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Consumer Information in the food service industry vs. food retailing

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  • Rogge, C.B.E.
  • Becker, Tilman C.

Abstract

In order to define consumer expectations over a traceability and information system for the entire food supply chain, the information behaviour of consumers in the food service industry has been subject to an analysis for the first time. In comparison to consumers in retailing, significant differences appear in information seeking behaviour as well as in the information desired.

Suggested Citation

  • Rogge, C.B.E. & Becker, Tilman C., 2008. "Consumer Information in the food service industry vs. food retailing," 2008 International Congress, August 26-29, 2008, Ghent, Belgium 44070, European Association of Agricultural Economists.
  • Handle: RePEc:ags:eaae08:44070
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    File URL: http://purl.umn.edu/44070
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    References listed on IDEAS

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    1. Dickinson, David L. & Bailey, DeeVon, 2002. "Meat Traceability: Are U.S. Consumers Willing To Pay For It?," Journal of Agricultural and Resource Economics, Western Agricultural Economics Association, vol. 27(02), December.
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    Cited by:

    1. Hauschildt, Verena & Schulze-Ehlers, Birgit, 2014. "An Empirical Investigation into the Adoption of Green Procurement Practices in the German Food Service Industry," International Food and Agribusiness Management Review, International Food and Agribusiness Management Association (IFAMA), vol. 17(3).

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    Keywords

    meat traceability; consumer behaviour; food service industry; Consumer/Household Economics;

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