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Journal of Food Quality
Volume 2018, Article ID 2163526, 12 pages
https://doi.org/10.1155/2018/2163526
Research Article

Food Integrity and Food Technology Concerns in Canada: Evidence from Two Public Surveys

1Department of Resource Economics and Environmental Sociology, University of Alberta, Edmonton, AB, Canada
2Department of Agricultural Economics, University of Wisconsin-River Falls, River Falls, WI, USA

Correspondence should be addressed to Albert Boaitey; ac.atreblau@yetiaob

Received 12 August 2017; Revised 14 October 2017; Accepted 8 January 2018; Published 8 February 2018

Academic Editor: Anca Ioana Nicolau

Copyright © 2018 Ellen Goddard et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

Food integrity and food technologies both generate public concerns. There is little research to show the interactions between those concerns in particular samples, especially in Canada. In this paper, data from two national online samples are used to examine an aggregate of food integrity concerns, genetic modification in food, and food nanotechnology concerns in the Canadian public. A variety of trust, health, environmental, and science attitude variables are used to help explain the concerns that vary across the population. In addition, the food integrity concerns are tested as explanatory variables in the technology concern models to establish whether there is a strong or weak link between the two. Tobit and ordered probit regressions are used to model the variables for each of the survey samples. Results are examined to see if they are consistent across surveys and also consistent with an earlier study that was done in Australia. The results suggest that trust in people and trust in a variety of agents within the food system are beliefs that ameliorate concerns about food integrity and the two technologies. However, trust in advocacy organizations appears to be related to higher concerns in each case. Fundamentally and similar to the earlier Australian study, positive scientific attitudes are a major determinant of reduced concerns about food integrity and the two technologies.