• 한국의류학회지
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• 제44권1호
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• pp.33-52
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• 2020

Some consumers question the safety of imported fashion products. We examine the effects of the use of an ecolabel, product category, and country of origin on consumer responses such as perceived physical risk, attitude towards a product, subjective norm, and intention to purchase imported fashion products. A sample of 508 adults in their 30s to 40s participated in online survey experiments. The survey experiments used 2 (the use of the ecolabel vs no label) × 4 (country of origin: China, Dominican Republic, Norway, and the United States) between-subjects and 4 (product category: men/women's wear, children's wear, underwear, and accessories) within-sub-jects factorial design. A total of 32 product-catalog images (stimuli) and eight versions of the questionnaire were developed. The use of the ecolabel is identified as having a significantly lower perceived physical risk than the no-label. The consumers' perceived physical risk also differs depending on product category and country of origin. Consumers perceive a higher physical risk about children's wear and underwear than other product categories as well as fashion products sourced from developing countries than from developed countries. The reduction of physical risk is found to facilitate consumers' purchase decision-making process.

• 수산경영론집
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• 제46권3호
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• pp.51-61
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• 2015

The purpose of this study is to find food safety approach in the Eco-label Chain of Custody(CoC) which is only focused to traceability. Because, consumers want to be assured the certified seafood comes from sustainable fishery as well as hygienic. In order to this approach, we used Analytic Hierarchy Process(AHP) method as belows. We first understood the CoC criteria for using pair-wise comparison and analyzed and selected each Eco-label certifications and standards. Second, we carried out a survey to the targeted standard Marine Stewardship Council(MSC) CoC auditors all over the world and analyzed the priorities of food safety approach to 4 principles and 12 criteria belong the MSC CoC Standard. As the results, we found out that 'Management System' has the highest priority in the principles and 'Documentation' and 'Keeping Record' are the most important criteria for this approach. In addition, 'Training' and 'Identification' are also higher priority of criteria. So, we suggested food safety approach method for improvement of these criteria in conclusion based on discussion with specialist in this field.