TY - JOUR
T1 - Consumers’ Willingness to Patronize Locally Sourced Restaurants
T2 - The Impact of Environmental Concern, Environmental Knowledge, and Ecological Behavior
AU - Shin, Yeon Ho
AU - Im, Jinyoung
AU - Jung, Seung Eun
AU - Severt, Kimberly
N1 - Publisher Copyright:
© 2017 Taylor & Francis Group, LLC.
PY - 2017/8/18
Y1 - 2017/8/18
N2 - The purpose of the study was to examine the effects of three environmental triggers, environmental knowledge, environmental concern, and ecological behavior, on consumer’s willingness to visit a locally sourced restaurant. Such triggers were expected to influence the target population’s intention to visit locally sourced restaurants. The target population was actual and potential restaurant customers in the United States who are 18 years of age or older. Data were collected using an online survey with a self-administered questionnaire. A total of 423 responses were retained and analyzed by using a two-step approach of structural equation modeling. The study results indicated that while environmental knowledge and environmental concern positively influence attitude toward visiting a locally sourced restaurant, ecological behavior does not. Theoretical and managerial implications are discussed.
AB - The purpose of the study was to examine the effects of three environmental triggers, environmental knowledge, environmental concern, and ecological behavior, on consumer’s willingness to visit a locally sourced restaurant. Such triggers were expected to influence the target population’s intention to visit locally sourced restaurants. The target population was actual and potential restaurant customers in the United States who are 18 years of age or older. Data were collected using an online survey with a self-administered questionnaire. A total of 423 responses were retained and analyzed by using a two-step approach of structural equation modeling. The study results indicated that while environmental knowledge and environmental concern positively influence attitude toward visiting a locally sourced restaurant, ecological behavior does not. Theoretical and managerial implications are discussed.
UR - http://www.scopus.com/inward/record.url?scp=85010638190&partnerID=8YFLogxK
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U2 - 10.1080/19368623.2017.1263821
DO - 10.1080/19368623.2017.1263821
M3 - Article
AN - SCOPUS:85010638190
VL - 26
SP - 644
EP - 658
JO - Journal of Hospitality Marketing and Management
JF - Journal of Hospitality Marketing and Management
SN - 1936-8623
IS - 6
ER -