Food labeling and eco-friendly consumption: Experimental evidence from a Belgian supermarket

Vlaeminck, Pieter; Jiang, Ting; Vranken, Liesbet

doi:10.1016/j.ecolecon.2014.10.019

Cited by 133 publications

(83 citation statements)

References 45 publications

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“…Consumers can therefore induce a positive dynamic in value chains, but whereas they want to make sustainable choices, they do not always know exactly how to do this due to the unavailability of simple and reliable information. Clearly labelling environmentally friendly products can increase their consumption (Vlaeminck et al 2014).…”

Section: Chain-oef In Practicementioning

confidence: 99%

Using the product environmental footprint for supply chain management: lessons learned from a case study on pork

Six

Wilde

Vermeiren³

et al. 2017

Int J Life Cycle Assess

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Section: Chain-oef In Practicementioning

confidence: 99%

Using the product environmental footprint for supply chain management: lessons learned from a case study on pork

Six

Wilde

Vermeiren³

et al. 2017

Int J Life Cycle Assess

View full text Add to dashboard Cite

“…Most of the current literature on preferences of sustainable foods focus on food labels, such as organic labels [11,12], eco-labels [9,13,14], fair trade labels [11,13], animal welfare labels [15], and local food [16]. These researches show that consumers generally are willing to pay more for food with certain types of sustainable labels and that heterogeneous preferences exist among consumers.…”

Section: Introductionmentioning

confidence: 99%

Chinese Consumer Quality Perception and Preference of Traditional Sustainable Rice Produced by the Integrated Rice–Fish System

Wang

Gao

2017

Sustainability

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Historically, humans have created many sustainable practices, and among the most famous and successful sustainable practice is the rice-fish system in China. While previous studies have investigated eco-labeling food from various angles, consumer perception and preference of food produced from traditional sustainable practices (traditional sustainable food) remain unexplored. Taking the historical rice-fish system as an example, we examined consumers' perception and willingness to pay (WTP) for rice produced by a rice-fish system, by using data from 1422 consumers from China. Our paper shows that most Chinese consumers do understand the meaning of the rice-fish system and perceive the traditional sustainable system as environmentally friendly and producing high-quality food. The premium that consumers are willing to pay for rice from a rice-fish system is about 41%. Consumers who perceive the linkage between sustainable production and food quality and safety have a significantly higher WTP for traditional sustainable rice (p-value = 0.000). Interestingly, the perception of environment risk does not directly cause more traditional sustainable food consumption, but those who self-proclaimed as environmentalists are willing to pay a premium for traditional sustainable rice. Females, people with high family income, and people with children are more willing to pay for traditional sustainable rice. Understanding consumer perception and preference of traditional sustainable food provides critical information for Chinese policymakers to develop a cheap and efficient way to keep traditional sustainable practices and promote sustainable food consumption.

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“…These trade-offs are case-specific and make it very difficult for consumers to make deliberate and well-informed decisions on food purchases. One solution to this dilemma could be more complete food labels, including information on several sustainability dimensions, as suggested by Vlaeminck et al [67]. Further research on the capability of labels to provide comprehensive sustainability information-e.g., based on the indicators developed and used in this study-to consumers, and the costs involved in such a strategy is required.…”

Section: Resultsmentioning

confidence: 99%

Sustainability of Global and Local Food Value Chains: An Empirical Comparison of Peruvian and Belgian Asparagus

Schwarz

Schuster²,

Annaert³

et al. 2016

Sustainability

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Abstract:The sustainability of food value chains is an increasing concern for consumers, food companies and policy-makers. Global food chains are often perceived to be less sustainable than local food chains. Yet, thorough food chain analyses and comparisons of different food chains across sustainability dimensions are rare. In this article we analyze the local Belgian and global Peruvian asparagus value chains and explore their sustainability performance. A range of indicators linked to environmental, economic and social impacts is calculated to analyze the contribution of the supply chains to economic development, resource use, labor relations, distribution of added value and governance issues. Our findings suggest that none of the two supply chains performs invariably better and that there are trade-offs among and between sustainability dimensions. Whereas the global chain uses water and other inputs more intensively and generates more employment per unit of land and higher yields, the local chain generates more revenue per unit of land.

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Food labeling and eco-friendly consumption: Experimental evidence from a Belgian supermarket

Cited by 133 publications

References 45 publications

Using the product environmental footprint for supply chain management: lessons learned from a case study on pork

Using the product environmental footprint for supply chain management: lessons learned from a case study on pork

Chinese Consumer Quality Perception and Preference of Traditional Sustainable Rice Produced by the Integrated Rice–Fish System

Sustainability of Global and Local Food Value Chains: An Empirical Comparison of Peruvian and Belgian Asparagus

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