Agricultural Communications Documentation Center, Funk Library, University of Illinois Box: 151 Document Number: D06776
Notes:
Online via Pew Research Center. 8 pages., "Scientists and the American public are often far apart when it comes to views about science-related issues."
Agricultural Communications Documentation Center, Funk Library, University of Illinois Box: 138 Document Number: D05788
Notes:
Paper presented in the Agricultural Communications Section of the annual conference of the Southern Association of Agricultural Scientists, Atlanta, Georgia, January 31-February 1, 2015. 24 pages.
Young, Ian (author), Waddell, Lisa (author), Harding, Shannon (author), Greig, Judy (author), Mascarenhas, Mariola (author), Sivaramalingam, Bhairavi (author), Pham, Mai (author), and Papadopoulos, Andrew (author)
Format:
Journal article
Publication Date:
2015
Published:
International
Location:
Agricultural Communications Documentation Center, Funk Library, University of Illinois Box: 153 Document Number: D06782
18 pages., Via online journal, This paper provides an analysis of the growth in environmental and labelling schemes (ELIS), using a dataset of 544 schemes introduced between 1970 and 2012 covering 197 countries. General trends drawn from this dataset and an examination of relevant trademarks support a rapid but slowing increase in the number of ELIS. The analysis also shows both the diversity and unequal growth of ELIS according to different characteristics, such as communication means, channels, scope, and the standards on which they are based. The analysis further outlines the dual nature of the evolution of ELIS over time, driven by the combination of an increase in the number of “traditional” ELIS, such as single-issue environmental seals, and the emergence of more recently introduced types of ELIS, including environmental footprints. This combination highlights the tension between increased competition among similar ELIS and the emergence of new schemes potentially less exposed to direct competition but facing larger entry challenges.
Fiore, M. (author), Conto, F. (author), Conte, A. (author), and Pellegrini, G. (author)
Format:
Paper
Publication Date:
2015-06
Published:
Italy
Location:
Agricultural Communications Documentation Center, Funk Library, University of Illinois Box: 141 Document Number: D06291
Notes:
Accessed August 6, 2015., Paper presented at the AIEAA (Associazione Italiana di Economia Agraria e Applicata) conference, Ancona, Italy, June 11.12, 2015. 14 pages.
Consumer acceptance of cultured meat is expected to depend on a wide diversity of determinants ranging from technology-related perceptions to product-specific expectations, and including wider contextual factors like media coverage, public involvement, and trust in science, policy and society. This paper discusses the case of cultured meat against this multitude of possible determinants shaping future consumer acceptance or rejection. The paper also presents insights from a primary exploratory study performed in April 2013 with consumers from Flanders (Belgium) (n=180). The concept of cultured meat was only known (unaided) by 13% of the study participants. After receiving basic information about what cultured meat is, participants expressed favorable expectations about the concept. Only 9% rejected the idea of trying cultured meat, while two thirds hesitated and about quarter indicated to be willing to try it. The provision of additional information about the environmental benefits of cultured meat compared to traditional meat resulted in 43% of the participants indicating to be willing to try this novel food, while another 51% indicated to be ‘maybe’ willing to do so. Price and sensory expectations emerged as major obstacles. Consumers eating mostly vegetarian meals were less convinced that cultured meat might be healthy, suggesting that vegetarians may not be the ideal primary target group for this novel meat substitute. Although exploratory rather than conclusive, the findings generally underscore doubts among consumers about trying this product when it would become available, and therefore also the challenge for cultured meat to mimic traditional meat in terms of sensory quality at an affordable price in order to become acceptable for future consumers.
