Data/hora: 11/06/2024 17:53:54

Provedor de dados: | 21
País: | Germany
Título: | Consumer preferences for organic and welfare labbeled meat: A natural field experiment conducted in a high class restaurant.
Autores: | Schjøll, Alexander; Alfnes, Frode.
Data: | 2011-01-07
Ano: | 2011
Palavras-chave: | "Organics" in general Values; Standards and certification Consumer issues.
Resumo: | This paper describes a natural field experiment conducted at a high-class restaurant. We discuss some of the challenges of incorporating a state of the art choice experiment in the daily running of the restaurant without affecting the customers’ restaurant experience. The case we explore is how credence attributes like organic and animal welfare affects real customer choices in the restaurant.
Tipo: | Conference paper, poster, etc.
Idioma: | Inglês

Identificador:

http://orgprints.org/18841/1/Ku%2Dkalv_publikasjon_2011_Bergen_FIBE_Alexander.pdf

http://orgprints.org/18841/4/Restaurant_Helsinki.pdf

http://orgprints.org/18841/6/Schjoll_and_Alfnes_5NCBEE.pdf

Schjøll, Alexander and Alfnes, Frode (2011) Consumer preferences for organic and welfare labbeled meat: A natural field experiment conducted in a high class restaurant. Paper at: 5th Nordic Conference on Behavioral and Experimental Economics , Helsinki, Finland, 12-13 November 2010.

Relação: | http://orgprints.org/18841/

Formato:

application/pdf

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