Files and links (1)
Dissertation_Jennifer Han_0527202514.00 MB
Embargoed Access, Embargo ends: 06/26/2027
Dissertation
FARM-TO-TABLE INNOVATIONS: THE USE OF EMERGING TECHNOLOGIES TO ADVANCE SUSTAINABILITY AND WELL-BEING IN FOODSERVICE OPERATIONS
Washington State University
Doctor of Philosophy (PhD), Washington State University
05/2025
DOI:
https://doi.org/10.7273/000007378
Abstract
This dissertation explores innovative technologies as nudging tools for sustainable practices, particularly in reducing food miles by promoting farm-to-table initiatives within foodservice operations. The first study examines how augmented reality (AR) enhances ingredient transparency in restaurants, addressing consumers' demand for food traceability and health information. Through two experimental studies, the research finds that AR menus foster cognitive absorption, improving learning and strengthening consumers' intentions to visit and share information about the restaurants. The second study investigates the role of vertical farming—an innovative agricultural technology—and its impact on individuals' mental restoration and perceptions. Using quantitative and neuromarketing methods designed into three stages, the research reveals that the presence of vertical farming within a restaurant enhances psychological restoration and stress reduction, leading to positive behavioral intentions.
Metrics
19 Record Views
Details
- Title
- FARM-TO-TABLE INNOVATIONS
- Creators
- Jiyoon (Jennifer) Han
- Contributors
- Jenny Kim (Co-Chair)Soobin Seo (Co-Chair)Robert J Harrington (Committee Member)
- Awarding Institution
- Washington State University
- Academic Unit
- Carson College of Business
- Theses and Dissertations
- Doctor of Philosophy (PhD), Washington State University
- Publisher
- Washington State University
- Number of pages
- 110
- Identifiers
- 99901220448201842
- Language
- English
- Resource Type
- Dissertation