New sub-project: Food hygiene certification

We will study the problem of food hygiene certification. We will develop a formal model applicable to this question. We will use the differentiation in food hygiene certification methods in England, Scotland, Wales, and Northern Ireland to validate our model, and to make policy recommendations. In particular, we will find whether a coarse scale (pass/fail) is superior to a finer scale (e.g., 0 to 5 points), and whether the certification should be optional or mandatory.

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