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The consumer of today places increased importance on food safety, environmental and health issues and quality, hence some are willing to purchase organic meat. Evaluation models used in previous organic food research have identified variables such as health consciousness, environmental concern, animal welfare and income as important determinants of organic food choice. The objective of this research was to examine Irish consumer perceptions of organic meat. A questionnaire was completed by 250 respondents, which were representative of the Irish population. Three groups of consumers were identified. Respondents who purchased or had intention to purchase organic meat placed higher levels of importance on food safety when purchasing meat, compared to those with no intention to purchase organic meat. Furthermore, purchasers of organic meat were more concerned about their health than non‐purchasers. Purchasers of organic meat also believed that organic meat was superior to conventional meat in terms of quality, safety, labelling, production methods and value. Availability and the price of organic meat were the key deterrents to the purchase of organic meat. Higher socio‐economic groups were more willing to purchase organic meat. Increasing awareness of food safety and pollution issues are important determinants in the purchase of organic meat; but securing a consistent supply of organic meat is paramount to ensuring growth in this sector.

The purpose of this paper is to investigate the evidence for a positive correlation between increased consumption of organic products and potential climate change mitigation via decreased consumption of meat and it is discussed to what extent organic consumption is motivated by climate change concerns.

A fixed effects model together with a factor analysis and ordinary least square are used to analyse household purchase data for 2,000 households in 2006-2010 combined with survey questionnaire data from 2008.

A small but statistically significant correlation between increasing organic budget shares and decreasing meat budget shares is found. People include food-related behaviour such as the purchase of organic food and reduced meat consumption as ways to mitigate climate change. However, other behavioural modifications such as reduction of car usage and household heating are perceived as more important strategies.

Other food-related mitigation strategies could be investigated. The climate effect of different diets – and how to motivate consumers to pursue them – could be investigated. Individual as opposed to household data would supplement the analyses.

Demand-side policies aiming at climate-friendly consumption could be a central factor in combating climate change. Already, food-related mitigation strategies such as lowered meat consumption are established practices among a group of organic consumers. As some consumers believe that climate change can be mitigated by consuming organic food, the authors propose that this is taken into account in the development of organic farming.

The authors propose a shift from analysing the climate-friendliness of production to addressing the climate-friendliness of consumption using consumption of organic food as a case. The authors link stated concerns for climate changes with actual food-related behaviour.

Research into organic production is internationally widespread but has rarely focused on producer's motivations for adopting organic farming techniques and whether organic consumers share their values. As conventional agricultural prices remain depressed, questions arise surrounding producer's motivations towards organic production. For example, are motivations based on economic rather than ethical decisions? Additionally, what motivations underpin consumer's organic purchases and are those values shared between producers and consumers? Using postal questionnaires, the attitudes and motivations of both producers and consumers towards organic livestock production, are explored. Future recommendations are made to the industry with regard to the UK market for organically produced meat.

The purpose of this paper is to examine the word associations that consumers have with organic food, organic meat or organic vegetables, and how these associations differ between food type and consumer groups. Construal-level theory was used as a theoretical framework to interpret the associations. In addition, consumer groups were compared on psychological distance, values, age, and gender.

Two studies were performed. In Study 1, a sample of 154 participants filled out the words that came to their mind when thinking of organic food, organic meat or organic vegetables, and psychological distance and values were measured. In Study 2 these words were rated on centrality by an independent sample (n=52).

Consumers think of animal welfare, price, health, pesticides, and naturalness the most when thinking of organic. The environment, health, honesty, pesticides, sustainability, quality, natural, additives, origin, certification, and taste were central across organic food, organic meat, and organic vegetables. Thinking of organic meat showed consumers’ concern for animal welfare, while thinking of organic vegetables showed concern for human health. Consumer groups differed regarding psychological distance, values, gender, and age. Consumers who frequently bought organic food were more positive about organic food products compared to consumers who occasionally or hardly ever bought organic food products.

This research extends the scope of current consumer research about organic food and provides new insight in the word associations consumers have with organic food products.

The purpose of this study is to investigate consumers' attitudes towards alternative slaughter methods (ASMs). ASMs present more animal-friendly and stress-free slaughter practices. However, these practices are not yet widespread due to strict regulations, high labor efforts and costs. Therefore, the market for meat products from ASMs is still small, and less is known about consumers' awareness, assessment and willingness to pay (WTP) for these products.

This study aims to close the research gap using a standardized and representative online survey among 1,604 German participants. To identify target groups for these kinds of meat products, a factor and cluster analysis was conducted.

