• Heriot-Watt University Featured PhD Programmes
  • University of Birmingham Featured PhD Programmes
  • University of Southampton Featured PhD Programmes
  • King Abdullah University of Science and Technology (KAUST) Featured PhD Programmes
  • FindA University Ltd Featured PhD Programmes
  • University of Manchester Featured PhD Programmes
  • University College London Featured PhD Programmes
University of Strathclyde Featured PhD Programmes
FindA University Ltd Featured PhD Programmes
Queen Mary University of London Featured PhD Programmes
University of Southampton Featured PhD Programmes
University of Reading Featured PhD Programmes

Behavioral economics and environmental sustainable food supply chains


About This PhD Project

Project Description

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.

Email Now

Insert previous message below for editing? 
You haven’t included a message. Providing a specific message means universities will take your enquiry more seriously and helps them provide the information you need.
Why not add a message here
* required field
Send a copy to me for my own records.

Your enquiry has been emailed successfully



Share this page:

Cookie Policy    X