ORCID
- Rong Huang: 0000-0002-6061-9329
Abstract
Serving chopsticks (or “community-use chopsticks”) refers to chopsticks that are used to serve food from a shared dish to an individual's plate, they are used because of concerns about hygiene. This study aims to examine consumers' perceived values toward serving chopsticks and provide an insight into the formation of consumers' intentions to use serving chopsticks. A mixed-method approach was utilized to collect data; interviews were conducted with 62 consumers, followed by a web-based survey with 630 consumers. Qualitative analysis and structural equation modeling analysis were used in the data analysis. Qualitative analysis highlighted four dimensions that contribute to consumers' perceived value of serving chopsticks: functional, altruistic, symbolic, and emotional values. Structural equation modeling analysis illustrated that the more positive values consumers endorse toward serving chopsticks, the stronger they believe not using serving chopsticks has negative consequences. Also, the more they feel responsible for problems caused by not using serving chopsticks, the more they feel personally obliged to use serving chopsticks. Moreover, subjective norm was confirmed as having positive impacts upon consumers' intention to use serving chopsticks. This study contributes to the development of the value-belief-norm theory through exploring the dimensions of the value construct. In addition, the results can assist governments and industry in developing more effective strategies that promote the use of serving chopsticks.
DOI Link
Publication Date
2023-01-18
Publication Title
International Journal of Consumer Studies
Volume
47
Issue
1
ISSN
1470-6423
Acceptance Date
2022-05-16
Deposit Date
2022-07-11
Embargo Period
2024-06-20
Funding
Development and Research Institute of Central Jiangsu Project, Grant/Award Number: szfz202011; National Natural Science Foundation of China, Grant/Award Numbers: 72074053, 41801123; Research Institute of China Grand Canal, Yangzhou University; Yangzhou University Humanities and Social Science Project, Grant/Award Number: xjj2021-05; Yangzhou University Qing Lan Project
Keywords
Chinese consumers, Consumers' intention, perceived value, serving chopsticks, VBN theory
Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial-Share Alike 4.0 International License.
Recommended Citation
Chen, Q., Huang, R., Zhang, A., & Guo, Y. (2023) 'To use or not use: Understanding Chinese consumers' intention toward “serving chopsticks”', International Journal of Consumer Studies, 47(1). Available at: 10.1111/ijcs.12831
