Spiller, Achim

[["dc.bibliographiccitation.journal","Frontiers in Sustainability"],["dc.bibliographiccitation.volume","2"],["dc.contributor.affiliation","Schulze, Maureen; University of Goettingen, Department for Agricultural Economics and Rural Development, Marketing for Food and Agricultural Products, Göttingen, Germany"],["dc.contributor.affiliation","Spiller, Achim; University of Goettingen, Department for Agricultural Economics and Rural Development, Marketing for Food and Agricultural Products, Göttingen, Germany"],["dc.contributor.affiliation","Risius, Antje; University of Goettingen, Department for Agricultural Economics and Rural Development, Marketing for Food and Agricultural Products, Göttingen, Germany"],["dc.contributor.author","Schulze, Maureen"],["dc.contributor.author","Spiller, Achim"],["dc.contributor.author","Risius, Antje"],["dc.date.accessioned","2022-06-14T11:38:48Z"],["dc.date.available","2022-06-14T11:38:48Z"],["dc.date.issued","2021"],["dc.date.updated","2022-09-03T21:56:33Z"],["dc.description.abstract","While modern food retailing is characterized by high price pressure and low-quality differentiation resulting in a limited supply of sustainably produced alternative food products, cooperative retailing structures offer additional synergies in terms of logistics and operations that hold great potential to support the expansion of sustainable produce. Many retailers in Germany are organized in cooperatives of sufficient size to generate large-scale effects while still allowing individual retailers to pursue independent business structures. Cooperatives targeted to elaborate on collectivity operate a business. In economic terms this means that scale effects are used to elaborate and help single business. In the food sector cooperative structures in Germany provide a substantial impact in food delivery and provision, especially fresh foods are very sensitive and need fast circulation. Sourcing sustainable, local and regional foods are often produced (or rather crafted) in small scale entities. This paper asks the question of how and whether cooperative marketing structures help to deliver and use scale effects of larger entities, while still collaboratively encouraging food marketing. Accordingly, this paper reports on an investigation of the main challenges faced by members of a large-scale cooperative in retailing sustainably produced products and the motives of these retailers in choosing whether or not to sell such products. Taking the case of grass-fed beef sold by retailers within a large German cooperative, the study reveals that some of the obstacles to selling this sustainable product are comparable to challenges typically encountered in other retailing channels beyond cooperative structures. However, we also find that the flexibility of the cooperative structure enables individual retailers to bring their intrinsic motivation into (sustainable) action in the marketplace while taking advantage of the support offered by the cooperative in terms of marketing and consultation, etc. This analysis confirms that personal motivation within this cooperative structure is a strong determinant for individual retailers to pursue different pathways for the marketing and sale of sustainably produced food."],["dc.description.sponsorship","Open-Access-Publikationsfonds 2021"],["dc.identifier.doi","10.3389/frsus.2021.675588"],["dc.identifier.uri","https://resolver.sub.uni-goettingen.de/purl?gro-2/111187"],["dc.language.iso","en"],["dc.relation.eissn","2673-4524"],["dc.relation.issn","2673-4524"],["dc.relation.orgunit","Abteilung Marketing für Lebensmittel und Agrarprodukte"],["dc.rights","CC BY 4.0"],["dc.rights.uri","http://creativecommons.org/licenses/by/4.0/"],["dc.title","Co-ops 2.0: Alternative Retail Strategies to Support a Sustainable Transition in Food Retailing"],["dc.type","journal_article"],["dc.type.internalPublication","yes"],["dc.type.subtype","original_ja"],["dc.type.version","published_version"],["dspace.entity.type","Publication"]]

[["dc.bibliographiccitation.firstpage","3350"],["dc.bibliographiccitation.issue","16"],["dc.bibliographiccitation.journal","Nutrients"],["dc.bibliographiccitation.volume","14"],["dc.contributor.affiliation","Jürkenbeck, Kristin; 1Marketing for Food and Agricultural Products, Department for Agricultural Economics and Rural Development, University of Goettingen, Platz der Göttinger Sieben 5, 37073 Göttingen, Germany"],["dc.contributor.affiliation","Haarhoff, Theresa; 1Marketing for Food and Agricultural Products, Department for Agricultural Economics and Rural Development, University of Goettingen, Platz der Göttinger Sieben 5, 37073 Göttingen, Germany"],["dc.contributor.affiliation","Spiller, Achim; 1Marketing for Food and Agricultural Products, Department for Agricultural Economics and Rural Development, University of Goettingen, Platz der Göttinger Sieben 5, 37073 Göttingen, Germany"],["dc.contributor.affiliation","Schulze, Maureen; 1Marketing for Food and Agricultural Products, Department for Agricultural Economics and Rural Development, University of Goettingen, Platz der Göttinger Sieben 5, 37073 Göttingen, Germany"],["dc.contributor.author","Jürkenbeck, Kristin"],["dc.contributor.author","Haarhoff, Theresa"],["dc.contributor.author","Spiller, Achim"],["dc.contributor.author","Schulze, Maureen"],["dc.contributor.editor","Stanhope, Kimber L."],["dc.date.accessioned","2022-09-01T09:51:15Z"],["dc.date.available","2022-09-01T09:51:15Z"],["dc.date.issued","2022"],["dc.date.updated","2022-11-11T13:14:49Z"],["dc.description.abstract","Reducing the sugar content in food is an important goal in many countries in order to counteract obesity and unhealthy eating. Currently, many consumers eat a number of foods with too much sugar content. However, mankind has an innate preference for sweet foods, and thus one strategy is to have food products which taste sweet but consist of a reduced calorie and sugar content. Allulose is a rare monosaccharide and is considered a safe ingredient in foods, for example in the US, Japan, Singapore, and Mexico, while in Europe, it is in the approval process as a novel food. Thus, it is relevant to find out how consumers perceive the different attributes of allulose in comparison to other sweeteners. Therefore, an online survey consisting of a choice experiment was conducted in Germany to find out consumer preferences of sweeteners. The survey data were analyzed using a mixed logit model. The results reveal that taste is the most important attribute for sweeteners, which explains about 40% of the choice. In the attribute level, a typical sugar taste is preferred. As allulose has a typical sugar taste, the likelihood that it appeals to consumers is high. The second most important attribute is the base product."],["dc.description.sponsorship","Open-Access-Publikationsfonds 2022"],["dc.identifier.doi","10.3390/nu14163350"],["dc.identifier.pii","nu14163350"],["dc.identifier.uri","https://resolver.sub.uni-goettingen.de/purl?gro-2/113919"],["dc.language.iso","en"],["dc.notes.intern","DOI-Import GROB-597"],["dc.publisher","MDPI"],["dc.relation.eissn","2072-6643"],["dc.rights","Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/)."],["dc.title","Does Allulose Appeal to Consumers? Results from a Discrete Choice Experiment in Germany"],["dc.type","journal_article"],["dc.type.internalPublication","yes"],["dspace.entity.type","Publication"]]