Product labelling with eco-certifications is market-based incentive tool for sustainable aquaculture, thus mitigating negative environmental impacts. The aims of this study are to investigate: i) whether consumers prefer eco-labelled (eco-certified) shrimps over conventional (non-certified) shrimp; and ii) specific eco-label (eco-certification logo) others. used a discrete choice experiment met...

The emergence of e-commerce and express delivery services has significantly transformed business operations consumer shopping experience. However, the resulting problem packaging waste, particularly from overpackaging, poses serious challenges to environmental sustainability human health. Existing research proposed many solutions various perspectives, but very few have considered acceptability ...

Fried shallot is one of the most tasteful products that normally used as a condiment for appetites such noodles, fried chicken, and sticky rice. The study aimed to analyze level consumer preference shallots from local varieties Lansuna, Tajuk, Batu Ijo, Bima Brebes by using additional ingredients tapioca flour CaCl2. An organoleptic test was carried out on 24 panelists 12 samples treatment. Dat...

In the article the formal characterization of preference spaces [1] is given. As the preference relation is one of the very basic notions of mathematical economics [9], it prepares some ground for a more thorough formalization of consumer theory (although some work has already been done – see [17]). There was an attempt to formalize similar results in Mizar, but this work seems still unfinished...

There is a growing consensus in Ecological Economics that consumer preferences are neither fixed nor given, but rather endogenously determined by socio-economic and institutional factors. Hence, policy may promote “green” preferences directly. Yet any intervention in processes of preference formation seems to conflict with widely held liberal intuitions, imperfectly represented by the principle...