Consumer preferences for ‘localness’ and organic food production

Research output: Contribution to journalJournal articleResearchpeer-review

While organic food is based on well-defined production criteria, the criteria for ‘local’ food are less clear. This study investigates the preferences and trade-offs of distinct consumer segments relative to organic production and several dimensions of local food (sales channel, size of company, and geographical location of animals used in the production). The analysis is based on a quantitative survey of 505 Danish consumers and a choice experiment involving beef salami. Data were analyzed in a principal component and a latent class analysis. We identify five consumer segments whose preferences for organic and local product attributes differed substantially. Most respondents considered geographical proximity in the raising of cattle to be the most important attribute and a third of the consumers were willing to pay a premium for organic salami. The segmentation provides more detailed information about stated consumer behavior than what is typically elicited when considering only average consumer behavior.
Original languageEnglish
JournalJournal of Food Products Marketing
Volume25
Issue number6
Pages (from-to)668-689
Number of pages22
ISSN1045-4446
DOIs
Publication statusPublished - 2019

ID: 225965117