Exploring the sugar-sweetened beverage tax (SSBT) pass-through rate in the Irish hospitality sector
The effective functioning of the SSBT is premised on persistent price differences between soft drink prices based on sugar content. However, this is barely evident in the hospitality sector in Ireland. A number of recommendations are suggested, including both increasing the SSBT, and increasing it annually in line with inflation.
Authors
- Judith D. Auerbach (ORCID: https://orcid.org/0000-0003-3508-9888)
- Jennifer Moran Stritch (ORCID: https://orcid.org/0000-0003-1523-0709)
- Frank Houghton (ORCID: https://orcid.org/0000-0002-7599-5255)
- Mary E. Daly (ORCID: https://orcid.org/0000-0003-0278-3232)
- Douglas Houghton
Institutions
- University College Dublin (IE)
- Michigan Technological University (US)
- Ollscoil na Gaillimhe – University of Galway (IE)
- University of Limerick (IE)
- Shannon Applied Biotechnology Centre (IE)
Publication Details
- Journal
- BMC Public Health
- Published
- 2024-08-30
- DOI
- https://doi.org/10.1186/s12889-024-19891-y
- Citations
- 1
- Primary Topic
- Diet, Metabolism, and Disease
- Type
- article
- Field-Weighted Citation Impact
- 0.36