摘要：The paper investigates Italian consumers’ behavior towards characteristics of extra virgin olive oil, in particular organic production methods and geographical origin. On the basis of the existing literature, the concepts of sustainability of food systems, diets, and the olive oil supply chain are analyzed. A choice experiment (CE), using a face-to-face questionnaire with over 1000 participants, was conducted to quantify the willingness to pay (WTP) for these two attributes. Findings show positive preference for origin attributes, while the organic attribute is not highly valued. The article also offers some perspectives on future research to improve the competitiveness and sustainability of the Italian olive oil supply chain.
关键词：choice experiment (CE); extra virgin olive oil (EVOO); willingness to pay (WTP); country of origin; organic food; consumer preferences; sustainable food system choice experiment (CE) ; extra virgin olive oil (EVOO) ; willingness to pay (WTP) ; country of origin ; organic food ; consumer preferences ; sustainable food system
