[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"item-2134":3,"related-2134":56},{"id":4,"title":5,"url":6,"summary":7,"summary_zh":8,"content":9,"source_name":10,"source_url":6,"published_at":11,"category":12,"cover_url":9,"hotness":13,"is_selected":14,"score":15,"score_detail":16,"sources":18,"tags":20,"primary_topic":9,"secondary_topics":24,"classification":25,"search_phrases":32,"slug":35,"view_count":36,"doi":37,"paper":38,"created_at":55},2134,"Drone delivery as an extrinsic sustainability cue: how perceived environmental sustainability shapes consumer acceptance of upcycled foods","https:\u002F\u002Fdoi.org\u002F10.3389\u002Ffsufs.2026.1941442","The influence of drone delivery cues on consumer acceptance of upcycled foods was examined in this research. A pretest was first conducted to select suitable upcycled food stimuli, and three scenario-based experiments were subsequently conducted to test the proposed effects. In Study 1, the main effect of delivery mode was assessed, and the upcycled snack product was evaluated more favorably when it was presented with a drone delivery cue than with a traditional courier cue. In Study 2, the underlying psychological mechanism was examined, and PES was shown to mediate the effect of drone delivery on consumer acceptance. In Study 3, the boundary role of green skepticism was tested, and the positive indirect effect of drone delivery through PES was found to be weakened among consumers with higher green skepticism; the indirect effect was significant only when green skepticism was low. These findings extended research on upcycled foods, drone delivery, and sustainable food communication by showing that delivery mode could serve as an extrinsic sustainability cue.","本研究考察了无人机配送线索对消费者接受升级再造食品的影响。首先进行了一项预测试，以筛选合适的升级再造食品刺激材料，随后开展了三项基于情境的实验来检验所提出的效应。在研究1中，评估了配送方式的主效应，结果显示，与呈现传统快递线索相比，升级再造零食产品在呈现无人机配送线索时获得了更积极的评价。在研究2中，考察了其潜在心理机制，结果表明感知环境可持续性（PES）在无人机配送对消费者接受度的影响中起中介作用。在研究3中，检验了绿色怀疑主义的边界作用，发现无人机配送通过PES产生的正向间接效应在绿色怀疑主义较高的消费者中被削弱；该间接效应仅在绿色怀疑主义较低时显著。这些发现表明，配送方式可以作为一种外部可持续性线索，从而拓展了关于升级再造食品、无人机配送和可持续食品传播的研究。",null,"Frontiers in Sustainable Food Systems","2026-09-10T00:00:00Z","论文",10,false,0,{"impact":15,"substance":15,"depth":15,"authority":15,"freshness":15,"relevant":15,"comment":17},"研究无人机配送线索对升级再造食品消费接受度的影响，属消费行为与可持续营销范畴，与三农、农业信息化、智慧农业主题无直接关联，不建议进入每日精选。",[19],{"name":10,"url":6},[21,22,23],"无人机配送","可持续食品","消费者接受度",[],{"status":26,"locked":14,"version":27,"method":28,"evidence":29},"needs_review","2026-10-22.2","rules",{"candidates":30,"agricultural_evidence":14,"reason":31},[],"农业相关性需要复核",[33,34],"消费者接受度 可持续食品 无人机配送","消费者接受度 可持续食品","消费者接受度可持续食品无人机配送-2134",2,"10.3389\u002Ffsufs.2026.1941442",{"doi":37,"openalex_id":39,"authors":40,"venue":10,"cited_by_count":15,"oa_url":6,"card":48,"direction":52,"ingested_from":54},"W7212157683",[41,43,45],{"name":42,"orcid":9},"Kaihong Liu",{"name":44,"orcid":9},"Houmin Wu",{"name":46,"orcid":47},"Futong Liu","https:\u002F\u002Forcid.org\u002F0009-0000-7027-6326",{"tldr":49,"method":50,"finding":51,"direction":52,"opportunity":53},"研究无人机配送作为外部可持续性线索如何影响消费者对升级回收食品的接受度。","三项情景实验，预测试筛选升级回收食品刺激物，检验中介与调节效应。","无人机配送通过感知环境可持续性提升接受度，绿色怀疑削弱该正向间接效应。","数字乡村与农业信息化","可探究无人机配送线索在真实农产品电商场景中的长期效果及跨文化差异。","openalex","2026-09-11T23:30:08.114259Z",{"total":57,"page":57,"page_size":57,"items":58},1,[59],{"id":60,"title":61,"url":62,"summary":63,"summary_zh":64,"content":9,"source_name":10,"source_url":62,"published_at":65,"category":12,"cover_url":9,"hotness":13,"is_selected":14,"score":66,"score_detail":67,"sources":73,"tags":75,"primary_topic":9,"secondary_topics":80,"classification":81,"search_phrases":99,"slug":102,"view_count":36,"doi":103,"paper":104,"created_at":131},4554,"Regenerative gastronomic tourism and short