인문학
사회과학
자연과학
공학
의약학
농수해양학
예술체육학
복합학
DBpia AI
AI 에이전트
AI 아이디어
AI 리더
AI 뷰어
Citeasy
크롬 서지관리 다운로드
지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
피인용 0
초록·키워드
This study analyzes consumers’ perceptions, purchase intention, and willingness to pay for low-carbon seafood products. As the transition toward carbon neutrality has become an important policy agenda, reducing greenhouse gas emissions across the seafood supply chain has emerged as a key challenge for the seafood industry. To this end, an online survey was conducted among 300 adult consumers with seafood purchase experience in Korea. An ordered logit model was used to analyze purchase intention, and an interval regression model was employed to estimate willingness to pay.
The empirical results show that the perceived need for low-carbon seafood certification and the perceived influence of the Green Card program were positively associated with both purchase intention and willingness to pay. Seafood purchase frequency also showed a positive association, although its effect on purchase intention should be interpreted as exploratory. Conversely, preference for discounted foods was negatively associated with both purchase intention and willingness to pay, suggesting that price sensitivity may act as a barrier to the diffusion of low-carbon seafood products. These findings suggest that the development of low-carbon seafood markets may require a reliable certification system, consumer-oriented incentives, strengthened information provision, and initial-stage measures to reduce consumers’ price barriers. This study contributes to the literature by empirically applying the concept of low-carbon transition to seafood products and by offering policy implications for consumer demand-based strategies in the seafood industry.
The empirical results show that the perceived need for low-carbon seafood certification and the perceived influence of the Green Card program were positively associated with both purchase intention and willingness to pay. Seafood purchase frequency also showed a positive association, although its effect on purchase intention should be interpreted as exploratory. Conversely, preference for discounted foods was negatively associated with both purchase intention and willingness to pay, suggesting that price sensitivity may act as a barrier to the diffusion of low-carbon seafood products. These findings suggest that the development of low-carbon seafood markets may require a reliable certification system, consumer-oriented incentives, strengthened information provision, and initial-stage measures to reduce consumers’ price barriers. This study contributes to the literature by empirically applying the concept of low-carbon transition to seafood products and by offering policy implications for consumer demand-based strategies in the seafood industry.
본문·목차
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