Yazar "Atakan, Pelin" seçeneğine göre listele

Listeleniyor 1 - 2 / 2
  • Küçük Resim Yok
    Öğe
    Community supported agriculture as a domain of economic exchange: Models, social capital and performance of three community supported agriculture groups in Turkey
    (Bologna Univ Press, 2021) Atakan, Pelin; Yercan, Murat
    Community supported agriculture (CSA), an innovative food distribution model that encourages environmentally sound agricultural production, has been embraced in Turkey since the early 2000s. Although the model has been widely studied within the framework of ethical consumption, environmentalism and social justice, its perspectives as a domain of economic exchange in Turkey has yet to be explored. The present study attempts to investigate the viability of CSAs in Turkey as domains of economic exchange by looking at the interaction between their performance and their main resource, namely their social capital. Following an exploratory approach, we, first, examined the characteristics of the operational, organizational and support models to determine the performance factors indispensable for CSAs in Turkey to survive as domains of economic exchange. We then expanded this understanding by looking into the relationship between these performance factors and social capital indicators of three CSAs in Turkey. The findings reveal that each CSA adopts different support, operational and organizational models that result in different levels of risk sharing. In all three CSAs, the character of the social capital that interacts with the performance indicators is bonding rather than bridging. Therefore, investing in bridging social capital can be a potentially beneficial strategy for CSAs in order to become more sustainable as domains of economic exchange.
  • Küçük Resim Yok
    Öğe
    Consumer Response to Novel Foods: A Review of Behavioral Barriers and Drivers
    (Mdpi, 2024) Guenden, Cihat; Atakan, Pelin; Yercan, Murat; Mattas, Konstadinos; Knez, Marija
    There is a pressing need for a transition toward more sustainable diets, which has become a shared priority for both consumers and businesses. Innovation is becoming increasingly widespread across all facets of the food supply chain. This innovation spans various domains related to production, including sustainable cultivation methods as well as new food technologies like gene editing, new product development like functional foods, and revitalizing underutilized and genetically diverse varieties to preserve biodiversity. However, not all innovative efforts are accepted by consumers and survive in markets. The interwoven and long agri-food supply chains often obscure the feedback loop between production and consumption. Consequently, it is important to understand to what extent consumers embrace these food innovations and form new eating habits. This review aims to investigate the consumer response to novel foods, focusing on behavioral factors, which have yet to receive as much attention as sensory factors. Peer-reviewed empirical articles from the last decade are examined inductively to develop a bird's-eye view of the behavioral barriers to and drivers of consumer acceptance of novel foods. In addition, strategies to overcome the identified challenges associated with the behavioral barriers are reviewed and examined. Based on this, the study links cognitive biases with behavioral factors influencing consumer acceptance of novel foods. This study concludes that the inconvenience associated with abandoning established eating habits is typically perceived as a loss, and avoiding this inconvenience is deemed more worth the risk than the potential gains associated with novel food consumption. This study suggests that framing and placing pro-diversity labels could serve as effective behavioral interventions for marketing strategists and food policymakers.