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Yıl 2025, Cilt: 10 Sayı: 2, 173 - 184

Emre Akoğul

https://doi.org/10.31822/jomat.2025-10-2-173

Öz

Kaynakça

  • Agarwal, H. a. V., P. (2018). Work values of Gen Z: bridging the gap to the next generation National Conference on Innovative Business Management Practices in 21st Century,, Gujarat, India.
  • Ahmed, N., Li, C., Khan, A., Qalati, S. A., Naz, S., & Rana, F. (2021). Purchase intention toward organic food among young consumers using theory of planned behavior: role of environmental concerns and environmental awareness. Journal of Environmental Planning and Management, 64(5), 796-822. https://doi.org/10.1080/09640568.2020.1785404
  • Aksakallı Bayraktar, Z., Oral, S., Bulut, S. H., & Bayraktar, Y. (2023). Effect of perception of sustainability in local food experiences on healthy eating tendency: mediator and moderator effects [Original Research]. Frontiers in Nutrition, 10. https://doi.org/10.3389/fnut.2023.1150277
  • Alsetoohy, O., Ayoun, B., & Abou-Kamar, M. (2021). COVID-19 Pandemic Is a Wake-Up Call for Sustainable Local Food Supply Chains: Evidence from Green Restaurants in the USA. Sustainability, 13(16), 9234. https://www.mdpi.com/2071-1050/13/16/9234
  • Annunziata, A., Mariani, A., & Vecchio, R. (2019). Effectiveness of sustainability labels in guiding food choices: Analysis of visibility and understanding among young adults. Sustainable Production and Consumption, 17, 108-115. https://doi.org/https://doi.org/10.1016/j.spc.2018.09.005
  • Aprile, M. C., Caputo, V., & Nayga, R. M. (2016). Consumers’ Preferences and Attitudes Toward Local Food Products. Journal of Food Products Marketing, 22(1), 19-42. https://doi.org/10.1080/10454446.2014.949990
  • Autio, M., Collins, R., Wahlen, S., & Anttila, M. (2013). Consuming nostalgia? The appreciation of authenticity in local food production. International Journal of Consumer Studies, 37(5), 564-568. https://edepot.wur.nl/260321
  • Bacon, L., & Krpan, D. (2018). (Not) Eating for the environment: The impact of restaurant menu design on vegetarian food choice. Appetite, 125, 190-200. https://doi.org/https://doi.org/10.1016/j.appet.2018.02.006
  • Bailey, A. A., Mishra, A., & Tiamiyu, M. F. (2016). GREEN consumption values and Indian consumers’ response to marketing communications. Journal of Consumer Marketing, 33(7), 562-573. https://doi.org/10.1108/JCM-12-2015-1632
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Determinants of sustainable local food preferences of Generation Z tourists

Yıl 2025, Cilt: 10 Sayı: 2, 173 - 184

Emre Akoğul

https://doi.org/10.31822/jomat.2025-10-2-173

Öz

The study provides a perspective on sustainability through the lens of Generation Z, which is one of the most crucial issues in terms of the efficient use of limited resources. Specifically, our study focuses on identifying the underlying factors behind Generation Z's sustainable local food preferences. Data were collected from Türkiye between November and December 2023 using web-based surveys with a convenience sampling method. The "Partial Least Squares Structural Equation Modeling" approach was employed for data analysis. Research findings revealed that Generation Z tourists exhibit strong intentions regarding environmental concerns (EC), the social and environmental sustainability of local food (LFSES), green consumption value (GCV), and local food attitude (LFA). Additionally, Generation Z's preferences for local food were significantly and positively predicted by LFSES, GCV, and LFA. The results are believed to contribute to the existing theoretical knowledge on Generation Z's sustainable food consumption.

Anahtar Kelimeler

Generation Z Environmental concern Sustainable local food.

Kaynakça

  • Agarwal, H. a. V., P. (2018). Work values of Gen Z: bridging the gap to the next generation National Conference on Innovative Business Management Practices in 21st Century,, Gujarat, India.
  • Ahmed, N., Li, C., Khan, A., Qalati, S. A., Naz, S., & Rana, F. (2021). Purchase intention toward organic food among young consumers using theory of planned behavior: role of environmental concerns and environmental awareness. Journal of Environmental Planning and Management, 64(5), 796-822. https://doi.org/10.1080/09640568.2020.1785404
  • Aksakallı Bayraktar, Z., Oral, S., Bulut, S. H., & Bayraktar, Y. (2023). Effect of perception of sustainability in local food experiences on healthy eating tendency: mediator and moderator effects [Original Research]. Frontiers in Nutrition, 10. https://doi.org/10.3389/fnut.2023.1150277
  • Alsetoohy, O., Ayoun, B., & Abou-Kamar, M. (2021). COVID-19 Pandemic Is a Wake-Up Call for Sustainable Local Food Supply Chains: Evidence from Green Restaurants in the USA. Sustainability, 13(16), 9234. https://www.mdpi.com/2071-1050/13/16/9234
  • Annunziata, A., Mariani, A., & Vecchio, R. (2019). Effectiveness of sustainability labels in guiding food choices: Analysis of visibility and understanding among young adults. Sustainable Production and Consumption, 17, 108-115. https://doi.org/https://doi.org/10.1016/j.spc.2018.09.005
  • Aprile, M. C., Caputo, V., & Nayga, R. M. (2016). Consumers’ Preferences and Attitudes Toward Local Food Products. Journal of Food Products Marketing, 22(1), 19-42. https://doi.org/10.1080/10454446.2014.949990
  • Autio, M., Collins, R., Wahlen, S., & Anttila, M. (2013). Consuming nostalgia? The appreciation of authenticity in local food production. International Journal of Consumer Studies, 37(5), 564-568. https://edepot.wur.nl/260321
  • Bacon, L., & Krpan, D. (2018). (Not) Eating for the environment: The impact of restaurant menu design on vegetarian food choice. Appetite, 125, 190-200. https://doi.org/https://doi.org/10.1016/j.appet.2018.02.006
  • Bailey, A. A., Mishra, A., & Tiamiyu, M. F. (2016). GREEN consumption values and Indian consumers’ response to marketing communications. Journal of Consumer Marketing, 33(7), 562-573. https://doi.org/10.1108/JCM-12-2015-1632
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  • Orea-Giner, A., & Fusté-Forné, F. (2023). The way we live, the way we travel: generation Z and sustainable consumption in food tourism experiences. British Food Journal, 125(13), 330-351. https://doi.org/10.1108/BFJ-11-2022-0962
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Toplam 87 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Turizm (Diğer)
Bölüm Contents
Yazarlar

Emre Akoğul 0000-0002-3427-3977

Erken Görünüm Tarihi 2 Nisan 2025
Yayımlanma Tarihi
Gönderilme Tarihi 2 Mayıs 2024
Kabul Tarihi 2 Nisan 2025
Yayımlandığı Sayı Yıl 2025 Cilt: 10 Sayı: 2

Kaynak Göster

APA Akoğul, E. (2025). Determinants of sustainable local food preferences of Generation Z tourists. Journal of Multidisciplinary Academic Tourism, 10(2), 173-184. https://doi.org/10.31822/jomat.2025-10-2-173


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