British Food Journal

Article	Citations
Blockchain technology for a sustainable agri-food supply chain	152
How COVID-19 affects individuals' food consumption behaviour: a consumer survey on attitudes and habits in Turkey	88
Food security and disruptions of the global food supply chains during COVID-19: building smarter food supply chains for post COVID-19 era	80
Food waste measurement toward a fair, healthy and environmental-friendly food system: a critical review	78
A model of online food delivery service quality, customer satisfaction and customer loyalty: a combination of PLS-SEM and NCA approaches	68
Factors influencing customers' continuance usage intention of food delivery apps during COVID-19 quarantine in Mexico	63
Does green intellectual capital affect green innovation performance? Evidence from the Spanish wine industry	61
Smart farming: towards a sustainable agri-food system	54
Eating habits and consumer food shopping behaviour during COVID-19 virus pandemic: insights from Serbia	51
Influence of fast-food restaurant service quality and its dimensions on customer perceived value, satisfaction and behavioural intentions	46
Determinants of customers' intention to use online food delivery application through smartphone in Malaysia	45
The impact of the perceived risk of COVID-19 on consumers' attitude and behavior toward locally produced food	44
Measurement of consumer awareness of food waste: construct development with a confirmatory factor analysis	43
Investigating the antecedents of e-commerce satisfaction in social commerce context	43
Can business model innovation help SMEs in the food and beverage industry to respond to crises? Findings from a Swiss brewery during COVID-19	43
The impact of COVID-19 on destination visit intention and local food consumption	39
A comprehensive examination of consumers' intentions to use food delivery apps	39
Household food waste: attitudes, barriers and motivations	38
The role of social media in food waste prevention behaviour	37
Examining the influential factors of consumer purchase intentions for blockchain traceable coffee using the theory of planned behaviour	37
The influence of price and availability on university millennials’ organic food product purchase intention	36
Using bibliometric analysis to map innovative business models for vertical farm entrepreneurs	36
A smart web of firms, farms and internet of things (IOT): enabling collaboration-based business models in the agri-food industry	36
Management information system adoption at the farm level: evidence from the literature	34
Why customers have the intention to reuse food delivery apps: evidence from China	34

Food tracking and blockchain-induced knowledge: a corporate social responsibility tool for sustainable decision-making	33
Behavioral intention to order food and beverage items using e-commerce during COVID-19: an integration of theory of planned behavior (TPB) with trust	33
The growth of cyber entrepreneurship in the food industry: virtual community engagement in the COVID-19 era	32
The dark side of convenience: how to reduce food waste induced by food delivery apps	32
Comparative analysis of online fresh food shopping behavior during normal and COVID-19 crisis periods	31
Attitude and labelling preferences towards gene-edited food: a consumer study amongst millennials and Generation Z	30
A dynamic framework for sustainable open innovation in the food industry	29
The street food experiences of the local-guided tour in the meal-sharing economy: the case of Bangkok	29
Integrating agriculture and industry 4.0 under “agri-food 4.0” to analyze suitable technologies to overcome agronomical barriers	29
Non-vegan consumers buying vegan food: the moderating role of conformity	29
Extending the memorable tourism experience model: a study of coffee tourism in Vietnam	29
A COVID-19 contextual study of customers’ mistreatment and counterproductive work behavior at coffee cafés	29
COVID-19 as an entrepreneurship, innovation, digitization and digitalization accelerator: Spanish Internet domains registration analysis	28
Clustering Generation Z university students based on daily fruit and vegetable consumption: empirical research in an emerging market	28
What drives attitude, purchase intention and consumer buying behavior toward organic food? A self-determination theory and theory of planned behavior perspective	28
A bibliometric analysis of greenwashing research: a closer look at agriculture, food industry and food retail	27
Do young consumers care about ethical consumption? Modelling Gen Z's purchase intention towards fair trade coffee	27
Adoption of mobile food ordering apps for O2O food delivery services during the COVID-19 outbreak	27
Features, drivers, and outcomes of food tourism	26
What motivates consumers to purchase organic food in an emerging market? An empirical study from Saudi Arabia	26
Food delivery apps (FDAs) in Asia: an exploratory study across India and the Philippines	26
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	26
Industry 4.0 in food processing: drivers, challenges and outcomes	26
Clean and green: the relevance of hotels' website quality and environmental management initiatives for green customer loyalty	25
