Risk Preferences and Food Consumption

John A.Sean Fox

Research output: Chapter in Book/Report/Conference proceedingChapter


This article examines some of the risks intrinsic to food and discusses how those risks are perceived, or misperceived, by both consumers and the experts. It then discusses risk preferences and examines the literature that attempts to connect those preferences to food consumption choices. It also deals with constructed preferences-the idea that individuals might not have stable, well-defined preferences but instead that their preferences are constructed as needed and readily influenced by characteristics of the decision environment. Furthermore, the insights from that literature provide useful guidance for researchers studying food consumption choices and the inclusion of measured risk preferences improves model performance in the sense of painting a better picture of how consumers respond to food risk.

Original languageEnglish (US)
Title of host publicationThe Oxford Handbook of the Economics of Food Consumption and Policy
PublisherOxford University Press
ISBN (Electronic)9780191743986
ISBN (Print)9780199569441
StatePublished - Nov 21 2012
Externally publishedYes


  • Consumers
  • Decision environment
  • Food consumption
  • Model performance
  • Risks preferences

ASJC Scopus subject areas

  • General Economics, Econometrics and Finance


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