Substitutes or Complements? Consumers’ Preferences and Willingness to Pay for Animal Welfare, Organic, Local and Low Fat Food Attributes

F Akaichi*, K Glenk, C Revoredo-Giha

*Corresponding author for this work

Research output: Contribution to conferencePaperpeer-review

Abstract

A choice experiment was carried out in Scotland to assess consumers’ preferences and willingness to pay (WTP) for four popular food attributes (i.e. animal welfare, organic, local and low fat attributes) and determine whether these attributes are independent, complement or substitutes. The results showed that the majority of consumers have positive preferences and are willing to pay a price premium for the four attributes. Furthermore, the results from the interactions between attributes showed that labelling organic pork as local could significantly increase its demand. The results also show that the co-existence of animal welfare and organic/local/low fat labels is likely to generate a discounting effect on consumers’ total premium for these bundles of food attributes (i.e. these attributes are perceived by consumers as overlapping). Organic and local attributes were found to be independent.
Original languageEnglish
Number of pages19
DOIs
Publication statusPrint publication - 4 Apr 2016
Event90th Annual Conference of the Agricultural Economics Society - Warwick, United Kingdom
Duration: 4 Apr 20166 Apr 2016

Conference

Conference90th Annual Conference of the Agricultural Economics Society
CountryUnited Kingdom
CityWarwick
Period4/04/166/04/16

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