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Are Consumers Willing to Pay to Reduce Food Waste?

Author

Listed:
  • Grant, Kara
  • Gallardo, R. Karina
  • McCluskey, Jill J.

Abstract

We estimate consumers’ willingness to pay for reduced food waste by comparing choices between bundles of raw ingredients and ready-to-eat meals. Attributes included prices, food-waste percentages, and expiration dates associated with each option. Findings suggest that consumers are willing to pay premiums for reduced food waste and increased shelf life.

Suggested Citation

  • Grant, Kara & Gallardo, R. Karina & McCluskey, Jill J., 2019. "Are Consumers Willing to Pay to Reduce Food Waste?," Choices: The Magazine of Food, Farm, and Resource Issues, Agricultural and Applied Economics Association, vol. 34(1), February.
    • Handle: RePEc:ags:aaeach:283543
    DOI: 10.22004/ag.econ.283543
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    Citations

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    Cited by:

    1. Rebecca Wasserman-Olin & Miguel I. Gómez & Thomas Björkman, 2023. "Meeting the Expectations of the Customer: Consumer Valuation of Broccoli Produced in the Eastern United States and the Impact of Local Marketing," Sustainability, MDPI, vol. 15(10), pages 1-13, May.
    2. Brenna Ellison & Linlin Fan & Norbert L.W. Wilson, 2022. "Is it more convenient to waste? Trade‐offs between grocery shopping and waste behaviors," Agricultural Economics, International Association of Agricultural Economists, vol. 53(S1), pages 75-89, November.

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