Risk Preferences and Food Consumption

Research output: Chapter in Book/Report/Conference proceedingChapter

Abstract

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
DOIs
StatePublished - Nov 21 2012
Externally publishedYes

Keywords

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

ASJC Scopus subject areas

  • Economics, Econometrics and Finance(all)

Fingerprint

Dive into the research topics of 'Risk Preferences and Food Consumption'. Together they form a unique fingerprint.

Cite this