“Local Production”: What Do Consumers Think?
Since the mid-1990s, there has been a growing interest among consumers and producers in downscaling to a local level the length of the agri-food chains as a solution for fairer and more sustainable food production systems. From the point of view of consumption, the attribute “local” is assuming an important role in defining food purchasing preferences, both in terms of expectations of product quality and in terms of its perceived relevance in determining the supply chain sustainability. This research aims to define how individuals’ perception of local production influences the definition of “local” among consumers based on a survey submitted to a sample of 500 consumers in North-Western Ita…
Consumer Preference Heterogeneity Evaluation in Fruit and Vegetable Purchasing Decisions Using the Best–Worst Approach
This study assesses consumer preferences during fruit and vegetable (FV) sales, considering the sociodemographic variables of individuals together with their choice of point of purchase. A choice experiment was conducted in two metropolitan areas in Northwest Italy. A total of 1170 consumers were interviewed at different FV purchase points (mass retail chains and open-air markets) using a paper questionnaire. The relative importance assigned by consumers to 12 fruit and vegetable product attributes, including both intrinsic and extrinsic quality cues, was assessed by using the best&ndash
Sustainability for Food Consumers: Which Perception?
A sustainable future for the community is one of the objectives established by the European Union Agenda 2030. Furthermore, sustainable consumption has been identified as one of the possible trajectories for sustainable development. It is for this reason that food production, distribution and consumption ways cannot be overlooked for sustainability achievement, as well as the consumer&rsquo
Consumer Attitudes and Preference Exploration towards Fresh-Cut Salads Using Best–Worst Scaling and Latent Class Analysis
This research explored the preferences and buying habits of a sample of 620 consumers of fresh-cut, ready-to-eat salads. A best&ndash