Heather Hartwell
Biographic Data
| ID | 4000800 |
|---|---|
| NAME | Heather Hartwell |
| GIVEN NAMES | Heather |
| FAMILY NAME | Hartwell |
| SIGNATURE | HARTWELL H |
| AFFILIATIONS | Bournemouth University |
| ORCID | 0000-0003-3391-6923 |
| VERIFIED | Yes |
| TOTAL WORKS | 20 |
| TOTAL CITATIONS | 89 |
| WORKS AS AUTHOR | 20 |
| WORKS AS EDITOR | 0 |
| FIRST PUBLICATION YEAR | 2004 |
| LATEST PUBLICATION YEAR | 2025 |
| H-INDEX | 5 |
What do stakeholders understand of the links between diet and terrestrial biodiversity loss? A systematic review of the literature
The topics of biodiversity loss and dietary impact have received extensive individual scrutiny within the scientific community. However, there is a notable gap in understanding the level of awareness among stakeholders regarding the impact of dietary choices on biodiversity. Using a systematic review approach, this paper will identify how different stakeholders perceive and engage with the interconnected dynamics of biodiversity conservation and …
Identifying key factors that encourage vegetable intake by young adults
Purpose Adequate vegetable consumption is fundamental to a healthy balanced diet; however, global compliance with recommendations is poor which is particularly important for young adults as they form food consumption habits. There is a growing interest in the circular economy of hospitality and sustainability of current dietary patterns in light of climate change and an expanding global population. The food value chain needs to be considered both…
A consumer attributions‐based approach for investigating the effect of corporate greenwashing on wishcycling
This paper addresses the issue of corporate greenwashing and its impact on consumer behavior, specifically in the context of circular food and beverage packaging. We conducted a survey with 537 participants and utilized Structural Equation Modeling to analyze the relationships between company motives, consumer attributions, perceptions of greenwashing, and wishcycling behavior. Additionally, we explored the moderating effect of core self‐evaluati…
Association of personal characteristics and cooking skills with vegetable consumption frequency among university students
Consumer communication when eating out of home
Purpose Despite growing demand, little product information is available when eating out. Information that is provided is often not well understood leading to a lack of consumer control and acting as a barrier to healthy food choices. The AIDA model which highlights the key stages of effective marketing communication (awareness, interest, desire and action) is applied. Information provided through technological solutions is examined to provide cle…
When are “Dish of the Day” nudges most effective to increase vegetable selection
Repeated exposure and conditioning strategies for increasing vegetable liking and intake
Promotion of novel plant-based dishes among older person using the “dish of the day” as a nudging strategy in 4 EU countries
Case study
This article examines the scope of well-being as a focus for tourism and its potential as a tool for small business development, particularly the opportunities for tourism entrepreneurs in coastal resorts. The study reports an example of public engagement by a research team and the co-creation of research knowledge with businesses to assist in business development by adapting many existing features of tourist resorts and extending their offer to …
Exploring well-being as a tourism product resource
This study employs a qualitative research approach where focus groups (n = 11) with key stakeholders were used to understand how tourism investors view the concept of well-being in relation to tourism and the potential to use it as a tourism product resource. Findings validated by a wider group (n = 50) exposed the barriers and enablers of implementing well-being in this way. The potential for businesses and policymakers to transform these barrie…
Sensory determinants of stated liking for vegetable names and actual liking for canned vegetables
Workplace foodservice; perception of quality and trust
What do patients value in the hospital meal experience
Progress in tourism and destination wellbeing research
A proliferation of research in recent years has revealed a myriad of relationships between tourism and the concept of wellbeing. These include health benefits of visiting tourist destinations, a product focus on wellness and maintaining good health. Broader interpretations emphasize the complex ways in which tourism can influence the emotional, psychological, cognitive and spiritual dimensions of wellbeing, both for tourists and for destination c…
Wellness tourism
Medical Tourism
Hungry in hospital, well-fed in prison? A comparative analysis of food service systems
Improving the provision of meals in hospital. The patients’ viewpoint
A taste of the unfamiliar. Understanding the meanings attached to food by international postgraduate students in England
A comparison of energy intake between eating positions in a NHS hospital—a pilot study
Exploring well-being as a tourism product resource
This study employs a qualitative research approach where focus groups (n = 11) with key stakeholders were used to understand how tourism investors view the concept of well-being in relation to tourism and the potential to use it as a tourism product resource. Findings validated by a wider group (n = 50) exposed the barriers and enablers of implementing well-being in this way. The potential for businesses and policymakers to transform these barrie…
A taste of the unfamiliar. Understanding the meanings attached to food by international postgraduate students in England
Progress in tourism and destination wellbeing research
A proliferation of research in recent years has revealed a myriad of relationships between tourism and the concept of wellbeing. These include health benefits of visiting tourist destinations, a product focus on wellness and maintaining good health. Broader interpretations emphasize the complex ways in which tourism can influence the emotional, psychological, cognitive and spiritual dimensions of wellbeing, both for tourists and for destination c…
Case study
