Restaurants/chefs are increasing their demand for locally produced foods to respond to increasing consumer preferences for these products. Data from a survey of independently owned restaurants in Alabama show that there is tremendous opportunity for local producers to market to restaurants....

This research compares the attitudes of consumers in the United States, Italy and Japan toward food characteristics. The U.S. and Japanese consumers had relatively positive attitudes toward genetically modified food, while the Italian consumer had relatively negative attitudes. The Italian...

Using data from the 2010 Taste of Place survey conducted in Vermont and three metropolitan areas in the northeast United States, this study examines consumer willingness to pay (WTP), estimates price elasticity, and calculates the optimal premium rates for selected credence food attributes. The...