Guan, Jingjing, Chan, Jin Hooi ORCID: https://orcid.org/0000-0002-6275-9763 and Min, Jiali (2026) Food consumption value in tourism: an integrative discussion and its impact on post-purchase behavior. Journal of Foodservice Business Research. ISSN 1537-8020 (Print), 1537-8039 (Online) (In Press) (doi:10.1080/15378020.2026.2625127)

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Abstract

This study proposes a comprehensive framework for assessing the value of local food consumption in the context of tourism by integrating trade-off, experiential, and dynamic perspectives from consumer value theory. A multidimensional construct termed Desired Food Consumption Value in Tourism (D-FCVT) was developed, incorporating a new value perspective—sustainable value, which reflects the experiential approach. This study investigates a novel model using data (n = 897) collected in Hangzhou, China. The model analyzes how the benefit variable (i.e., D-FCVT) and sacrifice variables influence Perceived Food Consumption Value in Tourism (P-FCVT), testing the trade-off effects among these factors. Additionally, the model captures the dynamic nature of food consumption value by incorporating individual food preferences, product characteristics, and tourism-specific contextual factors. The study contributes to the understanding of the value of local food consumption and clarifies the theoretical and empirical relationships between them.

Item Type:	Article
Uncontrolled Keywords:	desired food consumption value, perceived food consumption value, experiential food consumption value, post-purchase behavior
Subjects:	B Philosophy. Psychology. Religion > BF Psychology H Social Sciences > H Social Sciences (General) H Social Sciences > HF Commerce
Faculty / School / Research Centre / Research Group:	Greenwich Business School Greenwich Business School > Networks and Urban Systems Centre (NUSC) Greenwich Business School > School of Business, Operations and Strategy
Last Modified:	06 Feb 2026 11:26
URI:	https://gala.gre.ac.uk/id/eprint/52410

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