Sustainable meat consumption intentions: conceptualisation, scale development and validation

Zahra, Sadaf, McCarthy, Breda, and Chaiechi, Taha (2021) Sustainable meat consumption intentions: conceptualisation, scale development and validation. British Food Journal. (In Press)

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View at Publisher Website: https://doi.org/10.1108/BFJ-02-2021-0113
 
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Abstract

Abstract Purpose This study aims to propose and validate a new, comprehensive scale of sustainable meat consumption intentions (SMCI) from the Pakistani consumers' perspective.

Design/methodology/approach The SMCI scale was developed in four phases, following a mixed-methods approach. Phase 1 generated a pool of items through an extensive literature review and seven focus groups. Phase 2 established the face and content validity of the items. Phase 3 resulted in scale purification in Study 1 (n = 222), followed by Study 2, using exploratory factor analysis (n = 412) to derive an initial factor structure, along with reliability assessment and confirmatory factor analysis (n = 310) to test the theoretical structure. Phase 4 validated the results (n = 355).

Findings The results from the three studies yielded a ten-item, three-dimensional SMCI scale: “meat detachment”, “meat curtailment” and “organic meat purchase”.

Originality/value No study at present fully measures the aspects of sustainable meat consumption in Muslim market segments and emerging economies. The formation of the SMCI scale is an important academic contribution that identifies three facets of consumers' SMCI.

Item ID: 69507
Item Type: Article (Research - C1)
ISSN: 1758-4108
Keywords: Exploratory factor analysis; sustainable meat consumption intentions; Smart PLC; Meat Curtailment, Emerging Economy, Scale Development
Copyright Information: © Emerald Publishing Limited
Date Deposited: 07 Oct 2021 04:33
FoR Codes: 35 COMMERCE, MANAGEMENT, TOURISM AND SERVICES > 3506 Marketing > 350601 Consumer behaviour @ 100%
SEO Codes: 28 EXPANDING KNOWLEDGE > 2801 Expanding knowledge > 280106 Expanding knowledge in commerce, management, tourism and services @ 100%
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