The cost of food that gets trashed anywhere between the farm and your plate is hundreds of billions of dollars a year in just the US. But a lot can be salvaged as ingredients for other food products.
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Articles on Consumer preferences
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A food heath labelling system Australia and New Zealand introduced five years ago is under review and needs a significant overhaul to make it useful for consumers looking for healthy options.
Why are consumers so reluctant to embrace genetically modified foods? A new study suggests agricultural biotech companies are failing to show consumers a personal benefit to buying GM foods.
The recent Aeroplan survey offended many consumers with questions they felt normalized intolerant views. But consumer research has a long history of learning about customers’ values.
California’s artisan cheese-making industry has followed the changing tastes of the state’s population waves, from the mid-1800s through today.
Top contributors
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Professor of Anthropology, Massachusetts Institute of Technology (MIT)
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Assistant Professor, McMaster University
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Associate Professor in Management & Marketing, University of Saskatchewan
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Assistant Professor, Hill and Levene Schools of Business, University of Regina
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Associate professor, Te Herenga Waka — Victoria University of Wellington
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Professor of Law, Te Herenga Waka — Victoria University of Wellington
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Associate Professor in Commercial Law, Te Herenga Waka — Victoria University of Wellington
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LLB(Hons) & BCOM Undergraduate Student, Te Herenga Waka — Victoria University of Wellington
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Professor of Agricultural Economics, Oklahoma State University
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Professor of Biosystems and Agricultural Engineering, Oklahoma State University