The results show that ASMs are not widely known among consumers. Overall, participants evaluated ASMs positively, but about 1/3 of the participants stated to also have concerns related more to hygiene than to animal welfare issues. The cluster analysis reveals two out of four clusters found that are interested in ASMs. These clusters are characterized by high trust in small butcheries and organic meat consumption.

The slaughtering sector has hardly been examined from an economic point of view in the animal welfare debate so far. This study identifies potential target groups for products originating from ASMs based on possible consumption drivers and barriers. Therewith, products from particular animal welfare friendly slaughter methods can be promoted purposefully to suitable target groups.

This study aims to propose and validate a new, comprehensive scale of sustainable meat consumption intentions (SMCI) from the Pakistani consumers' perspective.

The SMCI scale was developed in four phases, following a mixed-methods approach. Phase 1 generated a pool of items through an extensive literature review and seven focus groups. Phase 2 established the face and content validity of the items. Phase 3 resulted in scale purification in Study 1 (n = 222), followed by Study 2, using exploratory factor analysis (n = 412) to derive an initial factor structure, along with reliability assessment and confirmatory factor analysis (n = 310) to test the theoretical structure. Phase 4 validated the results (n = 355).

The results from the three studies yielded a ten-item, three-dimensional SMCI scale: “meat detachment”, “meat curtailment” and “organic meat purchase”.

No study at present fully measures the aspects of sustainable meat consumption in Muslim market segments and emerging economies. The formation of the SMCI scale is an important academic contribution that identifies three facets of consumers' SMCI.

The objective of this study was to determine Salmonella prevalence, antimicrobial-resistant phenotypes, and their genetic relatedness in frozen organic chicken collected at retail level in Turkey.

Retail packs (n = 348) of cut-up chicken parts (breast, leg quarter and drumstick) and whole chicken carcasses were purchased from a central hypermarket in Diyarbakir (Southeast Anatolia Region in Turkey) and from a large online retailer in Turkey. The retail packs were paired by part type, brand, production date, and sell-by date. The chicken samples were analyzed for the presence of Salmonella spp., and then isolates were screened for antibiotic susceptibility, class I integron, and genetic similarity.

Salmonella prevalence in retail frozen organic chicken samples was 6.3 percent; however, the prevalence by parts, leg quarter, drumstick, breast, and whole chicken was 2.1 percent, 10.4 percent, 10.4 percent, and 0 percent, respectively. Salmonella prevalence was significantly higher in samples obtained from the hypermarket (9.2 percent) compared to online retailer (3.8 percent). All the isolates were serotype Infantis, genetically similar (highly clonal), and 68.2 percent harbored class I integron. All isolates were resistant to ciprofloxacin (drug of choice to treat salmonellosis in human), and 86.3 percent of the isolates were multidrug-resistant.

Salmonella prevalence in organic chicken meat, regardless of the retail market source in Turkey, may pose a health risk to consumers especially with the high prevalence of multi-drug resistant phenotypes. Findings inform researchers and the public about the safety of organically produced chicken and the potential health risk to consumers.

Explores the suggestion that the UK is at the forefront of Europe with respect to animal welfare issues and looks at farm animal welfare legislation and consumer concern in the UK and Europe. Results of a survey conducted in 1992 and a follow‐up in 1994, which looked at the importance with which meat manufacturers in the UK, Germany and Switzerland, view consumer concerns for animal welfare. Concludes that the meat industry needs to develop ways in which real concerns for animal welfare can be satisfied in a manner which both reassures the consumer and brings about improvement where it is necessary.

Describes the current status of the organic food market in Ireland – current trading arrangements of wholesalers, distributors and retailers and the perceptions of organic food at different stages of the marketing chain. There are three certification bodies for organic foods in Ireland. The value of the market is estimated at IR£1.5 million. Fruit and vegetables are the most important organic foods. Other organic foods are available such as flour, grains, breakfast cereals, meat, yogurt and cheese. Organic foods can be purchased in some of the larger supermarkets, in healthfood/wholefood shops, at local markets or at farm gate. Some of the constraints to development of the industry are limited range and supply of products. Premium levels are also a constraint on development as consumers generally perceive organic products to be too expensive. Reports premiums charged on organic food and outlines the results of a focus group on organic foods.

This chapter explores two business and innovation strategies to increase sustainability in a small-medium enterprise. The two strategies, one addressing the improved sustainability of an existing product line and the other addressing the development and implementation of a new product line, employ different supply chain sustainable practices and utilize different dynamic capabilities.

The chapter describes how sustainable supply chain management practices, sustainable new product development processes, and theories of dynamic capabilities interact to support a sustainable and differentiated strategy in the Alcass organization.

The models of sustainable supply chain management and sustainable new product development are applied to “more sustainable” products and “new sustainable” products, by raising different relevant practices as well as different supporting dynamic capabilities.