Could Surplus Food in Blind Box Form Increase Consumers’ Purchase Intention?

Chun Yang, Xuqi Chen, Jie Sun, Wei Wei, Wei Miao and Chao Gu
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Chun Yang: School of Design, Jiangnan University, Wuxi 214122, China
Xuqi Chen: Department of Agricultural and Resource Economics, University of Tennessee, Knoxville, TN 37996, USA
Jie Sun: Department of Culture and Arts Management, Honam University, Gwangju 62399, Korea
Wei Wei: School of Textile Garment and Design, Changshu Institute of Technology, Changshu 215500, China
Wei Miao: School of Textile Garment and Design, Changshu Institute of Technology, Changshu 215500, China
Chao Gu: Department of Culture and Arts Management, Honam University, Gwangju 62399, Korea

Agriculture, 2022, vol. 12, issue 6, 1-19

Abstract: Surplus foods are fresh raw material of food that has not been processed, and a large number of surplus foods are discarded and wasted every day. As a new business model, a surplus food blind box can attract consumers to purchase to reduce food waste. The main purpose of this study is to find out how to improve consumers’ degree of cognition of surplus food blind box to improve the purchase intention. Therefore, this study analyzes the relevant factors affecting consumers’ purchase intention of surplus food blind box, and through conceptualization and hypothesis verification, establishes a perceived model of consumers’ purchase intention of surplus food blind box that can be used for future research. The results can be used by relevant practitioners, consumers, governments, and researchers to reduce food waste.

Keywords: surplus food; blind box; perceived risk; perceived value; purchase intention (search for similar items in EconPapers)
JEL-codes: Q1 Q10 Q11 Q12 Q13 Q14 Q15 Q16 Q17 Q18 (search for similar items in EconPapers)
Date: 2022
References: View references in EconPapers View complete reference list from CitEc
Citations: View citations in EconPapers (6)

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