Identifying segment-specific barriers to ordering environmentally sustainable plant-based meat dishes in restaurants [0.03%]
识别在餐厅订购环境可持续的植物基肉类菜肴的分段特定障碍
David Fechner,Bettina Grün,Sara Dolnicar
David Fechner
Eating less meat when dining out can help mitigate climate change. Plant-based meats can facilitate the transition to a more environmentally sustainable tourism sector. However, uptake of these products remains low. Building on the capabili...
How can restaurants entice patrons to order environmentally sustainable dishes? Testing new approaches based on hedonic psychology and affective forecasting theory [0.03%]
餐饮业如何才能吸引顾客点选可持续发展的菜肴？基于享乐心理学和情感预测理论的新方法研究
David Fechner,Marion Karl,Bettina Grün et al.
David Fechner et al.
Encouraging restaurant guests to order vegetarian dishes plays a key role in creating a more environmentally sustainable tourism sector. However, for many consumers eating a meat dish is an important aspect of their enjoyment-focused restau...