Transparency in Meat Production： Consumer Perceptions at the Point of Sale

As a result of a large number of food scandals, societal interest in transparency in the food sector has grown considerably. Hence, the creation of transparency in the production process has been the focus of recent legislation. In addition to tracking and tracing, one finds in the public discussion an increasing number of demands for further information on such issues as food safety, animal and environmental protection and the sustainability of food production processes. However, it has not yet been sufficiently clarified which information about the production process--and thus which level of transparency--is actually desired or can actually be processed by consumers at the point of sale. In order to analyze this topic from the viewpoint of consumers, a large-scale empirical study has been conducted. This research uses an adaptive conjoint analysis to determine what transparency expectations consumers have with regards to information on packaged pork. Initial results show a very heterogeneous demand for information. Furthermore, consumers＇ demand for more information sometimes does not match their actual benefit profiles. The results provide insight into consumers＇ information needs and their willingness to pay for greater transparency; they also have interesting implications for meat processors＇ product development strategies.

Analvsis of the Low-Carbon Tourism Route

With the economic development and social progress, the attention of the people of the ecological civilization has been improved. People＇s consumption patterns have been gradually improved, and the recent low-carbon technologies and low-carbon consumption go constantly into people＇s lives. The development of tourism is the manifestation of the pursuit of ecological civilization. It is a natural use of low-carbon technologies, and is the way the economy of low-carbon consumption. And the low-carbon tourism in further also becomes a necessity.