangladeshi consumers' perspective	15
Motivations, self-congruity and restaurant innovativeness as antecedents of a creative-food tourism experience: the moderating effect of first-time and repeat tourists	15
The role of performance measurement in assessing the contribution of circular economy to the sustainability of a wine value chain	15
Green innovation in the Latin American agri-food industry: understanding the influence of family involvement and business practices	15
Consumer adoption of online-to-offline food delivery services in China and New Zealand	15
Using the consumption values to investigate consumer purchase intentions towards natural food products	15
Application of the extended theory of planned behavior to street-food consumption: testing the effect of food neophobia among Indian consumers	14
Internal factors, external factors and behavioral intention toward food delivery apps (FDAs)	14
The impact of food culture on patronage intention of visitors: the mediating role of satisfaction	14
The impact of hedonic dining experiences on word of mouth, switching intentions and willingness to pay	14
Food insecurity, food waste, food behaviours and cooking confidence of UK citizens at the start of the COVID-19 lockdown	14
A moderated mediation study of consumer extrinsic motivation and CSR beliefs towards organic drinking products in an emerging economy	14
Understanding Chinese consumers' safety perceptions of dairy products: a qualitative study	14
Food-related lifestyles across generations	14
Open social innovation for surplus food recovery and aid during COVID-19 crisis: the case of Fondazione Banco Alimentare Onlus	13
Designing enhanced labeling information to increase consumer willingness to pay for genetically modified foods	13
Application of the technology acceptance model to food delivery apps	13
Knowledge management capability, entrepreneurial creativity, entrepreneurial intensity and firm performance: the mediating role of ambidexterity	13
Face consciousness and purchase intention of organic food: the moderating effect of purchase situation and advertising appeal	13
Typical traceability barriers in the Indonesian vegetable oil industry	13
Street food handlers' food safety knowledge, attitudes and self-reported practices and consumers' perceptions about street food vending in Maseru, Lesotho	13
Integrating the extended theory of planned behavior model and the food-related routines to explain food waste behavior	13
Sustainability and short-term profitability in the agri-food sector, a cross-sectional time-series investigation on global corporations	13
Edible insects, what about the perceptions of Belgian youngsters?	13
Meaning of food in eating patterns	13
Risk early warning of food safety using novel long short-term memory neural network integrating sum product based analytic hierarchy process	13
Exploring the food value chain using open innovation: a bibliometric review of the literature	13
Do circular economy practices moderate the wine tourism–green performance relationship? A structural analysis applied to the Spanish wine industry	13
Premium, popular and basic olive oils: mapping product segmentation and consumer profiles for different classes of olive oil	13

Do consumers really recognise a distinct quality hierarchy amongst PDO sparkling wines? The answer from experimental auctions	13
Do consumer ethnocentrism and animosity affect the importance of country-of-origin in dairy products evaluation? The moderating effect of purchase frequency	13
Italian wine sustainability: new trends in consumer behaviors for the millennial generation	13
Food consumption and food waste behaviour in households in the context of the COVID-19 pandemic	13
To wine or not to wine? A scientometric approach to 65+ years of wine preference and selection studies	13
Wine tourism as a catalyst for green innovation: evidence from the Spanish wine industry	13
Consumption behavior and purchase intention of cultured meat in the capital of the “state of barbecue,” Brazil	13
Mapping the intellectual structure of short food supply chains research: a bibliometric analysis	12
Food literacy and food choice – a survey-based psychometric profiling of consumer behaviour	12
Managing food wastage in hotels: discrepancies between injunctive and descriptive norms amongst hotel food and beverage managers	12
Investigating sustainable consumption behaviors: a bibliometric analysis	12
Food consumption values and the influence of physical activity	12
Consumer adoption of blockchain food traceability: effects of innovation-adoption characteristics, expertise in food traceability and blockchain technology, and segmentation	12
Sustainability reporting in food industry: an innovative tool for enhancing financial performance	12
How sauce color affects consumer emotional response and purchase intention: a structural equation modeling approach for sensory analysis	12
Factors affecting consumer purchasing behavior of functional food: a comparative analysis for consumer management	12
New novel food regulation and collaboration for innovation	12
Functional food consumption among older consumers in Malaysia: a Health Belief Model perspective	12
Factors affecting the purchase of private label food products	12
Social commerce adoption: a study on consumer's online purchase behaviour of perishable pastry products	12
Predicting and promoting the consumption of plant-based meat	12
Factors influencing organic food purchase decision: fuzzy DEMATEL approach	12
Effect of social media addiction on eating behavior, body weight and life satisfaction during pandemic period	12
Responsible consumption: addressing individual food waste behavior	12
Impact of organic and “protected designation of origin” labels in the perception of olive oil sensory quality	12
International collaboration formation in entrepreneurial food industry: evidence of an emerging economy	12
An efficient deep learning model for cultivar identification of a pistachio tree	12
Young consumers' purchase intention toward organic food: exploring the role of mindfulness	12
The influence of consumer ethnocentrism on purchase of domestic fruits and vegetables: application of the extended theory of planned behaviour	11
Nutritional and phytochemical composition of pecan nut [Carya illinoinensis (Wangenh.) K. Koch] and its hypocholesterolemic effect in an animal model	11
Enabling sustainable food transitions in schools: a systemic approach	11
Food waste: an exploratory investigation of causes, practices and consequences perceived by Brazilian supermarkets and restaurants	11
