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The Oxford Handbook of the Economics of Food Consumption and Policy,9780199681327

The Oxford Handbook of the Economics of Food Consumption and Policy

by ; ;
Edition:
1st
ISBN13:

9780199681327

ISBN10:
0199681325
Format:
Paperback
Pub. Date:
9/1/2013
Publisher(s):
Oxford University Press
List Price: $48.00

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Summary

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.

The first section covers the application of the core theoretical and methodological approaches of the economics of food consumption and policy. The second part concentrates on policy issues related to food consumption. Several chapters focus on the theoretical and conceptual issues relevant in food markets, such as product bans, labeling, food standards, political economy, and scientific uncertainty. Additional chapters discuss policy issues of particular interest to the consumer-end of the food supply chain, such as food safety, nutrition, food security, and development. The final section serves as an introduction to particular issues and current topics in food consumption and policy.

Author Biography


Jayson L. Lusk, Professor and Willard Sparks Endowed Chair, Oklahoma State University,Juttta Roosen, Professor and Chair for Marketing and Consumer Research, Technische Universitat Munchen,Jason Shogren, Stroock Professor of Natural Resource Conservation and Management, University of Wyoming

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.

Table of Contents


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


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