Estimating restaurant willingness to pay for local beef
We suggest an approach for estimating restaurant willingness to pay (WTP) for local foods. Using a telephone survey of Tennessee restaurants and the contingent valuation method, we estimate restaurant WTP for Tennessee Certified Beef (TCB). Probit regressions were used to determine the factors assoc...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
John Wiley and Sons Inc.
2019
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| Subjects: | |
| Online Access: | View Fulltext in Publisher |