1 - 5 of 5
Number of results to display per page
Search Results
2. Australians' organic food beliefs, demographics, and values
- Collection:
- Agricultural Communications Documentation Center (ACDC)
- Contributers:
- Lea, Emma (author) and Worsley, Tony (author)
- Format:
- Journal article
- Publication Date:
- 2005-10
- Published:
- United Kingdom
- Location:
- Agricultural Communications Documentation Center, Funk Library, University of Illinois Box: 161 Document Number: C26400
- Journal Title:
- British Food Journal
- Journal Title Details:
- 107(10/11): 855-869
- Notes:
- 15 p.
3. Maintaining trust and credibility in a continuously evolving organic food system
- Collection:
- Agricultural Communications Documentation Center (ACDC)
- Contributers:
- Thorsø, Martin Hvarregaard (author) and Department of Agroecology, Aarhus University, TjeleDenmark
- Format:
- Journal article
- Publication Date:
- 2015-08
- Published:
- Springer Netherlands
- Location:
- Agricultural Communications Documentation Center, Funk Library, University of Illinois Box: 7 Document Number: D10269
- Journal Title:
- Journal of Agricultural and Environmental Ethics
- Journal Title Details:
- 28(4) : 767-787
- Notes:
- 21 pages., Credibility is particularly important in organic food systems because there are only marginal visual and sensorial differences between organic and conventionally produced products, requiring consumers to trust in producers’ quality claims. In this article I explore what challenges the credibility of organic food systems and I explore how credibility of organic food systems can be maintained, using the Danish organic food system as a case study. The question is increasingly relevant as the sale of organic food is growing in Denmark as well as globally, and consumers’ expectations of organics continuously evolve. The inquiry is threefold, first I outline a conceptual framework for understanding trust and credibility in the food system, secondly I explore the developments in Danish organic food systems and thirdly discuss the challenges and opportunities for maintaining trust in the Danish organic food system. In the analysis I indicate eight key challenges: (1) unrealistic expectations, (2) blind trust and little motivation for extending their knowledge, (3) consumers assess the overall credibility of organic products, (4) ambitious ethical principles, (5) new consumer groups introduce new expectations, (6) frozen requirements in a changing world, (7) growing imports and labelling and (8) multiple versions of organics and the diversity is growing, as well as four aspects which may maintain the credibility of organics if implemented: (1) coordinate expectations, (2) communicate requested information, (3) institutional reform and (4) open communication of pros and cons of organic production.
4. Responsibility and agency within alternative food networks: assembling the "citizen consumer"
- Collection:
- Agricultural Communications Documentation Center (ACDC)
- Contributers:
- Lockie, Stewart (author)
- Format:
- unknown
- Publication Date:
- unknown
- Published:
- USA
- Location:
- Agricultural Communications Documentation Center, Funk Library, University of Illinois Box: 171 Document Number: C28885
5. Sheep meat consumers in Mexico: Understanding their perceptions, habits, preferences and market segments
- Collection:
- Agricultural Communications Documentation Center (ACDC)
- Contributers:
- Alanís, P.J. (author), Miranda-de la Lama, G.C. (author), Mariezcurrena-Berasain, M.A. (author), Barbabosa-Pliego, A. (author), Rayas-Amor, A.A. (author), and Estévez-Moreno, L.X. (author)
- Format:
- Journal article
- Publication Date:
- 2022-02-02
- Published:
- United States: Elsevier
- Location:
- Agricultural Communications Documentation Center, Funk Library, University of Illinois Box: 205 Document Number: D12570
- Journal Title:
- Meat Science
- Journal Title Details:
- 184
- Notes:
- 9 pages, Sheep meat is an essential element within the multicultural mosaic of Mexican agri-food traditions. A total of 332 consumers were surveyed face-to-face in restaurants specializing in selling traditional sheep meat products. Our results showed that consumers could be segmented based on their perceptions, habits, and preferences towards sheep meat. For consumers, sheep meat is perceived as food with unique sensory attributes, coming from healthier animals than other species and traditional characters. Their willingness to pay extra is subject to the guarantee that the meat is safe, free of hormones and antibiotics, and to a lesser extent, certified organic. The multivariate analysis suggested three clusters or consumer profiles named passive, wholehearted, and deep-rooted, which explained the associations among attitudes, some demographic variables, and consumption frequency. The nascent national sheep meat industry needs to consider these concerns in developing marketing and trust strategies to attract, maintain, and build loyalty among Mexican consumers.