Bibliographies thématiques / Food online

Littérature scientifique sur le sujet « Food online »

Auteur : Grafiati
Publié le 11 mars 2023

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Articles de revues sur le sujet "Food online"

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Kumavat, Nilesh, Nikita Dhavan et Priyanka Patil. « F.O.O.D - Food Ordering Online Desk ». International Journal of Trend in Scientific Research and Development Volume-2, Issue-3 (30 avril 2018) : 2321–23. http://dx.doi.org/10.31142/ijtsrd11641.

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Sharma, Himani, et Amanpreet Kang. « Online Food Ordering - Serving Food Conveniently ». Prastuti : Journal of Management & ; Research 4, no 1 (2015) : 8–14. http://dx.doi.org/10.51976/gla.prastuti.v4i1.411502.

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Kim, Dong Hwi, Yoon Hyung Kim et Yoon Hyung Kim. « Benefit Analysis of Online Korea Agri-Food Exchange ». Korean Agricultural Economics Association 63, no 3 (30 septembre 2022) : 219–38. http://dx.doi.org/10.24997/kjae.2022.63.3.219.

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This study analyzed the benefits of the B2B online agricultural exchange, which is promoted by the government for digital transformation in the distribution sector as the Fourth Industrial Revolution technology is introduced and the agricultural distribution environment is changing rapidly owing to COVID-19. Currently, the Korean government is conducting the national B2B online agricultural exchange, where sellers, including producer organizations and agricultural corporations, can make direct transactions and buyers, including public market wholesale corporations, intermediaries, and trade participants, can purchase agricultural products through the online platform, regardless of time and location. Against this backdrop, we analyzed the potential benefits of the online agricultural exchange, divided into those from the reduction in distribution stages and from the increase in user convenience. For the analysis, benefits from the reduction in distribution stages are divided into logistics cost saving, shrinkage loss reduction, and commission reduction. Benefits from the increase in user convenience are divided into shipper’s saving of search cost and buyer’s saving of transaction cost. Assuming that the online agricultural exchange is worth KRW 500 billion, the expected economic benefit was analyzed to be about KRW 38.3 billion per year.
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Voas, Jeffrey, et Nir Kshetri. « Online Eats "Food Courts" ». Computer 54, no 3 (mars 2021) : 14–17. http://dx.doi.org/10.1109/mc.2020.3038512.

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R., Adithya, Abhishek Singh, Salma Pathan et Vaishnav Kanade. « Online Food Ordering System ». International Journal of Computer Applications 180, no 6 (15 décembre 2017) : 22–24. http://dx.doi.org/10.5120/ijca2017916046.

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Rane, Yash. « Online Food Ordering System ». International Journal for Research in Applied Science and Engineering Technology 10, no 7 (31 juillet 2022) : 832–36. http://dx.doi.org/10.22214/ijraset.2022.45331.

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Abstract: Online food ordering is a feature of our suggested system, which makes it convenient for customers. It eliminates the drawbacks of the conventional queuing mechanism. Our system is an easy way to order food from restaurants and get a mess service online. This system enhances the process of taking consumer orders. Customers can easily place orders as they like using the online meal ordering system, which sets up a food menu online. Additionally, clients can simply follow orders if there is a food menu. Additionally, this system has a feedback feature that allows users to rank the food products. Additionally, the suggested system can suggest restaurants and hotels based on the ratings provided by the user. The hotel personnel will also be advised of any quality and improvement issues. Both online and pay-on-delivery payment methods are available. By giving each user a unique ID and password, separate accounts are maintained for each user for more secure ordering
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Kamble, Oshonik. « Online Food Ordering System ». IJARCCE 8, no 5 (30 mai 2019) : 14–16. http://dx.doi.org/10.17148/ijarcce.2019.8503.

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Bang, Jiin, Lili Yang et Suhyeon Kim. « Effects of Food Safety and Food Labelling on Online Food Purchase Behavior ». Korean Journal of Agricultural Management and Policy 49, no 2 (30 juin 2022) : 267–88. http://dx.doi.org/10.30805/kjamp.2022.49.2.267.

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The online agri-food market has grown rapidly, accounting for 16% of the total online market. It was surveyed that the proportion of households purchasing food online is increasing, and the frequency of purchase is increasing. In this situation, food safety and food labeling were investigated as important factors in online food purchase. Therefore, in this study, the effect of food safety and food labeling on online food purchase was analyzed for consumers who purchase food online. For the study, data from the 2020 Food Consumption Behavior Survey were used, and PLS-SEM analysis methods suitable for exploratory structural model research were used. As a result of the analysis, it was verified that food safety and food labeling are important factors for consumers who purchase food online. This study is expected to provide basic information on consumer purchasing behavior to online food market stakeholders such as online distributors and producers.
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Hollis, James. « Food Purchases in an Online Virtual Restaurant ». Current Developments in Nutrition 5, Supplement_2 (juin 2021) : 554. http://dx.doi.org/10.1093/cdn/nzab043_006.

