Ecolabeled seafood has a higher substitution rate at the end of the supply chain
Demian Willette1, Kesterlyn Wilson1, Marie Smith1, Sofia Esteves2 and Xiaoya Yuan1, (1)Loyola Marymount University, Biology, Los Angeles, CA, United States, (2)Loyola Marymount University, Chemistry and Biochemistry, Los Angeles, CA, United States
