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Ecology of Food and Nutrition Volume 49, 2010 - Issue 1
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Original Articles

Toward a Sustainability Label for Food Products: An Analysis of Experts' and Consumers' Acceptance

Stéphanie V. Engels Department of Environmental Sciences, Natural and Social Science Interface (NSSI), Zürich, Switzerland; Center for Comparative and International Studies, ETH Zürich, Zürich, Switzerland
,
Ralf Hansmann Department of Environmental Sciences, Natural and Social Science Interface (NSSI), ETH Zürich, Zürich, SwitzerlandCorrespondence[email protected]
&
Roland W. Scholz Department of Environmental Sciences, Natural and Social Science Interface (NSSI), ETH Zürich, Zürich, Switzerland
Pages 30-60 | Published online: 13 Jan 2010

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Clara Amend & Elena Cavagnaro. (2021) Can social norms motivate Thermomix® users to eat sustainably?. Research in Hospitality Management 11:2, pages 121-135.
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Clare D’Souza, Mehdi Taghian & Anne Renée Brouwer. (2021) Ecolabels information and consumer self-confidence in decision making: a strategic imperative. Journal of Strategic Marketing 29:2, pages 141-157.
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Vikas Kumar & Vikrant Kaushal. (2023) Brand ethicality as a driver of psychological, affective and behavioral response to a brand. Marketing Intelligence & Planning 41:8, pages 1178-1196.
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Daniela Šálková, Inna Čábelková & Dita Hommerová. (2023) Ethical Consumption. What Makes People to Buy "Ethical" Products. Central European Business Review.
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Gabriele Torma & John Thøgersen. (2023) Can a meta sustainability label facilitate more sustainable consumer choices?. Business Strategy and the Environment.
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Siti Intan Nurdiana Wong Abdullah, Phuah Kit Teng, Bernard Lim Jit Heng, Kumarashvari Subramaniam, Jiang Yuling & Abdelrahman Mohamed Abdelrahman Shoep. (2023) Effect of Marketing Mix Strategies on the Buying Behaviour of Organic Products: Comparison Between Consumers in Malaysia and China. IOP Conference Series: Earth and Environmental Science 1165:1, pages 012007.
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Jeanine Ammann, Andreia Arbenz, Gabriele Mack, Thomas Nemecek & Nadja El Benni. (2023) A review on policy instruments for sustainable food consumption. Sustainable Production and Consumption 36, pages 338-353.
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Anulipt Chandan, Michele John & Vidyasagar Potdar. (2023) Achieving UN SDGs in Food Supply Chain Using Blockchain Technology. Sustainability 15:3, pages 2109.
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Carla Rossi & Francesca Rivetti. (2023) Young consumers’ purchase behaviour of sustainably-labelled food products. What is the role of scepticism?. Food Quality and Preference 105, pages 104772.
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Xingyuan Wang, Yingying Du, Yun Liu & Shuyang Wang. (2022) Telling You More Fluently: Effect of the Joint Presentation of Eco-Label Information on Consumers’ Purchase Intention. International Journal of Environmental Research and Public Health 19:20, pages 13713.
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Carla Estrada-Muñoz, Héctor Madrid-Casaca, Guido Salazar-Sepúlveda, Nicolás Contreras-Barraza, José Iturra-González & Alejandro Vega-Muñoz. (2022) Musculoskeletal Symptoms and Assessment of Ergonomic Risk Factors on a Coffee Farm. Applied Sciences 12:15, pages 7703.
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Alexander J. Stein & Marcelo de Lima. (2021) Sustainable food labelling: considerations for policy-makers. Review of Agricultural, Food and Environmental Studies 103:2, pages 143-160.
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Monica Rossolini, Alessia Pedrazzoli & Alessandro Ronconi. (2021) Greening crowdfunding campaigns: an investigation of message framing and effective communication strategies for funding success. International Journal of Bank Marketing 39:7, pages 1395-1419.
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Gabriele Torma & John Thøgersen. (2021) A systematic literature review on meta sustainability labeling – What do we (not) know?. Journal of Cleaner Production 293, pages 126194.
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Lotte Hallez, Yara Qutteina, Filip Boen & Tim Smits. (2021) The ABC’s of Ecological and Nutrition Labels. The Impact of Label Theme and Complexity on the Environmental Footprint of Online Grocery Choices. Sustainability 13:5, pages 2474.
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Yunjeong Kim & Kyung Wha Oh. (2020) Effects of Perceived Sustainability Level of Sportswear Product on Purchase Intention: Exploring the Roles of Perceived Skepticism and Perceived Brand Reputation. Sustainability 12:20, pages 8650.
