Organic Food Consumption: The Relevance of the Health Attribute

By G. Rizzo, M. Borrello, G. Dara Guccione, G. Schifani, L. Cembalo. Sustainability, 2020

134 citations recorded by the source corpus.

During the last decades, organic food products have become the main sustainable alternative to conventional food consumption. Among the several organic food attributes that consumers recognize in organic food, healthiness has been reported as the primary motivation to buy products certified as organic. The objective of the current study is to assess the relative weight of the health attribute among other recognized organic food attributes. To achieve this aim, a multiple price list (MPL) methodology is adopted to elicit consumers’ Willingness to Pay (WTP) for organic extra virgin olive oil (EVOO). Findings show that the contribution of the health attribute to determine the average premium price for organic EVOO is 78.9% of its total premium price. The study generates managerial implications to promote further expansion of the organic food market.

Subfields: Ecology, Marketing, Plant Science

View Paper: https://www.semanticscholar.org/paper/b39276737b3ff2f8f266138f258835bd5b3cbc2c

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Citations in the corpus

• The willingness to consume organic food: A review (2021, background): “This attention is in response to several factors such as concern about the environment, food safety, animal welfare, as well as human health (Barański et al., 2017; Harper &Makatouni, 2002; Magnusson et al., 2003; Rizzo et al., 2020).”