Consumer willingness to pay for plant-based foods produced using microbial applications to replace synthetic chemical inputs

Analysis of consumer preferences and willingness-to-pay (WTP) for sustainable foods produced using new agri-food technologies is required to enhance the uptake of innovations that accelerate the transition towards sustainable food systems. Consumers’ willingness to buy new food products, with no or...

Descripción completa

Detalles Bibliográficos
Autores principales: Ali, Beshir M., Ang, Frederic, van der Fels-Klerx, H. J.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Public Library of Science 2021
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8651115/
https://www.ncbi.nlm.nih.gov/pubmed/34874958
http://dx.doi.org/10.1371/journal.pone.0260488

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8651115/
https://www.ncbi.nlm.nih.gov/pubmed/34874958
http://dx.doi.org/10.1371/journal.pone.0260488

Ejemplares similares