Consumer Preferences for Organic Food and for the Shares of Meat and Vegetables in an Everyday Meal
Consumer Preferences for Organic Food and for the Shares of Meat and Vegetables in an Everyday Meal
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DOI：
10.1080/08974438.2019.1599758
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发表时间：
2019-04-06
影响因子：
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通讯作者：
Olsen, Soren Boye
中科院分区：
文献类型：
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作者：
Christensen, Tove;Denver, Sigrid;Olsen, Soren Boye
众所周知，对有机产品有积极偏好的消费者通常也倾向于有健康的饮食习惯，包括许多水果和蔬菜，但较少肉类。虽然大多数研究都是基于单一产品的比较，但这项研究调查了消费者在每天晚餐中对有机成分以及肉类和蔬菜含量的偏好。此外，我们解决了偏好的异质性。该研究基于一项在线调查，其中包括对506名消费者的选择实验。使用主成分和潜在类分析，我们确定了三个不同的消费者群体，他们对有机生产的偏好和膳食中肉类和蔬菜的含量。我们的研究结果可能对促进健康食品消费的当局有价值，就像他们为餐饮业和其他晚餐供应商提供有价值的投入一样，在有机和非有机即食餐的开发和营销方面。
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 less 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.