BUFFALO, N.Y. — Customers are more likely to purchase food products when grocers use food traceability systems to show where and how the food was produced and shipped, according to new research from the University at Buffalo School of Management.
In the wake of major food safety issues such as mad cow disease, consumers concerned about their health and safety have demanded to know more about how their food was produced and reached their grocery store.
Published in Information & Management, the study also found that for some shoppers, just having the information available is enough to influence a purchase.
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