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Do working conditions influence the choice of meal at work?

Marina Tomić, Lucija Korda, Magdalena Zrakić and Željka Mesić

Agroeconomia Croatica, 2017, vol. 07, issue 1

Abstract: The aim of this paper is to determine the persistence of the relationship between working conditions and the behavior of employees in consuming cooked meals during working hours. An on-line survey was conducted on a sample of 206 employees. The results show that over 60% of respondents do not consume cooked food during working hours. Employees of private companies who work desk jobs and those who spend more than 10 hours at work eat cooked food in a greater proportion during working hours. The research results are important for caterers who provide or plan to provide cooked meals as they offer insights into consumer behavior in the context of food consumption during working hours. Moreover, they are important for health policy makers as they help them design and implement campaigns to increase the consumption of cooked food at work.

Keywords: Agribusiness; Agricultural and Food Policy; Consumer/Household Economics (search for similar items in EconPapers)
Date: 2017
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Persistent link: https://EconPapers.repec.org/RePEc:ags:csaeac:265804

DOI: 10.22004/ag.econ.265804

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