Food choice drivers of potential lab-grown meat consumers in Australia	11
Consumer preferences and willingness to pay for eco-labelled eggs: a discrete choice experiment from Chongqing in China	11
Consumption values, anxiety and organic food purchasing behaviour considering the moderating role of sustainable consumption attitude	11
Food losses and waste quantification in supply chains: a systematic literature review	11
Serbian, Croatian and Spanish consumers' beliefs towards artisan cheese	11
Relationships, sustainability and agri-food purchasing behaviour in farmer markets in Italy	11
Coffee shop corporate social responsibility (CSR) and reuse intention using triple bottom line theory	11
An examination of social media advertising features, brand engagement and purchase intention in the fast food industry	11
Parental behaviour in choosing snacks for children aged six to ten: the role of mothers' nutritional awareness	11
A systematic literature review of food safety management system implementation in global supply chains	11
Consumer attitudes and sociodemographic profiles in purchasing organic food products: evidence from a Greek and Swedish survey	11
Combining online market research methods for investigating brand alignment: the case of Nespresso	11
Intention versus behaviour: integration of theories to help curb food waste among young Spanish consumers	11
Content analysis of food safety implications in online flour-handling recipes	11
Business valuation strategy for new hydroponic farm development – a proposal towards sustainable agriculture development in United Arab Emirates	11
Nutritional labelling and purchase intention interaction of interpretative food labels with consumers' beliefs and decisions	11
Forecasting the next revolution: food technology’s impact on consumers' acceptance and satisfaction	11
Predictors of behavioral intention to adopt e-AgriFinance app among the farmers in Sarawak, Malaysia	11
The impact of geographical indications on farm incomes in the EU olives and wine sector	11
Are Italian consumers of canned tuna fish sensitive to environmentally sustainable product attributes?	11
Beggars can't be choosers: factors influencing intention to purchase organic food in pandemic with the moderating role of perceived barriers	11
The main motives for buying organic food in people of the former Yugoslavia	11
The role of social presence and trust on customer loyalty	10
Third-party certification labels for organic food: consumers' purchase choice and willingness-to-pay	10
Sustainable open innovation for the agri-food system: sorghum as healthy food to deal with environmental challenges	10
A systematic review of determinants of cultured meat adoption: impacts and guiding insights	10
Unraveling the mechanism to develop health consciousness from organic food: a cross-comparison of Brazilian and Spanish millennials	10
Communicating the health value of extra-virgin olive oil: an investigation of consumers' responses to health claims	10
The effects of environmental consciousness and menu information on the perception of restaurant image	10
Segmentation of wine consumers based on level of involvement: a case of Lebanon	10
The impact of front-of-the-packaging nutrition labelling warnings on consumer habits: a scoping review exploring the case of the Chilean Food Law	10
Psychological pricing in online food retail	10
Collaboration, trust and performance in agri-food supply chains: a bibliometric analysis	10
The importance of food and beverages in wellness experiences: a cross-continental analysis of tourists' perceptions	10
Consumer preferences for grocery purchasing during the COVID-19 pandemic: a quantile regression approach	10
Craft beer vs industrial beer: chemical and sensory differences	10
Chinese consumers' perceptions of food safety cues and maximising the effectiveness of food safety communications	10
Competitive strategies in the agri-food industry in Italy during the COVID-19 pandemic: an application of K-means cluster analysis	10
The relationship between food heritage and clan culture: is “familiness” the missing link in SMEs?	10
Study on the importance of wine bottle design on consumer choices	10
Developing a matrix framework for protein transition towards more sustainable diets	10
Factors forming consumer willingness to pay a premium for free-range eggs	10
Searching memories of pleasures in local cuisine: how nostalgia and hedonic values affect tourists' behavior at hot spring destinations?	10
Branding advantage of agri-food companies in competitive export markets: a resource-based theory	10
Brief self-efficacy interventions to increase healthy dietary behaviours: evidence from two randomized controlled trials	9
Addressing food loss and waste prevention	9
Does a healthy diet travel? Motivations, satisfaction and loyalty with plant-based food dining at destinations	9
An exploratory study of the experiencescape dimensions and customer revisit intentions for specialty urban coffee shops	9
Social media on the route to circular economy transition from a dialogic perspective: evidence from the agri-food industry	9
An integrative model to understand consumers' trust and willingness to buy imported fresh fruit in urban China	9
Stakeholder-informed considerations for a food poverty definition	9
Self-efficacy in cooking and consuming fruits and vegetables among Brazilian university students: the relationship with sociodemographic characteristics	9
Believing and acting on fake news related to natural food: the influential role of brand trust and system trust	9
Managing enterprise social media to develop consumer trust	9
Hedonic, emotional and willingness-to-pay response to beers of a different type in Brazil	9
Addressing sustainable food management in hotels: proposing a framework and examining hotel groups	9
Does the university curriculum impact the level of students' food safety knowledge?	9
Exploring the role of digitalization as a driver for the adoption of circular economy principles in agrifood SMEs – an interpretive case study	9
Food delivery, ghost kitchens and virtual restaurants: temporary or long-lasting game changers?	9
Local food communities: exploring health-related adaptivity and self-management practices	9
The effect of fixed and growth mindsets on buying sustainable foods	9
Plant protection practices: how do risk perception, subjective and objective knowledge influence the preference of German consumers	9
Does coffee taste better with latte art? A neuroscientific perspective	9