Country Noosa Consumer Survey

Country Noosa Local Beef and Food Systems Project

- Project Outline
- Definition of Key Terms

The Country Noosa Forum has received funding from the government and Noosa Council to undertake a project that aims to:
- conduct research on how to increase sustainable production from grazing land;
- investigate opportunities and constraints to local processing and distribution of pasture fed beef;
- identify mechanisms to improve the profitability of the beef value chain to producers;
- review the potential to build local brand recognition in order to increase the value to the producer; and
- develop an action plan that grows local production and the resilience of the local grazing industry.

Country Noosa has contracted Dr Brian Stockwell (Watershed Australia) to coordinate the project. Your participation in this survey will help guide the priorities of the action plan. Your responses will be used for research purposes only and will be kept strictly confidential. However, If you would like to be informed of the results, or get more information about Country Noosa, you can provide contact details at the end of the survey. While you are encouraged to complete the whole survey, it is not compulsory to answer any particular question.

Definitions
To help you understand the questions we have defined some of the key terms below.

Food System - food systems comprise all aspects of food production from the way food is grown or raised, harvested or slaughtered, processed, packaged, distributed, transported and sold to consumers. Food systems involve the whole supply chain from the paddock to the plate.

Local (or Regional) Food Systems - are systems that aim to connect food producers and consumers in the same locality or region. Local or regional food systems tend to be associated with sustainable agriculture rather than larger scale industrial agriculture and are focussed on values-based supply chains rather than national or international ones. They aim to improve local economies and have a positive impact on the environment, health and social well-being of communities and make food networks more self reliant and resilient. In this study we are using 'local' to refer to areas within, and immediately adjacent to, the Noosa Shire and "region" to refer to the Sunshine Coast and Mary Valley within about 160 kilometres of Noosa.

Sustainable Agriculture (or Production) - An integrated system that aims to satisfy human needs for food and fibre over the long term through:
- making the most efficient use of non renewable and on farm resources
- enhancing environmental quality and conserving the natural resource base upon which production depends
- integrating, where appropriate, natural and biological cycles and controls
- sustaining the economic viability of farm operations, and
- improving the quality of life of farmers and the community more broadly.

Values-Based Supply Chain - Supply chains where producers, processors, distributors, wholesalers, retailers and restaurants work together in equitable relationships based on trust to pass on to the consumer information about the social, environmental and/or community values incorporated into the products or the farm producing it. The collaboration is structured so that everyone along the chain benefits, generally providing farmers with a greater share of the profit generated.

Pasture Fed Cattle - Cattle that have open access to graze pasture their entire life and have not been confined for the purposes of intensive feeding for production and are free from hormone growth promotants.

Feedlots - Yarded areas where cattle, after having been raised on pasture, are held in groups in close confinement for a period before they are slaughtered. Food and water for the animals are

Question Title

* 1. Are you male or female?

Male

Female

Question Title

* 2. What is your age?

17 or younger

18-20

21-29

30-39

40-49

50-59

60 or older

Question Title

* 3. What is the highest level of school you have completed or the highest degree you have received?

Junior High School (or less)

Senior High School Certificate (or similar)

Technical and Further Education or Trade (Diploma, Certificate 3 or 4)

Bachelor Degree

Post Graduate Qualification

Question Title

* 4. What is the postcode of your normal place of residence?

Question Title

* 5. If you are visitor to Noosa or the Sunshine Coast, in what state or country do you currently reside?

Question Title

* 6. Please describe/ list what the three aspects of the rural area of the Noosa Shire that you value most:

Most Important

Second Most Important

Third Most Important

Question Title

* 7. To what extent are you committed to buying 'Local Food' (see definition of Local Food system)

Not committed at all/ not sure what local food is

Mildly Committed

Moderately Committed

Highly Committed

Passionately Committed

Question Title

* 8. How often do you purchase 'Local Food'?

More than once per week

Weekly

Fortnightly

Monthly

Less than Monthly

Never

Question Title

* 9. What are the three main reasons that come to mind for why you are willing to purchase local food?
Place a tick for only your top three reasons.