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Abstract Objectives Food is commonly purchased at fast-food restaurants and improving food choices at these establishments may be a key contributor to improving the nation's diet. A better understanding of the barriers to dietary change when purchasing foods at fast-food restaurants may aid the development of new interventions to improve dietary choices. The objective of this study is to determine the costs and benefits of choosing a lower calorie meal in a 3D virtual representation of a fast-food restaurant. Methods In this ongoing study, a 3D model of a fast-food restaurant was created and accessed by participants through the internet. The foods on the menu, their nutritional content and price were based on foods served at popular fast-food restaurants. After completing a demographic questionnaire, participants were placed at the entrance of a 3D virtual restaurant where the rated their subjective appetite and rated the expected palatability and satiety of the foods on the menu. Participants were then randomized to one of two conditions: free-choice or goal-orientated (asked to choose a meal that was 700kcal). The participant could then view all menu items on a representation of an electronic ordering kiosk in the store and was asked to ‘purchase’ a meal. After the meal was selected, participants were asked to rate the palatability and expected satiety of that meal. The cost and nutritional content of the meal was determined. Results Preliminary data are presented but as the study is in progress statistical analysis has not currently been performed. Twenty-three participants have currently completed the study. The energy purchased in the free condition is 941kcal while in the constrained condition it is 722 kcal. The cost of the constrained meal is $6.93 and the free meal is $7.16. People in the free condition have taken 65.2 seconds to order whereas people in the constrained condition have taken 72.3 seconds. Conclusions This ongoing study illustrated the potential for collecting data about food choices using virtual worlds. This approach may provide new insights into how people make food decisions. Funding Sources This project received no funding.
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Avelino, Daniela C., Valerie B. Duffy, Michael Puglisi, Snehaa Ray, Brenda Lituma-Solis, Briana M. Nosal, Matthew Madore et Ock K. Chun. « Can Ordering Groceries Online Support Diet Quality in Adults Who Live in Low Food Access and Low-Income Environments ? » Nutrients 15, no 4 (8 février 2023) : 862. http://dx.doi.org/10.3390/nu15040862.

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During the COVID-19 pandemic, U.S. food assistance programs allowed the use of program benefits to order groceries online. We examined relationships between the food environment, food assistance, online grocery ordering, and diet quality among adults from one low-income, low food access community in Northeastern Connecticut during the pandemic. Via online survey, adults (n = 276) reported their perceived home and store food environments, food assistance participation, whether they ordered groceries online, and consumption frequency and liking of foods/beverages to calculate diet quality indices. Those who ordered groceries online (44.6%) were more likely to participate in food assistance programs and report greater diet quality. Perceived healthiness of store and home food environments was variable, with the ease of obtaining and selecting unhealthy foods in the neighborhood significantly greater than healthy foods. Healthier perceived home food environments were associated with significantly higher diet qualities, especially among individuals who participated in multiple food assistance programs. Ordering groceries online interacted with multiple measures of the food environment to influence diet quality. Generally, the poorest diet quality was observed among individuals who perceived their store and home food environments as least healthy and who did not order groceries online. Thus, ordering groceries online may support higher diet quality among adults who can use their food assistance for purchasing groceries online and who live in low-income, low-access food environments.
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Thèses sur le sujet "Food online"

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Collet, Thibault. « Massively Online Games with Food Chains ». Thesis, Norwegian University of Science and Technology, Department of Computer and Information Science, 2007. http://urn.kb.se/resolve?urn=urn:nbn:no:ntnu:diva-9637.

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MMOGs (Massively Multiplayer Online Games) are today a multi-bilion dollar industry where typically thousands of players interact in a virtual world. Two of the main complaints of the MMOG community are the lack of interaction with the virtual universe, and the repetitive gameplay patterns. Introducing a virtual alimentary chain for the targets would allow for a much more exciting experience since the genetic evolution of the opponents would make each fight more unique, and collaboration among player community would be necessary to keep a sustainable balance in the virtual world. As these kind of games are designed for many thousands of players in real-time, a lot of compute power will be needed to simulate the genetic evolution. Parallel computing can greatly improve the performance, assuming the software is properly designed with parallelizations in mind. A couple of different schemes will be considered. Trying to fetch the ecology studies, a prototype architecture is presented here. A non-linear genotype-phenotype transformation mechanism (also called morphogenesis) has been designed with the purpose of obtaining Lotka-Volterra equations result. These research will lead to discussions and conclusion, hopefully guiding further development in this area.

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Lofgren, Jennifer Mary. « Changing tastes in food media : a study of recipe sharing traditions in the food blogging community ». Thesis, Queensland University of Technology, 2013. https://eprints.qut.edu.au/60826/1/Jennifer_Lofgren_Thesis.pdf.

