publication . Article . Other literature type . 2020

Organic Food Consumption: The Relevance of the Health Attribute

Giuseppina Rizzo; Massimiliano Borrello; Giovanni Dara Guccione; Giorgio Schifani; Luigi Cembalo;
Open Access
  • Published: 13 Jan 2020
  • Publisher: MDPI AG
  • Country: Italy
During the last decades, organic food products have become the main sustainable alternative to conventional food consumption. Among the several organic food attributes that consumers recognize in organic food, healthiness has been reported as the primary motivation to buy products certified as organic. The objective of the current study is to assess the relative weight of the health attribute among other recognized organic food attributes. To achieve this aim, a multiple price list (MPL) methodology is adopted to elicit consumers&rsquo
Persistent Identifiers
Medical Subject Headings: digestive, oral, and skin physiology
free text keywords: Management, Monitoring, Policy and Law, Renewable Energy, Sustainability and the Environment, Geography, Planning and Development, Health concern, Sustainable food, Organic food, Extra virgin olive oil, Organic attributes, Health attribute, Consumer behavior, health concern, sustainable food, organic food, extra virgin olive oil, organic attributes, health attribute, consumer behavior, Consumer behavior; Extra virgin olive oil; Health attribute; Health concern; Organic attributes; Organic food; Sustainable food, Food market, Willingness to pay, Agricultural science, Food systems, Consumer behaviour, Food consumption, Sustainable agriculture, Food products, Business, Olive oil, lcsh:Environmental effects of industries and plants, lcsh:TD194-195, lcsh:Renewable energy sources, lcsh:TJ807-830, lcsh:Environmental sciences, lcsh:GE1-350
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