Best–Worst Scaling to Evaluate Sustainable Food Procurement of Restaurant Chains

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  • 外食チェーンにおける持続可能な食材調達に関するBWS評価
  • ガイショク チェーン ニ オケル ジゾク カノウ ナ ショクザイ チョウタツ ニ カンスル BWS ヒョウカ

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<p>The purpose of this study is to assess consumer preferences for sustainable food procurement of restaurant chains by Best–Worst Scaling (BWS). The study uses the BWS object case to evaluate the relative importance of characteristics of rice. The BWS multi-profile case is used to elicit MWTP for origin information on ingredients of a typical dinner set meal. Results of the BWS object case reveal the highest preferences for less-pesticide rice. Biologically friendly rice, and brand rice were not highly valued. MWTPs for domestic origin information, especially beef, were highly valued by consumers in comparison with foreign origin ingredients.</p>

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