Willingness to pay for animal welfare across labels, products, consumers, and time

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

Food Quality and Preference Pub Date : 2025-09-19 DOI:10.1016/j.foodqual.2025.105708

Malte Oehlmann , Irina Dolgopolova , Christina M. Neubig , Jutta Roosen

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引用次数: 0

Abstract

In recent years, the number of labels indicating improved animal welfare conditions on meat products has increased making it difficult for consumers to understand, evaluate, and compare husbandry conditions across products. Based on a discrete choice experiment implemented in three cross-section surveys over a period of 15 months with a total of 6000 German respondents, we estimate the willingness to pay (WTP) for various levels of animal welfare associated with different meat products. We use three existing labels with overlapping animal welfare requirements mimicking the situation in the German meat market: The well-established organic label as well as a binary animal welfare label by the Animal Welfare Initiative and a multi-level animal husbandry label which were introduced in Germany in 2015 and 2019, respectively. We show that the multi-level label scheme leads to more product differentiation and, subsequently, higher WTP estimates. WTP further depends on meat type, where animal welfare improvements for beef and chicken products are valued much higher compared to those for pork. WTP for the organic and the highest level of the husbandry label increases with higher household incomes. WTP for these labels on chicken is also higher among women.

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愿意在标签、产品、消费者和时间上为动物福利买单

近年来，表明肉类产品上动物福利状况改善的标签数量增加，这使得消费者难以理解、评估和比较不同产品的畜牧业状况。基于一项离散选择实验，在为期15个月的三次横断面调查中实施，共有6000名德国受访者，我们估计了与不同肉类产品相关的不同水平的动物福利的支付意愿（WTP）。我们模仿德国肉类市场的情况，使用了三种现有的动物福利要求重叠的标签：完善的有机标签，以及动物福利倡议组织的二元动物福利标签，以及分别于2015年和2019年在德国引入的多层次畜牧业标签。我们表明，多层次标签方案导致更多的产品差异化，随后，更高的WTP估计。WTP进一步取决于肉类类型，牛肉和鸡肉产品的动物福利改善比猪肉产品得到的重视要高得多。有机和最高水平畜牧标签的WTP随着家庭收入的增加而增加。女性对鸡肉上这些标签的偏好也更高。

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.