Event Title

Seafood Restaurant Preferences and Consumers Value of Local Seafood in Rockland, ME

Location

Diamond 145

Start Date

30-4-2015 9:00 AM

End Date

30-4-2015 11:55 AM

Project Type

Presentation

Description

Certification and consumer awareness programs are used to make market based incentives for sustainable harvesting of fish. The World Wildlife Fund and Unilever created the Marine Stewardship Council (MSC) in 1996 as a global standard for seafood ecolabeling. When effective, environmental certification creates a positive feed-back loop, where consumers buy more ecolabeled fish, suppliers have greater incentive to provide sustainable fish as well as be certified by labels like the MSC and fish stocks are harvested sustainably to conserve the resource (Gutierrez and Thorton 2014). Using a restaurant preference survey this study aims to determine consumer's preferences for seafood based on certification as well as determining the values consumers associate with local seafood to understand consumer decisions.

Faculty Sponsor

Russ Cole

Sponsoring Department

Colby College. Environmental Studies Program

CLAS Field of Study

Interdisciplinary Studies

Event Website

http://www.colby.edu/clas

ID

1811

Share

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Apr 30th, 9:00 AM Apr 30th, 11:55 AM

Seafood Restaurant Preferences and Consumers Value of Local Seafood in Rockland, ME

Diamond 145

Certification and consumer awareness programs are used to make market based incentives for sustainable harvesting of fish. The World Wildlife Fund and Unilever created the Marine Stewardship Council (MSC) in 1996 as a global standard for seafood ecolabeling. When effective, environmental certification creates a positive feed-back loop, where consumers buy more ecolabeled fish, suppliers have greater incentive to provide sustainable fish as well as be certified by labels like the MSC and fish stocks are harvested sustainably to conserve the resource (Gutierrez and Thorton 2014). Using a restaurant preference survey this study aims to determine consumer's preferences for seafood based on certification as well as determining the values consumers associate with local seafood to understand consumer decisions.

http://digitalcommons.colby.edu/clas/2015/program/75