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: | Boyer, C.N (Author), DeLong, K.L (Author), Griffith, A.P (Author), Jensen, K.L (Author), Lambert, D.M (Author), McKay, L.C (Author) |
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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 |
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