{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,3,30]],"date-time":"2026-03-30T18:53:42Z","timestamp":1774896822304,"version":"3.50.1"},"reference-count":80,"publisher":"Emerald","issue":"1","funder":[{"name":"FCT","award":["doi.org\/10.54499\/CEECINST\/00054\/2018\/CP1522\/CT0001"],"award-info":[{"award-number":["doi.org\/10.54499\/CEECINST\/00054\/2018\/CP1522\/CT0001"]}]},{"name":"CIDEHUS","award":["UIDB\/00057\/2020"],"award-info":[{"award-number":["UIDB\/00057\/2020"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":[],"published-print":{"date-parts":[[2026,1,16]]},"abstract":"<jats:sec>\n                    <jats:title>Purpose<\/jats:title>\n                    <jats:p>This study is grounded in appraisal theory to examine the factors influencing tourists\u2019 attitudes toward organic food and their willingness to pay a premium in rural tourism destinations.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Design\/methodology\/approach<\/jats:title>\n                    <jats:p>A mixed-method approach was adopted. A focus group with seven participants explored culinary preferences and ecological awareness. This was followed by an on-site survey of 396 tourists, which analyzed the relationships among food consumption tendencies, food ecological welfare and ecological self-identity using structural equation modeling.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Findings<\/jats:title>\n                    <jats:p>Results revealed that tourists\u2019 attitudes toward organic food are shaped by food consumption tendencies (modern, fusion or local cuisine) and ecological welfare considerations, mediated by ecological self-identity. Attitude was the central mediator, driving willingness to pay a premium for organic food experiences.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Research limitations\/implications<\/jats:title>\n                    <jats:p>Data were collected in a single rural location, which limits generalizability. Future research should extend the model to diverse contexts and populations to enhance its applicability.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Practical implications<\/jats:title>\n                    <jats:p>Destination managers should emphasize the availability of organic food and its offerings\u2019 ecological benefits. Effective communication strategies highlighting sustainability practices can boost consumer willingness to pay a premium.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Social implications<\/jats:title>\n                    <jats:p>Promoting organic food consumption aligns with global sustainability goals, fostering ecological awareness and responsible tourist behaviors.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Originality\/value<\/jats:title>\n                    <jats:p>These studies uniquely integrate ecological self-identity and appraisal theory to explain tourists\u2019 willingness to pay more for organic food. Thus, this research contributes to the literature by providing valuable insights about psychological and cognitive factors influencing consumers\u2019 attitudes and behaviors toward organic food consumption.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1108\/jhti-01-2025-0036","type":"journal-article","created":{"date-parts":[[2025,9,15]],"date-time":"2025-09-15T15:12:09Z","timestamp":1757949129000},"page":"144-162","source":"Crossref","is-referenced-by-count":2,"title":["Food appraisal: explaining tourists\u2019 willingness to pay more for organic food"],"prefix":"10.1108","volume":"9","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-4989-5365","authenticated-orcid":true,"given":"\u00c1urea","family":"Rodrigues","sequence":"first","affiliation":[{"name":"CIDEHUS, Universidade de Evora , ,","place":["Evora, Portugal"]}]},{"given":"Sandra Maria Correia","family":"Loureiro","sequence":"additional","affiliation":[{"name":"BRU-IUL, ISCTE-Instituto Universitario de Lisboa , ,","place":["Lisboa, Portugal"]}]},{"given":"Jorge","family":"Nascimento","sequence":"additional","affiliation":[{"name":"BRU-IUL, ISCTE-Instituto Universitario de Lisboa , ,","place":["Lisboa, Portugal"]}]}],"member":"140","published-online":{"date-parts":[[2025,8,14]]},"reference":[{"issue":"1","key":"2026011521422561400_ref001","doi-asserted-by":"publisher","first-page":"143","DOI":"10.1177\/10946705211057593","article-title":"Food experience design to prevent unintended consequences and improve well-being","volume":"25","author":"Addis","year":"2022","journal-title":"Journal of Service Research"},{"issue":"10","key":"2026011521422561400_ref002","doi-asserted-by":"publisher","first-page":"1551","DOI":"10.1080\/09669582.2020.1745215","article-title":"Decoding travellers\u2019 willingness to pay more for green travel products: closing the intention\u2013behaviour gap","volume":"28","author":"Agag","year":"2020","journal-title":"Journal of Sustainable Tourism"},{"issue":"5-6","key":"2026011521422561400_ref003","doi-asserted-by":"publisher","first-page":"560","DOI":"10.1080\/02508281.2021.1877433","article-title":"Perceived benefits and willingness to pay premium for luxury experiences: exploring perceived authenticity as a mediator","volume":"47","author":"Ahn","year":"2022","journal-title":"Tourism Recreation Research"},{"key":"2026011521422561400_ref004","doi-asserted-by":"publisher","DOI":"10.1016\/j.jenvman.2021.112538","article-title":"Predicting why people engage in pro-sustainable behaviors in Portland Oregon: the role of environmental self-identity, personal norm, and socio-demographics","volume":"289","author":"Ajibade","year":"2021","journal-title":"Journal of Environmental Management"},{"issue":"3","key":"2026011521422561400_ref005","doi-asserted-by":"publisher","DOI":"10.1177\/13567667241230345","article-title":"Effect of international food tourists\u2019 food experiences on place attachment and behavioral intentions: the moderating role of food variety seeking tendency","volume":"31","author":"Ako\u011ful","year":"2024","journal-title":"Journal of Vacation Marketing"},{"issue":"1","key":"2026011521422561400_ref006","doi-asserted-by":"publisher","first-page":"105","DOI":"10.1177\/1938965520943094","article-title":"Response rates in hospitality research: an overview of current practice and suggestions for future research","volume":"62","author":"Ali","year":"2020","journal-title":"Cornell Hospitality Quarterly"},{"issue":"1","key":"2026011521422561400_ref007","doi-asserted-by":"publisher","first-page":"20","DOI":"10.1108\/JHTI-01-2024-0012","article-title":"Sustainability concerns on pro-sustainable travel behavior: combining the United Nations SDGs, norm activation model and value theory","volume":"8","author":"Assaker","year":"2025","journal-title":"Journal of Hospitality and Tourism Insights"},{"issue":"6","key":"2026011521422561400_ref008","doi-asserted-by":"publisher","first-page":"739","DOI":"10.1002\/jtr.2536","article-title":"Is local food consumption memorable? 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