	Most Important	Second Most Important	Third Most Important
it supports local producers	it supports local producers Most Important	it supports local producers Second Most Important	it supports local producers Third Most Important
it supports the regional economy	it supports the regional economy Most Important	it supports the regional economy Second Most Important	it supports the regional economy Third Most Important
it supports the local community	it supports the local community Most Important	it supports the local community Second Most Important	it supports the local community Third Most Important
it is/was fresh	it is/was fresh Most Important	it is/was fresh Second Most Important	it is/was fresh Third Most Important
it reduces food miles	it reduces food miles Most Important	it reduces food miles Second Most Important	it reduces food miles Third Most Important
I like the connection with local producers	I like the connection with local producers Most Important	I like the connection with local producers Second Most Important	I like the connection with local producers Third Most Important
It is healthy	It is healthy Most Important	It is healthy Second Most Important	It is healthy Third Most Important
it is/was sustainable	it is/was sustainable Most Important	it is/was sustainable Second Most Important	it is/was sustainable Third Most Important
of its reputation	of its reputation Most Important	of its reputation Second Most Important	of its reputation Third Most Important
it is/was authentic or original	it is/was authentic or original Most Important	it is/was authentic or original Second Most Important	it is/was authentic or original Third Most Important
it is/was environmentally friendly	it is/was environmentally friendly Most Important	it is/was environmentally friendly Second Most Important	it is/was environmentally friendly Third Most Important
it is/was traditional to the region	it is/was traditional to the region Most Important	it is/was traditional to the region Second Most Important	it is/was traditional to the region Third Most Important
I can trust it	I can trust it Most Important	I can trust it Second Most Important	I can trust it Third Most Important

Question Title

* 10. What are the three main reasons that come to mind for why you are not willing to purchase local food, or constrain you from purchasing more? Tick the 3 most important reasons

Price/expensive

Lack of availability

Not clearly labelled as local

Not eating out as often

Do not know the origin of the food I buy

Too far to travel/time

Inconsistent quality

Lack of variety

Question Title

* 11. Would you buy 'Local Beef' if it was available?

Yes

Maybe

Why?

Question Title

* 12. How important are each of the following potential attributes of a brand of local beef and other meat products likely to be to you in deciding whether to purchase them?

Select the number on a scale from 1 to 5 that best indicates the level of importance you place on each attribute, where 1 = Not Important 2 = Mildly Important 3= moderately important, 4= Highly Important and 5 = Extremely Important

