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    2. Consumer acceptance of novel food technologies

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    Collection:
    Agricultural Communications Documentation Center (ACDC)
    Contributers:
    Siegrist, Michael (author) and Hartmann, Christina (author)
    Format:
    Journal article
    Publication Date:
    2020-06-17
    Published:
    UK: Nature Portfolio
    Location:
    Agricultural Communications Documentation Center, Funk Library, University of Illinois Box: 208 Document Number: D13227
    Journal Title:
    Nature Food
    Journal Title Details:
    V.1
    Notes:
    8 pages, Novel food technologies are important for food security, safety and sustainability. Consumers, however, are often hesitant to accept them. In this narrative Review, we organize the research describing how heuristics and individual differences among consumers influence the acceptance of agri-food technologies. Associations evoked by a food technology, its perceived naturalness and trust in the industry using it influence consumer acceptance. Food neophobia, disgust sensitivity and cultural values are crucial personality factors for explaining individual differences. Using gene technology, nanotechnology, cultured meat and food irradiation as cases, we explore factors that may explain consumers’ acceptance or lack of acceptance. Climate change, food supply shocks caused by crises such as pandemics and population growth are imminent threats to the food system. Therefore, disruptive food technologies will be needed to progress towards a more resilient food system. Taking into account the factors influencing consumers’ perceptions of novel food technologies during the early stage of development and introduction will hopefully result in a higher acceptance of such technologies.

    3. Consumer acceptance of novel food technologies

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    Collection:
    Agricultural Communications Documentation Center (ACDC)
    Contributers:
    Siegrist, Michael (author) and Hartmann, Christina (author)
    Format:
    Review Article
    Publication Date:
    2020-06-17
    Published:
    UK: Springer Nature
    Location:
    Agricultural Communications Documentation Center, Funk Library, University of Illinois Box: 208 Document Number: D13325
    Journal Title:
    Nature Food
    Journal Title Details:
    1 : 343–350
    Notes:
    8 pages, Novel food technologies are important for food security, safety and sustainability. Consumers, however, are often hesitant to accept them. In this narrative Review, we organize the research describing how heuristics and individual differences among consumers influence the acceptance of agri-food technologies. Associations evoked by a food technology, its perceived naturalness and trust in the industry using it influence consumer acceptance. Food neophobia, disgust sensitivity and cultural values are crucial personality factors for explaining individual differences. Using gene technology, nanotechnology, cultured meat and food irradiation as cases, we explore factors that may explain consumers’ acceptance or lack of acceptance. Climate change, food supply shocks caused by crises such as pandemics and population growth are imminent threats to the food system. Therefore, disruptive food technologies will be needed to progress towards a more resilient food system. Taking into account the factors influencing consumers’ perceptions of novel food technologies during the early stage of development and introduction will hopefully result in a higher acceptance of such technologies.

    4. Consumer perceptions of poultry production: a focus on Arkansas

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    Collection:
    Agricultural Communications Documentation Center (ACDC)
    Contributers:
    Estes, Stuart (author), Edgar, Leslie D. (author), and Johnson, Donald M. (author)
    Format:
    Journal article
    Publication Date:
    2015
    Published:
    USA: New Prairie Press
    Location:
    Agricultural Communications Documentation Center, Funk Library, University of Illinois Box: 208 Document Number: D13286
    Journal Title:
    Journal of Applied Communications
    Journal Title Details:
    99(4) : Article 4
    Notes:
    16 pages, Poultry production holds an important place in Arkansas economically and as a food source. The viability of poultry production ultimately hinges on consumer demand and the perceptions that drive their purchases. With this in mind, this study surveyed consumers to assess their perceptions of poultry production in Arkansas. The instrument used to survey consumers was created by the researcher and an expert committee at the University of Arkansas. Consumers were surveyed through direct communication at grocery stores in Northwest Arkansas. Data gathered from the study were analyzed using descriptive and correlational statistics. Consumers were uncertain as to whether or not conventionally produced poultry possessed unsafe levels of antibiotics and hormones (M = 3.68, SD = 1.45). Consumers also thought the majority of poultry farms in Arkansas were factory farms (M = 4.15, SD = 1.37). Consumers perceived organic poultry as a more healthy food than conventionally produced poultry (M = 4.47, SD = 1.39). Based on these results, specific recommendations were made to maintain the viability of poultry production in Arkansas. Marketing and communication efforts should be tailored to improve consumer understanding of antibiotic and hormone use in poultry production and the healthiness of conventionally produced poultry. Messaging and marketing should depict the reality of conventional poultry production, and agricultural communicators should work to improve logic and reason for combating campaigns that misinform the public about agriculture. This research also highlights the need for further research to better understand the ways consumers develop perceptions of poultry production.

