How does consumer knowledge affect environmentally sustainable choices? Evidence from a cross-country latent class analysis of food labels. (1st November 2016)

• Record Type: Journal Article
• Authors: Peschel, Anne O.; Grebitus, Carola; Steiner, Bodo; Veeman, Michele
• Is Part Of: Appetite. Volume 106(2016)
• Page Start: 78
• Page End: 91
• Publication Date: 2016-11-01
• Subjects: Carbon footprint -- Food -- Latent class analysis -- Objective knowledge -- Subjective knowledge -- Water footprint; Food habits -- Periodicals; Appetite -- Periodicals; Appetite disorders -- Periodicals; Electronic journals; 306.4613
• DOI: 10.1016/j.appet.2016.02.162
• Languages: English
• ISSNs: 0195-6663

Abstract

Abstract: This paper examines consumers' knowledge and lifestyle profiles and preferences regarding two environmentally labeled food staples, potatoes and ground beef. Data from online choice experiments conducted in Canada and Germany are analyzed through latent class choice modeling to identify the influence of consumer knowledge (subjective and objective knowledge as well as usage experience) on environmentally sustainable choices. We find that irrespective of product or country under investigation, high subjective and objective knowledge levels drive environmentally sustainable food choices. Subjective knowledge was found to be more important in this context. Usage experience had relatively little impact on environmentally sustainable choices. Our results suggest that about 20% of consumers in both countries are ready to adopt footprint labels in their food choices. Another 10–20% could be targeted by enhancing subjective knowledge, for example through targeted marketing campaigns. Highlights: Test role of subjective and objective knowledge, usage experience on choice making. Analysis of psychometrics, demographics, preferences for environmental footprinting. Latent class choice modeling carried out for data from Canada and Germany. Choices made for ground beef and potatoes labeled for carbon emission and water usage.