Social norms are beliefs about what people in general would consider appropriate behaviour in a particular social context. In this mini-review, we summarise research on the role of social norms in the context of safe food handling practices. We review existing evidence regarding the influence of social norms on food handling practices related to cross-contamination and hygiene, time-temperature control and adequate cooking. Furthermore, we discuss the consequences of biases in social norms and how they might be mitigated by norm-oriented risk communication messages. Finally, we discuss potential conflicts between norms that are instrumental for safe food handling practices and norms that are instrumental for maintaining social relationships, and suggest directions for future research
Online communities can be an attractive source of ideas for product and process innovations. However, innovative user‐contributed ideas may be few. From a perspective of harnessing “big data” for inbound open innovation, the detection of good ideas in online communities is a prob- lem of detecting rare events. Recent advances in text analytics and machine learning have made it possible to screen vast amounts of online information and automatically detect user‐contributed ideas. However, it is still uncertain whether the ideas identified by such systems will also be regarded as sufficiently novel, feasible and valuable by firms who might decide to develop them further. A validation study is reported in which 200 posts from an online home brewing commu- nity were extracted by an automatic idea detection system. Two professionals from a brewing company evaluated the posts in terms of idea content, idea novelty, idea feasibility and idea value. The results suggest that the automatic idea detection system is sufficiently valid to be deployed for the harvesting and initial screening of ideas, and that the profile of the identified ideas (in terms of novelty, feasibility and value) follows the same pattern identified in studies of user ide- ation in general
This study investigates the value of constructed regional triple-helix networks for participating firms. Although participation in such networks is encouraged, the documentation of firm benefits is limited. The results from this longitudinal case study and survey study indicate that the primary benefits from network participation are increased access to knowledge and improved ability to meet challenges. Important characteristics of well-functioning networks are having a committed manager and common activities that build relationships. Lack of resources dedicated to networking limit a firm’s outcome, while participating in joint projects enhances it. The study contributes to the literature on network benefits and regional innovation policies.
Veflen, Nina; Storstad, Oddveig, Samuelsen, Bendik Meling, Langsrud, Solveig, Hagtvedt, Therese, Ueland, Øydis, Gregersen, Fredrik Alexander & Scholderer, Joachim (2017)
The aim of this study is to investigate consumers’ reflections and reactions to a food scare news story. Previous studies indicate that risk communication not always is able to influence people’s behavior and that pre-existing attitudes may influence people’s reactions and reflections. In this study, we investigate how consumers critically reflect and emotionally react to a food scare, here defined as risk communication that spirals public anxiety over food safety incidents, and leads to an unwanted escalation in media attention. Fall 2014, a researcher from the Norwegian Institute of Public Health said in a newspaper interview that she never touched chicken with her bare hands. This interview was the beginning of a media storm, which resulted in a dramatic drop in sales of chicken. In this study, we explore a small group of consumers’ reflections and reactions to this news article. Data from five focus group interviews with Norwegian consumers of chicken were transcribed, content analyzed, and coded, before we conducted a multiple correspondence analysis and a hierarchical cluster analysis in JMP Pro 12. The findings indicate that consumers do reflect when confronted with a food scare story. Some question the research behind the news, others compare the food scare’s danger to other risks. Even though consumers do reflect around the facts in the food scare article, their emotions seem to affect their behavior more systematic than their reflections.
Understanding the interaction of sensory and extrinsic product attributes in consumer preferences has been identified as one of the key pillars for raising the likelihood of food products’ success in the market. Over the course of the last decade there has been increased attention on research emphasizing a combination of these food-choice driving parameters. This paper discusses progress made in the field focusing on three groups of methods: (i) conjoint hedonic methods (ii) “classic” hedonic testing and (iii) alternative descriptive approaches. For each method a description of the methodology in question, its objectives, advantages, drawbacks and applications are examined. Industrial challenges and future research needs are discussed.
