Environmentally sustainable food production and marketing - Opportunity or hype?

被引:114
作者
Bhaskaran, Suku
Polonsky, Michael
Cary, John
Fernandez, Shadwell
机构
[1] Victoria Univ Technol, Food Mkt Res Unit, Melbourne, Vic 3000, Australia
[2] Victoria Univ Technol, Inst Innovat & Sustainabil, Melbourne, Vic 3000, Australia
来源
BRITISH FOOD JOURNAL | 2006年 / 108卷 / 08期
关键词
sustainable development; organic foods; value chain;
D O I
10.1108/00070700610682355
中图分类号
F3 [农业经济];
学科分类号
0202 ; 020205 ; 1203 ;
摘要
Purpose - To identify and analyse the beliefs of value-chain intermediaries regarding the production and marketing of food products conforming to environmentally sustainable standards. Design/methodology/approach - The methodology was in-depth, semi-structured, face-to-face inter-views with senior managers of food companies across the value chain. Findings - In Australia, the demand for foods that are produced under environmentally sustainable standards has been slow to take-off because customers do not perceive these products as offering any special benefits; customers distrust the claims made by organisations; these products are much more expensive than traditional products, and the implementation of environmental standards is expensive. Customers claim that the use of different terminologies such as organic, green and environmentally friendly in promoting food products is confusing. Research limitations/implications - Findings are not generalisable because the study is based on a small sample. Practical implications - Value-chain intermediaries are unlikely to voluntarily adopt environmental standards because of low demand for such foods and the high costs of adopting and monitoring environmentally sustainable production and marketing regimes. Originality/value - The story supports previous research findings from the USA and EU.
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页码:677 / 690
页数:14
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