    7. Green framing in corporate poultry videos: an analysis of sustainability messaging

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    Collection:
    Agricultural Communications Documentation Center (ACDC)
    Contributers:
    VanBoxtel, Dylan (author), Swenson, Rebecca (author), and Steede, Garrett (author)
    Format:
    Journal article
    Publication Date:
    2022
    Published:
    USA: New Prairie Press
    Location:
    Agricultural Communications Documentation Center, Funk Library, University of Illinois Box: 208 Document Number: D13288
    Journal Title:
    Journal of Applied Communications
    Journal Title Details:
    106(4) : Article 3
    Notes:
    28 pages, Large broiler chicken companies have been under pressure by consumers to reduce their carbon footprint, improve animal welfare and labor practices, and enhance environmental quality across the industry. This study examines how large broiler chicken companies have addressed sustainability within video content directed toward consumers and posted on YouTube. To conceptualize this study, we used the 1990 Farm Bill definition of agricultural sustainability. It is important to examine articulations of agricultural sustainability as company messages often incorporate sustainability philosophies and ideologies while referencing specific production practices and goals. This study used qualitative content analysis to analyze 440 videos, and framing analysis to closely examine a subset of 55 videos, from three of the largest broiler chicken companies in the United States. The framing analysis revealed that stewardship, natural state, and catalyst for change were the three most frequently used sustainability frames across the companies. These frames focus on elements of caretaking, responsibility, and public accountability, and apply these ideals to people, chickens, and profit within the organization. Few discussions of environmental stewardship were found within our analysis. While frames were not necessarily connected to production practices, each company did tend to leverage frames in ways that align with brand positioning. Companies should consider implementing discussions of how production practices affect the environment more directly, since protecting the environment and replenishing natural resources are concepts consumers associate with sustainability.

    8. Moving from risk communication to food information communication and consumer engagement

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    Collection:
    Agricultural Communications Documentation Center (ACDC)
    Contributers:
    Wall, Patrick G. (author) and Chen, Junshi (author)
    Format:
    Journal article
    Publication Date:
    2018-11-30
    Published:
    UK: Nature Portfolio
    Location:
    Agricultural Communications Documentation Center, Funk Library, University of Illinois Box: 208 Document Number: D13224
    Journal Title:
    npj Science of Food
    Journal Title Details:
    V.2, N.21
    Notes:
    5 pages, Consumers in most developed countries have greater access to safer food than ever before, yet the issue of consumer perception on the safety of the food supply, the control infrastructure and existing and new process technologies is often not positive. A series of high profile food incidents, which have been ineffectively managed by both the regulators and the industry, and where there has been a failure to be open and transparent, have sensitised a proportion of consumers to scary stories about the food supply. There has been concomitant damage to consumer confidence in (i) the safety of food, (ii) the food industry’s commitment to producing safe food and (iii) the authorities’ ability to oversee the food chain. Threats to consumers’ health and their genuine concerns have to be addressed with effective risk management and the protection of public health has to be paramount. Dealing with incorrect fears and misperceptions of risk has also to be addressed but achieving this is very difficult. The competencies of social scientists are needed to assist in gaining insights into consumer perceptions of risk, consumer behaviour and the determinants of trust. Conventional risk communication will not succeed on its own and more innovative and creative communication strategies are needed to engage with consumers using all available media channels in an open and transparent way. The digital media affords the opportunity to revolutionise engagement with consumers on food safety and nutrition-related issues.

    9. Science and society: challenges of communicating science

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    Collection:
    Agricultural Communications Documentation Center (ACDC)
    Contributers:
    Johnson, K. A. (author) and Hamernik, D. L. (author)
    Format:
    Journal article
    Publication Date:
    2015-07-01
    Published:
    UK: Oxford Academic
    Location:
    Agricultural Communications Documentation Center, Funk Library, University of Illinois Box: 208 Document Number: D13259
    Journal Title:
    Animal Frontiers
    Journal Title Details:
    V.5, N.3
    Notes:
    7 pages, • Consumers want transparency and sharing of more information regarding animal welfare, housing, and the environmental impacts of animals. Social media provides many new opportunities for farmers and ranchers to introduce science and technology in away that encourages the public to make informed decisions. • All individuals associated with food production have the responsibility to communicate effectively with the public, news media, and policymakers. Effective communication on issues related to sustainable food production requires a commitment to building trust, shared values, ethics, and credible expertise. • Additional research is needed to understand the best way to frame messages related to the production of meat, milk, and eggs for various audiences who do not fully understand where these foods come from. • Policies and laws governing the production of meat, milk, and eggs should integrate ethical issues and science-based information.