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Influences Of Product Attributes On Sojourners' Food Purchase Decisions

Christian Tirelli, María Pilar Martínez-Ruiz

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Purpose – To address a research gap regarding the role of food during academic sojourns by international students, the aim of this paper is to analyze the influence of food attributes on food purchase decisions. Design/methodology/approach – An extensive literature review suggested hypotheses pertaining to the influence of food attributes on the different stages of the buying decision process of academic sojourners. With data from 139 international university students enrolled in a Spanish university, factorial principal component analyses and linear parametric regressions were conducted. Findings – Three factors underlie food attributes and influence all stages of the food purchase decision process: sustainable production, appearance and accessibility, and then flavor. The greatest influence occurs in the choice stage. Research limitations/implications – The sojourners exhibit a strong tendency to purchase products that reflect sustainable practices. Practical implications – Useful information about the influence of food attributes on purchasing decisions can support more effective decisions in food distribution channels, including coherent image strategies, enhanced new product development, and better communications to target the growing market of sojourners. Originality/value – This research contributes to the minimal empirical research pertaining to the role of food for international university students, and describes the influence of food attributes on purchase decisions.