Improving Food Quality through Institutional Innovations: Using a Free‐Rider Approach for Collective Action

This paper outlines how a team work approach, recently suggested in institutional economics to overcome the problem of externalities, can be used to promote better food quality. Cost sharing as “team work” is considered a novel institution to improve food quality by giving incentives to overcome the public good character of quality. We translate the approach from negative to positive externalities. Hereby: (1) We make a reference to the current state of the discussion on how food quality depends on efforts of a food industry to get a better image and discuss how much need there is to improve quality. (2) An outline of a mathematical approach of a “team work” is presented in the provision of quality as a positive externality and (3) the approach is adapted to a likely team building effort in a food industry. Finally some remarks are made how to stimulate a process of team building and the role of a government is addressed. At the core of the paper we see the argument that free riding on quality can be avoided if collective actions or team building processes occur in a community. A team is modeled as partnership of producers in which costs for quality improvement are shared.


Keywords:
Editor(s):
Schiefer, Gerhard
Fritz, Melanie
Rickert, Ursula
Issue Date:
2010-10
Publication Type:
Conference Paper/ Presentation
DOI and Other Identifiers:
ISBN 978-3-941766-03-7 (Other)
PURL Identifier:
http://purl.umn.edu/100460
Page range:
82-94
Total Pages:
13




 Record created 2017-04-01, last modified 2017-08-26

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