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Food is inherently cultural yet traditionally overlooked in many disciplines as a topic worthy of serious investigation. This thesis investigates how food, as a topic of interest, is thriving in an online environment through recipe sharing on food blogs. It applies an ethnographic approach to online community studies, providing a rich description of the food blogging community. The thesis demonstrates how the food blogging can be seen as a community. Through a case study focusing on a one recipe shared across many blogs, it also examines the community in action. As the community has grown, it has become more complex, structured and diverse. The thesis examines its evolution and the response of food-related media and other industries to food blogging. The nature of the food blogging community reflects the cultural and social nature of food and the ongoing evolution of recipe sharing through food-related media. Food blogs provide an insight into the eating habits of ‘ordinary’ people, in a more broad-based manner than traditional food-related media such as cookbooks. Beyond this, food blogs are part of wider cultural trends towards DIY, and provide a useful example of the ongoing transformation of food-related media, food culture, and indeed, culture more broadly.
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Rosdahl, Oscar, et Carl Åberg. « EN STUDIE OM MATSVINN HOS KONSUMENTER SOM HANDLAR FÄRDIGA MATKASSAR ONLINE ». Thesis, Umeå universitet, Institutionen för kostvetenskap, 2018. http://urn.kb.se/resolve?urn=urn:nbn:se:umu:diva-149226.

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Sammanfattning Bakgrund Hushållen står idag för den största mängden matsvinn och andelen livsmedelsinköp online ökar för varje år. En stor del av konsumenternas livsmedelsinköp online är matkassar bestående av färdiga middagslösningar med recept och tillhörande livsmedel. Konceptet är effektivt då konsumenten kan ägna tid åt annat än planering av veckans middagar, men hur effektivt det är i ett matsvinns-perspektiv är dock outforskat. Syfte Syftet med studien var att undersöka matsvinn hos konsumenter som handlade eller har handlat färdigplanerade matkassar online. Om det uppstod matsvinn, vilka livsmedel slängdes och vilka orsaker låg bakom detta?  Metod Kvantitativ metod tillämpades där data samlades in med hjälp av en webbenkät som distribuerades via en ICA-butik i Umeå till deras kunder som handlade eller har handlat matkassar online, samt genom Facebook och olika forum på internet.  Resultat Totalt besvarade 126 personer enkäten och majoriteten av deltagarna slängde livsmedel vid var femte recept eller färre gånger och vegetabilier slängdes i störst utsträckning. De som köpte Familjekassen visade sig orsaka matsvinn mer frekvent (p=0,025), samt mer färsk fisk/kött (p=0,032) och vegetariska produkter (p=0,032) än de som köpte övriga matkassar. Svaren visade stor variation på frågan om respondenten ansåg sig orsaka mer matsvinn vid köp av färdiga matkassar till skillnad från om de handlade i fysisk butik. Slutsats Majoriteten av respondenterna i denna studie orsakade små mängder matsvinn vid köp av färdiga matkassar och orsakerna till svinn visade sig vara många och varierande. Att recepten inte var tilltalande nog och att maten inte smakade bra var två vanliga orsaker till matsvinn vilket kunde tolkas som att matkassarna inte var optimerade ur ett matsvinnsperspektiv. Att handla Familjekassen visade sig vara signifikativt med ökat matsvinn.
Abstract Background Households produce the biggest amount of food waste and the amount of groceries being bought online increases by every year. A big part of these purchases are pre-planned grocery bags with recipes and associated ingredients, which is an effective concept based on a time-saving perspective. This area was largely unexplored and it is not known how effective it is through a food waste-perspective.  Objective The aim with this study was to examine food waste among consumers who bought pre-planned grocery bags online. If there was any food waste, which groceries were thrown and by what reasons? Method A quantitative method has been used where data was collected through an online survey. It was distributed by an ICA-store in Umeå to their customers who bought pre-planned grocery bags, but also on Facebook and different forums on the internet. ResultsA total of 126 respondents participated in the survey and the majority discarded food by every fifth or fewer times and vegetables was discarded the most. Those who bought Family bag were shown to cause food waste more frequently (p=0,025), more fish/meat (p=0,032) and vegetarian products (p=0,032) than those who bought other grocery bags. The results showed large variation regarding the question if the respondents perceived wasting more food when purchasing pre-planned grocery bags online, compared to when they bought groceries in a physical store. Conclusion The majority of the respondents in this study caused a small amount of food waste when purchasing pre-planned grocery bags and the reasons to food waste were shown to be many with great variation. Two common reasons to food waste were that the recipes weren’t appealing and food didn’t taste good enough. This can be interpreted that the grocery bags weren’t optimized in a food waste perspective. To purchase Family bag were shown to be significative with increased food waste.
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Wu, Jiawei, et Fenghu Chen. « Knowing more about people ordering food online : based on Eleme platform ». Thesis, Internationella Handelshögskolan, Högskolan i Jönköping, IHH, Företagsekonomi, 2017. http://urn.kb.se/resolve?urn=urn:nbn:se:hj:diva-38205.