	1. Not Important	2. Mildly Important	3. Moderately Important	4. Highly Important	5.Extremely Important
Locally produced in the Noosa Shire and areas immediately adjacent	Locally produced in the Noosa Shire and areas immediately adjacent 1. Not Important	Locally produced in the Noosa Shire and areas immediately adjacent 2. Mildly Important	Locally produced in the Noosa Shire and areas immediately adjacent 3. Moderately Important	Locally produced in the Noosa Shire and areas immediately adjacent 4. Highly Important	Locally produced in the Noosa Shire and areas immediately adjacent 5.Extremely Important
Produced in the Sunshine Coast and Mary Valley Region	Produced in the Sunshine Coast and Mary Valley Region 1. Not Important	Produced in the Sunshine Coast and Mary Valley Region 2. Mildly Important	Produced in the Sunshine Coast and Mary Valley Region 3. Moderately Important	Produced in the Sunshine Coast and Mary Valley Region 4. Highly Important	Produced in the Sunshine Coast and Mary Valley Region 5.Extremely Important
Pasture fed and finished in the paddock with grains	Pasture fed and finished in the paddock with grains 1. Not Important	Pasture fed and finished in the paddock with grains 2. Mildly Important	Pasture fed and finished in the paddock with grains 3. Moderately Important	Pasture fed and finished in the paddock with grains 4. Highly Important	Pasture fed and finished in the paddock with grains 5.Extremely Important
Accredited as meeting Pasture Fed Cattle Standards (See definition)	Accredited as meeting Pasture Fed Cattle Standards (See definition) 1. Not Important	Accredited as meeting Pasture Fed Cattle Standards (See definition) 2. Mildly Important	Accredited as meeting Pasture Fed Cattle Standards (See definition) 3. Moderately Important	Accredited as meeting Pasture Fed Cattle Standards (See definition) 4. Highly Important	Accredited as meeting Pasture Fed Cattle Standards (See definition) 5.Extremely Important
Accredited as meeting Sustainable Agriculture Standards (See definition)	Accredited as meeting Sustainable Agriculture Standards (See definition) 1. Not Important	Accredited as meeting Sustainable Agriculture Standards (See definition) 2. Mildly Important	Accredited as meeting Sustainable Agriculture Standards (See definition) 3. Moderately Important	Accredited as meeting Sustainable Agriculture Standards (See definition) 4. Highly Important	Accredited as meeting Sustainable Agriculture Standards (See definition) 5.Extremely Important
Accredited as meeting Animals Welfare Standards	Accredited as meeting Animals Welfare Standards 1. Not Important	Accredited as meeting Animals Welfare Standards 2. Mildly Important	Accredited as meeting Animals Welfare Standards 3. Moderately Important	Accredited as meeting Animals Welfare Standards 4. Highly Important	Accredited as meeting Animals Welfare Standards 5.Extremely Important
Noosa Biosphere Reserve Accreditation	Noosa Biosphere Reserve Accreditation 1. Not Important	Noosa Biosphere Reserve Accreditation 2. Mildly Important	Noosa Biosphere Reserve Accreditation 3. Moderately Important	Noosa Biosphere Reserve Accreditation 4. Highly Important	Noosa Biosphere Reserve Accreditation 5.Extremely Important
Low Food Miles	Low Food Miles 1. Not Important	Low Food Miles 2. Mildly Important	Low Food Miles 3. Moderately Important	Low Food Miles 4. Highly Important	Low Food Miles 5.Extremely Important
Health Benefits of Product ( e.g. high in Omega 3)	Health Benefits of Product ( e.g. high in Omega 3) 1. Not Important	Health Benefits of Product ( e.g. high in Omega 3) 2. Mildly Important	Health Benefits of Product ( e.g. high in Omega 3) 3. Moderately Important	Health Benefits of Product ( e.g. high in Omega 3) 4. Highly Important	Health Benefits of Product ( e.g. high in Omega 3) 5.Extremely Important
Organic or Chemical free	Organic or Chemical free 1. Not Important	Organic or Chemical free 2. Mildly Important	Organic or Chemical free 3. Moderately Important	Organic or Chemical free 4. Highly Important	Organic or Chemical free 5.Extremely Important

Question Title

* 13. Please rank how likely you are to purchase local beef (or other meat product) from the following retail options from 1 (most likely) to 8 (least likely) ?

Large Supermarket ( e.g. Coles , Woolworths)

Small-Medium Supermarket (e.g. IGA)

Local Butcher or Specialty Shop

Farmer's Market / Week-end Market

Restaurant, Club or Cafe'

Farm Shop or Farmgate

Local cooperative

Internet - Online Portal ( e.g. buying box quantities or sides of beef online)

Home delivery or refrigerated van sale

Question Title

* 14. To what extent do you think you would be willing to pay more than standard supermarket price for the following attributes in your beef (or other meat product)? (Please be realistic in terms of your household budget i.e. we are not interested in what you would like to be able to pay but can't afford)

