Digital Consumers in the Foodservices Market

Iwona Kowalczuk, Dagmara Stangierska, Jerzy Gębski, Agnieszka Tul-Krzyszczuk and Edyta Zmudczyńska
Additional contact information
Iwona Kowalczuk: Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (SGGW-WULS), Nowoursynowska 159C, 02-776 Warsaw, Poland
Dagmara Stangierska: Institute of Horticultural Sciences, Warsaw University of Life Sciences (SGGW-WULS), Nowoursynowska 159, 02-776 Warsaw, Poland
Jerzy Gębski: Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (SGGW-WULS), Nowoursynowska 159C, 02-776 Warsaw, Poland
Agnieszka Tul-Krzyszczuk: Institute of Management, Warsaw University of Life Sciences (SGGW-WULS), Nowoursynowska 161, 02-787 Warsaw, Poland
Edyta Zmudczyńska: College of Agriculture and Natural Resources, National Chung Hsing University, 145, Xingda Road, South District, Taichung City 40227, Taiwan

Sustainability, 2021, vol. 13, issue 13, 1-18

Abstract: The dynamic development of e-commerce in the foodservice market has been observed in recent years (especially during the COVID-19 pandemic), both in Poland and in other countries. The purpose of the study was to determine the characteristics of e-foodservice customers, identify their motivations for ordering food online and the nutritional consequences of such actions, as well as recognize the influence of consumers’ s-commerce activity on their foodservice market behavior. The study was carried out using the CAWI method on a sample of 1018 adult Poles. With the use of cluster analysis, three consumer segments were distinguished: frequent e-commerce users (221), moderate users (400), and sporadic users (397). The results indicate that frequent users of e-commerce in the foodservice market are slightly more often young and educated men who work full-time, have a higher than average income, and live in a large or medium city. In their own opinions, frequent users are the most concerned about proper nutrition, but despite such declarations, their nutritional quality is inferior to other groups. Compared to other segments, they are the most socially active and show the greatest commitment to s-commerce activity, which influences their purchasing intentions and behaviors.

Keywords: e-consumer; foodservice market; e-commerce; s-commerce; quality of nutrition (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2021
References: View references in EconPapers View complete reference list from CitEc
Citations: View citations in EconPapers (1)

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Persistent link: https://EconPapers.repec.org/RePEc:gam:jsusta:v:13:y:2021:i:13:p:7403-:d:587122

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