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Leadership and the Provision of Safe Food
Author(s) -
Hennessy David A.,
Roosen Jutta,
Miranowski John A.
Publication year - 2001
Publication title -
american journal of agricultural economics
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.949
H-Index - 111
eISSN - 1467-8276
pISSN - 0002-9092
DOI - 10.1111/0002-9092.00215
Subject(s) - quality (philosophy) , liability , incentive , production (economics) , legislation , business , complement (music) , mechanism (biology) , marketing , risk analysis (engineering) , industrial organization , public economics , law and economics , economics , microeconomics , political science , law , accounting , biology , philosophy , biochemistry , phenotype , epistemology , complementation , gene
Modern food production typically involves many interacting stages and two or more decision makers. There is reason to believe that inputs in determining quality likely complement. And it is not possible to regulate many of these inputs. In a food production system possessing these characteristics, we show that leadership by one or more firms through communicating actions may be used as a mechanism to increase overall food quality. As there may be no private incentive to lead, there may be strategic merit in assigning liability through legislation. We also suggest the possibility that genetics are leadership instruments in hog production systems.