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The Oxford Handbook of the Economics of Food Consumption and Policy

First reference on food consumption and policy
Examines food security in developed and developing countries, and looks at how to provide enough food for everyone and ensure countries have an equal share
Includes chapters on topical consumer issues such as food safety, nutritional labeling, and controversial food technologies
Helps readers quickly assimilate current issues

Series: Oxford Handbooks in Economics

By: Jayson L Lusk (Editor), Jutta Roosen (Editor), Jason Shogren (Editor)

928 pages, 56 illustrations, 63 tables

Oxford University Press

Paperback | Aug 2013 | #207224 | ISBN-13: 9780199681327
Availability: Usually dispatched within 6 days Details
NHBS Price: £29.99 $38/€36 approx
Hardback | Sep 2011 | #191058 | ISBN-13: 9780199569441
Availability: Usually dispatched within 6 days Details
NHBS Price: £95.00 $120/€113 approx

About this book

Historically, the challenge for humans has been to secure a sufficient supply of food to stave off hunger and starvation. As a result, much of the research on food and agriculture in the past century has focused on issues related to production efficiency, food supply, and farm profitability. In recent years, however, farmers, agribusiness, policy makers, and academics have increasingly turned their attention away from the farm and toward the food consumer and to issues related to food consumption. The Oxford Handbook of the Economics of Food Consumption and Policy provides an overview of the economics of food consumption and policy and is a useful reference for academics and graduate students interested in food economics and the consumer-end of the supply chain. It is also relevant to those employed in food and agricultural industries, policy makers, and activist groups. The first section covers the application of the core theoretical and methodological approaches of the economics of food consumption and policy. The second part concentrates on policy issues related to food consumption. Several chapters focus on the theoretical and conceptual issues relevant in food markets, such as product bans, labeling, food standards, political economy, and scientific uncertainty. Additional chapters discuss policy issues of particular interest to the consumer-end of the food supply chain, such as food safety, nutrition, food security, and development. The final section serves as an introduction to particular issues and current topics in food consumption and policy.


Contents

Introduction

PART I: THEORY AND METHODS
1. Constrained Utility Maximization and Demand System Estimation
2. Household Production Theory and Models
3. Risk Preferences and Food Consumption
4. Behavioral Economics and the Food Consumer
5. Discrete Choice Theory and Modeling
6. Hedonic Analysis and Product Characteristic Models
7. Non-Market Valuation: Stated Preference Methods
8. Non-Market Valuation: Experimental Methods
9. Consumer Demand in Vertically Differentiated Markets
10. Models of Horizontal Product Differentiation in Food Markets
11. Consumer Demand and Welfare in Equilibrium Displacement Models

PART II: FOOD POLICY
12. Food Security Policy in Developed Countries
13. Food Security Policy in Developing Countries
14. Economic Development, Government Policies and Food Consumption
15. Food Standards and International Trade
16. The Political Economy of Food Standards
17. Health Investments under Risk and Ambiguity
18. Private vs. Third Party vs. Government Labeling
19. Bans and Labels with Controversial Food Technologies
20. Nutritional Labeling
21. Food Safety Policy
22. Policy Evaluation and Cost Benefit Analysis

PART III: TOPICS AND APPLICATIONS
23. Globalization and Trends in Global Food Consumption
24. Increasing Food Prices and the Consumer
25. Changing Nutritional Content of Food
26. Food Away from Home
27. Changes in Food Variety
28. Effects of Generic Advertising on Food Demand
29. Food Consumption and Health
30. Demographics and Food Consumption: Empirical Evidence
31. Habit Formation in Food Consumption
32. Demand for Meat Quality Attributes
33. Geographically Differentiated Products
34. Environmental Concerns in Food Consumption
35. Ethical Considerations and Food Demand


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Biography

Jayson L. Lusk previously served on faculty at Purdue University and Mississippi State University. Prof. Lusk earned a Ph.D. in Agricultural Economics from Kansas State University in 2000 and a B.S. in Food Technology from Texas Tech University in 1997. Lusk conducts research related to consumer behaviour and decision making, food and livestock marketing and policy, and non-market valuation. In the last 10 years, Lusk has published 4 books and over 100 articles in peer reviewed scientific journals, and has been invited to present his research at over 25 Universities. He is associate editor for six academic journals including the American Journal of Agricultural Economics and the Journal of Environmental Economics and Management.

Professor Roosen received her Ph.D. in Economics from Iowa State University in 1999. Her research concentrates on consumer economics with a focus on the consumer decision-making process and food consumption and retail, and new technologies. She is a member of the American Agricultural Economics Association and European Agricultural Economics Association.

Jason F. Shogren works on the behavioral underpinnings of private demand and public policy. Shogren is a fellow of the Agricultural and Applied Economics Association, and a fellow of the Beijer Institute, Royal Swedish Academy of Sciences.

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