Department of Business Management, Marketing and Sociology, Faculty of Social Sciences and Law, University of Jaén, 23071 Jaén, Spain.
University Institute for Olive Grove and Olive Oil Research, University of Jaen, Campus las Lagunillas s/n, 23071 Jaén, Spain.
Nutrients. 2021 Jan 29;13(2):445. doi: 10.3390/nu13020445.
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.
在公众对健康饮食的关注度日益提高的背景下，无论是在家中还是外出就餐；随着橄榄油因其健康益处而在市场上受到重视，本研究旨在探讨健康是否也是厨师在购买橄榄油时的一个相关标准。为此，对隶属于国际厨师协会 Euro-Toques 的 400 名西班牙厨师进行了一项调查。结果表明，只有 2%的样本认为健康是购买橄榄油的一个相关标准，而且“健康”这一属性并没有被餐厅用作在市场中定位自己的差异化因素。这些结果表明，消费者对健康食品（在这种情况下，橄榄油）的需求并没有得到餐厅行业的满足。此外，这还提出了一个问题，即厨师是否真的能够成为优秀的意见领袖，以及这一社会角色所蕴含的意义。
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