Next Article in Journal
A Mapping of Marine Biodiversity Research Trends and Collaboration in the East Asia Region from 1996–2015
Next Article in Special Issue
Maize Processing Waste Water Upcycling in Mexico: Recovery of Arabinoxylans for Probiotic Encapsulation
Previous Article in Journal
Decision Making Process for Constructing Low-Energy Buildings in the Public Housing Sector in Sweden
Article Menu

Export Article

Open AccessArticle
Sustainability 2016, 8(10), 1073; doi:10.3390/su8101073

Consumers’ Attitude toward Sustainable Food Products: Ingredients vs. Packaging

1
Food Biz. Lab, Program in Regional Information, Seoul National University, Gwanak-gu 151-742, Korea
2
School of Business, Hanyang University, 222 Wangsimni-ro, Seongdong-gu 133-791, Korea
3
Graduate School of Pan-Pacific International Studies, Kyung Hee University Global Campus, Seochon-dong 17104, Korea
*
Author to whom correspondence should be addressed.
Academic Editor: Thomas A. Trabold
Received: 29 August 2016 / Revised: 14 October 2016 / Accepted: 18 October 2016 / Published: 23 October 2016
(This article belongs to the Special Issue Sustainable Food Waste Management and Utilization)
View Full-Text   |   Download PDF [3393 KB, uploaded 24 October 2016]   |  

Abstract

The availability of and preference for eco-friendly products have increased; however, understanding of sustainable products is still insufficient because most studies have been focused only on organic products. The availability and understanding of organic products are high, but not complete. With regards to environmental protection, it is important to focus not only on the eco-friendly ingredients but also on the eco-friendly packaging because packaging has recently been found to be a primary cause of pollution. Through three studies, this article investigated the interaction between the effect of consumers’ willingness to buy (WTB), the price premium for eco-friendliness (internal: eco-friendly ingredients vs. external: eco-friendly packaging), and the product’s attributes. Three experimental studies were conducted to determine whether the consumers’ WTB and the price premium for sustainable products differ according to the eco-friendliness of the product and the product’s attributes. In Study 1 and Study 3, analysis of variance (ANOVA) was conducted; and, in Study 2, analysis of covariance (ANCOVA) was conducted. The results of Study 1 and Study 2 suggested that the consumers’ WTB for sustainable products can differ according to the product’s attribute. Moreover, results of Study 3 revealed that consumers’ WTB and satisfaction for sustainable products can differ according to level of packaging. View Full-Text
Keywords: sustainable food product; organic food product; eco-friendly packaging; product attribute sustainable food product; organic food product; eco-friendly packaging; product attribute
Figures

Figure 1

This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

Scifeed alert for new publications

Never miss any articles matching your research from any publisher
  • Get alerts for new papers matching your research
  • Find out the new papers from selected authors
  • Updated daily for 49'000+ journals and 6000+ publishers
  • Define your Scifeed now

SciFeed Share & Cite This Article

MDPI and ACS Style

Seo, S.; Ahn, H.-K.; Jeong, J.; Moon, J. Consumers’ Attitude toward Sustainable Food Products: Ingredients vs. Packaging. Sustainability 2016, 8, 1073.

Show more citation formats Show less citations formats

Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Related Articles

Article Metrics

Article Access Statistics

1

Comments

[Return to top]
Sustainability EISSN 2071-1050 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert
Back to Top