The choices and preferences of food consumers are influenced by several factors, from
those related to the socioeconomic, cultural, and health dimensions to marketing strategies …

The choice experiments technique was used to estimate the relative importance of some of
the main attributes of beef; origin (locally produced, other Spanish origin), animal diet …

The worldwide implementation and certification of food safety management systems (FSMS)
have significantly increased during the last decade, reflecting the importance of assuming …

Choice experiments are used to assess consumer preferences and willingness‐to‐pay
(WTP) for different food attributes worldwide. These studies also include credence attributes …

Purpose This study aims to examine how customers' perceptions of the quality and
credibility of restaurants' food safety information influence customers' information adoption …

Consumers are increasingly concerned about the way their food is produced. This is
particularly relevant in the case of meat, due to the impacts that its production methods can …

Food contamination and food adulteration are widely known public health issues in
Bangladesh. This research explores consumers' perceptions of food hazards and safe food …

A choice experiment of consumers from five Mid-Atlantic states was conducted to compare
marginal willingness to pay for fresh tomatoes with the attributes locally grown, state …

Street food is a prevalent part of the food service industry. It is convenient in terms of
accessibility and cost, but perceived as potential risk of foodborne illness. Accordingly, the …

This white paper was commissioned by the Our Land and Water National Science
Challenge to test the hypothesis that the more collaborative a value chain is, the greater is …