Special Issue "Sustainable Agribusiness and Food Marketing"
Deadline for manuscript submissions: closed (28 February 2021).
Interests: non-market valuation; agribusiness; consumer demand; food marketing; land and farm appraisal
Interests: consumers’ behavior and preferences; food marketing; cognitive biases
Interests: farmland appraisal; environmental economics; landscape and economy
Special Issues and Collections in MDPI journals
Interests: farm economic appraisal; food marketing; consumers’ behavior and preferences; decision support policies; assessment of the sustainability
Improving the sustainability of food production is one of the most challenging targets for the agri-food sector. A sustainable food production system should consider several issues related to the three pillars of sustainability: environment, society, and economics. The environmental pillar requires food production to minimize its impact on climate change, preserve landscape, biodiversity, and water and soil quality. From a social and economic perspective, sustainable food production should ensure safe and healthy foods, good quality at affordable prices, and work inclusion and preservation of jobs in the food industry.
However, despite the demand of public institutions, policymakers, and consumers for environmental-friendly and socially viable production methods, several critical aspects often constrain food production and consumption to perform below the most sustainable options. Challenges for sustainable food production relate to technical inefficiencies in farming activity and food transformation and distribution. At the end of the supply chain, final consumers also play a crucial role in terms of food waste, preferences, and dietarian habits. Given these premises, it is clear that all participants in the agri-food sector must “find new ways to reduce inputs, minimise waste, improve management of resource stocks, change consumption patterns, optimise production processes, management and business methods, and improve logistics” (Europe 2020 strategy—A resource-efficient Europe).
Over recent decades the food system faced what is referred to as ‘chain reversal’ (Linnemann, Benner, Verkerk, and van Boekel, 2006), changing from a predominantly supply-driven model, to a more demand-driven one. Consumer preferences are, therefore, crucial in orienting food production, and modern consumers are paying more attention to the intrinsic characteristics of the food they buy such as the use of pesticides, the absence of child labor in food production, organic and fair-trade regulations, animal welfare, packaging, and innovative food technology characteristics. In this respect, consumer demand could be an important driver in ensuring sustainable food production.
This Special Issue focuses on collecting advances in research that consider the three pillars of sustainability (environmental, social, and economic) along with modern food production and consumption patterns. Among such advances, the Special Issue welcomes research that considers the following topics related to sustainable food production and consumption:
- Organic food production
- Social farming
- Food waste
- Water preservation
- Sustainable packaging
- Animal welfare
- CO2 emissions and climate change mitigation
- Consumer preferences for meat substitutes
- The impact of new diets and consumption trends (omnivorous, vegetarian, vegan) on sustainable food production
- Food security and labeling
- Local production
- Landscape preservation.
We are particularly interested in research that contributes to advancing marketing strategies that ensure sustainability in the agri-food business. Such research usually applies economic valuation methodologies like discrete choice experiments, contingent valuation, conjoint analysis, and experimental auctions to study consumer preferences and their willingness to pay for different food characteristics.
Europe 2020 strategy—A resource-efficient Europe: https://ec.europa.eu/info/strategy/priorities-2019-2024
Linnemann, A.R.; Benner, M.; Verkerk, R.; van Boekel, M.A.J.S. Consumer-driven food product development. Trends Food Sci. Technol. 2006, 17, 184–190. doi:https://doi.org/10.1016/j.tifs.2005.11.015
Prof. Daniel Vecchiato
Prof. Eugenio Demartini
Prof. Tiziano Tempesta
Prof. Anna Gaviglio
Manuscript Submission Information
Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All papers will be peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.
Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Sustainability is an international peer-reviewed open access semimonthly journal published by MDPI.
Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 1900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.
- Sustainable food demand
- Economic valuation
- Consumer behavior