Drivers, barriers and performance outcomes of sustainable packaging: a systematic literature review	25
Consumer behaviour in relation to food waste: a systematic literature review	25
Sustainable Development Goals and healthy foods: perspective from the food system	24
Forecasting blockchain adoption in supply chains based on machine learning: evidence from Palestinian food SMEs	24
Exploring agricultural entrepreneurship and new technologies: academic and practitioners' views	24
A roadmap for sustainability assessment in the food supply chain	24
Exploring the role of green attributes transparency influencing green customer citizenship behavior	24
The strategic role of intellectual capital components in agri-food firms	24
Investigating consumers' behavioral intentions toward suboptimal produce: an extended theory of planned behavior – a cross-cultural study	24
Community enterprise consumers’ intention to purchase organic rice in Thailand: the moderating role of product traceability knowledge	23
How does perceived severity of COVID-19 influence purchase intention of organic food?	23
Wine tourism as a catalyst for green innovation: evidence from the Spanish wine industry	23
The way we live, the way we travel: generation Z and sustainable consumption in food tourism experiences	23
Factors influencing green purchasing inconsistency of Ecuadorian millennials	23
Digital technologies, sustainable open innovation and shared value creation: evidence from an Italian agritech business	23
Tell me more and make me feel proud: the role of eco-labels and informational cues on consumers' food perceptions	22
The satiating power of sustainability: the effect of package sustainability on perceived satiation of healthy food	22
Emotional or logical: reason for consumers to buy organic food products	22
Effect of migratory locust (Locusta migratoria) powder incorporation on nutritional and sensorial properties of wheat flour bread	22
E-service quality perceptions of millennials and non-millennials on O2O delivery applications	22
The effects of consumer consciousness, food safety concern and healthy lifestyle on attitudes toward eating “green”	22
Beggars can't be choosers: factors influencing intention to purchase organic food in pandemic with the moderating role of perceived barriers	22
Consumers' preferences for intrinsic and extrinsic product attributes of plant-based eggs: an exploratory study in the United Kingdom and Italy	21
Food inflation and geopolitical risks: analyzing European regions amid the Russia-Ukraine war	21
Using the consumption values to investigate consumer purchase intentions towards natural food products	21
Understanding the purchase intentions for organic vegetables across EU: a proposal to extend the TPB model	21

Consumers' perception of suboptimal food: strategies to reduce food waste	21
Organic food and Instagram health and wellbeing influencers: an emerging country's perspective with gender as a moderator	21
Minimising plate waste at hotel breakfast buffets: an experimental approach through persuasive messages	21
The role of intrinsic and extrinsic characteristics of honey for Italian millennial consumers	21
Do normative triggers and motivations influence the intention to purchase organic food? An application of the goal-framing theory	21
Consumers’ attitudes, perceived risks and perceived benefits towards repurchase intention of food truck products	21
Green innovation in the Latin American agri-food industry: understanding the influence of family involvement and business practices	20
What influences students’ food waste behaviour in campus canteens?	20
“My little piece of the planet”: the multiplicity of well-being benefits from allotment gardening	20
Linking brand attitude to word-of-mouth and revisit intentions in the restaurant sector	20
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	20
What are the fundamental knowledge-sharing drivers of small family businesses in the restaurant and fast-food industry?	20
An analysis of a third-party food delivery app during the COVID-19 pandemic	20
Consumers’ attitude towards honey consumption for its health benefits: first insights from an econometric approach	20
Antecedents and consequences of fast-food restaurant customers' perception of price fairness	20
The impact of street food experience on behavioural intention	19
Dynamic performance development of entrepreneurial ecosystem in the agricultural sector	19
Consumers' environmental responsibility and their purchase of local food: evidence from a large-scale survey	19
Hidden flows assessment in the agri-food sector: evidence from the Italian beef system	19
Understanding consumers' intention to revisit bubble tea stores: an application of the theory of planned behaviour	19
Tourist's satisfaction with local food effect behavioral intention in COVID-19 pandemic: a moderated-mediated perspective	19
Using Twitter to explore consumers' sentiments and their social representations towards new food trends	19
Measuring food inflation during the COVID-19 pandemic in real time using online data: a case study of Poland	19
