RT info:eu-repo/semantics/article
T1 Halo Effect and Source Credibility in the Evaluation of Food Products Identified by Third-Party Certified Eco-Labels: Can Information Prevent Biased Inferences?
A1 Lanero Carrizo, Ana
A1 Vázquez Burguete, José Luis
A1 Sahelices Pinto, César
A2 Comercializacion e Investigacion de Mercados
K1 Comercio
K1 Economía
K1 Marketing
K1 Organic food
K1 Third-party certified eco-labels
K1 Halo effect
K1 Source credibility
K1 Quality inferences
K1 Price inferences
K1 Information
AB Despite the growing awareness of the need to promote the consumption of organic food,consumers have difficulties in correctly identifying it in the market, making frequent cognitivemistakes in the evaluation of products identified by sustainability labels and claims. This workanalyzes the halo effect and the source credibility bias in the interpretation of product attributesbased on third-party certified labels. It is hypothesized that, regardless of their specific meaning,official labels lead consumers to infer higher environmental sustainability, quality and price of theproduct, due to the credibility attributed to the certifying entity. It also examines the extent to whichproviding the consumer with accurate labeling information helps prevent biased heuristic thinking.An experimental between-subject study was performed with a sample of 412 Spanish businessstudents and data were analyzed using partial least squares. Findings revealed that consumers tendto infer environmental superiority and, consequently, higher quality in products identified by bothorganic and non-organic certified labels, due to their credibility. Label credibility was also associatedwith price inferences, to a greater extent than the meaning attributed to the label. Interestingly,providing accurate information did not avoid biased heuristic thinking in product evaluation.
PB MDPI
LK https://hdl.handle.net/10612/17552
UL https://hdl.handle.net/10612/17552
NO Lanero, A., Vázquez, J.-L., y Sahelices-Pinto, C. (2021). Halo Effect and Source Credibility in the Evaluation of Food Products Identified by Third-Party Certified Eco-Labels: Can Information Prevent Biased Inferences? Foods, 10(11), 2512. https://doi.org/10.3390/foods10112512
DS BULERIA. Repositorio Institucional de la Universidad de León
RD Jul 6, 2024