Consulta: creatorFacets:"Erdem,   Seda"
Registros recuperados: 5
Data/hora: 05/06/2024 17:10:29

Using a Discrete Choice Experiment to Elicit Consumers’ WTP for Health Risk Reductions Achieved By Nanotechnology in the UK
Provedor de dados: 31
Autores: Erdem,   Seda; Rigby,   Dan.
We present research findings on consumers’ willingness to pay (WTP) for reductions in the level of foodborne health risks. The research addresses how such valuations are affected by the means of which the risk reduction is delivered and the methods of risk presentations used in choice tasks. In this case, the research has two treatments. In the first treatment, the comparison is between risk reductions achieved by an improvement in the food system in general (e.g., more stringent regulations and inspection regimes) within the slaughter and meat processing stages of the food chain, as opposed to a risk reduction achieved via innovations in food packaging using nanotechnology, which is the use of nanosensors in packaging. If there is a contamination in...
Tipo: Conference Paper or Presentation
Palavras-chave: Discrete Choice Experiments; Nanotechnology; Nanosensors; Health Risks; Grids; UK; Health Economics and Policy.
Ano: 2011
URL: http://purl.umn.edu/108950

WHO IS MOST RESPONSIBLE FOR ENSURING THE MEAT WE EAT IS SAFE?
Provedor de dados: 31
Autores: Erdem,   Seda; Rigby,   Dan; Wossink,   Ada.
We report results of an analysis of the attribution of relative responsibility across the stages of the food chain for ensuring food safety. Specifically, we identify perceptions of the share of the overall responsibility that each stage in the food chain has to ensure that the meat people cook and eat at home does not cause them to become ill. Results are reported for two groups of stakeholders: consumers and farmers, and for two types of meat: chicken and beef. The stakeholders’ opinions regarding the relative degrees of responsibility of the sequential food chain stages (feed supplier, farmer, livestock transportation, abattoir,… consumer) are elicited via surveys using the Maximum Difference technique (best-worst scaling). The data are analyzed using...
Tipo: Conference Paper or Presentation
Palavras-chave: Food Consumption/Nutrition/Food Safety; Q18; Q51; D03; D12.
Ano: 2010
URL: http://purl.umn.edu/91813

USING BEST WORST SCALING TO INVESTIGATE PERCEPTIONS OF CONTROL AND CONCERN OVER FOOD AND NON-FOOD RISKS
Provedor de dados: 31
Autores: Erdem,   Seda; Rigby,   Dan.
This research locates a series of risks or hazards within a framework characterized by the level of control respondents believe they have over the risks, and the level of worry the risks prompt. It does this for a set of both food and non-food risks. The means by which this is done is novel and differs from past risk perception analyses in that it asks people directly regarding their relative assessments of the levels of control and worry regarding the risks presented. The cognitive burden associated with people ranking and scaling items in large sets is notoriously heavy and so this study uses an elicitation method designed to make the process intuitive and cognitively manageable for respondents. The substantive analysis of the risk perceptions has 4 main...
Tipo: Conference Paper or Presentation
Palavras-chave: Best-worst scaling; Maximum Difference; Food; Risk; Perception; Novel Technology; E.coli; UK; Food Consumption/Nutrition/Food Safety; Institutional and Behavioral Economics; Research and Development/Tech Change/Emerging Technologies; Research Methods/ Statistical Methods; Risk and Uncertainty; Q18; Q51; D03; D12.
Ano: 2010
URL: http://purl.umn.edu/61518

WHO IS MOST RESPONSIBLE FOR ENSURING  THE MEAT WE EAT IS SAFE?
Provedor de dados: 31
Autores: Erdem,   Seda; Rigby,   Dan; Wossink,   Ada.
We report results of an analysis of the attribution of relative responsibility across the stages of the food chain for ensuring food safety. Specifically, we identify perceptions of the share of the overall responsibility that each stage in the food chain has to ensure that the meat people cook and eat at home does not cause them to become ill. Results are reported for two groups of stakeholders: consumers and farmers, and for two types of meat: chicken and beef. The stakeholders’ opinions regarding the relative degrees of responsibility of the sequential food chain stages (feed supplier, farmer, livestock transportation, abattoir,… consumer) are elicited via surveys using the Maximum Difference technique (best-worst scaling). The data are analyzed using...
Tipo: Conference Paper or Presentation
Palavras-chave: Maximum Difference; Best Worst Scaling; Responsibility; Food Safety; Perception; Agricultural and Food Policy; Food Consumption/Nutrition/Food Safety; Institutional and Behavioral Economics; Research Methods/ Statistical Methods; Q18; Q51; D03; D12.
Ano: 2010
URL: http://purl.umn.edu/61642

USING BEST WORST SCALING TO INVESTIGATE PERCEPTIONS OF CONTROL &amp; CONCERN OVER FOOD AND NON-FOOD RISKS
Provedor de dados: 31
Autores: Erdem,   Seda; Rigby,   Dan.
This research locates a series of risks or hazards within a framework characterised by the level of control respondents believe they have over the risks, and the level of worry the risks prompt. It does this for a set of both food and non-food risks. The means by which this is done is novel, and differs from past risk perception analyses in that it questions people directly regarding their relative assessments of the levels of control and worry over the risks presented. The cognitive burden associated with people ranking and scaling items in large sets is notoriously heavy, so this study uses an elicitation method designed to make the process intuitive and cognitively manageable for respondents. The substantive analysis of the risk perceptions has four...
Tipo: Conference Paper or Presentation
Palavras-chave: Best-worst scaling; Risk; Perception; Novel technology; E. coli; UK; Risk and Uncertainty.
Ano: 2011
URL: http://purl.umn.edu/108790