Open AccessLocal food consumption during the covid-19 pandemic
Author(s) -
Zohra Ghali
Publication year - 2021
Publication title -
italian journal of food sciences
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.281
H-Index - 33
eISSN - 2239-5687
pISSN - 1120-1770
DOI - 10.15586/ijfs.v33i4.2079
Subject(s) - moderation , covid-19 , consumption (sociology) , pandemic , structural equation modeling , environmental health , food quality , business , quality (philosophy) , consciousness , food consumption , process (computing) , psychology , food science , social psychology , medicine , economics , computer science , sociology , agricultural economics , mathematics , statistics , social science , philosophy , chemistry , pathology , epistemology , disease , infectious disease (medical specialty) , operating system , neuroscience
The influence of intrinsic quality, health consciousness, environmental awareness, local support, and proximity of process on consumers’ intention to consume local food during the COVID-19 pandemic was tested, with food availability as a moderator. Online survey results were analyzed using a two-step structural equation modelling (SEM). Health consciousness was the major reason for consuming local food. Intrinsic quality and proximity of process were also significant drivers. Local support and environmental awareness have little impact on the intention to purchase local food. This study contributes to knowledge regarding the main factors driving local food consumption during a health crisis, providing directions.