Nina Hampl
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Prof.
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Hampl
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Nina
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nina.hampl@unisg.ch

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  • Publication
    Sustainable Development in Retailing: What is the Impact on Store Choice?
    (Wiley, 2013-03)
    Hampl, Nina Lucia
    ;
    Loock, Moritz
    Sustainability is gaining ground in the food retail industry. But empirical studies on sustainable development in retailing are rare when it comes to highlighting the customer's perspective. This paper investigates the impact of sustainability initiatives on store choice. We report from a web-based conjoint experiment with 153 customers from Austria, Germany and Switzerland and investigate 1,224 choice-decisions conducted between June and October 2009. We find that sustainability is more than a soft topic and has a hard impact on customers' store choice. In particular we show that price is not of paramount importance when it comes to store choice and if retailers consider different sustainability measures, they can positively impact store choice. We propose that retailers incorporate matters of sustainability in general management and performance oriented management. Further, more detailed implications apply.
    Type: journal article
    Journal: Business Strategy and the Environment
    Volume: 22
    Issue: 3
    DOI: 10.1002/bse.1748
    URI: https://www.alexandria.unisg.ch/handle/20.500.14171/89571
    Scopus© Citations 37
  • Publication
    Marketing Gag or Value Creating Strategy: How does Sustainability Impact Store Choice in Retail?
    (Academy of Management, 2010-08-10)
    Hampl, Nina Lucia
    ;
    Loock, Moritz
    Sustainability is getting more ground in the food retail industry. But empirical studies on sus-tainability strategies in retailing are rare, and even more when it comes to highlight the cus-tomers' perspective and their willingness to pay. This paper investigates the impact of sus-tainability initiatives on store choice and on consumers' willingness to pay by conducting a web-based conjoint experiment with customers from Austria, Germany and Switzerland. We report from 1,224 choice-decisions conducted between June and October 2009. We find that price is not of highest importance when it comes to store choice. If different sustainability aspects are fulfilled customers are prepared to pay a price premium. In particular we show that (1) if a meat-assortment of standard and organic products is complemented by products from the region, customers are ready to pay a price premium of €0.99, which constitutes a premium of 51 percent on the lowest price in our study; (2) if retailers decrease the distance to their customers from 2-5 km to below 2 km, customers are prepared to pay a premium of €0.88 (45 percent on the lowest price); (3) we find that if retailers switch their power mix from conventional power to mainly renewable power, customers are ready to pay a price pre-mium of €0.91, which equals a premium of 47 percent on the lowest price. Finally, we show that bad employee treatment can lead to a real discount of €1.67 (83 percent of the lowest price). We state important implications for retail management practice and further research.
    Type: conference paper
    URI: https://www.alexandria.unisg.ch/handle/20.500.14171/96080
  • Publication
    Marketing Gag or Value Creating Strategy: How does Sustainability Impact Store Choice in Retail?
    ( 2010-06-17)
    Hampl, Nina Lucia
    ;
    Loock, Moritz
    Sustainability is getting more ground in the food retail industry. But empirical studies on sus-tainability strategies in retailing are rare, and even more when it comes to highlight the cus-tomers' perspective and their willingness to pay. This paper investigates the impact of sus-tainability initiatives on store choice and on consumers' willingness to pay by conducting a web-based conjoint experiment with customers from Austria, Germany and Switzerland. We report from 1,224 choice-decisions conducted between June and October 2009. We find that price is not of highest importance when it comes to store choice. If different sustainability aspects are fulfilled customers are prepared to pay a price premium. In particular we show that (1) if a meat-assortment of standard and organic products is complemented by products from the region, customers are ready to pay a price premium of €0.99, which constitutes a premium of 51 percent on the lowest price in our study; (2) if retailers decrease the distance to their customers from 2-5 km to below 2 km, customers are prepared to pay a premium of €0.88 (45 percent on the lowest price); (3) we find that if retailers switch their power mix from conventional power to mainly renewable power, customers are ready to pay a price pre-mium of €0.91, which equals a premium of 47 percent on the lowest price. Finally, we show that bad employee treatment can lead to a real discount of €1.67 (83 percent of the lowest price). We state important implications for retail management practice and further research.
    Type: presentation
    URI: https://www.alexandria.unisg.ch/handle/20.500.14171/96303