“Same, same but different”
Insights on ageing consumers and their expectations of institutional food
Bibliographic Data
| ID | 21295869 |
|---|---|
| Authors | Hanne Andreassen (0000-0001-6983-5530, University of Stavanger), Olga Gjerald (0000-0001-8026-4898, University of Stavanger), Kai Victor Hansen (0000-0002-1017-2290, University of Stavanger) |
| Year | 2023 |
| Volume | 125 |
| Issue | 2 |
| Pages | 662-678 |
| Publication date | 2023-01-16 |
| Peer Reviewed | Yes |
| Open Access | Yes |
| Type | ARTICLE |
| Venue | British Food Journal (JOURNAL) |
| Journal identifiers | ISSN: 0007-070X • E-ISSN: 1758-4108 |
| Publisher | Emerald (PUBLISHER) |
| DOI | 10.1108/bfj-12-2021-1310 |
| OpenAlex | W4293236893 |
| Language | EN |
| References cited | 56 |
Purpose Societies are experiencing a rapidly ageing population, which puts pressure on health services and institutions for the elderly. Ageing baby boomers have unique characteristics compared to previous generations, yet very little is known about these consumers' expectations of institutional food. The importance and issues with institutional food are well-recognized, and new approaches to improving institutional food offerings are warranted. The purpose of this study was to identify various segments of ageing consumers based on individual characteristics (entitlement, subjective food knowledge, disconfirmation sensitivity and age) and investigate differences in expectations between the groups. Design/methodology/approach Data were collected using a cross-sectional survey ( n = 300) of ageing consumers (50–80 years old). A two-step cluster analysis was used to identify meaningful clusters. Findings A four-cluster solution was reached, with clusters (1) “Uninvolved oldies”, (2) “Humble old foodies”, (3) “Entitled youngsters” and (4) “Food experts”. This study found significant differences in expectations of institutional food between the clusters. Practical implications Recommendations for public policy implications for each segment are provided. This study contributes to preparing healthcare services and institutions to meet the institutional food expectations of various types of ageing consumers. Originality/value This paper measures ageing consumers' normative expectations of institutional food and concludes that expectations of food quality, freedom of choice, servicescape and sustainability differ by segments of ageing consumers
Ageing · Baby boomers · Business · Demographic economics · Economics · Environmental health · Normative · Originality · Political science · Population · Population ageing · Public economics · Quality (philosophy) · Sustainability · Value (mathematics) · Aging and Gerontology Research · Behavioral Health and Interventions · Marketing · Medicine · Psychological Well-being and Life Satisfaction · Psychology · Social Psychology
Age differences in the big five across the life span
Psychological Entitlement
Understanding the relationship between age and seafood consumption
The 2030 Problem
The influence of subjective and objective knowledge on attitude, motivations and consumption of organic food
‘Instagram made Me buy it’
Prospect Theory
A Paradigm for Developing Better Measures of Marketing Constructs
Consumer input into health care
Healthy Older Adults’ Motivation and Knowledge Related to Food and Meals
Identifying baby boomer service expectations for future aged care community services in Australia
Older consumers' attitudes towards food carriers for protein-enrichment
The Influence of Prior Beliefs, Frequency Cues, and Magnitude Cues on Consumers' Perceptions of Comparative Price Data
| Citation velocity | historical |
|---|---|
| Highly cited | No |