Consumer Preferences for Food Quality Attributes: Evidences from Web and Laboratory Experiments

This thesis aims to provide new insights into consumers’ preferences and their willingness to pay for sustainability (animal welfare, organic status), nutritional content (calories), and “typical” taste (autochthonous versus international varieties). Specifically, this thesis consists of three papers that make use of two laboratory experiments (second-price experimental auction and Becker-DeGroot-Marschak mechanism) and one online experiment (choice experiment). The foods under study are eggs, wine and chocolate snacks.