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Chinese preferences for sustainable attributes for food away from home: A rank-ordered model

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  • Zheng, Qiujie
  • Wang, H. Holly

Abstract

•Consumer preference for food intrinsic and extrinsic attributes in the food service sector•Preference difference between restaurant customers and managers for food texture and food safety•Meat tenderness, food safety are often important, and biotech origin is the least important attribute for food service sector

Suggested Citation

  • Zheng, Qiujie & Wang, H. Holly, 2016. "Chinese preferences for sustainable attributes for food away from home: A rank-ordered model," China Economic Review, Elsevier, vol. 41(C), pages 148-158.
    • Handle: RePEc:eee:chieco:v:41:y:2016:i:c:p:148-158
    DOI: 10.1016/j.chieco.2016.09.003
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    References listed on IDEAS

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    Cited by:

    1. Qiujie Zheng & H. Holly Wang & Yonggang Lu, 2018. "Consumer Purchase Intentions for Sustainable Wild Salmon in the Chinese Market and Implications for Agribusiness Decisions," Sustainability, MDPI, vol. 10(5), pages 1-16, April.

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