Hanssen, Ole Jørgen; Vold, Mie, Schakenda, Vibeke, Tufte, Per Arne, Møller, Hanne, Olsen, Nina Veflen & Skaret, Josefine (2016)
Environmental profile, packaging intensity and food waste generation for three types of dinner meals
This study was carried out as part of the packaging optimization program in Norway, and the purpose was to study waste generation, energy use and greenhouse gas (GHG)-emissions from the whole product value chain of meals prepared from fresh ingredients at home, based in semi-prepared ingredients or as ready to eat meals. Consumer attitudes to ready to eat meals was also included in the study. The study was done with basis in Life Cycle Assessment methodologies and Material Flow Analyses, based in real cooking situations and experimental design. Portion sizes and left-overs from cooking and eating data are based in the experimental design. Food waste data from the retail sector is based in the Norwegian statistics from the ForMat project, whereas packaging data was measured from the used products. The consumer study was done through a standard web panel with 1000 respondents, with respondents representative for the Norwegian population. Reallocation of impacts from wasting of food to the place waste is generated has been applied combined with conventional Life Cycle Assessment (LCA) methods. We found that ready to eat meals had higher energy consumption and GHG-emissions than meals prepared from fresh ingredients, which again had slightly higher energy consumption and GHG-emissions than semi-prepared ingredients. Production of ingredients (especially meat) was the most important element for all products. Main contributions to the differences between the dinner types were the use stage, packaging production and transport based in conventional LCA allocation. The effect of food wasting was best shown with the reallocation method, where the impact of total food waste was on the same level as impacts from the use stage. Preventing food waste from retail and use stages would contribute to 13% reduction in GHG-emissions. Ready made food generated more food waste in the retail sector, whereas food waste by consumers was lower than for the two other types of meals. Lower degree of filling contributed to more transport work and higher emissions and energy consumption from transport. More packaging, especially plastic packaging did also contribute to higher GHG-emissions from incineration compared to the other solutions. Consumers regarded packaging solutions from ready to eat meals to be too big and with materials that are difficult to recycle. Changing from only using traditional dinner meal based on fresh ingredients to only ready to eat dinner by a Norwegian household equals GHG-emissions from a standard car driving 900 km or 8% of the average total driving distance per year in Norway.
Olsen, Nina Veflen & Christensen, Kasper (2015)
Social media, new digital technologies and their potential application in sensory and consumer research
New digital technology has made the exchange of user generated content on internet possible and turned the web into a very popular social medium. Facebook alone has over one billion active users and many people spend today more than one third of their waking day consuming social media content [1]. People share life stories and personal opinions in blogs, write short comments on Twitter, chat with their friends on Facebook, post pictures in Instagram and Flickr, watch other peoples’ videos on You Tube and send small snaps of what they are doing on Snapchat. They share information and express their emotions. They tell life stories and give advice. They brag and they complain. People are no longer only passive consumers of professional internet content; they participate actively in creating and sharing their own content. This interactivity creates a lot of opportunities and challenges, so also for sensory and consumer science. Social media makes global, one-to-one communication easier and cheaper than ever, makes the voice of the consumer much stronger, and allows a dissatisfied costumer not only to complain to her friends but to post negative comments to millions of people [2]. The aim of this paper is to review recent literature and present the opportunities and challenges social media offers for sensory and consumer science. After defining the term social media and giving a short overview of the different types, the focus will be on two specific aspects: crowdsourcing and communication of health and food safety
The objective of this article is to present a new statistical approach for the study of consumer liking. Total liking data are extended by incorporating liking for specific sensory properties. The approach combines different analyses for the purpose of investigating the most important aspects of liking and indicating which products are similarly or differently perceived by which consumers. A method based on the differences between total liking and the specific liking variables is proposed for studying both relative differences among products and individual consumer differences. Segmentation is also tested out in order to distinguish consumers with the strongest differences in their liking values. The approach is illustrated by a case study, based on cheese data. In the consumer test consumers were asked to evaluate their total liking, the liking for texture and the liking for odour/taste.
Olsen, Nina Veflen (2012)
Interactive toolbox for product development
Fleischwirtschaft international, 27(1), s. 63- 64.
The aim of this article is to point out the drivers of success for networks. In spite the fact that networks have received considerable attention, and is perceived as one of the few policy driven activities with some degree of success for enhancing innovation in small and medium sized enterprises, a literature review reveals that there is scarce knowledge about the important success factors of such networks. The data material in this article is unique and comprehensive, and constitutes a rich basis for a comparative case study of 101 SME networks. Our findings show that the success of a network depends on controllable factors like network design, the content and structure of the organized meetings, and the network management. Additionally, uncontrollable factors such as team spirit, involvement, internal anchoring, and willingness to share knowledge also play a role.
Resano, Helena; Perez-Cueto, Federico J.A., de Barcellos, Marcia D., Olsen, Nina Veflen, Grunert, Klaus Gunter & Verbeke, Wim (2011)
Consumer satisfaction with pork meat and derived products in five European countries
Magma - Tidsskrift for økonomi og ledelse, 13(6), s. 50- 59.
Hva skal til for å lykkes med innovasjon i nettverk? I denne artikkelen blir data fra 101 nettverk etablert i Norge fra 1995 til 2009, strukturert og analysert.
