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• W3130607675 abstract "Sustainable food consumption behaviors are related to not only environment-friendly but also consumers’ self-health concern. Several studies have shown that emphasizing the health attribute of food could increase eco-friendly food consumption. The effect of health attributes in combination with low-carbon foods needs to be emphasized when measuring consumer preference for sustainable foods. Brown rice is chosen in this study as a sustainable alternative. Five attributes including low-carbon, health, percentage, price, and cooking method were adopted in the choice experiment to test the main effect on consumers’ preference in China. A total of 1215 respondents accomplished the questionnaire through an online survey. Results showed substitution percentage had the largest influence among the five attributes. In addition, consumers demonstrated positive attitudes towards health and low-carbon information displayed by both labels and brief claims on the front-of-package. However, soaking brown rice and substituting brown rice for white rice would decrease consumers’ utility. The results indicated that the promotion of low carbon food consumption behaviors should consider the convenience and gradual change. We also measured the effect of the combination of health and low-carbon attributes, and a substitution effect was observed when information about these two attributes displayed simultaneously. It means these two attributes displayed together would discount rather than improve the premium of consumers. Meanwhile, the interaction between main attributes with socio-demographics indicated that consumers with higher-education level and richer knowledge of low-carbon exhibited a more positive attitude toward the low-carbon attribute and a more negative attitude towards health information." @default.
• W3130607675 created "2021-03-01" @default.
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• W3130607675 date "2021-05-01" @default.
• W3130607675 modified "2023-10-13" @default.
• W3130607675 title "Consumers’ preferences for health-related and low-carbon attributes of rice: A choice experiment" @default.
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• W3130607675 doi "https://doi.org/10.1016/j.jclepro.2021.126443" @default.
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