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    54. The influence of environmental-impact information on consumer willingness to pay for products labeled as free of genetically modified ingredients

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    55. The organic label: how to reconcile its meaning with consumer preferences

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    56. Traceability and information technology in the meat supply chain: implications for firm organization and market structure

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    57. Tracking the evolution of e-grocers: a quantitative assessment

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    59. U.S. farmers markets—essential business survival in disrupting times

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    60. Utah farm-chef-fork: building sustainable local food connections

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