Perceived sustainability of food based on the production method, pure craft vs. technical craft
Wærsland, Trond (A.A. 2021/2022) Perceived sustainability of food based on the production method, pure craft vs. technical craft. Tesi di Laurea in Understanding the consumer, Luiss Guido Carli, relatore Simona Romani, pp. 90. [Master's Degree Thesis]
Full text for this thesis not available from the repository.
Abstract/Index
Theoretical framework. Literature review. Sustainable food. Production methods. Consumers' perception of sustainable food. Consumer traits and consumption. Green marketing & green brand image. The identified gaps within the literature review. Purpose of present study and research questions. Conceptual framework and hypothesis. Research methodology. Research type, research design, and method for data collection. Pre-test–manipulation check. Results pre-study. Main study. Main study results. General discussion.
References
Bibliografia: pp. 45-50.
| Thesis Type: | Master's Degree Thesis |
|---|---|
| Institution: | Luiss Guido Carli |
| Degree Program: | Master's Degree Programs > Master's Degree Program in Marketing (LM-77) |
| Chair: | Understanding the consumer |
| Thesis Supervisor: | Romani, Simona |
| Thesis Co-Supervisor: | Sillari, Giacomo |
| Academic Year: | 2021/2022 |
| Session: | Summer |
| Deposited by: | Alessandro Perfetti |
| Date Deposited: | 16 Nov 2022 13:48 |
| Last Modified: | 16 Nov 2022 13:48 |
| URI: | https://tesi.luiss.it/id/eprint/33899 |
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