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Tittle, Derek. « Spoiling Customer Appetites : Online Food Delivery Service Failure Attribution and Repurchase Intent ». Ohio University Honors Tutorial College / OhioLINK, 2021. http://rave.ohiolink.edu/etdc/view?acc_num=ouhonors1619092597429207.

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Phoosangthong, Nakkarin, et Emmanuel Cimana. « Online Grocery shopping in Sweden : Identifying key factors towards consumer’s inclination to buy food online. Lessons learned from Västerås ». Thesis, Mälardalens högskola, Akademin för ekonomi, samhälle och teknik, 2013. http://urn.kb.se/resolve?urn=urn:nbn:se:mdh:diva-19333.

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The purpose of this master thesis is to identify factors influencing consumer’s intention to use Internet when buying food online. The focal aspects of the study will be service and product quality in order to assess their influence on the consumer’s intention to buy food online.
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Yaceczko, Shelby D. « A Telehealth Nutrition Manual for an Online Intensive Behavioral Weight Management Program ». Thesis, California State University, Long Beach, 2017. http://pqdtopen.proquest.com/#viewpdf?dispub=10264674.

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More than 500 million people are affected by obesity worldwide and in 2015 no state in the United States had a prevalence of obesity less than 20%. It is well-documented that obesity is linked with an increased risk of chronic diseases such as: metabolic syndrome, hypertension, insulin resistance, diabetes, arterial hypertension, and dyslipidemia. A weight management intervention that is affordable, convenient, appealing, and effective is needed in order to target this epidemic. In an effort to provide supplemental resources needed by weight management programs, the Telehealth Nutrition Manual for An Online Intensive Behavioral Weight Management Program was created. The purpose of this project was to create a nutrition manual for those seeking weight loss through online program interventions. The manual includes guidance on appropriate caloric intake, monitoring biochemical markers, strategies for behavior change, and a variety of dietary approaches within a flexible meal plan. Recommendations for future nutrition manuals are provided.

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Theben, Alexandra Dominique Danielle. « Playing with food : the impact of marketing via online games on children's behaviour ». Doctoral thesis, Universitat Oberta de Catalunya, 2021. http://hdl.handle.net/10803/671651.

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El màrqueting en jocs i advergames en línia ha estat objecte de crítiques i preocupacions. Els objectius d'aquest estudi eren tres: analitzar quin és l'estat de coneixement actual sobre els impactes del màrqueting en línia d'aliments en nens i nenes; analitzar les característiques de les tècniques de màrqueting en línia adreçades a nens i nenes en els jocs i advergames en línia més populars; i comprovar l'efecte d'un advergame que fomenta la fruita sobre el consum de fruites posterior de nens i nenes. Juntament amb aquests objectius, l'estudi també tenia com a objectiu suplir els buits de recerca actuals relacionats amb la comercialització de productes alimentaris saludables mitjançant tècniques de màrqueting en línia actualment desplegades. Els resultats no van donar cap prova que els nens que juguessin un advergame amb promoció de fruites consumissin més fruita en comparació amb aquells que jugaven un advergame amb articles no alimentaris o que estaven en estat de control. Malgrat el fet que estudis anteriors han demostrat que els anuncis que promouen els productes alimentaris augmentaven la ingesta de productes alimentaris, no es pot trobar el mateix efecte en els anuncis de promoció de fruites. Es detallen les conseqüències sobre la comercialització en línia de productes alimentaris saludables sobre les recomanacions publicitàries per a futures investigacions.
El marketing en juegos y advergames en línea ha sido objeto de críticas y preocupaciones. Los objetivos de este estudio fueron triples: analizar cuál es el estado actual del conocimiento sobre los impactos del marketing de alimentos en línea para niños y niñas; analizar las características de las técnicas de marketing en línea dirigidas a niños y niñas en los juegos y advergames en línea más populares; y comprobar el efecto de un advergame que promueve la fruta en el consumo posterior de fruta de niños y niñas. Con estos objetivos, el estudio también tuvo como objetivo suplir los vacíos de investigación actuales relacionados con la comercialización de productos alimenticios saludables utilizando las técnicas de comercialización en línea actualmente implementadas. Los resultados no proporcionaron evidencia de que los niños que jugaban un advergame con promoción de fruta consumieran más fruta en comparación con los niños que jugaban un advergame con artículos no alimentarios o estaban en condiciones de control. A pesar de que estudios previos han demostrado que los advergames que promocionan productos alimenticios aumentaron la ingesta de los productos alimenticios anunciados, no se pudo encontrar el mismo efecto para los advergames que promocionan frutas. Las implicaciones en el mercadeo en línea de productos alimenticios saludables se discuten y se describen recomendaciones para futuras investigaciones.
Marketing in online games and advergames has been subject to criticism and concerns. The objectives of this doctoral thesis were threefold: (1) analyse the current state of knowledge concerning the impacts of online food marketing to children; (2) analyse the characteristics of online marketing techniques directed at children in most popular online games and advergames; and (3) test the effect of an advergame that promotes fruit on children’s subsequent fruit consumption. With these objectives, the study also aimed to fill current research gaps related to the marketing of healthy food products using currently deployed online marketing techniques. The results provided no evidence that children who played an advergame promoting fruit consumed more fruit compared to those children who played an advergame with non-food items or were in the control condition. Despite the fact that previous studies have shown that advergames promoting food products increased the intake of the (often unhealthy) food products advertised, the same effect could not be found for advergames promoting fruit. Implications on online marketing of healthy food products are discussed and recommendations for future research outlined.
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Smith, Alexander E. « Non-destructive online x-ray inspection of food products : new methods and techniques ». Thesis, University of Oxford, 2005. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.432276.

