Students’ Willingness to Pay for More Local, Organic, Non-GMO and General Food Options

Q4 Agricultural and Biological Sciences
Christopher C. Bruno, Benjamin L. Campbell
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引用次数: 15

Abstract

As universities look to source “sustainable†products, it is critical to understand student demand and the economic feasibility of adding new sustainable products. Using an online survey in conjunction with a Tobit model we find that half of students in our sample are willing to pay more for increased local and organic food options with only a third willing to pay more for increased non-GMO options. The economic feasibility of adding new local, organic, and non-GMO options is questionable as charging students for their willingness to pay results in only a 1–2% gain in revenue which may not cover the cost of more options in on-campus dining halls.
学生愿意支付更多的本地,有机,非转基因和一般食品选择
随着大学寻找来源€œsustainableâ€产品,了解学生的需求和增加新的可持续产品的经济可行性是至关重要的。通过结合Tobit模型的在线调查,我们发现样本中有一半的学生愿意为增加的本地和有机食品选择支付更多的钱,只有三分之一的学生愿意为增加的非转基因食品选择支付更多的钱。增加新的本地、有机和非转基因食品选择的经济可行性值得怀疑,因为根据学生的意愿收费只会带来1% - 2%的收入增长,这可能不足以支付在校园食堂提供更多选择的成本。
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
Journal of Food Distribution Research
Journal of Food Distribution Research Agricultural and Biological Sciences-Food Science
CiteScore
0.50
自引率
0.00%
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