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dc.contributor.authorPoulston, JM
dc.date.accessioned2014-02-25T01:34:40Z
dc.date.available2014-02-25T01:34:40Z
dc.date.copyright2014-02-10
dc.date.issued2014-02-25
dc.identifier.citationCAUTHE (Council for Australasian University Tourism and Hospitality Education) held at Sofitel hotel, Brisbane, Australia, 2014-02-10 to 2014-02-13, published in: Proceedings of the 24th Annual Conference, pp.1068 - 1072 (5)
dc.identifier.isbn978-0-9870507-3-1
dc.identifier.urihttp://hdl.handle.net/10292/6937
dc.description.abstractInterest in organic food is developing slowly in New Zealand, gradually attracting attention from the general public. With just 1.16% of agricultural land in organic production, it is misleading for New Zealand to market itself as 100% pure, and then expect international tourists to eat chemically enhanced food. This study of motives for eating organic food is based on data collected in Scotland and California, where surveys and interviews were undertaken with 30 participants who choose to eat organic food. Preliminary results indicate that organic food choices are strongly related to being well educated, and motives are primarily around environmental concerns and personal health. Motives for ethical purchasing choices are discussed.
dc.publisherCouncil for Australasian University Tourism and Hospitality Education (CAUTHE)
dc.relation.urihttp://cauthe.org/conference-2014/
dc.rightsThis publication is copyright. Apart from fair dealing for the purpose of private study, research, criticism or view as permitted under the Copyright Act, no part may be reproduced without the permission of CAUTHE.
dc.titleOrganic food and green values: an educated choice
dc.typeConference Contribution
dc.rights.accessrightsOpenAccess
aut.conference.typePaper Published in Proceedings
aut.relation.endpage1072
aut.relation.pages5
aut.relation.startpage1068
pubs.elements-id161371


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