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

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.