Environmentally sustainable food production and marketing: opportunity or hype?

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http://eprints.org/relation/isVersionOf https://vuir.vu.edu.au/id/dark_document/47218 http://eprints.org/relation/isVolatileVersionOf https://vuir.vu.edu.au/id/dark_document/47218 http://eprints.org/relation/issmallThumbnailVersionOf https://vuir.vu.edu.au/id/dark_document/47218 70687 2 2411557 document 70687 lightbox.jpg image/png fa79a9e3d17d2dd492fe504cf756d5e0 MD5 62592 2020-10-20 02:57:24 https://vuir.vu.edu.au/1795/7/lightbox.jpg 1795 7 7 image/png other Thumbnails conversion from text to thumbnail_lightbox en staffonly

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http://eprints.org/relation/isVersionOf https://vuir.vu.edu.au/id/dark_document/70660 http://eprints.org/relation/isVolatileVersionOf https://vuir.vu.edu.au/id/dark_document/70660 http://eprints.org/relation/issmallThumbnailVersionOf https://vuir.vu.edu.au/id/dark_document/70660 archive 293 disk0/00/00/17/95 2009-02-24 16:53:52 2021-08-27 07:42:12 2009-02-24 16:53:52 article show Bhaskaran Suku Bhaskaran, Suku Polonsky Michael Jay Polonsky, Michael Jay Cary John Cary, John Fernandez Shadwell Fernandez, Shadwell Environmentally sustainable food production and marketing: opportunity or hype? pub 290000 HospitalityTourismMarketing organic foods, sustainable development, value chain Purpose – To identify and analyse the beliefs of value-chain intermediaries regarding the production and marketing of food products conforming to environmentally sustainable standards. Design/methodology/approach – The methodology was in-depth, semi-structured, face-to-face interviews with senior managers of food companies across the value chain. Findings – In Australia, the demand for foods that are produced under environmentally sustainable standards has been slow to take-off because customers do not perceive these products as offering any special benefits; customers distrust the claims made by organisations; these products are much more expensive than traditional products, and the implementation of environmental standards is expensive. Customers claim that the use of different terminologies such as organic, green and environmentally friendly in promoting food products is confusing. Research limitations/implications – Findings are not generalisable because the study is based on a small sample. Practical implications – Value-chain intermediaries are unlikely to voluntarily adopt environmental standards because of low demand for such foods and the high costs of adopting and monitoring environmentally sustainable production and marketing regimes. Originality/value – The story supports previous research findings from the USA and EU. 2006 published Emerald Group 10.1108/00070700610682355 http://dx.doi.org/10.1108/00070700610682355 47218 2 2368938 dark_document 47218 FW hi John do you have these files (1).pdf application/pdf f9d46f4827029f3dd5d3561a45e58650 MD5 88607 2020-05-04 02:12:25 1795 1 1 application/pdf text Author Correspondence en staffonly

FW hi John do you have these files (1).pdf

other 70660 2 2411505 dark_document 70660 Polonsky Michael 2.pdf application/pdf 898814c8c035693e613c05f4e242062d MD5 45529 2020-10-20 02:47:23 1795 6 6 application/pdf text Generic Permission Form en staffonly

Polonsky Michael 2.pdf

other none British Food Journal 108 8 677-690 TRUE 0007-070X Includes bibliographical references: pp. 688-690 FALSE 127 2-s2.0-33747124318 2023-07-02 04:01:23