The impact of health and environmental information on consumer valuation of portion sizes: Evidence from an experimental auction

IF 4.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Food Quality and Preference Pub Date : 2025-01-20 DOI:10.1016/j.foodqual.2025.105430

Hanin Hosni , Christopher R. Gustafson , Simanti Banerjee

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Abstract

We conducted a laboratory experiment to investigate how presenting the health and/or environmental benefits of smaller portion sizes impacts consumer willingness to pay for small versus large sandwich portions. Participants were provided with information under different treatments, presented either sequentially or simultaneously. Results demonstrate that, across all treatments, the provision of health and environmental information decreased the premium for the large sandwich. No significant differences were observed based on the order in which the information was presented, nor between health- and environment-related information. However, the mode of information provision played a critical role; sequential information provision resulted in a significantly greater reduction in the premium for large sandwich portions compared to simultaneous provision. These findings highlight the potential of targeted informational interventions to encourage smaller portion size preferences, which could support efforts to reduce obesity and food waste.

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健康和环境信息对消费者份量评估的影响：来自实验性拍卖的证据

我们进行了一项实验室实验，以调查展示小份量的健康和/或环境效益如何影响消费者购买小份量和大份量三明治的意愿。参与者在不同的处理下获得信息，有顺序呈现的，也有同时呈现的。结果表明，在所有治疗方法中，提供健康和环境信息降低了大三明治的溢价。没有观察到根据提供信息的顺序，也没有观察到与健康和环境有关的信息之间的显著差异。然而，信息提供的方式发挥了关键作用；与同时提供信息相比，顺序信息提供导致大三明治部分溢价的显著降低。这些发现强调了有针对性的信息干预的潜力，以鼓励更小份量的偏好，这可以支持减少肥胖和食物浪费的努力。

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来源期刊

Food Quality and Preference 工程技术-食品科技

CiteScore

10.40

自引率

15.10%

发文量

263

审稿时长

38 days

期刊介绍： Food Quality and Preference is a journal devoted to sensory, consumer and behavioural research in food and non-food products. It publishes original research, critical reviews, and short communications in sensory and consumer science, and sensometrics. In addition, the journal publishes special invited issues on important timely topics and from relevant conferences. These are aimed at bridging the gap between research and application, bringing together authors and readers in consumer and market research, sensory science, sensometrics and sensory evaluation, nutrition and food choice, as well as food research, product development and sensory quality assurance. Submissions to Food Quality and Preference are limited to papers that include some form of human measurement; papers that are limited to physical/chemical measures or the routine application of sensory, consumer or econometric analysis will not be considered unless they specifically make a novel scientific contribution in line with the journal''s coverage as outlined below.