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Syed Shah Alam, Maisarah Ahmad, Yi-Hui Ho, Nor Asiah Omar & Chieh-Yu Lin. (2020) Applying an Extended Theory of Planned Behavior to Sustainable Food Consumption. Sustainability 12:20, pages 8394.
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Daniele AsioliJessica Aschemann-Witzel & Rodolfo M. NaygaJr.Jr.. (2020) Sustainability-Related Food Labels. Annual Review of Resource Economics 12:1, pages 171-185.
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Nikolay Minkov, Annekatrin Lehmann, Lisa Winter & Matthias Finkbeiner. (2019) Characterization of environmental labels beyond the criteria of ISO 14020 series. The International Journal of Life Cycle Assessment 25:5, pages 840-855.
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Per Ledin & David Machin. (2020) Replacing actual political activism with ethical shopping: The case of Oatly. Discourse, Context & Media 34, pages 100344.
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Joanna Kaczorowska, Krystyna Rejman, Ewa Halicka, Agata Szczebyło & Hanna Górska-Warsewicz. (2019) Impact of Food Sustainability Labels on the Perceived Product Value and Price Expectations of Urban Consumers. Sustainability 11:24, pages 7240.
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Yoon-Na Cho & Christopher Berry. (2019) Understanding the effects of retailer- and manufacturer-provided sustainability labels on product evaluations and purchase-related outcomes. Journal of Business Research 100, pages 73-85.
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Njabulo Mkhize & Debbie Ellis. 2019. Green Business. Green Business 17 34 .
Azzurra Annunziata, Angela Mariani & Riccardo Vecchio. (2019) Effectiveness of sustainability labels in guiding food choices: Analysis of visibility and understanding among young adults. Sustainable Production and Consumption 17, pages 108-115.
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Gianna A. Lazzarini, Vivianne H.M. Visschers & Michael Siegrist. (2018) How to improve consumers' environmental sustainability judgements of foods. Journal of Cleaner Production 198, pages 564-574.
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Yoon-Na Cho & Ernest Baskin. (2018) It's a match when green meets healthy in sustainability labeling. Journal of Business Research 86, pages 119-129.
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Njabulo Mkhize & Debbie Ellis. 2018. Promoting Global Environmental Sustainability and Cooperation. Promoting Global Environmental Sustainability and Cooperation 112 135 .
Farahnaz Pashaei Kamali, João A.R. Borges, Miranda P.M. Meuwissen, Imke J.M. de Boer & Alfons G.J.M. Oude Lansink. (2017) Sustainability assessment of agricultural systems: The validity of expert opinion and robustness of a multi-criteria analysis. Agricultural Systems 157, pages 118-128.
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Gianna A. Lazzarini, Vivianne H.M. Visschers & Michael Siegrist. (2017) Our own country is best: Factors influencing consumers’ sustainability perceptions of plant-based foods. Food Quality and Preference 60, pages 165-177.
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Charalampia Anastasiou, Kiriaki Keramitsoglou, Nikos Kalogeras, Maria Tsagkaraki, Ioanna Kalatzi & Konstantinos Tsagarakis. (2017) Can the “Euro-Leaf” Logo Affect Consumers’ Willingness-To-Buy and Willingness-To-Pay for Organic Food and Attract Consumers’ Preferences? An Empirical Study in Greece. Sustainability 9:8, pages 1450.
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Yanne Goossens, Paulien Berrens, Lynn Charleer, Pieter Coremans, Melanie Houbrechts, Charlotte Vervaet, Johan De Tavernier & Annemie Geeraerd. (2017) Qualitative assessment of eco-labels on fresh produce in Flanders (Belgium) highlights a potential intention–performance gap for the supply chain. Journal of Cleaner Production 140, pages 986-995.
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Norazah Mohd Suki & Norbayah Mohd Suki. (2015) Does religion influence consumers’ green food consumption? Some insights from Malaysia. Journal of Consumer Marketing 32:7, pages 551-563.
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Yoon-Na Cho. (2014) Different Shades of Green Consciousness: The Interplay of Sustainability Labeling and Environmental Impact on Product Evaluations. Journal of Business Ethics 128:1, pages 73-82.
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Suzanne Piscopo. 2015. Responsible Living. Responsible Living 197 215 .
Susanne Freidberg. (2014) Footprint technopolitics. Geoforum 55, pages 178-189.
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Stefan Gold & Pasi Heikkurinen. (2013) Corporate responsibility, supply chain management and strategy. Journal of Global Responsibility 4:2, pages 276-291.
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Qinghua Zhu, Ying Li, Yong Geng & Yu Qi. (2013) Green food consumption intention, behaviors and influencing factors among Chinese consumers. Food Quality and Preference 28:1, pages 279-286.
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