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Go Sustainability—Willingness to Pay for Eco–Agricultural Innovation: Understanding Chinese Traditional Cultural Values and Label Trust Using a VAB Hierarchy Model

Author

Listed:
  • Yuyang Wang

    (Institute of Automation, Chinese Academy of Sciences, Beijing 100190, China)

  • Tinfah Chung

    (ELM School, HELP University, Kuala Lumpur 50400, Malaysia)

  • PC Lai

    (UniRazak, University Tun Abdul Razak, Kuala Lumpur 50400, Malaysia)

Abstract

This study aims to develop a nuanced understanding of the link between Chinese cultural values, the “Green food” label, and consumers’ willingness to pay (WTP) for Green food based on the value–attitude–behavior hierarchy model. Structural equation modeling (SEM-AMOS24.0), the bootstrapping test, and the ANOVA test are used to analyze data collected through an on-site questionnaire survey of 402 valid Green food consumers in China. The hypotheses and the theoretical model are verified. The results show that trust in the Green food label directly influences willingness to pay for Green food and indirectly through attitude. Chinese cultural value orientations significantly influence Chinese consumers’ WTP for Green food through both attitude and label trust. The findings provide a valuable reference for Green food suppliers and governments to promote Green food consumption worldwide and to create a more sustainable food production system in China. Although limitations of the cross-sectional study are narrowed using SEM, to fully grasp consumers’ psychological development and the influence of cultural values, a longitudinal study with strict condition controls is recommended for future research.

Suggested Citation

  • Yuyang Wang & Tinfah Chung & PC Lai, 2022. "Go Sustainability—Willingness to Pay for Eco–Agricultural Innovation: Understanding Chinese Traditional Cultural Values and Label Trust Using a VAB Hierarchy Model," Sustainability, MDPI, vol. 15(1), pages 1-14, December.
    • Handle: RePEc:gam:jsusta:v:15:y:2022:i:1:p:751-:d:1021602
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    References listed on IDEAS

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