Suchergebnisse

L'article analyse deux politiques publiques mises en œuvre pour réduire les pertes alimentaires post-récolte : une politique basée sur une norme logistique minimale (MLS) imposée aux producteurs et une politique basée sur le subventionnement de la logistique des producteurs. Nous proposons un modèle de différenciation spatiale où les producteurs de produits périssables sont géographiquement situés et plus ou moins éloignés d'un marché de gros. Nous évaluons différents effets de ces politiques : effets directs (sur les pertes alimentaires) et effets « collatéraux » (sur les prix et sur l'exclusion des producteurs). Par rapport à la situation sans intervention publique, l'imposition d'un MLS améliore uniquement l'infrastructure des producteurs les plus proches du marché, tandis qu'une subvention publique est plus efficace pour améliorer l'infrastructure des producteurs les plus éloignés du marché. Nous montrons que les autorités publiques peuvent être confrontées à un dilemme : i) choisir un MLS plus efficace pour réduire le risque de perte alimentaire mais avec des effets plus négatifs sur l'inclusion des producteurs et sur le bien-être social ; ii) choisir une politique de subvention moins efficace pour réduire les pertes alimentaires mais (si le niveau n'est pas trop élevé) avec des externalités plus positives sur les autres critères. Classification JEL : L11, R39, C61, D21

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.

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.