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Consumer preferences for organic food and for the shares of meat and vegetables in an everyday meal

Denver, Sigrid; Olsen, Søren Bøye and Christensen, Tove (2019) Consumer preferences for organic food and for the shares of meat and vegetables in an everyday meal. Journal of International Food & Agribusiness Marketing, ?, ?-?. [Submitted]

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Summary

It is well established that consumers with positive preferences for organic products generally also tend to have healthy eating habits involving many fruits and vegetables but little meat. While most studies are based on single product comparisons, this study investigates consumer preferences for organic ingredients and content of meat and vegetables in the context of an everyday evening meal. Moreover, we address heterogeneity in preferences. The study is based on an online survey including a choice experiment with 506 consumers. Using principal component and latent class analyses we identify three segments of consumers that differ with respect to preferences for organic production and content of meat and vegetables in their meals. Our findings may be valuable for authorities promoting healthy food consumption just as they provide valuable input to the catering industry and other suppliers of dinner dishes in the development and marketing of both organic and non-organic ready meals.


EPrint Type:Journal paper
Keywords:organic consumption; choice experiment; principal component analysis; latent class analysis; healthy eating
Agrovoc keywords:
LanguageValueURI
EnglishUNSPECIFIEDUNSPECIFIED
Subjects: Values, standards and certification > Consumer issues
Research affiliation: Denmark > Organic RDD 2.2 > OrgHealth
ISSN:0897-4438 print=1528-6983 online
Deposited By: Christensen, Tove
ID Code:34306
Deposited On:18 Jan 2019 08:22
Last Modified:18 Jan 2019 08:22
Document Language:English
Status:Submitted
Refereed:Submitted for peer-review but not yet accepted

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