Food supply chain resilience model for critical infrastructure collapses due to natural disasters	18
Measuring a multidimensional green brand equity: a tool for entrepreneurship development	18
Italian wine sustainability: new trends in consumer behaviors for the millennial generation	18
Household food waste and pathways to responsible consumer behaviour: evidence from Australia	18
Certification label and fresh organic produce category in an emerging country: an experimental study on consumer trust and purchase intention	18
Food attitudes and consumer behavior towards food in conflict-affected zones during the COVID-19 pandemic: case of the Palestinian territories	18
Is local the new organic? Empirical evidence from German regions	18
Circularity of food systems: a review and research agenda	18
Behavioural intention to purchase organic food: Bangladeshi consumers' perspective	18
Towards circular economy practices in food waste management: a retrospective overview and a research agenda	18
Application of the technology acceptance model to food delivery apps	18
Consumers’ awareness of the EU’s protected designations of origin logo	17
A cross-cultural analysis of the motivation factors and profitability of online wine tastings during Covid-19 pandemic	17
Consumer adoption of online-to-offline food delivery services in China and New Zealand	17
The role of performance measurement in assessing the contribution of circular economy to the sustainability of a wine value chain	17
Food insecurity, food waste, food behaviours and cooking confidence of UK citizens at the start of the COVID-19 lockdown	17
Consumers in local food markets: from adoption to market co-creation?	17
Not just food: Exploring the influence of food blog engagement on intention to taste and to visit	17
The influence of consumer ethnocentrism on purchase of domestic fruits and vegetables: application of the extended theory of planned behaviour	17
Determinants affecting consumers' attention to fish eco-labels in purchase decisions: a cross-country study	17
Gender-based implications of the COVID-19 pandemic on household diet diversity and nutritional security in Pakistan	17
Premium, popular and basic olive oils: mapping product segmentation and consumer profiles for different classes of olive oil	16
Motivations, self-congruity and restaurant innovativeness as antecedents of a creative-food tourism experience: the moderating effect of first-time and repeat tourists	16
Investigating sustainable consumption behaviors: a bibliometric analysis	16
Integrating the extended theory of planned behavior model and the food-related routines to explain food waste behavior	16
Face consciousness and purchase intention of organic food: the moderating effect of purchase situation and advertising appeal	16
Open social innovation for surplus food recovery and aid during COVID-19 crisis: the case of Fondazione Banco Alimentare Onlus	16
The impact of food culture on patronage intention of visitors: the mediating role of satisfaction	16
Understanding Chinese consumers' safety perceptions of dairy products: a qualitative study	15
Do circular economy practices moderate the wine tourism–green performance relationship? A structural analysis applied to the Spanish wine industry	15
Addressing food loss and waste prevention	15
Responsible consumption: addressing individual food waste behavior	15
PDO labels and food preferences: results from a sensory analysis	15
A moderated mediation study of consumer extrinsic motivation and CSR beliefs towards organic drinking products in an emerging economy	15
Internal factors, external factors and behavioral intention toward food delivery apps (FDAs)	15
Managing food wastage in hotels: discrepancies between injunctive and descriptive norms amongst hotel food and beverage managers	15
Consumption values, anxiety and organic food purchasing behaviour considering the moderating role of sustainable consumption attitude	15
The impact of hedonic dining experiences on word of mouth, switching intentions and willingness to pay	14
Consumption behavior and purchase intention of cultured meat in the capital of the “state of barbecue,” Brazil	14
A systematic literature review of food safety management system implementation in global supply chains	14
Consumer attitudes and sociodemographic profiles in purchasing organic food products: evidence from a Greek and Swedish survey	14
Intention versus behaviour: integration of theories to help curb food waste among young Spanish consumers	14
Application of the extended theory of planned behavior to street-food consumption: testing the effect of food neophobia among Indian consumers	14
Exploring the food value chain using open innovation: a bibliometric review of the literature	14
Street food handlers' food safety knowledge, attitudes and self-reported practices and consumers' perceptions about street food vending in Maseru, Lesotho	14
Do consumers really recognise a distinct quality hierarchy amongst PDO sparkling wines? The answer from experimental auctions	14
How sauce color affects consumer emotional response and purchase intention: a structural equation modeling approach for sensory analysis	14
