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Influencing factors on the choice of organic meat meals in business canteens. Coordination (OekoMenue)
Project
Project code: 2818OE076
Contract period: 01.01.2020
- 31.12.2022
Budget: 196,949 Euro
Purpose of research: Applied research
Keywords: socio-economics, away-from-home catering, market transparency, information technology, communication technology, food pattern, caterer, marketing, meat, communal feeding, economic and legal consumer protection
The aim of the project is to investigate the choice behaviour of guests in business canteens with regard to organic meat meals. Special attention is addressed to the effect that information on the attributes 'organic” and 'animal welfare” can have on the choice of menus. Therefore, two business canteens will be recruited and as well stated as revealed preferences of guests for organic meat meals will be elicited. Several methods will be used: At first, a qualitative experiment using 'think aloud method” will be conducted to analyse the guest’s perception of the presented information. Secondly, a choice experiment will be applied to analyse the stated preferences of guests. Thirdly, in existing meals, the conventional meat component will be replaced by an organic meat component and the menu choices will be measured (revealed preferences). Additionally, several interventions, e.g. providing information on the husbandry conditions, will be carried out. Data of both, revealed and stated preference elicitations, will be combined in one model and the influence of the measured factors on the choice of organic meat meals will be estimated. The results will be used to derive recommendations for a suitable consumer communication of organic meat meals in business canteens.
Section overview
Subjects
- Communication Sciences
- Nutritional behaviour
- Organic Farming
Framework programme
Federal Organic Farming Scheme and other forms of sustainable agriculture (BÖLN)
