The Oxford Handbook of the Economics of Food Consumption and Policy

Autorentext
Jayson L. Lusk previously served on faculty at Purdue University and Mississippi State University. Prof. Lusk earned a Ph.D. in Agricultural Economics from Kansas State University in 2000 and a B.S. in Food Technology from Texas Tech University in 1997. Lusk conducts research related to consumer behaviour and decision making, food and livestock marketing and policy, and non-market valuation. In the last 10 years, Lusk has published 4 books and over 100 articles in peer reviewed scientific journals, and has been invited to present his research at over 25 Universities. He is associate editor for six academic journals including the American Journal of Agricultural Economics and the Journal of Environmental Economics and Management.


Professor Roosen received her Ph.D. in Economics from Iowa State University in 1999. Her research concentrates on consumer economics with a focus on the consumer decision-making process and food consumption and retail, and new technologies. She is a member of the American Agricultural Economics Association and European Agricultural Economics Association.


Jason F. Shogren works on the behavioral underpinnings of private demand and public policy. Shogren is a fellow of the Agricultural and Applied Economics Association, and a fellow of the Beijer Institute, Royal Swedish Academy of Sciences.




Klappentext
Historically, the challenge for humans has been to secure a sufficient supply of food to stave off hunger and starvation. As a result, much of the research on food and agriculture in the past century has focused on issues related to production efficiency, food supply, and farm profitability. In recent years, however, farmers, agribusiness, policy makers, and academics have increasingly turned their attention away from the farm and toward the food consumer and to issues related to food consumption. This Handbook provides an overview of the economics of food consumption and policy and is a useful reference for academics and graduate students interested in food economics and the consumer-end of the supply chain. It is also relevant to those employed in food and agricultural industries, policy makers, and activist groups.

Inhalt
Introduction
Part I: Theory and Methods
1: Nicholas E. Piggott and Thomas L. Marsh: Constrained Utility Maximization and Demand System Estimation
2: Wallace E. Huffman: Household Production Theory and Models
3: John A. Fox: Risk Preferences and Food Consumption
4: David R. Just: Behavioral Economics and the Food Consumer
5: W.L. Adamowicz and Joffre D. Swait: Discrete Choice Theory and Modeling
6: Marco Costanigro and Jill J. McCluskey: Hedonic Analysis and Product Characteristic Models
7: Fredrik Carlsson: Non-Market Valuation: Stated Preference Methods
8: Frode Alfnes and Kyrre Rickertsen: Non-Market Valuation: Experimental Methods
9: Konstantinos Giannakas: Consumer Demand in Vertically Differentiated Markets
10: Pierre R. Mérel and Richard J. Sexton: Models of Horizontal Product Differentiation in Food Markets
11: Michael K. Wohlgenant: Consumer Demand and Welfare in Equilibrium Displacement Models
Part II: Food Policy
12: Park Wilde: Food Security Policy in Developed Countries
13: Awudu Abdulai and Christian Kuhlgatz: Food Security Policy in Developing Countries
14: William A. Masters: Economic Development, Government Policies and Food Consumption
15: Ian Sheldon: Food Standards and International Trade
16: Johan F.M. Swinnen and Thijs Vandemoortele: The Political Economy of Food Standards
17: Olof Johansson-Stenman: Health Investments under Risk and Ambiguity
18: Julie A. Caswell and Sven M. Anders: Private vs. Third Party vs. Government Labeling
19: Stéphan Marette and Jutta Roosen: Bans and Labels with Controversial Food Technologies
20: Andreas C. Drichoutis, Rodolfo M. Nayga, Jr. and Panagiotis Lazaridis: Nutritional Labeling
21: Sandra A. Hoffmann: Food Safety Policy
22: Sean B. Cash: Policy Evaluation and Cost Benefit Analysis
Part III: Topics and Applications
23: Jacinto F. Fabiosa: Globalization and Trends in Global Food Consumption
24: Joachim von Braun: Increasing Food Prices and the Consumer
25: Helen H. Jensen: Changing Nutritional Content of Food
26: Hayden Stewart: Food Away from Home
27: Christoph R. Weiss: Changes in Food Variety
28: Harry M. Kaiser: Effects of Generic Advertising on Food Demand
29: Fabrice Etilé: Food Consumption and Health
30: Luis Miguel Albisu, Azucena Gracia, and Ana Isabel Sanjuán: Demographics and Food Consumption: Empirical Evidence
31: Sven-Olov Daunfeldt, Jonas Nordström, and Linda Thunström: Habit Formation in Food Consumption
32: Ted C. Schroeder and Glynn T. Tonsor: Demand for Meat Quality Attributes
33: Roland Herrmann and Ramona Teuber: Geographically Differentiated Products
34: Mario F. Teisl: Environmental Concerns in Food Consumption
35: Mariah L. Loureiro: Ethical Considerations and Food Demand

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