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

Qiujie Zheng and H. Holly Wang

China Economic Review, 2016, vol. 41, issue C, 148-158

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

Date: 2016
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Persistent link: https://EconPapers.repec.org/RePEc:eee:chieco:v:41:y:2016:i:c:p:148-158

DOI: 10.1016/j.chieco.2016.09.003

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