Does Organic Command a Premium When the Food is Already Local?

Connolly, Cristina; Klaiber, H. Allen

doi:10.1093/ajae/aau030

Cited by 51 publications

(37 citation statements)

References 22 publications

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“…Several studies have reported the preference of consumers toward local food systems (Connolly and Klaiber, ; Onozaka and Mcfadden, ; Toler et al., ). In these systems, the grower–customer relationship may be more important than the organic certification label.…”

Section: Discussionmentioning

confidence: 99%

Are local market relationships undermining organic fruit and vegetable certification? A bivariate probit analysis

Torres

Marshall

Alexander

et al. 2016

Agricultural Economics

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This article investigates how an organic fruit and vegetable farmer's choice to use direct-to-consumer market channels impacts his/her decision to be certified organic. First, we model the decision to be certified organic as a conditionally independent decision from the farmer's chosen market channels. Second, we estimate the probability of certifying organic as an endogenously determined marketing decision to the choice of market channels, and use a bivariate probit specification to model this decision. Empirical evidence indicates that the decision to certify is endogenous to the chosen market channels. We show that farmers selling direct to consumers are less likely to certify organic. JEL classifications: C01, Q01, Q13, Q18

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Section: Discussionmentioning

confidence: 99%

Are local market relationships undermining organic fruit and vegetable certification? A bivariate probit analysis

Torres

Marshall

Alexander

et al. 2016

Agricultural Economics

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“…In other research "sustainability, convenience and consumers' personal gratification are the most significant attitudes that predict the intention to buy in SFSCs" [61] (p. 626). In the US local foods markets, motivated and informed consumers are able to discern between different types of organic certification assigning a price premium of approximately 10% for USDA organic certification but no price premium is associated with competing organic certification program [62].…”

Section: Consumersmentioning

confidence: 99%

A Multi-Actor Literature Review on Alternative and Sustainable Food Systems for the Promotion of Cereal Biodiversity

et al. 2018

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Organic and low-input food systems are emerging worldwide in answer to the sustainability crisis of the conventional agri-food sector. “Alternative” systems are based on local, decentralized approaches to production and processing, regarding quality and health, and short supply-chains for products with strong local identities. Diversity is deeply embedded in these food systems, from the agrobiodiversity grown in farmers’ fields, which improves resilience and adaptation, to diverse approaches, contexts and actors in food manufacturing and marketing. Diversity thus becomes a cross-sectoral issue which acknowledges consumers’ demand for healthy products. In the framework of the European project “CERERE, CEreal REnaissance in Rural Europe: embedding diversity in organic and low-input food systems”, the paper aims at reviewing recent research on alternative and sustainable food systems by adopting an innovative and participatory multi-actor approach; this has involved ten practitioners and twenty-two researchers from across Europe and a variety of technical backgrounds in the paper and analysis stages. The participatory approach is the main innovation and distinctive feature of this literature review. Partners selected indeed what they perceived as most relevant in order to facilitate a transition towards more sustainable and diversity based cereal systems and food chains. This includes issues related to alternative food networks, formal and informal institutional settings, grass root initiatives, consumer involvement and, finally, knowledge exchange and sustainability. The review provides an overview of recent research that is relevant to CERERE partners as well as to anyone interested in alternative and sustainable food systems. The main objective of this paper was indeed to present a narrative of studies, which can form the foundation for future applied research to promote alternative methods of cereal production in Europe.

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“…Most similar to our study is the work of Connolly and Klaiber (2014), who use an hedonic model to value varying attributes (i.e., product offerings, contract length, number of pick-up days, and production techniques) within CSAs. Their findings indicate that consumers’ willingness to pay (WTP) is higher for more weeks of participation, off-farm pick-up, and organic production (Connolly and Klaiber 2014).…”

mentioning

confidence: 91%

A Choice Based Experiment of Community Supported Agriculture (CSA): A Valuation of Attributes

Yu¹,

Campbell²,

Liu³

et al. 2018

Agric. Resour. Econom. Rev.

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Community-supported agriculture (CSA) operators are becoming more innovative in their efforts to attract consumers to become CSA shareholders. Therefore, CSA operators must understand which attributes consumers value. Using an online survey of Connecticut consumers in conjunction with a choice experiment, we evaluate consumer preference and willingness to pay for various attributes, including risk mitigation. We find younger consumers are more likely to prefer CSAs with organic products, while a greater diversity of products in the CSA share will increase preference for a CSA for some consumers. Further, we find that consumers with and without CSA experience value the risk-mitigation attribute.

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Does Organic Command a Premium When the Food is Already Local?

Cited by 51 publications

References 22 publications

Are local market relationships undermining organic fruit and vegetable certification? A bivariate probit analysis

Are local market relationships undermining organic fruit and vegetable certification? A bivariate probit analysis

A Multi-Actor Literature Review on Alternative and Sustainable Food Systems for the Promotion of Cereal Biodiversity

A Choice Based Experiment of Community Supported Agriculture (CSA): A Valuation of Attributes

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