Consumers' experiences and preferences for plant-based meat food: Evidence from a choice experiment in four cities of China
文献类型：期刊论文
| 作者 | Wang, Ge; Plaster, Madison T.; Bai, Yun-li; Liu, Cheng-fang |
| 刊名 | JOURNAL OF INTEGRATIVE AGRICULTURE
 |
| 出版日期 | 2023 |
| 卷号 | 22期号:1页码:306-319 |
| 关键词 | plant-based meat (PBM) choice experiment consumers? preference willingness to pay |
| DOI | 10.1016/j.jia.2022.09.008 |
| 文献子类 | Article |
| 英文摘要 | This paper examined consumers' experiences in and preferences for plant-based meat (PBM) food and their respective correlates, based on data from an online survey of 579 consumers in four major cities in China in early 2021. We first described consumers' experiences in consuming and purchasing PBM food and their correlates, and then analyzed consumer preferences using hypothetical choice experiment. The experiment offered consumers various options to purchase burgers made from PBM or animal-based meat (ABM), combined with different countries of origin (COO), taste labels, and prices. Our data showed that respondents hold overall positive attitudes toward PBM food; 85 and 82% of respondents reported experience in eating and purchasing PBM food, respectively. More than half of them ate PBM food because they wanted to try new food (58%), or were interested in healthy food (56%). Income, religion, and dietary restrictions were significantly correlated with consumers' experiences in PBM food consumption. Results from the Random Parameter Logit Model based on the hypothetical choice experiment data showed that 79% of respondents chose PBM burgers and were willing to pay an average of 88 CNY for a PBM burger. We also found that 99.8 and 83% of respondents are willing to buy burgers made in China and those with a taste label, with a willingness to pay (WTP) of 208 and 120 CNY, respectively. The heterogeneity test revealed that females and those with at least a bachelor's degree, higher income, religious beliefs, and dietary restrictions are more likely to buy PBM burgers than their counterparts. |
| WOS关键词 | GREENHOUSE-GAS EMISSIONS ; CULTURED MEAT ; ENVIRONMENTAL-IMPACT ; OPTIMAL DESIGNS ; CONSUMPTION ; WILLINGNESS ; INDUSTRY ; SAFETY ; ISSUES ; MODEL |
| WOS研究方向 | Agriculture |
| WOS记录号 | WOS:000918629000001 |
| 源URL | [http://ir.igsnrr.ac.cn/handle/311030/200857]  |
| 专题 | 生态系统网络观测与模拟院重点实验室_外文论文 |
| 作者单位 | 1.[Wang, Ge 2.[Plaster, Madison T.] Peking Univ, Yenching Acad, Beijing 100871, Peoples R China 3.Chinese Acad Sci, Inst Geog Sci & Nat Resources Res, Key Lab Ecosyst Network Observat & Modeling, Beijing 100101, Peoples R China 4.UN Environm Programme Int Ecosyst Management Partn, Beijing 100101, Peoples R China 5.Peking Univ, China Ctr Agr Policy, Sch Adv Agr Sci, Beijing 100871, Peoples R China |
| 推荐引用方式 GB/T 7714 | Wang, Ge,Plaster, Madison T.,Bai, Yun-li,et al. Consumers' experiences and preferences for plant-based meat food: Evidence from a choice experiment in four cities of China[J]. JOURNAL OF INTEGRATIVE AGRICULTURE,2023,22(1):306-319. |
| APA | Wang, Ge,Plaster, Madison T.,Bai, Yun-li,&Liu, Cheng-fang.(2023).Consumers' experiences and preferences for plant-based meat food: Evidence from a choice experiment in four cities of China.JOURNAL OF INTEGRATIVE AGRICULTURE,22(1),306-319. |
| MLA | Wang, Ge,et al."Consumers' experiences and preferences for plant-based meat food: Evidence from a choice experiment in four cities of China".JOURNAL OF INTEGRATIVE AGRICULTURE 22.1(2023):306-319. |
入库方式： OAI收割
来源：地理科学与资源研究所
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