We replicate Bocquého et al. (2014), who used multiple price lists to investigate the risk preferences of 107 French farmers. We collected new data from 1430 participants in 11 European farming systems. In agreement with the original study, farmers' risk preferences are best described by Cumulative Prospect Theory. Structural model estimates show that farmers in the new samples are, on average, less loss averse and more susceptible to probability distortion than in the original study. Explorative analyses indicate differences between estimation approaches, as well as heterogeneity between and within samples. We discuss challenges in replications of economic experiments with farmers across farming contexts.

Factors such as raised consciousness about human health, development of the food industry, and medicine and branches of natural science studying the relation between nutrition and health have led to the popularization of foods with proven health effects. Such foods are called functional foods. Although there is growing interest in functional foods, there are several groups of consumers that are, more than others, interested in functional foods. To examine buying behavior and attitudes toward functional food of young consumers (18–30 years old) and to determine the most interested consumers, we conducted a survey using a self-administered questionnaire on a sample of 570 Croatian students. The majority of the respondents purchase functional foods, usually in supermarkets. Apart from taste, the most important functional food attribute is price/quality ratio. Respondents are buying functional foods because they believe that those foods are healthier and safer than other products. Examined market segments were based on respondents’ attitudes toward functional foods. The results of this research could be used in planning further development of the functional foods market for young consumers.

Globalization, international migration and food promotion via media platforms have lead to increased consumption of ethnic food. The main aim of the research is to explore the relation between attitudes and behaviour in the ethnic food purchase and consumption. An on-line survey was conducted on a sample of 230 respondents. Most respondents consume ethnic food, mostly on a weekly basis, at home and in restaurants. The largest share of respondents has neutral attitudes towards ethnic food. Respondents with positive attitudes towards ethnic food consume ethnic food more often at home, those with neutral attitudes consume such food in restaurants, while respondents who have negative attitudes about ethnic food consume ethnic food mostly at friend’s. The respondents with positive attitudes towards ethnic food give higher importance to all ethnic food attributes (price, appearance, taste, origin, price/quality ratio and service). Results of this research can serve producers and distributors of ethnic foods to better suit the demands of modern consumers.

The goal of the present study was to determine consumption of functional fermented dairy products among Croatian students, their buying motives, and trust in functional characteristics of such products. Data were collected by means of an online survey with 300 university students in two major Croatian cities. Even though more than half of the respondents were not familiar with the term “functional food,” after it was explained, it turned out that the majority consumes functional fermented dairy products. The main reason for choosing such products is prevention of diseases, followed by positive impact of low-fat content on body weight. Respondents moderately trust in health effects and in producers’ labels regarding functional properties of functional fermented dairy products. Heavier consumers of fermented dairy products and those placing high importance on health effects of food they consume have more trust in functional properties of these products. Results of the study could be used as a base for better communication with young consumers regarding functional fermented dairy products.