food supply chains: a SOR model approach","https:\u002F\u002Fdoi.org\u002F10.3389\u002Ffsufs.2026.1980774","Sustainable food systems depend not only on how food is produced but also on how consumers form trust, identity, and lasting relationships with local producers. Regenerative gastronomic tourism, rooted in ancestral knowledge and place-based culinary practices, has emerged as a catalyst for short food supply chains (SFSCs), yet the psychological mechanisms converting immersive culinary experiences into sustained demand remain poorly understood. This scoping review synthesizes evidence published between 2016 and 2026 through the Stimulus–Organism–Response (SOR) framework, integrating consumption value and social identity perspectives. Regenerative experiences, heritage workshops, farm visits, and digital stimuli activate internal consumer states, including perceived authenticity, territorial identity, groundedness, and multidimensional consumption value. These states drive willingness to pay price premiums, post-trip purchasing, and digital advocacy, with tourist-generated word-of-mouth feeding back as stimuli for future consumers. The discussion identifies critical gaps: longitudinal loyalty decay, digital mediation after the trip, community sovereignty risks, contextual diversity, and greenwashing resistance. The SOR framework offers a conceptual pathway to inform the potential scaling of regenerative gastronomic tourism as an economic lever for sustainable food system transformation.","可持续食物体系不仅取决于食物如何生产，也取决于消费者如何与本地生产者形成信任、认同和持久关系。再生型美食旅游植根于祖传知识和地方性烹饪实践，已成为短食物供应链（SFSCs）的催化剂，然而，将沉浸式烹饪体验转化为持续需求的心理机制仍鲜为人知。本范围综述通过刺激—机体—反应（SOR）框架，整合消费价值和社会认同视角，综合了2016年至2026年间发表的证据。再生型体验、遗产工作坊、农场参观和数字刺激激活了消费者内部状态，包括感知真实性、地域认同、扎根感和多维消费价值。这些状态驱动了支付价格溢价的意愿、旅行后购买和数字倡导，而游客生成的口碑又作为刺激反馈给未来消费者。讨论指出了关键空白：纵向忠诚度衰减、旅行后的数字中介、社区主权风险、情境多样性以及抗绿色漂洗。SOR框架提供了一条概念路径，为再生型美食旅游作为可持续食物体系转型经济杠杆的潜在规模化提供参考。","2026-10-09T00:00:00Z",63,{"impact":68,"substance":69,"depth":70,"authority":71,"freshness":68,"relevant":57,"comment":72},8,18,16,13,"以SOR框架综述再生美食旅游与短食品供应链的心理机制，视角新颖但偏理论综述，产业落地价值有限。",[74],{"name":10,"url":62},[76,77,22,78,79],"农业数字化","乡村旅游","消费行为","短链农业",[],{"status":26,"locked":14,"version":27,"method":28,"evidence":82},{"candidates":83,"agricultural_evidence":14,"reason":31},[84,89,94],{"code":85,"score":57,"supported":14,"title":86,"abstract":87,"tags":88},"G4",[],[],[77],{"code":90,"score":57,"supported":14,"title":91,"abstract":92,"tags":93},"I",[],[],[76],{"code":95,"score":57,"supported":14,"title":96,"abstract":97,"tags":98},"I1",[],[],[76],[100,101],"再生美食旅游 短食品供应链","SOR模型 消费价值","再生美食旅游短食品供应链-4554","10.3389\u002Ffsufs.2026.1980774",{"doi":103,"openalex_id":105,"authors":106,"venue":10,"cited_by_count":15,"oa_url":124,"card":125,"direction":129,"ingested_from":54},"W7221122931",[107,110,113,115,117,120,122],{"name":108,"orcid":109},"María del Carmen Avendaño-Rito","https:\u002F\u002Forcid.org\u002F0000-0001-6839-0963",{"name":111,"orcid":112},"Eduardo Cruz-Cruz","https:\u002F\u002Forcid.org\u002F0000-0002-1036-7151",{"name":114,"orcid":9},"Gabriela Maldonado-Cruz",{"name":116,"orcid":9},"Enrique Cruz Domínguez",{"name":118,"orcid":119},"Olga Yaneth Chang Espinosa","https:\u002F\u002Forcid.org\u002F0009-0007-0235-9913",{"name":121,"orcid":9},"Jorge Martín Guzmán Albores",{"name":123,"orcid":9},"Adrián Martínez Vargas","https:\u002F\u002Fwww.frontiersin.org\u002Fjournals\u002Fsustainable-food-systems\u002Farticles\u002F10.3389\u002Ffsufs.2026.1980774\u002Fpdf",{"tldr":126,"method":127,"finding":128,"direction":129,"opportunity":130},"综述再生美食旅游通过SOR框架驱动短食品供应链需求的心理机制。","范围综述，整合SOR框架、消费价值与社会认同，分析2016-2026年文献。","真实感、地域认同等内在状态驱动溢价支付与购后行为，口碑形成反馈循环。","农业绿色发展与碳","可实证检验旅行后数字中介与忠诚度衰减，探索社区主权与反漂绿机制。","2026-10-10T23:30:06.052967Z"]