The role of ethical orientation in animal welfare choice behaviour: A segmentation study

IF 4.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Quality and Preference Pub Date : 2024-09-30 DOI:10.1016/j.foodqual.2024.105334

Anne O. Peschel , Kristina Thomsen , George Tsalis , Klaus G. Grunert

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Abstract

Consumers are becoming more and more conscious about their consumption choices, demanding more sustainable, healthy and fair options. Meat consumption especially is under scrutiny for environmental as well as ethical reasons. We develop a set of items to measure ethical orientation and apply it to consumers’ choices of meat products with 3000 consumers across six European countries (Denmark, Germany, Spain, Poland, Netherlands, Italy). We find consumer preferences to be similar across countries, with two thirds of consumers showing a preference for animal welfare attributes, especially outdoor access. Consumer segments can be differentiated based on their degree of ethical orientation, environmental concern, level of trust in the food system and price sensitivity. Ethical orientation differentiates between consumers’ self-reported welfare meat purchases. Our results contribute to the literature on consumer behavior regarding farm animal welfare across different meat product and countries.

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道德导向在动物福利选择行为中的作用：细分研究

消费者对消费选择的意识越来越强，要求有更多可持续、健康和公平的选择。出于环境和道德原因，肉类消费尤其受到关注。我们开发了一套衡量道德取向的项目，并将其应用于欧洲六国（丹麦、德国、西班牙、波兰、荷兰、意大利）3000 名消费者对肉类产品的选择。我们发现各国消费者的偏好相似，三分之二的消费者偏好动物福利属性，尤其是户外活动。根据消费者的道德取向、对环境的关注程度、对食品体系的信任程度以及对价格的敏感度，可以对消费者群体进行区分。道德取向区分了消费者自我报告的福利肉类购买情况。我们的研究结果为不同肉类产品和国家的农场动物福利消费者行为文献做出了贡献。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Quality and Preference 工程技术-食品科技

CiteScore

10.40

自引率

15.10%

发文量

263

审稿时长

38 days

期刊介绍： Food Quality and Preference is a journal devoted to sensory, consumer and behavioural research in food and non-food products. It publishes original research, critical reviews, and short communications in sensory and consumer science, and sensometrics. In addition, the journal publishes special invited issues on important timely topics and from relevant conferences. These are aimed at bridging the gap between research and application, bringing together authors and readers in consumer and market research, sensory science, sensometrics and sensory evaluation, nutrition and food choice, as well as food research, product development and sensory quality assurance. Submissions to Food Quality and Preference are limited to papers that include some form of human measurement; papers that are limited to physical/chemical measures or the routine application of sensory, consumer or econometric analysis will not be considered unless they specifically make a novel scientific contribution in line with the journal''s coverage as outlined below.