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Consumer preferences for organic and welfare labbeled meat: A natural field experiment conducted in a high class restaurant.

Schjøll, Alexander and Alfnes, Frode (2011) Consumer preferences for organic and welfare labbeled meat: A natural field experiment conducted in a high class restaurant. Paper at: 5th Nordic Conference on Behavioral and Experimental Economics , Helsinki, Finland, 12-13 November 2010.

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Summary

This paper describes a natural field experiment conducted at a high-class restaurant. We discuss some of the challenges of incorporating a state of the art choice experiment in the daily running of the restaurant without affecting the customers’ restaurant experience. The case we explore is how credence attributes like organic and animal welfare affects real customer choices in the restaurant.


EPrint Type:Conference paper, poster, etc.
Type of presentation:Paper
Keywords:animal welfare, choice experiment, consumer preferences, organic meat, restaurant, Norway, COWCALF
Subjects:"Organics" in general
Values, standards and certification
Values, standards and certification > Consumer issues
Research affiliation: Norway
Norway > UMB - Norwegian University of Life Sciences
Norway > SIFO - National Institute for Consumer Research
Deposited By: Grøndahl, Researcher Ann Margaret
ID Code:18841
Deposited On:04 Jul 2011 13:22
Last Modified:05 Jul 2011 08:18
Document Language:English
Status:Published
Refereed:Peer-reviewed and accepted
Additional Publishing Information:The same speech was also held at the FIBE conference 5th -7th January 2011, Bergen, Norway.

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