The impacts of the ``right to know: Information disclosure and the violation of drinking water standards

DOI10.1016/J.JEEM.2008.03.002MaRDI QIDQ953558zbMATHOpenAlexFDO

Authors Lori S. Bennear, Sheila M. Olmstead

Publication date 6 November 2008

Published in Journal of Environmental Economics and Management (Search for Journal in Brave)

Full work available at URL https://doi.org/10.1016/j.jeem.2008.03.002

zbMATH Keywords

difference-in-differencesregulationprogram evaluationwater qualityinformation disclosureright-to-know

Mathematics Subject Classification ID

Statistical methods; economic indices and measures (91B82) Environmental economics (natural resource models, harvesting, pollution, etc.) (91B76) Economics of information (91B44)

Recommendations

• Consequences of the Clean Water Act and the demand for water quality
• Water quality management with imprecise information
• Communicating human health risks associated with disinfection by-products in drinking water supplies: a fuzzy-based approach
• scientific article; zbMATH DE number 7483833
• Information disclosure under liability: an experiment on public bads
• Groundwater use under incomplete information
• scientific article; zbMATH DE number 1286162
• Information asymmetries, uncertainties, and cleanup delays at superfund sites

Cites work

• Can eco-labels tune a market? Evidence from dolphin-safe labeling
• Cigarettes and addiction information: New evidence in support of the rational addiction model
• Information, addiction, and `bad choices': Lessons from a century of cigarettes
• Mercury advisories: information, education, and fish consumption
• Pollution policy: The role for publicly provided information
• Toxics release information: A policy tool for environmental protection

Cited in

(4)

• Strategic environmental disclosure: evidence from the DOE's voluntary greenhouse gas registry
• Mercury advisories: information, education, and fish consumption
• Information disclosure under liability: an experiment on public bads
• The Effect of Information on Product Quality: Evidence from Restaurant Hygiene Grade Cards

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