ArticleNutrients2021
Do Chefs Value Health in Their Olive Oil Purchasing Decisions?
Article in Nutrients, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Authors and funding
4 authors.
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Abstract
Amidst the public's growing preoccupation with healthy eating, both inside and outside the home; an increase in people eating out; and the importance that olive oil has acquired in the markets due to its health benefits, the aim of this study is to find out whether health is also a relevant criterion for chefs in their olive oil purchase decisions. To this end, a survey was conducted of 400 chefs in Spain belonging to the international chefs' association Euro-Toques. The results show that only 2% of the sample consider health to be a relevant criterion in the purchase of olive oils and that the attribute of "health" is not used by restaurants as an element of differentiation by which to position themselves in the market. These results lead us to conclude that the consumer demand for healthy foods (in this case, olive oils) is not being met by the restaurant sector. Moreover, this raises the question as to whether chefs actually make good opinion leaders, with all that this social role implies.
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