Value of parsimonious nutritional information in a framed field experiment

Autor: Jisung Jo, Laurent Muller, Bernard Ruffieux, Jayson L. Lusk
Přispěvatelé: Oklahoma State University [Stillwater], Laboratoire d'Economie Appliquée de Grenoble (GAEL), Institut National de la Recherche Agronomique (INRA)-Université Pierre Mendès France - Grenoble 2 (UPMF), Institut polytechnique de Grenoble - Grenoble Institute of Technology (Grenoble INP )-Centre National de la Recherche Scientifique (CNRS)-Institut National de la Recherche Agronomique (INRA)-Université Grenoble Alpes [2016-2019] (UGA [2016-2019]), Université Pierre Mendès France - Grenoble 2 (UPMF)-Institut National de la Recherche Agronomique (INRA), Institut polytechnique de Grenoble - Grenoble Institute of Technology (Grenoble INP )-Institut National de la Recherche Agronomique (INRA)-Centre National de la Recherche Scientifique (CNRS)-Université Grenoble Alpes [2016-2019] (UGA [2016-2019])
Jazyk: angličtina
Rok vydání: 2016
Předmět:
0301 basic medicine
Economics and Econometrics
Value of information
Index (economics)
Sociology and Political Science
media_common.quotation_subject
goût
information des consommateurs
économie expérimentale
Management
Monitoring
Policy and Law
Development
Nutrition facts label
human health
gustation
03 medical and health sciences
Experiment
Willingness to pay
0502 economics and business
Economics
Marketing
Set (psychology)
media_common
2. Zero hunger
030109 nutrition & dietetics
05 social sciences
Food labels
Cognition
Advertising
santé humaine
[SHS.ECO]Humanities and Social Sciences/Economics and Finance
étiquetage nutritionnel
information nutritionnelle
Health
Taste
Value (economics)
Willingness-to-pay
consentement à payer
050202 agricultural economics & policy
Welfare
willingness to pay
[SDV.AEN]Life Sciences [q-bio]/Food and Nutrition
Food Science
Zdroj: Food Policy
Food Policy, 2016, 63 (August), pp.124-133. ⟨10.1016/j.foodpol.2016.07.006⟩
ISSN: 0306-9192
Popis: This study investigates consumers’ beliefs about the tastiness and healthiness of 173 food items in a framed field experiment designed to mirror a grocery shopping environment. Using data collected from 129 food shoppers in Grenoble, France, demand models are estimated to determine how product choice is affected by price, taste, and perceived healthiness, and how choices change with the provision of objective health information. Unlike previous studies focusing on relatively complex nutrition labels, we elicit and convey health information using simple nutritional indices meant to lower search and cognitive processing costs. The results indicate that consumers are willing to pay for tastier foods and for healthier foods, particularly if the consumers have objective information (as opposed to perceived, subjective information) on nutrient content. The estimates suggest that the value of the type of nutritional information provided in the experiment is €0.98 per day. The figure refers to the daily welfare benefits that arise from being able to make a set of choices that better reflect people’s preferences by receiving the nutrient index information on all 173 food items versus not having such information.
Databáze: OpenAIRE
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