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Yingkai Fang

As seen in: Taylor & Francis Online
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Articles

Is there a demand for eco-labeled restaurants: Consumer preference and willingness to pay for eco-labeled seafood restaurants

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By Yingkai Fang, Zhifeng Gao, Xumin Zhang
| Taylor & Francis Online
Abstract With increasing concerns over the environmental impacts of the production process for seafood, many consumers are willing to pay premiums for eco-labeled seafood to support sustainable fisheries. Most studies of consumer preferences for ecolabels are conducted in the retail setting, focusing on food attributes. Limited attention is given to sustainable seafood consumption away from home and none about preferences for ecolabel certifications of restaurants.
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