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 in the original language of the document
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 > NMBU - Norwegian University of Life Sciences Norway > Consumption Research Norway – SIFO |
| 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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