Sustainability and short-term profitability in the agri-food sector, a cross-sectional time-series investigation on global corporations	14
Food literacy and food choice – a survey-based psychometric profiling of consumer behaviour	14
International collaboration formation in entrepreneurial food industry: evidence of an emerging economy	14
Functional food consumption among older consumers in Malaysia: a Health Belief Model perspective	14
Food-related lifestyles across generations	14
Edible insects, what about the perceptions of Belgian youngsters?	14
Knowledge management capability, entrepreneurial creativity, entrepreneurial intensity and firm performance: the mediating role of ambidexterity	14
Relationships, sustainability and agri-food purchasing behaviour in farmer markets in Italy	13
Factors affecting consumer purchasing behavior of functional food: a comparative analysis for consumer management	13
Predictors of behavioral intention to adopt e-AgriFinance app among the farmers in Sarawak, Malaysia	13

Managing enterprise social media to develop consumer trust	13
Do consumer ethnocentrism and animosity affect the importance of country-of-origin in dairy products evaluation? The moderating effect of purchase frequency	13
To wine or not to wine? A scientometric approach to 65+ years of wine preference and selection studies	13
Food waste: an exploratory investigation of causes, practices and consequences perceived by Brazilian supermarkets and restaurants	13
The impact of geographical indications on farm incomes in the EU olives and wine sector	13
Consumer preferences and willingness to pay for eco-labelled eggs: a discrete choice experiment from Chongqing in China	13
Food losses and waste quantification in supply chains: a systematic literature review	13
Food consumption and food waste behaviour in households in the context of the COVID-19 pandemic	13
Risk early warning of food safety using novel long short-term memory neural network integrating sum product based analytic hierarchy process	13
Typical traceability barriers in the Indonesian vegetable oil industry	13
Consumer adoption of blockchain food traceability: effects of innovation-adoption characteristics, expertise in food traceability and blockchain technology, and segmentation	13
Sustainability reporting in food industry: an innovative tool for enhancing financial performance	13
Parental behaviour in choosing snacks for children aged six to ten: the role of mothers' nutritional awareness	12
Forecasting the next revolution: food technology’s impact on consumers' acceptance and satisfaction	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
The main motives for buying organic food in people of the former Yugoslavia	12
Serbian, Croatian and Spanish consumers' beliefs towards artisan cheese	12
Factors influencing organic food purchase decision: fuzzy DEMATEL approach	12
Unraveling the mechanism to develop health consciousness from organic food: a cross-comparison of Brazilian and Spanish millennials	12
Enabling sustainable food transitions in schools: a systemic approach	12
Effect of social media addiction on eating behavior, body weight and life satisfaction during pandemic period	12
Competitive strategies in the agri-food industry in Italy during the COVID-19 pandemic: an application of K-means cluster analysis	12
Impact of organic and “protected designation of origin” labels in the perception of olive oil sensory quality	12
Content analysis of food safety implications in online flour-handling recipes	12
Predicting and promoting the consumption of plant-based meat	12
Mapping the intellectual structure of short food supply chains research: a bibliometric analysis	12
Factors forming consumer willingness to pay a premium for free-range eggs	12
Sustainable and circular practices in the hotel industry in Southern Italy: opportunities, barriers and trends in food waste management	12
An examination of social media advertising features, brand engagement and purchase intention in the fast food industry	12
Branding advantage of agri-food companies in competitive export markets: a resource-based theory	12
An efficient deep learning model for cultivar identification of a pistachio tree	12
Social media on the route to circular economy transition from a dialogic perspective: evidence from the agri-food industry	12
Are Italian consumers of canned tuna fish sensitive to environmentally sustainable product attributes?	12
Young consumers' purchase intention toward organic food: exploring the role of mindfulness	12
Coffee shop corporate social responsibility (CSR) and reuse intention using triple bottom line theory	12
Searching memories of pleasures in local cuisine: how nostalgia and hedonic values affect tourists' behavior at hot spring destinations?	12
A systematic review of determinants of cultured meat adoption: impacts and guiding insights	11
Collaboration, trust and performance in agri-food supply chains: a bibliometric analysis	11
Organic food market segmentation based on the neobehavioristic theory of consumer behavior	11
Food choice drivers of potential lab-grown meat consumers in Australia	11