	0% more	5% more	10% more	15% more	20% more	30% more	50% more
Locally produced in or immediately adjacent to Noosa	Locally produced in or immediately adjacent to Noosa 0% more	Locally produced in or immediately adjacent to Noosa 5% more	Locally produced in or immediately adjacent to Noosa 10% more	Locally produced in or immediately adjacent to Noosa 15% more	Locally produced in or immediately adjacent to Noosa 20% more	Locally produced in or immediately adjacent to Noosa 30% more	Locally produced in or immediately adjacent to Noosa 50% more
Produced in the Sunshine Coast - Mary Valley Region	Produced in the Sunshine Coast - Mary Valley Region 0% more	Produced in the Sunshine Coast - Mary Valley Region 5% more	Produced in the Sunshine Coast - Mary Valley Region 10% more	Produced in the Sunshine Coast - Mary Valley Region 15% more	Produced in the Sunshine Coast - Mary Valley Region 20% more	Produced in the Sunshine Coast - Mary Valley Region 30% more	Produced in the Sunshine Coast - Mary Valley Region 50% more
Pasture fed or free range meat	Pasture fed or free range meat 0% more	Pasture fed or free range meat 5% more	Pasture fed or free range meat 10% more	Pasture fed or free range meat 15% more	Pasture fed or free range meat 20% more	Pasture fed or free range meat 30% more	Pasture fed or free range meat 50% more
Produced using good environmental practices	Produced using good environmental practices 0% more	Produced using good environmental practices 5% more	Produced using good environmental practices 10% more	Produced using good environmental practices 15% more	Produced using good environmental practices 20% more	Produced using good environmental practices 30% more	Produced using good environmental practices 50% more
Certified as complying with nationally/internationally accepted Sustainable Agriculture standards	Certified as complying with nationally/internationally accepted Sustainable Agriculture standards 0% more	Certified as complying with nationally/internationally accepted Sustainable Agriculture standards 5% more	Certified as complying with nationally/internationally accepted Sustainable Agriculture standards 10% more	Certified as complying with nationally/internationally accepted Sustainable Agriculture standards 15% more	Certified as complying with nationally/internationally accepted Sustainable Agriculture standards 20% more	Certified as complying with nationally/internationally accepted Sustainable Agriculture standards 30% more	Certified as complying with nationally/internationally accepted Sustainable Agriculture standards 50% more
Certified as complying with all animal welfare standards	Certified as complying with all animal welfare standards 0% more	Certified as complying with all animal welfare standards 5% more	Certified as complying with all animal welfare standards 10% more	Certified as complying with all animal welfare standards 15% more	Certified as complying with all animal welfare standards 20% more	Certified as complying with all animal welfare standards 30% more	Certified as complying with all animal welfare standards 50% more

Question Title

* 15. To what extent are you likely to buy more or less of the following particular beef products

	Never purchase nor likely to in the future	Purchase only occasionally for particular dishes now and in the future	Purchase regularly, or would likely purchase more regularly if available	Purchase very regularly or would purchase very regularly if available
Veal	Veal Never purchase nor likely to in the future	Veal Purchase only occasionally for particular dishes now and in the future	Veal Purchase regularly, or would likely purchase more regularly if available	Veal Purchase very regularly or would purchase very regularly if available
Younger/ Yearling Pasture Fed Cattle with lighter taste and less fat with no feedlotting or grain finishing	Younger/ Yearling Pasture Fed Cattle with lighter taste and less fat with no feedlotting or grain finishing Never purchase nor likely to in the future	Younger/ Yearling Pasture Fed Cattle with lighter taste and less fat with no feedlotting or grain finishing Purchase only occasionally for particular dishes now and in the future	Younger/ Yearling Pasture Fed Cattle with lighter taste and less fat with no feedlotting or grain finishing Purchase regularly, or would likely purchase more regularly if available	Younger/ Yearling Pasture Fed Cattle with lighter taste and less fat with no feedlotting or grain finishing Purchase very regularly or would purchase very regularly if available
Beef from Angus Cattle	Beef from Angus Cattle Never purchase nor likely to in the future	Beef from Angus Cattle Purchase only occasionally for particular dishes now and in the future	Beef from Angus Cattle Purchase regularly, or would likely purchase more regularly if available	Beef from Angus Cattle Purchase very regularly or would purchase very regularly if available
Wagyu Beef with high fat and marbling	Wagyu Beef with high fat and marbling Never purchase nor likely to in the future	Wagyu Beef with high fat and marbling Purchase only occasionally for particular dishes now and in the future	Wagyu Beef with high fat and marbling Purchase regularly, or would likely purchase more regularly if available	Wagyu Beef with high fat and marbling Purchase very regularly or would purchase very regularly if available
Beef that is mainly pasture-fed but grain fed in the paddock before slaughtering	Beef that is mainly pasture-fed but grain fed in the paddock before slaughtering Never purchase nor likely to in the future	Beef that is mainly pasture-fed but grain fed in the paddock before slaughtering Purchase only occasionally for particular dishes now and in the future	Beef that is mainly pasture-fed but grain fed in the paddock before slaughtering Purchase regularly, or would likely purchase more regularly if available	Beef that is mainly pasture-fed but grain fed in the paddock before slaughtering Purchase very regularly or would purchase very regularly if available
Beef that has been finished in a feedlot	Beef that has been finished in a feedlot Never purchase nor likely to in the future	Beef that has been finished in a feedlot Purchase only occasionally for particular dishes now and in the future	Beef that has been finished in a feedlot Purchase regularly, or would likely purchase more regularly if available	Beef that has been finished in a feedlot Purchase very regularly or would purchase very regularly if available

Question Title

* 16. How concerned are you about the following practices?