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Bender, Carolyn. « Thinking Globally, Acting Locally, Discussing Online : The Slow Food Movement Quickens with New Media ». Digital Archive @ GSU, 2012. http://digitalarchive.gsu.edu/communication_theses/86.

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Even with its opposition to “fast” and “globalization,” the Slow Food movement has embraced new media and speed to disseminate information to a worldwide audience. The organization’s use of new and social media is the focus of this ethnographic study to examine the online discourse of the movement through the theoretical lens of international political economy of media and globalization theory. Online interviews via social media and supplemental textual analysis of Slow Food-related online discourse reveals themes concerning time, education and community and shows that participation in the dialogic discussion surrounding Slow Food online varies widely across groups and new media platforms.
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Livres sur le sujet "Food online"

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Food and wine online : A guide to culinary online services. New York : Van Nostrand Reinhold, 1995.

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Kihoek, Well, dir. Kʻapʻe wa bŭllogŭ ro sŏnggonghan yŏjadŭl ŭi insaeng yŏkchŏn sŭtori. Sŏul-si : Wel Buk, 2007.

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Plana Casado, Maria Jose. E-FOOD : Closing the Online Enforcement Gap in the EU Platform Economy. Cham : Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-79504-7.

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Conroy, Denise, Amy Errmann et Tracey Phelps. “Robotics and Zoom:” Using Online Focus Groups to Explore Future-Food Technologies. 1 Oliver’s Yard, 55 City Road, London EC1Y 1SP United Kingdom : SAGE Publications Ltd, 2023. http://dx.doi.org/10.4135/9781529666632.

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Salkind, Neil J. The online epicure : Finding out everything you want to know about good cooking and eating on the Internet. New York : John Wiley, 1997.

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Cook, Teresa. Erfolgsfaktoren von Online-Food-Retailing : Internationaler Vergleich und Implikationen für den deutschen Markt. Saarbrücken : AV Akademikerverlag, 2017.

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Food and social media : You are what you tweet. Lanham, Md : Rowman & Littlefield, 2012.

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Atmakusumah et Maskun Iskandar. Melacak jurnalisme media siaran dan internet : Panduan media siaran dan online. Jakarta : RMBooks, 2011.

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Eduardo Scott Franco de Camargo. A crítica gastronômica paulistana como um produto midiático em transformação : Um estudo comparativo de críticas publicadas na revista Veja São Paulo, no site Gastrolândia e na plataforma TripAdvisor. São Paulo - SP - Brasil : Intermeios, Casa de Artes e Livros, 2018.

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Goldstein, Douglas E. The online consumer guide to healthcare and wellness : Managed care and insurance, diseases and conditions, alternative medicine, fitness and sports, food and nutrition, pharmaceuticals, aging, women's health, sexuality. Chicago : Irwin, 1997.

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Chapitres de livres sur le sujet "Food online"

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Corini, Antonia. « 15. Control of online food ». Dans European Institute for Food Law series, 217–28. The Netherlands : Wageningen Academic Publishers, 2019. http://dx.doi.org/10.3920/978-90-8686-885-8_15.

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Xiao, Pinghui. « China’s Rising Online Food Trading ». Dans Resource Security and Governance, 123–42. New York : Routledge, [2017] : Routledge, 2017. http://dx.doi.org/10.4324/9781315563930-6.

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Holdsworth, S. Donald, et Ricardo Simpson. « Process Instrumentation, Online Control, and Plant Automation ». Dans Food Engineering Series, 425–54. Cham : Springer International Publishing, 2015. http://dx.doi.org/10.1007/978-3-319-24904-9_21.

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Abdelrhim, Nourhan Magdy, Frédéric Andrès et Andreas Pester. « Food Carbon Footprint : Challenges and Opportunities ». Dans Artificial Intelligence and Online Engineering, 664–70. Cham : Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-031-17091-1_64.

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Driessen, Suzanne, et Katherine Brandt. « Food Allergen Online Training : An Example of Extension’s Educational Role ». Dans Food Allergens, 197–216. Cham : Springer International Publishing, 2017. http://dx.doi.org/10.1007/978-3-319-66586-3_12.

