Repository logo
 
Publication

Consumers’ Acceptance and Willingness to Pay for Innovative and Sustainable Food – an Exploratory Study

2024-04Book part Restricted access
Simple item page
datacite.subject.fosCiências Sociais
datacite.subject.sdg12:Produção e Consumo Sustentáveis
datacite.subject.sdg08:Trabalho Digno e Crescimento Económico
dc.contributor.authorC., João Maurício
dc.contributor.authorFernandes, Maria Eduarda
dc.date.accessioned2025-12-04T13:41:38Z
dc.date.available2025-12-04T13:41:38Z
dc.date.issued2024-04
dc.descriptionPart of the book series: Springer Proceedings in Earth and Environmental Sciences (SPEES).
dc.descriptionIncluded in the following conference series: International Conference on Water Energy Food and Sustainability
dc.description.abstractThe agricultural sector is currently facing several challenges, and needs to evolve to a more sustainable system. Consumers have a major role to play in this transformation. In this sense, this study aims to explore Portuguese consumers’ receptiveness and willingness to pay (WTP) for innovative and more sustainable food. Particularly, for apples produced in an innovative and sustainable way, making using of algae from the Portuguese coast. Additionally, the impact of information provided to consumers about the consequences of consuming this new product, on their receptiveness and willingness to pay, is tested: focusing on health benefits of the new product vs. on the environmental benefits. To this end, an online questionnaire was conducted in Portugal in July 2022. From a sample of 411 valid answers and 396 apple consumers, a wide majority (86.9%) were receptive to this innovative and sustainable apples and was willing to pay a price premium of 0.35 e/kg compared to the conventional apples (average price of 1.95 e/kg for sustainable apples, compared to 1.60 e/kg for conventional apples). This WTP was not influenced by the type of information provided in terms of benefits of the new product (health vs. environment) but the acceptance for the innovative apple increased with the provision of information. Additionally, some respondent’s ecological consumption habits and socioeconomic characteristics demonstrated to be statistically significant for the WTP. These results indicate that consumers are aware of the need to move towards a more sustainable food sector and value this innovative (and more sustainable) apples.eng
dc.description.sponsorshipThis work was supported by National Funds of the FCT – Portuguese Foundation for Science and Technology within the project [UIDB/04928/2020] and POCI-01-0247-FEDER-070155.
dc.identifier.citationJoão Maurício, C., & Fernandes, M. E. (2023, May). Consumers’ Acceptance and Willingness to Pay for Innovative and Sustainable Food–an Exploratory Study. In International Conference on Water Energy Food and Sustainability (pp. 437-445). Cham: Springer Nature Switzerland.
dc.identifier.doi10.1007/978-3-031-48532-9_40
dc.identifier.isbn9783031485312
dc.identifier.isbn9783031485329
dc.identifier.urihttp://hdl.handle.net/10400.8/14870
dc.language.isoeng
dc.peerreviewedyes
dc.publisherSpringer Nature
dc.relationCentre of Applied Research in Management and Economics
dc.relation.hasversionhttps://link.springer.com/chapter/10.1007/978-3-031-48532-9_40
dc.relation.ispartofSpringer Proceedings in Earth and Environmental Sciences
dc.relation.ispartofProceedings of the 3rd International Conference on Water Energy Food and Sustainability (ICoWEFS 2023)
dc.relation.ispartofseriesSpringer Proceedings in Earth and Environmental Sciences
dc.rights.uriN/A
dc.subjectSustainable food
dc.subjectConsumers’ receptiveness
dc.subjectWillingness to pay
dc.titleConsumers’ Acceptance and Willingness to Pay for Innovative and Sustainable Food – an Exploratory Studyeng
dc.typebook part
dspace.entity.typePublication
oaire.awardTitleCentre of Applied Research in Management and Economics
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F04928%2F2020/PT
oaire.citation.endPage445
oaire.citation.startPage437
oaire.citation.titleProceedings of the 3rd International Conference on Water Energy Food and Sustainability (ICoWEFS 2023) (ICoWEFS 2023)
oaire.citation.volumePart F2516
oaire.fundingStream6817 - DCRRNI ID
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85
person.familyNameMaurício Costa
person.familyNameFernandes
person.givenNameJoão
person.givenNameMaria Eduarda
person.identifier.ciencia-idAC13-ED97-A1C0
person.identifier.orcid0000-0002-5895-4240
person.identifier.orcid0000-0001-6584-0412
person.identifier.scopus-author-id57191744568
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
relation.isAuthorOfPublicationb7d29cd0-8c87-4930-b70a-f386e3bbe168
relation.isAuthorOfPublication4db6bf33-8fbf-43c5-b14c-75a606ad8783
relation.isAuthorOfPublication.latestForDiscoveryb7d29cd0-8c87-4930-b70a-f386e3bbe168
relation.isProjectOfPublication4c5aa29d-4b03-4713-8f40-08b3bbfd88d7
relation.isProjectOfPublication.latestForDiscovery4c5aa29d-4b03-4713-8f40-08b3bbfd88d7

Files

Original bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
Consumers’ Acceptance and Willingness to Pay for Innovative and Sustainable Food – an Exploratory Study.pdf
Size:
315.77 KB
Format:
Adobe Portable Document Format
Download
License bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
1.32 KB
Format:
Item-specific license agreed upon to submission
Description:
Download

Collections

CARME - Capítulos de livros
ESTG - Capítulos de livros