To answer this question select the number on a scale from 1 to 7 that most closely represents your level of concern for each practice, where 1 = not at all concerned and 7 = very concerned.

	1. Not at all concerned	2.	3	4. Neither Concerned or Not concerned	5.	6.	7. Very Concerned
Poultry housed in cages	Poultry housed in cages 1. Not at all concerned	Poultry housed in cages 2.	Poultry housed in cages 3	Poultry housed in cages 4. Neither Concerned or Not concerned	Poultry housed in cages 5.	Poultry housed in cages 6.	Poultry housed in cages 7. Very Concerned
Artificial rearing of calves in pens	Artificial rearing of calves in pens 1. Not at all concerned	Artificial rearing of calves in pens 2.	Artificial rearing of calves in pens 3	Artificial rearing of calves in pens 4. Neither Concerned or Not concerned	Artificial rearing of calves in pens 5.	Artificial rearing of calves in pens 6.	Artificial rearing of calves in pens 7. Very Concerned
Pigs raised in pens (i.e. smaller areas within sheds)	Pigs raised in pens (i.e. smaller areas within sheds) 1. Not at all concerned	Pigs raised in pens (i.e. smaller areas within sheds) 2.	Pigs raised in pens (i.e. smaller areas within sheds) 3	Pigs raised in pens (i.e. smaller areas within sheds) 4. Neither Concerned or Not concerned	Pigs raised in pens (i.e. smaller areas within sheds) 5.	Pigs raised in pens (i.e. smaller areas within sheds) 6.	Pigs raised in pens (i.e. smaller areas within sheds) 7. Very Concerned
Free range egg farming	Free range egg farming 1. Not at all concerned	Free range egg farming 2.	Free range egg farming 3	Free range egg farming 4. Neither Concerned or Not concerned	Free range egg farming 5.	Free range egg farming 6.	Free range egg farming 7. Very Concerned
Free range poultry (chicken meat) farming	Free range poultry (chicken meat) farming 1. Not at all concerned	Free range poultry (chicken meat) farming 2.	Free range poultry (chicken meat) farming 3	Free range poultry (chicken meat) farming 4. Neither Concerned or Not concerned	Free range poultry (chicken meat) farming 5.	Free range poultry (chicken meat) farming 6.	Free range poultry (chicken meat) farming 7. Very Concerned
Free range pig farming	Free range pig farming 1. Not at all concerned	Free range pig farming 2.	Free range pig farming 3	Free range pig farming 4. Neither Concerned or Not concerned	Free range pig farming 5.	Free range pig farming 6.	Free range pig farming 7. Very Concerned
Care of zoo animals	Care of zoo animals 1. Not at all concerned	Care of zoo animals 2.	Care of zoo animals 3	Care of zoo animals 4. Neither Concerned or Not concerned	Care of zoo animals 5.	Care of zoo animals 6.	Care of zoo animals 7. Very Concerned
Use of animals in indoor farming	Use of animals in indoor farming 1. Not at all concerned	Use of animals in indoor farming 2.	Use of animals in indoor farming 3	Use of animals in indoor farming 4. Neither Concerned or Not concerned	Use of animals in indoor farming 5.	Use of animals in indoor farming 6.	Use of animals in indoor farming 7. Very Concerned
Care of marine park animals	Care of marine park animals 1. Not at all concerned	Care of marine park animals 2.	Care of marine park animals 3	Care of marine park animals 4. Neither Concerned or Not concerned	Care of marine park animals 5.	Care of marine park animals 6.	Care of marine park animals 7. Very Concerned
Care of circus animals	Care of circus animals 1. Not at all concerned	Care of circus animals 2.	Care of circus animals 3	Care of circus animals 4. Neither Concerned or Not concerned	Care of circus animals 5.	Care of circus animals 6.	Care of circus animals 7. Very Concerned
Loss of young animals from livestock production systems	Loss of young animals from livestock production systems 1. Not at all concerned	Loss of young animals from livestock production systems 2.	Loss of young animals from livestock production systems 3	Loss of young animals from livestock production systems 4. Neither Concerned or Not concerned	Loss of young animals from livestock production systems 5.	Loss of young animals from livestock production systems 6.	Loss of young animals from livestock production systems 7. Very Concerned
Intensive egg farming	Intensive egg farming 1. Not at all concerned	Intensive egg farming 2.	Intensive egg farming 3	Intensive egg farming 4. Neither Concerned or Not concerned	Intensive egg farming 5.	Intensive egg farming 6.	Intensive egg farming 7. Very Concerned
Intensive poultry (chicken meat) farming	Intensive poultry (chicken meat) farming 1. Not at all concerned	Intensive poultry (chicken meat) farming 2.	Intensive poultry (chicken meat) farming 3	Intensive poultry (chicken meat) farming 4. Neither Concerned or Not concerned	Intensive poultry (chicken meat) farming 5.	Intensive poultry (chicken meat) farming 6.	Intensive poultry (chicken meat) farming 7. Very Concerned
Intensive pig farming	Intensive pig farming 1. Not at all concerned	Intensive pig farming 2.	Intensive pig farming 3	Intensive pig farming 4. Neither Concerned or Not concerned	Intensive pig farming 5.	Intensive pig farming 6.	Intensive pig farming 7. Very Concerned
Livestock transported overseas	Livestock transported overseas 1. Not at all concerned	Livestock transported overseas 2.	Livestock transported overseas 3	Livestock transported overseas 4. Neither Concerned or Not concerned	Livestock transported overseas 5.	Livestock transported overseas 6.	Livestock transported overseas 7. Very Concerned