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Chin, Ji-Jian, Yvonne Hwei-Syn Kam et Vik Tor Goh. « Vulnerabilities in Online Food Ordering Website ». Dans Communications in Computer and Information Science, 350–57. Singapore : Springer Singapore, 2020. http://dx.doi.org/10.1007/978-981-15-2693-0_25.

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Zou, Xiaobo, et Jiewen Zhao. « Machine Vision Online Measurements ». Dans Nondestructive Measurement in Food and Agro-products, 11–56. Dordrecht : Springer Netherlands, 2015. http://dx.doi.org/10.1007/978-94-017-9676-7_2.

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Sun, Haizhou, Jiashi Liu, Zheng Zhang, Tingting Jia et Qi Sun. « Fresh Food Online Supermarket Format Development Research ». Dans LISS 2013, 633–38. Berlin, Heidelberg : Springer Berlin Heidelberg, 2013. http://dx.doi.org/10.1007/978-3-642-40660-7_94.

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Santoso, Agnes Sherly Budi, Vania Valentina et Monika Kristanti. « Indonesian Consumers Segmentation in Online Food Purchasing ». Dans Proceedings of the 19th International Symposium on Management (INSYMA 2022), 832–40. Dordrecht : Atlantis Press International BV, 2022. http://dx.doi.org/10.2991/978-94-6463-008-4_104.

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AbstractThis study aims to examine the segmentation and characteristic of Indonesian consumers during the Covid-19 pandemic in purchasing online food. In this study, lifestyle psychographic and benefit sought behavioral segmentation were taken into consideration. A five-scale Likert questionnaire was distributed to 352 Indonesian people older than 17 years old who have purchased online food. Then the data were analyzed using factor analysis and cluster analysis. The research findings formed five lifestyle factors: trend enthusiast, practical person, outgoing person, well-being, and detail-oriented; and there are three factors of the benefit sought, namely valued oriented, economical person, and thoughtful person. Based on the formed factors, K-means cluster analysis was employed, and it shows that there are three consumer clusters: rational, adventurous, and basic.
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Pujara, Ansh, V. Pattabiraman et R. Parvathi. « Food Demand Forecast for Online Food Delivery Service Using CatBoost Model ». Dans EAI/Springer Innovations in Communication and Computing, 129–42. Cham : Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-78750-9_9.

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Actes de conférences sur le sujet "Food online"

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Triyuni, Ni Nyoman, Gundur Leo et Dwi Suhartanto. « Online Food Delivery Service ». Dans 2nd International Seminar of Science and Applied Technology (ISSAT 2021). Paris, France : Atlantis Press, 2021. http://dx.doi.org/10.2991/aer.k.211106.108.

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Shaw, Jack O., Alexander M. Dunhill, Andrew P. Beckerman, Jennifer Dunne et Pincelli M. Hull. « METHODOLOGICAL ADVANCES IN INFERRING ANCIENT FOOD WEBS ». Dans GSA 2020 Connects Online. Geological Society of America, 2020. http://dx.doi.org/10.1130/abs/2020am-352726.

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Vijjali, Rutvik, Deepesh Bhageria, Ashay Tamhane, Mithun T M et Jairaj Sathyanarayana. « FoodNet : Simplifying Online Food Ordering with Contextual Food Combos ». Dans CODS-COMAD 2022 : 5th Joint International Conference on Data Science & Management of Data (9th ACM IKDD CODS and 27th COMAD). New York, NY, USA : ACM, 2022. http://dx.doi.org/10.1145/3493700.3493728.

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Kusmierczyk, Tomasz, et Kjetil Nørvåg. « Online Food Recipe Title Semantics ». Dans CIKM'16 : ACM Conference on Information and Knowledge Management. New York, NY, USA : ACM, 2016. http://dx.doi.org/10.1145/2983323.2983897.

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Kusmierczyk, Tomasz, Christoph Trattner et Kjetil Nørvåg. « Temporal Patterns in Online Food Innovation ». Dans WWW '15 : 24th International World Wide Web Conference. New York, NY, USA : ACM, 2015. http://dx.doi.org/10.1145/2740908.2741700.

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Iisnawati, Aslamia Rosa et Dessy Yunita. « Consumer Decision on Online Food Delivery ». Dans 5th Sriwijaya Economics, Accounting, and Business Conference (SEABC 2019). Paris, France : Atlantis Press, 2020. http://dx.doi.org/10.2991/aebmr.k.200520.069.

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Anggreainy, Maria Susan, Arden Sagiterry Setiawan, Mohammad Subekti, Kenny Jingga, Noprianto et Jaka Hartanto. « Implementing Online Food Ordering System for Food Court Using Scrum Approach ». Dans 2021 25th International Computer Science and Engineering Conference (ICSEC). IEEE, 2021. http://dx.doi.org/10.1109/icsec53205.2021.9684632.