Purpose - The purpose of this paper is to develop and test a theoretical model of narrow and broad market scanning in a service industry, including short- and long-term outcomes. Design/methodology/approach - In a cross-sectional survey, structural equation modeling is used to test the hypotheses on a sample of 126 hotel managers in Norway. Findings - Given that services often involve direct interaction between the customer and the provider, customers play a more active role in the service development process. This has ramifications for how service firms scan their environment and, in turn, for incremental and discontinuous innovation. It is found that narrow and broad scanning each affect the new service development process in a unique way. Narrow scanning has a strong positive effect on profitability through incremental service adaptation; broad scanning has a weak but significant effect on profitability through incremental service adaptation, and broad scanning positively influences spin-off knowledge. Research limitations/implications - The two greatest limitations of the research, which translate into important avenues for future research, are to develop a better measure of discontinuous innovation, and to test the model in an alternative setting, because hotels are very dependent on locality and surroundings. Practical implications - When developing services, services managers must distinguish between short- and long-term performance, and how they scan their markets. Adapting to customers to the exclusion of exploring new opportunities threatens long-term viability.
Olsen, Nina Veflen & Sandvik, Kåre (2002)
Årsaker til produktutviklingssuksess
Beta. Scandinavian Journal of Business Research, 16(1), s. 1- 14.
Artikkelen søker å gi svar på hvorfor noen bedrifter lykkes med sine produktutviklingsprosesser mens andre mislykkes. Suksess blir operasjonalisert som de nye produktenes fortrinn og bidrag til bedriftens lønnsomhet, men også økt innsikt i produktutviklingsprosesser og tilførsel av spin-off kunnskap. Produktutviklingsprosessen blir studert som organisasjonslæring og operasjonalisert som omfanget og bredden på informasjonssøket i produktutviklingsprosessen. Modellen blir testet med data fra 124 hotell i Norge. Både målemodellen og strukturmodellen ble testet med 'Structural Equation Modelling' (LISREL), og 5 av 6 hypoteser fikk støtte. Omfanget på produktutviklingsprosessen har en positiv signifikant effekt på a) produktfortrinn, b) innsikt i produktutviklingsprosessen og c) spin-off kunnskap, og produktfortrinn har en positiv signifikant effekt på lønnsomhet. Bredden på informasjonssøket viste seg å være signifikant positivt for produktfortrinn, men hadde ingen signifikant effekt på spin-off kunnskap.
Olsen, Nina Jeanette Veflen (2018)
Professor: - Uvaner på kjøkkenet gjør nordmenn syke
Økologisk mat i storhusholdninger - utfordringer og muligheter
[Report]. Nofima AS.
Formålet med rapporten er å kartlegge storhusholdningers syn på utfordringer og muligheter knyttet til bruk av økologiske produkter. Rapporten bygger på en seminarrekke i 2012 samt to undersøkelser utført av Nofima; en nettbasert survey i 2013 og påfølgende dybdeintervjuer utført i 2014. Undersøkelsene er finansiert av Landbruksdirektoratet. Stortingets mål er 15 % økologisk forbruk av mat i 2020. Skal målet nås må storhusholdning, private og offentlige, opp på minst dette nivået. Kartlegging av hva storhusholdningene selv opplever som utfordringer vil være et viktig bidrag for å nå målet Stortinget har satt for økologisk forbruk. Surveyen fra 2013 viste at de største utfordringene for økt bruk av økologiske produkter ligger i produktutvalgets tilgjengelighet og pris. Størst utfordring har økologisk kjøtt. Respondentene ga også uttrykk for logistikksystemene kanskje ikke fungerer godt nok for økologiske varer. Dybdeintervjuene utført i 2014 skulle avdekke hvilke økologiske produkter storhusholdning gjerne skulle hatt, men som ikke finnes lett tilgjengelig. Resultatet viste at det for store kjøkken ikke bare dreier seg om type vare, f.eks. gulrøtter eller melk, men like mye om tilgjengelig volum, pakningsstørrelser og bearbeidingsgrad. Noen økologiske produkter oppfattes også å ha en urimelig merpris sammenlignet med konvensjonelle produkter. Mindre, private virksomheter kan få dekket sitt behov ved å bruke små og gjerne lokale leverandører. Offentlige virksomheter er avhengig av at kravet om økologiske produkter utformes riktig i anbudsprosessen.
Olsen, Nina Veflen (2014)
Design Thinking and Food innovation
[Academic lecture]. 8th International European Forum (IGLS-Forum) on System Dynamics and Innovation in Food Networks.
Olsen, Nina Veflen (2014)
From sensing to sense making. The evolution of consumer food research
[Academic lecture]. Nordic Conference on Consumer Research.
Olsen, Nina Veflen (2014)
How to think like a designer? New opportunities for the baking sector
[Popular scientific article]. Baking Europe Magazine