Which Groups are the Innovators of Sustainable Food Systems in Indonesia? A Consumer Cluster Approach to New Microalgae-Based Foods DOI

Agustina Shinta Hartati Wahyuningtyas,

Mangku Purnomo, Gladys Oryz Berlian

et al.

Published: Jan. 1, 2024

Language: Английский

Social network research and meat reduction – An overview of research directions and results from a study in Denmark DOI Creative Commons
Thomas Bøker Lund, Bente Halkier

Cleaner and Responsible Consumption, Journal Year: 2024, Volume and Issue: 14, P. 100203 - 100203

Published: June 25, 2024

Reducing the current level of meat consumption would reap significant environmental benefits. However, a consumer transition towards more plant-rich eating is lagging, and social sciences have had limited success in understanding behavioural change this area. Here, we advocate research agenda focussing on role networks could play encouraging consumers to eat less meat. We present main directions network theory highlight distinction between simple complex domains which food practices are an example latter. To illustrate one way insights can contribute reduction research, then results from questionnaire-based study Danish consumers. examine association individual's personal reduced consumption. In line with assumptions, show that, for domain such as practices, exposure multiple sources central adoption. predominantly important initial decision A narrower contacts become during implementation stage. end by outlining future regarding reduction.

Language: Английский

Citations

6
Gradual behaviour change towards meat reduction revisited: Applying the decisional balance scale in a Dutch study DOI Creative Commons
M.C.D. Verain, Machiel J. Reinders, Emily P. Bouwman

et al.

Appetite, Journal Year: 2024, Volume and Issue: 203, P. 107712 - 107712

Published: Oct. 10, 2024

Language: Английский

Citations

4
Can we trigger radical lifestyle change in sustainable consumption? Exploring motivations, abilities and triggers of dietary changes DOI
Mária Csutora, Zsófia Vetőné Mózner

British Food Journal, Journal Year: 2025, Volume and Issue: unknown

Published: Jan. 18, 2025

Purpose Reducing meat consumption requires significant effort from individuals. Such shifts in diet can be compelling examples of radical lifestyle change. The article explores factors that may trigger behavioural Decreased yields environmental and health advantages; nevertheless, individuals often neglect to adopt this change their diet. Design/methodology/approach conceptual model is based on Fogg’s framework. research a survey, where respondents have already changed lifestyles reduced the past. Respondents were recruited social media groups Hungary. Particular emphasis put deeper analysis open-ended questions. coding process proposed by Strauss Corbin was followed. Coding supported NVivo software. Findings Motivations, abilities triggers dietary changes identified. Results revealed prominent role content creators. Influencers play an incubator diffusing new patterns. Strong emotional experiences also changes. Discouraging voices mainly those family close acquaintances. Children tend encourage parents, while parents discourage children when it comes reducing consumption. Originality/value Behaviour theories primarily focus incremental changes, yet there growing need understand related food This triggering such study rare example large-scale qualitative sustainable research.

Language: Английский

Citations

0
Exploring the economic dimension of sustainable healthy diets: Challenges, opportunities, and policy solutions DOI

Gaetano Pice

Elsevier eBooks, Journal Year: 2025, Volume and Issue: unknown

Published: Jan. 1, 2025

Language: Английский

Citations

0
I eat, therefore I am? Revealing differences and incongruences in dietary identities among omnivores and flexitarians in Europe DOI
Simoun Bayudan,

Deltomme Berre,

Rini Listia

et al.

Appetite, Journal Year: 2025, Volume and Issue: unknown, P. 107893 - 107893

Published: Feb. 1, 2025

Language: Английский

Citations

0
Innovating meat products: guiding tailor-made new product development for flexitarians and omnivorous through a Jobs-To-Be-Done co-creation approach DOI Creative Commons

Marina Domenici,

Lapo Pierguidi, Sara Spinelli

et al.

Food Quality and Preference, Journal Year: 2025, Volume and Issue: unknown, P. 105473 - 105473

Published: Feb. 1, 2025

Language: Английский

Citations

0
Understanding food choices in sustainable healthy diets – A systematic literature review on behavioral drivers and barriers DOI Creative Commons
Ludovica Principato,

Gaetano Pice,

Alberto Pezzi

et al.

Environmental Science & Policy, Journal Year: 2024, Volume and Issue: 163, P. 103975 - 103975

Published: Dec. 21, 2024

Language: Английский

Citations

3
Legume consumption and sustainability – The minority goes green DOI Creative Commons
Ronja Hueppe, Katrin Zander

Appetite, Journal Year: 2024, Volume and Issue: unknown, P. 107831 - 107831

Published: Dec. 1, 2024

Language: Английский

Citations

1
Bibliometric Analysis of Sustainable Food Systems DOI Open Access
Maria Claudia Diaconeasa, Alina Zaharia, Raluca Georgiana Ladaru

et al.

Amfiteatru Economic, Journal Year: 2024, Volume and Issue: 26(Special 18), P. 1224 - 1224

Published: Nov. 1, 2024

Language: Английский

Citations

1
Gradual Behaviour Change Towards Meat Reduction Revisited: Applying the Decisional Balance Scale in a Dutch Study DOI
M.C.D. Verain, Machiel J. Reinders, Emily P. Bouwman

et al.

Published: Jan. 1, 2024

Language: Английский

Citations

0