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Preference for meat substitute with plant-based proteins (PBP): An experiment with real product consumption

Author

Listed:
  • Mélody Leplat

    (L@BISEN - Laboratoire ISEN - Institut supérieur de l'électronique et du numérique (ISEN) - YO - YNCREA OUEST)

  • Youenn Loheac

    (CREM - Centre de recherche en économie et management - UNICAEN - Université de Caen Normandie - NU - Normandie Université - UR - Université de Rennes - CNRS - Centre National de la Recherche Scientifique, ESC [Rennes] - ESC Rennes School of Business)

  • Eric Teillet

Abstract

People are interested by meat reduction or meat substitution for many arguments: health, environment, animal welfare. Firms explore new models and new supply (better meat or meat substitutes) to take, to keep or to increase market shares. What consumers really prefer and choose? In choice experiments…

Suggested Citation

  • Mélody Leplat & Youenn Loheac & Eric Teillet, 2023. "Preference for meat substitute with plant-based proteins (PBP): An experiment with real product consumption," Post-Print hal-04297302, HAL.
    • Handle: RePEc:hal:journl:hal-04297302
    Note: View the original document on HAL open archive server: https://hal.science/hal-04297302
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