Question Title

* 17. For each of the following attributes can you indicate its importance in your choice of foods produced by and from animals.

Select the number on a scale from 1 to 7 that best indicates the level of importance you place on each attribute, where 1 = very unimportant and 7 = very important.

	1. Very Unimportant	2.	3.	4. Neither Important nor Unimportant	5.	6.	7. Very Important
Brand	Brand 1. Very Unimportant	Brand 2.	Brand 3.	Brand 4. Neither Important nor Unimportant	Brand 5.	Brand 6.	Brand 7. Very Important
Price	Price 1. Very Unimportant	Price 2.	Price 3.	Price 4. Neither Important nor Unimportant	Price 5.	Price 6.	Price 7. Very Important
Contains no hormones	Contains no hormones 1. Very Unimportant	Contains no hormones 2.	Contains no hormones 3.	Contains no hormones 4. Neither Important nor Unimportant	Contains no hormones 5.	Contains no hormones 6.	Contains no hormones 7. Very Important
Contains no antibiotics	Contains no antibiotics 1. Very Unimportant	Contains no antibiotics 2.	Contains no antibiotics 3.	Contains no antibiotics 4. Neither Important nor Unimportant	Contains no antibiotics 5.	Contains no antibiotics 6.	Contains no antibiotics 7. Very Important
Contains no artificial additives or preservatives	Contains no artificial additives or preservatives 1. Very Unimportant	Contains no artificial additives or preservatives 2.	Contains no artificial additives or preservatives 3.	Contains no artificial additives or preservatives 4. Neither Important nor Unimportant	Contains no artificial additives or preservatives 5.	Contains no artificial additives or preservatives 6.	Contains no artificial additives or preservatives 7. Very Important
Product of Australia	Product of Australia 1. Very Unimportant	Product of Australia 2.	Product of Australia 3.	Product of Australia 4. Neither Important nor Unimportant	Product of Australia 5.	Product of Australia 6.	Product of Australia 7. Very Important
Free-range method of production	Free-range method of production 1. Very Unimportant	Free-range method of production 2.	Free-range method of production 3.	Free-range method of production 4. Neither Important nor Unimportant	Free-range method of production 5.	Free-range method of production 6.	Free-range method of production 7. Very Important
Appearance	Appearance 1. Very Unimportant	Appearance 2.	Appearance 3.	Appearance 4. Neither Important nor Unimportant	Appearance 5.	Appearance 6.	Appearance 7. Very Important
Shelf life	Shelf life 1. Very Unimportant	Shelf life 2.	Shelf life 3.	Shelf life 4. Neither Important nor Unimportant	Shelf life 5.	Shelf life 6.	Shelf life 7. Very Important
Quality	Quality 1. Very Unimportant	Quality 2.	Quality 3.	Quality 4. Neither Important nor Unimportant	Quality 5.	Quality 6.	Quality 7. Very Important
Packaging	Packaging 1. Very Unimportant	Packaging 2.	Packaging 3.	Packaging 4. Neither Important nor Unimportant	Packaging 5.	Packaging 6.	Packaging 7. Very Important
Produced with the humane treatment of animals	Produced with the humane treatment of animals 1. Very Unimportant	Produced with the humane treatment of animals 2.	Produced with the humane treatment of animals 3.	Produced with the humane treatment of animals 4. Neither Important nor Unimportant	Produced with the humane treatment of animals 5.	Produced with the humane treatment of animals 6.	Produced with the humane treatment of animals 7. Very Important
Is not genetically modified	Is not genetically modified 1. Very Unimportant	Is not genetically modified 2.	Is not genetically modified 3.	Is not genetically modified 4. Neither Important nor Unimportant	Is not genetically modified 5.	Is not genetically modified 6.	Is not genetically modified 7. Very Important
Size	Size 1. Very Unimportant	Size 2.	Size 3.	Size 4. Neither Important nor Unimportant	Size 5.	Size 6.	Size 7. Very Important
Produced locally	Produced locally 1. Very Unimportant	Produced locally 2.	Produced locally 3.	Produced locally 4. Neither Important nor Unimportant	Produced locally 5.	Produced locally 6.	Produced locally 7. Very Important

