Social learning in fish producers' organizations: How fishers perceive their membership experience and what they learn from it
In: Marine policy, Band 44, S. 427-437
ISSN: 0308-597X
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In: Marine policy, Band 44, S. 427-437
ISSN: 0308-597X
In: Marine policy: the international journal of ocean affairs, Band 44, S. 427-437
ISSN: 0308-597X
In: Agribusiness, Band 28, Heft 2, S. 157–172
SSRN
In: Food Quality and Preference, Band 20, Heft 4, S. 335-342
SSRN
In: Applied economic perspectives and policy, Band 45, Heft 1, S. 44-62
ISSN: 2040-5804
AbstractThis study investigates for the first time how the use of different information messages (i.e., health, sensory, and convenience benefits) about hybrid meat shapes British, Spanish, and Danish consumers' willingness to pay (WTP) for such products. Hybrid meats are products whereby a proportion of the meat has been replaced by plant‐based proteins. Using a choice experiment (CE) involving hybrid burgers that vary across four attributes (i.e., ingredient, fat content, Carbon Trust label, and price), our results show that consumers are generally not yet willing to pay a premium for such new products. Furthermore, we found that consumer valuation for hybrid burgers strongly depends on the type of information provided and consumer characteristics. These findings provide useful guidelines on how information can be used in communicating the nature of the hybrid meats to the public in a cross‐country context.
Future sustainable food systems should more efficiently use natural resources and reduce food waste. Upcycled food - foods elevated in value through ingredients otherwise wasted or previously thought inedible - constitutes a new approach contributing to this much needed transition. Successful market launches of such foods requires favourable consumer perception of these products, knowing the factors determining acceptance, and an adequate communicational framing of the new concept. However, consumer perception of upcycled food is yet under-researched, in particular across food categories and countries, and the concept of frugality has not been explored in this context. In a consumer survey assessing the factors of influence on attitude towards upcycled food and with a sample across five Northern and Southern European countries, we show that stressing the aspect of traditional frugality and to appeal to frugal orientation appears a favourable communication frame for upcycled food. Product categories that match with the region are perceived as more favourable. Environmental concern determines attitude while food neophobia acts as a barrier. Our results lead us to recommend that marketing for upcycled food should focus on the environmentally concerned consumer segment and use a framing that communicates the frugality benefit and frugal resource use. Findings further provide insights into the psychology of consumer acceptance and attitudes. These can be used in communicating the nature of upcycled foods to the public and to food consumers.
BASE
In: Aschemann-Witzel , J , Asioli , D , Banovic , M , Perito , M A & Peschel , A O 2022 , ' Communicating upcycled foods : Frugality framing supports acceptance of sustainable product innovations ' , Food Quality and Preference , vol. 100 , 104596 . https://doi.org/10.1016/j.foodqual.2022.104596
Future sustainable food systems should more efficiently use natural resources and reduce food waste. Upcycled food – foods elevated in value through ingredients otherwise wasted or previously thought inedible – constitutes a new approach contributing to this much needed transition. Successful market launches of such foods requires favourable consumer perception of these products, knowing the factors determining acceptance, and an adequate communicational framing of the new concept. However, consumer perception of upcycled food is yet under-researched, in particular across food categories and countries, and the concept of frugality has not been explored in this context. In a consumer survey assessing the factors of influence on attitude towards upcycled food and with a sample across five Northern and Southern European countries, we show that stressing the aspect of traditional frugality and to appeal to frugal orientation appears a favourable communication frame for upcycled food. Product categories that match with the region are perceived as more favourable. Environmental concern determines attitude while food neophobia acts as a barrier. Our results lead us to recommend that marketing for upcycled food should focus on the environmentally concerned consumer segment and use a framing that communicates the frugality benefit and frugal resource use. Findings further provide insights into the psychology of consumer acceptance and attitudes. These can be used in communicating the nature of upcycled foods to the public and to food consumers.
BASE