Some technologies used in agriculture and food production are more likely to be embraced by consumers than others. The Center for Food Integrity, with support from the United Soybean Board, is involved in a project to understand why that is.
A 2021 study identified the factors that drive consumer acceptance – or rejection – of technologies used in food production. Charlie Arnot, CEO of The Center for Food Integrity, presents the key findings and identifies the consistent themes that emerged on what consumers want – and don’t want – when it comes to ag technology.
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With support from the United Soybean Board.