Brazilian Carbon Neutral Beef as an Innovative Product: Consumption Perspectives Based on Intentions’ Framework-Reference-Cited by-同舟云学术

Brazilian Carbon Neutral Beef as an Innovative Product: Consumption Perspectives Based on Intentions’ Framework

Published:2021-11-22 Issue:8-9 Volume:27 Page:384-398
ISSN:1045-4446
Container-title:Journal of Food Products Marketing
language:en
Short-container-title:Journal of Food Products Marketing

Author:

Lucchese-Cheung Thelma¹^ORCID,de Aguiar Luis Kluwe²^ORCID,Lima Lilian Cunha de³^ORCID,Spers Eduardo Eugênio³^ORCID,Quevedo-Silva Filipe¹^ORCID,Alves Fabiana Villa⁴^ORCID,Giolo de Almeida Roberto⁵^ORCID

Affiliation:

1. Department of Business and Administration, Federal University of Mato Grosso do Sul, Campo Grande, Brazil

2. Department of Food, Land and Agribusiness Management, Harper Adams University, Newport, UK

3. Department of Economics, Administration and Sociology, University of Sao Paulo/ESALQ, Piracicaba, Brazil

4. General Coordination of Climate Change and Sustainable Agriculture, Ministry of Agriculture, Livestock and Food Supply, Brasilia, Brazil

5. Centro Nacional de Pesquisa de Gado de Corte (CNPGC), EMBRAPA, Campo Grande, Brazil

Funder

Coordenaçao de Aperfeiçoamento de Pessoal de Nivel Superior (CAPES) of the Brazilian Ministry of Education

Publisher

Informa UK Limited

Subject

Marketing,Food Science,Business and International Management

Link

https://www.tandfonline.com/doi/pdf/10.1080/10454446.2022.2033663

Reference42 articles.

1. Alves, F. V., de Almeida, R. G. & Laura, V. A. (2015). Carne carbono neutro: Um novo conceito para carne sustentável produzida nos trópicos. Embrapa Gado de Corte-Documentos (INFOTECA-E). http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/1056155

2. Consumers' valuation of food quality labels: the case of the European geographic indication and organic farming labels

3. Consumer knowledge, attitudes, and judgments about food safety: A consumer analysis

4. CONSUMER ATTITUDES TOWARD FOOD SAFETY ISSUES

5. Measuring consumer perceptions over beef good practices and sustainable production process

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