Background and significance of research As the planet population grows and demand for food increases, the food industry is becoming increasingly concerned about resource scarcity and environmental sustainability. This project tackles the problem of environmental sustainability in the food industry by investigating supply and demand of environmental sustainable food. On the supply side, innovative supply chain management strategies to reduce the environmental impact of food production, processing and distribution will be analyzed using a benefit-cost perspective. Classic example are water consumption and greenhouse gases emissions. The food industry’s acceptability of these alternative strategies will be investigated to understand and overcome, when possible, perceived barriers to change. On the demand side, consumers’ preferences for environmental sustainable diets will be examined to understand market opportunities for environmental sustainable food products. For example, products with lower levels of water and carbon footprint. Economic experiments and innovative marketing approaches such as experimental auctions and discrete choice experiments will be used.
Research aims The project aims to: i) identify innovative supply management strategies that improve the environmental sustainability of the food industry; ii) investigate the acceptability of these new solutions; iii) examine consumers’ preferences for environmental sustainable food products in order to identify labelling strategies that lead consumers to make better choices; and iv) test the incentive compatibility and validity of alternative preference elicitation techniques such as experimental auctions and discrete choice experiments.