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Ess, Madeline, Ashley Dineen, Melanie G. Sorman, Peter D. Roopnarine et Carrie L. Tyler. « CHANGES IN THE STRUCTURE AND ORGANIZATION OF MESOZOIC MARINE FOOD WEBS ». Dans GSA 2020 Connects Online. Geological Society of America, 2020. http://dx.doi.org/10.1130/abs/2020am-357221.

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Gunawan. « ICT Development and Food Consumption : An Impact of Online Food Delivery Services ». Dans 24th International Conference on Enterprise Information Systems. SCITEPRESS - Science and Technology Publications, 2022. http://dx.doi.org/10.5220/0011043100003179.

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Chandra, Yakob Utama, et Cadelina Cassandra. « Stimulus Factors of Order Online Food Delivery ». Dans 2019 International Conference on Information Management and Technology (ICIMTech). IEEE, 2019. http://dx.doi.org/10.1109/icimtech.2019.8843715.

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Rapports d'organisations sur le sujet "Food online"

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Aprilianti, Ira, et Felippa Amanta. Promoting Food Safety in Indonesia’s Online Food Delivery Services. Jakarta, Indonesia : Center for Indonesian Policy Studies, 2020. http://dx.doi.org/10.35497/324008.

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UK, Ipsos, Daniel Cameron et Lauren Porter. Qualitative research to explore consumer attitudes to food sold online. Food Standards Agency, octobre 2022. http://dx.doi.org/10.46756/sci.fsa.eeo309.

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The Food Standards Agency (FSA) is responsible for food safety across England, Wales and Northern Ireland. Ipsos was commissioned to carry out research to understand consumer attitudes towards purchasing food online including the perceived risks associated with this. It sought to capture attitudes around purchasing food through a range of different online retailers including online supermarket websites, delivery service apps, social media platforms and food sharing apps.
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Armstrong, Beth. Food Security in Northern Ireland, Food and You 2 : Wave 1. Food Standards Agency, mai 2021. http://dx.doi.org/10.46756/sci.fsa.kfs776.

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Food and You 2 is a biannual survey which measures self-reported consumer knowledge, attitudes and behaviours related to food safety and other food issues amongst adults in England, Wales, and Northern Ireland. The survey is primarily carried out online using a methodology known as ‘push-to-web’. Fieldwork for Food and You 2: Wave 1 was conducted between 29 July and 6 October 2020. A total of 9,319 adults from 6,408 households across England, Northern Ireland, and Wales completed the survey.
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Chang, Hung-Hao, et Chad Meyerhoefer. COVID-19 and the Demand for Online Food Shopping Services : Empirical Evidence from Taiwan. Cambridge, MA : National Bureau of Economic Research, juin 2020. http://dx.doi.org/10.3386/w27427.

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Armstrong, Beth, Rebecca Gillespie, Maya King et Abbie Collins. Exploring food behaviours in the UK student population : Interim findings. Food Standards Agency, janvier 2022. http://dx.doi.org/10.46756/sci.fsa.lil128.

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Given the lack of evidence on this topic, co creation sessions were held with university students to identify key issues and inform the development of a nationally representative online survey. This report presents the main findings from the co-creation sessions and headline findings from the online survey. The full analysis, which will include results from image coding using the citizen science platform Zooniverse (Opens in a new window) (Opens in a new window), will be published at a later date.
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Armstrong, Beth, Lucy King, Ayla Ibrahimi, Robin Clifford, Mark Jitlal et Katie Mears. Food Hygiene Rating Scheme (FHRS) - Food and You 2 : Wave 4 Key Findings. Food Standards Agency, novembre 2022. http://dx.doi.org/10.46756/sci.fsa.lyx422.

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Fieldwork for Food and You 2: Wave 4 was conducted between 8th October 2021 and 10th January 2022. A total of 5,796 adults from 4,026 households (an overall response rate of 28.5%) across England, Wales, and Northern Ireland completed the ‘push-to-web’ survey (see Annex A for more information about the methodology). This report presents findings from the F&Y2: Wave 4 ‘Eating out and takeaway’ module relating to the Food Hygiene Rating Scheme (FHRS). A total of 4,755 adults across England, Wales, and Northern Ireland completed the ‘Eating out and takeaway’ module via the online or the ‘Eating out’ postal questionnaire. Food and You 2: Wave 4 data were collected during a time and context which has seen changes in UK and global economics and politics, the context in which the public make food decisions, and the effect of Omicron restrictions. It is expected that the current context had an impact on the level of food security and food-related behaviours reported
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Armstrong, Beth, Lucy King, Robin Clifford et Mark Jitlal. Food and You 2 - Wave 2. Food Standards Agency, juillet 2021. http://dx.doi.org/10.46756/sci.fsa.dws750.

