Consumers’ willingness to pay for upcycled foods

Siddharth Bhatt, Hongjun Ye, Jonathan Deutsch, Hasan Ayaz, Rajneesh Suri

Research output: Contribution to journalArticlepeer-review

41 Scopus citations


Research on food waste reduction suggests that solutions aimed at reducing waste early in the consumption cycle are the most impactful. Based on this premise, food research labs and food manufacturers have started creating and selling foods made from food ingredients that are generally discarded. Such foods, termed upcycled foods, are safe for human consumption and provide a promising solution to reduce food waste. However, the commercial success of this new category of foods will depend on consumers’ acceptance. This research examines a key indicator of acceptance – consumers’ willingness to pay. We find that although consumers are willing to pay less for upcycled foods compared to conventional alternatives, messaging increases consumers’ willingness to pay. Specifically, we find that rational messaging is more effective than emotional messaging. Overall, our findings suggest that upcycled foods may command good acceptance among consumers.

Original languageEnglish (US)
Article number104035
JournalFood Quality and Preference
StatePublished - Dec 2020

All Science Journal Classification (ASJC) codes

  • Food Science
  • Nutrition and Dietetics


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