Bedrijfsrestaurant als springplank : acceptatie van nieuwe biologische producten door introductie in de catering

M.J. Reinders, K.L. Zimmermann, I. van den Berg

    Research output: Book/ReportReportProfessional

    Abstract

    This research project aims to gain insight into the transfer mechanism between introduction of new products in food facility sites such as canteens or company restaurants and the acceptance of these new products by individual consumers. Part I of the report presents a conceptual model that is used as the basis of the empirical test. Part II subsequently describes an experiment that investigated the effect. The most important results are: (1) offering and promoting new organic products in the canteen for a short period of time has no direct effect on the familiarity with and has a limited effect on the buying intention of those new products and (2) consumers who, to a large extent, are receptive to and exhibitan involvement with (new) regard to organic products, value these products higher and are more likely to buy them.
    Original languageDutch
    Place of PublicationDen Haag
    PublisherLEI Wageningen UR
    Number of pages87
    ISBN (Print)9789086152971
    Publication statusPublished - 2009

    Publication series

    NameRapport / LEI : Werkveld 3, Consumenten en ketens
    PublisherLEI Wageningen UR

    Keywords

    • organic farming
    • organic foods
    • catering
    • consumer behaviour
    • consumer attitudes
    • marketing

    Cite this

    Reinders, M. J., Zimmermann, K. L., & van den Berg, I. (2009). Bedrijfsrestaurant als springplank : acceptatie van nieuwe biologische producten door introductie in de catering. (Rapport / LEI : Werkveld 3, Consumenten en ketens). Den Haag: LEI Wageningen UR.