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Food and You 2 is a biannual survey which measures self-reported consumer knowledge, attitudes and behaviours related to food safety and other food issues amongst adults in England, Wales, and Northern Ireland. The survey is primarily carried out online using a methodology known as ‘push-to-web’. Fieldwork was conducted between 20 November 2020 and 21 January 2021. A total of 5,900 adults from 3,955 households across England, Wales and Northern Ireland completed the survey. Topics covered in the Food and You 2: Wave 2 Key Findings report include: Trust in FSA and the food supply chain Concerns about food Food security Eating out and takeaways Food allergy, intolerance, and other hypersensitivities Food safety in the home
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Armstrong, Dr Beth, Lucy King, Ayla Ibrahimi, Robin Clifford et Mark Jitlal. Food and You 2 : Wales Wave 1-2 Key Findings. Food Standards Agency, novembre 2021. http://dx.doi.org/10.46756/sci.fsa.tgd448.

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Food and You 2 is a biannual representative sample survey, recognised as an official statistic, commissioned by the Food Standards Agency (FSA). The survey measures selfreported consumer knowledge, attitudes and behaviours related to food safety and other food issues amongst adults in Wales, England, and Northern Ireland. Food and You 2 uses a methodology, known as ‘push-to-web’, which is primarily carried out online. Fieldwork for Food and You 2: Wave 1 was conducted between 29th July and 6th October 2020. In Wales, 2,100 adults from 1,579 households completed the survey, with 68% of respondents completing the survey online. A total of 9,319 adults from 6,408 households across Wales, England, and Northern Ireland completed the survey. Fieldwork for Food and You 2: Wave 2 was conducted between 20th November 2020 and 21st January 2021. In Wales, 1,366 adults from 1,042 households completed the survey, with 67% of respondents completing the survey online. A total of 5,900 adults from 3,955 households across Wales, England, and Northern Ireland completed the survey. This survey was conducted during the Covid-19 pandemic and so it records the reported attitudes and behaviours under unusual circumstances which have had a significant impact on how and where people buy and eat food, and on levels of household food insecurity. The modules presented in this report include ‘Food we can trust’, ‘Concerns about food’, ’Food security’, ‘Food shopping’, ‘Eating out and takeaways’, ‘Food hypersensitivities’ and ‘Eating at home’. Findings presented in this report refer to data collected in Wales unless otherwise specified.
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Armstrong, Beth, Lucy King, Robbin Clifford, Mark Jitlal, Ayla Ibrahimi Jarchlo et Katie Mears. Food and You 2 : Wave 4. Food Standards Agency, août 2022. http://dx.doi.org/10.46756/sci.fsa.zdt530.

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Food and You 2 is a biannual survey which measures self-reported consumer knowledge, attitudes and behaviours related to food safety and other food issues amongst adults in England, Wales, and Northern Ireland. The survey is primarily carried out online using a methodology known as ‘push-to-web’. Fieldwork was conducted between 18 October 2021 and 10 January 2022. A total of 5,796 adults from 4,026 households across England, Wales and Northern Ireland completed the survey. Topics covered in the Food and You 2: Wave 4 Key Findings report include: confidence in food safety, authenticity and the food supply chain awareness, trust and confidence in the FSA concerns about food food security eating out and takeaways food allergies, intolerances and other hypersensitivities eating at home food shopping: sustainability and environmental impact sustainable diets, meat alternatives and genetic technologie
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Armstrong, Dr Beth, Lucy King, Ayla Ibrahimi, Robin Clifford et Mark Jitlal. Food and You 2 : Northern Ireland. Wave 1-2 Key Findings. Food Standards Agency, novembre 2021. http://dx.doi.org/10.46756/sci.fsa.pgo256.

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Food and You 2 is a biannual representative sample survey, recognised as an official statistic, commissioned by the Food Standards Agency (FSA). The survey measures selfreported consumer knowledge, attitudes and behaviours related to food safety and other food issues amongst adults in Wales, England, and Northern Ireland. Food and You 2 uses a methodology, known as ‘push-to-web’, which is primarily carried out online. Fieldwork for Food and You 2: Wave 1 was conducted between 29th July and 6th October 2020. In Northern Ireland, 2,079 adults from 1,389 households completed the survey, with 57% of respondents completing the survey online. A total of 9,319 adults from 6,408 households across Northern Ireland, Wales, and England completed the survey. Fieldwork for Food and You 2: Wave 2 was conducted between 20th November 2020 and 21st January 2021. In Northern Ireland, 1,566 adults from 997 households completed the survey, with 60% of respondents completing the survey online. A total of 5,900 adults from 3,955 households across Northern Ireland, Wales, and England completed the survey. This survey was conducted during the Covid-19 pandemic and so it records the reported attitudes and behaviours under unusual circumstances which have had a significant impact on how and where people buy and eat food, and on levels of household food insecurity. The modules presented in this report include ‘Food we can trust’, ‘Concerns about food’, ’Food security’, ‘Food shopping’, ‘Eating out and takeaways’, ‘Food hypersensitivities’ and ‘Eating at home’. Findings presented in this report refer to data collected in Northern Ireland unless otherwise specified.
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