Food Values

Abstract

Because of the potential malleability of stated and revealed preferences for new food technologies and attributes, this research sought to determine consumers' food value systems by utilizing recent advances in best-worst scaling. Based on previous literature related to human values and food preferences, a list of eleven food values was compiled. Results reveal that on average the values of safety, nutrition, taste, and price were among the most important to consumers, whereas the values of fairness, tradition, and origin were among the least important; however, there was significant heterogeneity in the relative importance placed on food values. Results indicate that food values are significantly related to consumers' stated and revealed preferences for organic food. Copyright 2009, Oxford University Press.

Frequency of consumption and changing determinants of purchase decision: from attributes to values in the organic food market

“…Previous studies have employed similar methodology to that selected for this analysis (Grunert and Juhl, 1995;Cicia et al, 2002;Makatouni, 2002;Zanoli and Naspetti, 2002;Baker et al, 2004;Padel and Foster, 2005). And another set of researchers has already demonstrated that the choice of organic foods is influenced by an emotional response that varies with the individual's personal values (Grunert and Juhl, 1995;Barreiro et al, 2002;Makatouni, 2002;Fraj et al, 2004;Hoogland et al, 2005;Verhoef, 2005;Kihlbert and Risvik, 2007;Lusk and Briggeman, 2009). One of the main differentiating features of our study, nevertheless, is the use of a method that enables us to quantify and statistically analyse differences in the cognitive structures of regu-lar and occasional purchasers of organic foods.…”

“…Numerous authors have shown that the key factor governing organic food choice is to found in a series of concrete product attributes: a better taste or better organoleptic properties in general (Wier and Calverley, 2002;Magnusson et al, 2003;Bähr et al, 2004;Baker et al, 2004;Chryssohoidis and Krystallis, 2005;Arvola et al, 2008;Lusk and Briggeman, 2009); price as a product quality cue (Ritcher et al, 2000;Cicia et al, 2002;Wier and Calverley, 2002); geographic origin, local organic produce being preferred (Wier et al, 2008;Lusk and Briggeman, 2009) and product appearance (Zanoli and Naspetti, 2002; among others).…”

Workplace foodservice; perception of quality and trust

“…Although some research studies have focused on the importance of adequate nutrition information, the focus of these studies has been the retail sector and knowledge about consumer information needs in workplace canteens is lacking (Carbone and Zoellner 2012). Furthermore, consumer interests go beyond the search for nutritional information with curiosity for information on other quality attributes and origins of food (Lusk and Briggeman 2009). …”

The use of alternative preference elicitation methods in complex discrete choice experiments

“…These K(K − 1) options refer to all possible best-worst pairs of attribute-levels given a profile, or job in our application. In the context of the object case BWS (Flynn, 2010b), which is like the single profile case BWS with only one possible level per attribute, Lusk and Briggeman (2009) explicitly describe it as a form of the latent dependent variable model.…”

“…Marley and Louviere (2005) and Marley et al (2008) develop alternative models to analyse the resulting data. In particular, they prove a number of choice theoretical properties of the maximum difference logit (max-diff) model, that has since been the workhorse model in empirical studies (Flynn et al, 2007;Lusk and Briggeman, 2009;Lusk and Natalie, 2009;Potoglou et al, 2011;Marti, 2012).…”