Publications by authors named "Terhi Latvala"
Article Synopsis
- The study aimed to investigate Finnish consumers' preferences and willingness to pay (WTP) for improving broiler chicken welfare, factoring in their familiarity with farms, trust in the food system, and views on animal welfare responsibility.
- A survey revealed that Finnish consumers generally show a positive WTP for enhanced animal welfare, although preferences varied significantly among different consumer segments.
- Key findings indicated that consumers valued space allowance and litter quality for chickens the most, suggesting there's a demand for welfare-labeled chicken, but a range of strategies is needed to cater to diverse consumer expectations, with public policies playing a crucial role.
Article Synopsis
- Food consumption patterns in Europe show a decline in red meat intake, with consumers shifting towards healthier and sustainable options.
- An international study involving seven European countries analyzed consumer preferences for red meat, gathering 2,900 responses through a choice experiment.
- The findings reveal distinct differences in preferences and willingness to pay among countries, but most consumers highly value national origin and organic labels when selecting red meat products.
We explored how consumers value the ecological and socio-cultural benefits of diversified food production systems in Finland. We used a stated preference method and contingent valuation to quantify consumers' willingness to pay (WTP) for the benefits of increased farm and regional scale diversity of cultivation practices and crop rotations. Three valuation scenarios were presented to a representative sample of consumers: the first one focused on agroecosystem services on cropland, the second on wider socio-cultural effects and the third was a combination of them.
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- The study examines consumer and non-consumer perceptions of sheep and goat meat across seven European countries, utilizing laddering and means-end chain theory.
- Consumers appreciate the unique taste and health benefits associated with sheep and goat meat, linking it to values like authenticity and enjoyment of life.
- Non-consumers, however, express disgust and negative associations, disliking the taste, odour, and fat content, and do not see any health advantages in consuming these meats.
Many members of the public and important stakeholders operating at the upper end of the food chain, may be unfamiliar with how food is produced, including within modern animal production systems. The intensification of production is becoming increasingly common in modern farming. However, intensive systems are particularly susceptible to production diseases, with potentially negative consequences for farm animal welfare (FAW).
View Article and Find Full Text PDFA better understanding of the motives underlying the adoption of sustainable and healthy diets is needed for designing more effective policies. The aim of the study was to examine how eating motives were associated with self-reported changes in the consumption of beef, beans, and soy products, i.e.
View Article and Find Full Text PDFThis study analysed meat consumption patterns among Finnish consumers, considering both stated past changes and intended future changes. Consumer segments with different patterns of and reasons for change were identified. Latent class analysis revealed six consumer clusters that formed three major cluster blocks.
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