Segmentation of wine consumers based on level of involvement: a case of Lebanon	11
The role of social media in consumers’ intentions to buy green food: evidence from Türkiye	11
Addressing sustainable food management in hotels: proposing a framework and examining hotel groups	11
Developing a matrix framework for protein transition towards more sustainable diets	11
Business valuation strategy for new hydroponic farm development – a proposal towards sustainable agriculture development in United Arab Emirates	11
The importance of food and beverages in wellness experiences: a cross-continental analysis of tourists' perceptions	11
Exploring the role of digitalization as a driver for the adoption of circular economy principles in agrifood SMEs – an interpretive case study	11
Interests, motivations and gastronomic experiences in the world heritage site destination of Granada (Spain): satisfaction analysis	11
The role of social presence and trust on customer loyalty	11
Combining online market research methods for investigating brand alignment: the case of Nespresso	11
Guest editorial: Sustainable growth and development in the food and beverage sector	11
Psychological pricing in online food retail	11
Nutritional and phytochemical composition of pecan nut [Carya illinoinensis (Wangenh.) K. Koch] and its hypocholesterolemic effect in an animal model	11
Smart shopping: the adoption of grocery shopping apps	11
The effects of environmental consciousness and menu information on the perception of restaurant image	11
Does a healthy diet travel? Motivations, satisfaction and loyalty with plant-based food dining at destinations	11
Do institutional networks affect winery survival?	11
Plant protection practices: how do risk perception, subjective and objective knowledge influence the preference of German consumers	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
Emerging themes in food tourism: a systematic literature review and research agenda	10
Exploring the meteoric rise of online food ordering apps (OFOAs): the moderating role of visibility	10
The role of tradition for food and wine producing firms in times of an unprecedented crisis	10
Does coffee taste better with latte art? A neuroscientific perspective	10
The effect of fixed and growth mindsets on buying sustainable foods	10
Fruit-related lifestyles as a segmentation tool for fruit consumers	10
Cooperatives' performance relative to investor-owned firms: a non-distorted approach for the wine sector	10
Consumer perception of clean food labels	10
Sustainable open innovation for the agri-food system: sorghum as healthy food to deal with environmental challenges	10
Consumer preferences for grocery purchasing during the COVID-19 pandemic: a quantile regression approach	10
The influence of skepticism on the university Millennials’ organic food product purchase intention	10
Drivers and barriers in the consumption of alternative staples. A systematic literature review and future research agenda	10
Exploring the attitude towards the adoption of a sustainable diet: a cross-country comparison	10
Believing and acting on fake news related to natural food: the influential role of brand trust and system trust	10
Improving online food ordering and delivery service quality by managing customer expectations: evidence from Italy	10
Third-party certification labels for organic food: consumers' purchase choice and willingness-to-pay	10
Online food delivery habits and its environmental impact during the COVID-19 pandemic: an Italian and Polish study	10
Narrowing the gap between consumer purchasing intention and behaviour through ecolabelling: a challenge for eco-entrepreneurism	10
QUICKSERV: a service quality assessment tool for the quick-service restaurant industry	10
Increasing restaurants' sales performance: linking suppliers and chefs' culinary knowledge	10
Craft beer vs industrial beer: chemical and sensory differences	10
Seafood festivals for local development in Italy and Sweden	10
Hospitality SMEs and the circular economy: strategies and practice post-COVID	10
Color, microstructure, physicochemical, textural and sensory properties with the retention of secondary metabolites in convective-, microwave- and freeze-dried carrot (Daucus carota) slices	10
Consumer appreciation of a shark-free eco-label for small pelagics	9
Effects of determinants of dried fruit purchase intention and the related consumer segmentation on e-commerce in China	9
Blue economy and aquaculture before and during the pandemic era: a systematic literature review	9
An integrative model to understand consumers' trust and willingness to buy imported fresh fruit in urban China	9
A trip down memory lane to travellers’ food experiences	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
Self-efficacy in cooking and consuming fruits and vegetables among Brazilian university students: the relationship with sociodemographic characteristics	9
Attitude toward organic agribusiness: an approach to developing sustainable business	9
An exploratory study of the experiencescape dimensions and customer revisit intentions for specialty urban coffee shops	9
Intermediate short food supply chains: a systematic review	9