This article examines the scope of well-being as a focus for tourism and its potential as a tool for small business development, particularly the opportunities for tourism entrepreneurs in coastal resorts. The study reports an example of public engagement by a research team and the co-creation of research knowledge with businesses to assist in business development by adapting many existing features of tourist resorts and extending their offer to …
When are “Dish of the Day” nudges most effective to increase vegetable selection
A comparison of energy intake between eating positions in a NHS hospital—a pilot study
Improving the provision of meals in hospital. The patients’ viewpoint
Hungry in hospital, well-fed in prison? A comparative analysis of food service systems
A consumer attributions‐based approach for investigating the effect of corporate greenwashing on wishcycling
This paper addresses the issue of corporate greenwashing and its impact on consumer behavior, specifically in the context of circular food and beverage packaging. We conducted a survey with 537 participants and utilized Structural Equation Modeling to analyze the relationships between company motives, consumer attributions, perceptions of greenwashing, and wishcycling behavior. Additionally, we explored the moderating effect of core self‐evaluati…
Association of personal characteristics and cooking skills with vegetable consumption frequency among university students
Workplace foodservice; perception of quality and trust
What do patients value in the hospital meal experience
A comparison of energy intake between eating positions in a NHS hospital—a pilot study
Improving the provision of meals in hospital. The patients’ viewpoint
A taste of the unfamiliar. Understanding the meanings attached to food by international postgraduate students in England
Hungry in hospital, well-fed in prison? A comparative analysis of food service systems
Wellness tourism
Medical Tourism
Exploring well-being as a tourism product resource
This study employs a qualitative research approach where focus groups (n = 11) with key stakeholders were used to understand how tourism investors view the concept of well-being in relation to tourism and the potential to use it as a tourism product resource. Findings validated by a wider group (n = 50) exposed the barriers and enablers of implementing well-being in this way. The potential for businesses and policymakers to transform these barrie…
Sensory determinants of stated liking for vegetable names and actual liking for canned vegetables
Workplace foodservice; perception of quality and trust
What do patients value in the hospital meal experience
Progress in tourism and destination wellbeing research
A proliferation of research in recent years has revealed a myriad of relationships between tourism and the concept of wellbeing. These include health benefits of visiting tourist destinations, a product focus on wellness and maintaining good health. Broader interpretations emphasize the complex ways in which tourism can influence the emotional, psychological, cognitive and spiritual dimensions of wellbeing, both for tourists and for destination c…
Case study
This article examines the scope of well-being as a focus for tourism and its potential as a tool for small business development, particularly the opportunities for tourism entrepreneurs in coastal resorts. The study reports an example of public engagement by a research team and the co-creation of research knowledge with businesses to assist in business development by adapting many existing features of tourist resorts and extending their offer to …
Repeated exposure and conditioning strategies for increasing vegetable liking and intake
Promotion of novel plant-based dishes among older person using the “dish of the day” as a nudging strategy in 4 EU countries
When are “Dish of the Day” nudges most effective to increase vegetable selection
Consumer communication when eating out of home
Purpose Despite growing demand, little product information is available when eating out. Information that is provided is often not well understood leading to a lack of consumer control and acting as a barrier to healthy food choices. The AIDA model which highlights the key stages of effective marketing communication (awareness, interest, desire and action) is applied. Information provided through technological solutions is examined to provide cle…
Association of personal characteristics and cooking skills with vegetable consumption frequency among university students
Identifying key factors that encourage vegetable intake by young adults
Purpose Adequate vegetable consumption is fundamental to a healthy balanced diet; however, global compliance with recommendations is poor which is particularly important for young adults as they form food consumption habits. There is a growing interest in the circular economy of hospitality and sustainability of current dietary patterns in light of climate change and an expanding global population. The food value chain needs to be considered both…
A consumer attributions‐based approach for investigating the effect of corporate greenwashing on wishcycling
This paper addresses the issue of corporate greenwashing and its impact on consumer behavior, specifically in the context of circular food and beverage packaging. We conducted a survey with 537 participants and utilized Structural Equation Modeling to analyze the relationships between company motives, consumer attributions, perceptions of greenwashing, and wishcycling behavior. Additionally, we explored the moderating effect of core self‐evaluati…
What do stakeholders understand of the links between diet and terrestrial biodiversity loss? A systematic review of the literature
The topics of biodiversity loss and dietary impact have received extensive individual scrutiny within the scientific community. However, there is a notable gap in understanding the level of awareness among stakeholders regarding the impact of dietary choices on biodiversity. Using a systematic review approach, this paper will identify how different stakeholders perceive and engage with the interconnected dynamics of biodiversity conservation and …
Psychology (13 works) · Business (11 works) · Marketing (9 works) · Medicine (8 works) · Political science (8 works) · Social Psychology (6 works) · Computer Science (5 works) · Global Healthcare and Medical Tourism (5 works) · Tourism (5 works) · Sociology (4 works)