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An Economic-Psychological Model of Sustainable Food Consumption

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  • Lombardini, Chiara
  • Lankoski, Leena
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    Abstract

    This paper proposes a novel economic-psychological model of individual food consumption and food waste that recognizes individuals as social and moral beings who are boundedly rational and have limited capacity for self-control. The model identifies five components of individuals’ utility that correspond to five modes of being or selves: the hedonic agent, the social agent, the moral agent, the health-conscious agent and the habits-driven agent. In the model, individuals maximize this composite utility given their budget and effort constraints. We apply the model to analyze policies that can support the adoption of sustainable food consumption practices.

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    File URL: http://purl.umn.edu/114403
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    Bibliographic Info

    Paper provided by European Association of Agricultural Economists in its series 2011 International Congress, August 30-September 2, 2011, Zurich, Switzerland with number 114403.

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    Date of creation: 2011
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    Handle: RePEc:ags:eaae11:114403

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    Related research

    Keywords: bounded rationality; bounded self-control; habits; identity; social and moral norms; sustainable food consumption; Food Consumption/Nutrition/Food Safety; D03; D11; D12;

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    1. Just, David R. & Wansink, Brian & Mancino, Lisa & Guthrie, Joanne F., 2008. "Behavioral Economic Concepts To Encourage Healthy Eating in School Cafeterias: Experiments and Lessons From College Students," Economic Research Report 56489, United States Department of Agriculture, Economic Research Service.
    2. George A. Akerlof & Rachel E. Kranton, 2000. "Economics And Identity," The Quarterly Journal of Economics, MIT Press, vol. 115(3), pages 715-753, August.
    3. Garnett, Tara, 2011. "Where are the best opportunities for reducing greenhouse gas emissions in the food system (including the food chain)?," Food Policy, Elsevier, vol. 36(S1), pages S23-S32.
    4. Brekke, Kjell Arne & Kverndokk, Snorre & Nyborg, Karine, 2003. "An economic model of moral motivation," Journal of Public Economics, Elsevier, vol. 87(9-10), pages 1967-1983, September.
    5. Costa Sandine & Ibanez Lisette & Loureiro Maria L. & Marette Stéphan, 2009. "Quality Promotion through Eco-Labeling: Introduction to the Special Issue," Journal of Agricultural & Food Industrial Organization, De Gruyter, vol. 7(2), pages 1-8, December.
    6. Just, David R. & Wansink, Brian, 2009. "Smarter Lunchrooms: Using Behavioral Economics to Improve Meal Selection," Choices, Agricultural and Applied Economics Association, vol. 24(3).
    7. Carlsson-Kanyama, Annika & Ekstrom, Marianne Pipping & Shanahan, Helena, 2003. "Food and life cycle energy inputs: consequences of diet and ways to increase efficiency," Ecological Economics, Elsevier, vol. 44(2-3), pages 293-307, March.
    8. York, Richard & Gossard, Marcia Hill, 2004. "Cross-national meat and fish consumption: exploring the effects of modernization and ecological context," Ecological Economics, Elsevier, vol. 48(3), pages 293-302, March.
    9. Fox, Nick & Ward, Katie J., 2008. "You are what you eat? Vegetarianism, health and identity," Social Science & Medicine, Elsevier, vol. 66(12), pages 2585-2595, June.
    10. Michaelowa, Axel & Dransfeld, Björn, 2008. "Greenhouse gas benefits of fighting obesity," Ecological Economics, Elsevier, vol. 66(2-3), pages 298-308, June.
    11. Geoffrey Hodgson, 2010. "Choice, habit and evolution," Journal of Evolutionary Economics, Springer, vol. 20(1), pages 1-18, January.
    12. Brian Wansink & David R. Just & Collin R. Payne, 2009. "Mindless Eating and Healthy Heuristics for the Irrational," American Economic Review, American Economic Association, vol. 99(2), pages 165-69, May.
    13. Faye Duchin, 2004. "Sustainable Consumption of Food," Rensselaer Working Papers in Economics 0405, Rensselaer Polytechnic Institute, Department of Economics.
    14. Kahn, Barbara E & Wansink, Brian, 2004. " The Influence of Assortment Structure on Perceived Variety and Consumption Quantities," Journal of Consumer Research, University of Chicago Press, vol. 30(4), pages 519-33, March.
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