Consumers' willingness to pay for upcycled foods. (December 2020)

• Record Type: Journal Article
• Authors: Bhatt, Siddharth; Ye, Hongjun; Deutsch, Jonathan; Ayaz, Hasan; Suri, Rajneesh
• Is Part Of: Food quality and preference. Volume 86(2020)
• Publication Date: 2020-12
• Subjects: Upcycled foods -- Food waste -- Willingness to pay -- New food product -- Food marketing -- Marketing communications; Food preferences -- Periodicals; Food -- Quality -- Periodicals; Food industry and trade -- Quality control -- Periodicals; Préférences alimentaires -- Périodiques; Aliments -- Qualité -- Périodiques; Aliments -- Industrie et commerce -- Qualité -- Contrôle -- Périodiques; Food industry and trade -- Quality control; Food preferences; Food -- Quality; Periodicals; 664
• DOI: 10.1016/j.foodqual.2020.104035
• Languages: English
• ISSNs: 0950-3293

Abstract

Highlights: Generally, consumers are willing to pay less for upcycled (vs. conventional) foods. Messaging is effective in increasing willingness to pay for upcycled foods. Rational (vs. emotional) messaging is more effective. Abstract: Research on food waste reduction suggests that solutions aimed at reducing waste early in the consumption cycle are the most impactful. Based on this premise, food research labs and food manufacturers have started creating and selling foods made from food ingredients that are generally discarded. Such foods, termed upcycled foods, are safe for human consumption and provide a promising solution to reduce food waste. However, the commercial success of this new category of foods will depend on consumers' acceptance. This research examines a key indicator of acceptance – consumers' willingness to pay. We find that although consumers are willing to pay less for upcycled foods compared to conventional alternatives, messaging increases consumers' willingness to pay. Specifically, we find that rational messaging is more effective than emotional messaging. Overall, our findings suggest that upcycled foods may command good acceptance among consumers.