| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 5070709 | Food Policy | 2012 | 13 Pages |
Abstract
⺠In the food vending sector, awareness of chemical contamination risks was low. ⺠WTP for organic certification of vegetables in a meal was 1.04 USD per plate (consumers). ⺠Marketing efforts should concentrate on the educated “elite” frequenting restaurants. ⺠The food vending sector is unlikely to turn vegetable production towards more sustainable strategies. ⺠More information on vegetable volumes consumed and on exposure to pesticides is needed.
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Authors
Lorenz Probst, Elysée Houedjofonon, Hayford Mensah Ayerakwa, Rainer Haas,