Question Title

* 18. If you would like to get the results of the survey , or would like more information about Country Noosa please provide yourcontact details below.

Name

City/Town

State/Province

Email Address

Question Title

* 1. Are you male or female?

Question Title

* 2. What is your age?

Question Title

* 3. What is the highest level of school you have completed or the highest degree you have received?

Question Title

* 4. What is the postcode of your normal place of residence?

Question Title

* 5. If you are visitor to Noosa or the Sunshine Coast, in what state or country do you currently reside?

Question Title

* 6. Please describe/ list what the three aspects of the rural area of the Noosa Shire that you value most:

Question Title

* 7. To what extent are you committed to buying 'Local Food' (see definition of Local Food system)

Question Title

* 8. How often do you purchase 'Local Food'?

Question Title

* 9. What are the three main reasons that come to mind for why you are willing to purchase local food?Place a tick for only your top three reasons.

Question Title

* 10. What are the three main reasons that come to mind for why you are not willing to purchase local food, or constrain you from purchasing more? Tick the 3 most important reasons

Question Title

* 11. Would you buy 'Local Beef' if it was available?

Question Title

Question Title

* 13. Please rank how likely you are to purchase local beef (or other meat product) from the following retail options from 1 (most likely) to 8 (least likely) ?

Question Title

Question Title

* 15. To what extent are you likely to buy more or less of the following particular beef products

Question Title

* 16. How concerned are you about the following practices?To answer this question select the number on a scale from 1 to 7 that most closely represents your level of concern for each practice, where 1 = not at all concerned and 7 = very concerned.

Question Title

* 17. For each of the following attributes can you indicate its importance in your choice of foods produced by and from animals.Select the number on a scale from 1 to 7 that best indicates the level of importance you place on each attribute, where 1 = very unimportant and 7 = very important.

Question Title

* 18. If you would like to get the results of the survey , or would like more information about Country Noosa please provide yourcontact details below.

* 9. What are the three main reasons that come to mind for why you are willing to purchase local food?
Place a tick for only your top three reasons.

* 16. How concerned are you about the following practices?

To answer this question select the number on a scale from 1 to 7 that most closely represents your level of concern for each practice, where 1 = not at all concerned and 7 = very concerned.

* 17. For each of the following attributes can you indicate its importance in your choice of foods produced by and from animals.

Select the number on a scale from 1 to 7 that best indicates the level of importance you place on each attribute, where 1 = very unimportant and 7 = very important.