The impact of fat content, production methods and carbon footprint information on consumer preferences for minced meat

By L. Koistinen, E. Pouta, J. Heikkilä, Sari Forsman-Hugg, Jaana Kotro, J. Mäkelä, M. Niva. 2013

110 citations recorded by the source corpus.

Subfields: Ecology, Economics and Econometrics, Marketing

View Paper: https://www.semanticscholar.org/paper/f8595cc0642a388bcdd79aea326bb414b3ef6b7d

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Ecology

1. Fraser McLeay
2. Chrysostomos Apostolidis

In Economics and Econometrics

1. Maurizio Canavari
2. Fraser McLeay
3. Chrysostomos Apostolidis
4. S. Coderoni

In Marketing

1. Maurizio Canavari
2. Fraser McLeay
3. Chrysostomos Apostolidis
4. S. Coderoni

Citations in the corpus

• Consumer stated preferences for dairy products with carbon footprint labels in Italy (2020, background): “…juice Japan DCE WTP in the read-only condition is smaller (from 127 to 167 yen) than that in the active-search condition (from 103 to 196 yen) Koistinen et al. 2013 Minced meat Finland DCE WTP for beef = 24.50€/kg; lower WTP of 1.6% for beef with information on CF WTP for beef = 23.65€/kg;…”
• Should we stop meating like this? Reducing meat consumption through substitution (2016, methodology): “…labels have been recommended as effective ways to communicate the production related characteristics of meat and meat substitutes, including production method, environmental impact, origin and type of product (de Jonge et al., 2015; Van Loo et al., 2014; Koistinen et al., 2013; Hoek et al., 2011).”