What makes whisky more sustainable? The importance of raw materials, production process and packaging

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41110%2F25%3A103126" target="_blank" >RIV/60460709:41110/25:103126 - isvavai.cz</a>

Result on the web

<a href="https://doi.org/10.1016/j.foodqual.2025.105619" target="_blank" >https://doi.org/10.1016/j.foodqual.2025.105619</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.foodqual.2025.105619" target="_blank" >10.1016/j.foodqual.2025.105619</a>

Result language

angličtina

Original language name

What makes whisky more sustainable? The importance of raw materials, production process and packaging

Original language description

This study investigates how different sustainability attributes impact consumer perceptions and behaviors in the whisky industry, focusing on three key life cycle stages: Sustainable Raw Materials, Production Efficiency, and Sustainable Packaging. Using Life Cycle Assessment (LCA) as a conceptual framework, the study examines how these attributes influence variables related to the consumption process (Purchase Intention, Willingness to Pay), the product (Perceived Environmental Friendliness, Perceived Product Quality), and the producer (Perceived Intentions of the Producer, Perceived Environmental Responsibility). The findings reveal that Production Efficiency had the most positive influence across all variables, particularly among consumers with high environmental orientation (EA) and consumer involvement (CI). Practical implications for marketers include the need for targeted communication strategies that reassure consumers about quality while emphasizing the environmental benefits of sustainability attributes. The study concludes with recommendations for future research, including a more detailed exploration of sustainability attributes based on LCA, brand-specific studies, and the potential impact of sustainability on sensory perceptions of whisky.

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

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OECD FORD branch

50204 - Business and management

Project

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Continuities

S - Specificky vyzkum na vysokych skolach

Publication year

2025

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

FOOD QUALITY AND PREFERENCE

ISSN

0950-3293

e-ISSN

0950-3293

Volume of the periodical

133

Issue of the periodical within the volume

DEC 2025

Country of publishing house

CZ - CZECH REPUBLIC

Number of pages

14

Pages from-to

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UT code for WoS article

001536896200001

EID of the result in the Scopus database

2-s2.0-105010225640