David Fechner
Biographic Data
| ID | 4628802 |
|---|---|
| NAME | David Fechner |
| GIVEN NAMES | David |
| FAMILY NAME | Fechner |
| SIGNATURE | FECHNER D |
| AFFILIATIONS | Griffith University |
| ORCID | 0000-0002-7196-7724 |
| VERIFIED | Yes |
| TOTAL WORKS | 5 |
| TOTAL CITATIONS | 35 |
| AUTHOR COUNT | 5 |
| EDITOR COUNT | 0 |
| FIRST PUBLICATION YEAR | 2023 |
| LATEST PUBLICATION YEAR | 2025 |
| H-INDEX | 2 |
Goal-framing theory and sustainable food choices
Transitioning to plant-dominant dishes in the growing meal kit delivery market could significantly reduce the greenhouse gas emission footprint of the sector. However, many consumers choose meat-based options without considering plant-based alternatives when ordering food online. This scenario-based survey experiment with 669 consumers tested whether an environmental message between lunch and dinner would increase stated plant-based dinner choice…
Understanding the intention-behaviour gap in meat reduction
Transitioning to a plant-dominant food system is crucial for mitigating climate change, improving public health, and reducing animal suffering. However, despite growing awareness of these benefits, meat consumption remains high in most developed countries, and many individuals who intend to reduce their meat intake struggle to follow through. This longitudinal study, grounded in the transtheoretical model of change and cognitive dissonance theory…
Identifying segment-specific barriers to ordering environmentally sustainable plant-based meat dishes in restaurants
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 capability-opportunity-motivation behaviour model, this study identifies the main reasons for the general population of restaurant patrons to reject plant-based meats: they prefer meat and traditional vegetable dishes;…
Progress in field experimentation for environmentally sustainable tourism – A knowledge map and research agenda
How can restaurants entice patrons to order environmentally sustainable dishes? Testing new approaches based on hedonic psychology and affective forecasting theory
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 restaurant experience. Identifying new approaches that support restaurants in selling more vegetarian dishes are urgently needed. Drawing from hedonic psychology and affective forecasting theory, this study tests two…
Progress in field experimentation for environmentally sustainable tourism – A knowledge map and research agenda
How can restaurants entice patrons to order environmentally sustainable dishes? Testing new approaches based on hedonic psychology and affective forecasting theory
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 restaurant experience. Identifying new approaches that support restaurants in selling more vegetarian dishes are urgently needed. Drawing from hedonic psychology and affective forecasting theory, this study tests two…
Goal-framing theory and sustainable food choices
Transitioning to plant-dominant dishes in the growing meal kit delivery market could significantly reduce the greenhouse gas emission footprint of the sector. However, many consumers choose meat-based options without considering plant-based alternatives when ordering food online. This scenario-based survey experiment with 669 consumers tested whether an environmental message between lunch and dinner would increase stated plant-based dinner choice…
Understanding the intention-behaviour gap in meat reduction
Transitioning to a plant-dominant food system is crucial for mitigating climate change, improving public health, and reducing animal suffering. However, despite growing awareness of these benefits, meat consumption remains high in most developed countries, and many individuals who intend to reduce their meat intake struggle to follow through. This longitudinal study, grounded in the transtheoretical model of change and cognitive dissonance theory…
Progress in field experimentation for environmentally sustainable tourism – A knowledge map and research agenda
How can restaurants entice patrons to order environmentally sustainable dishes? Testing new approaches based on hedonic psychology and affective forecasting theory
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 restaurant experience. Identifying new approaches that support restaurants in selling more vegetarian dishes are urgently needed. Drawing from hedonic psychology and affective forecasting theory, this study tests two…
Goal-framing theory and sustainable food choices
Transitioning to plant-dominant dishes in the growing meal kit delivery market could significantly reduce the greenhouse gas emission footprint of the sector. However, many consumers choose meat-based options without considering plant-based alternatives when ordering food online. This scenario-based survey experiment with 669 consumers tested whether an environmental message between lunch and dinner would increase stated plant-based dinner choice…
Understanding the intention-behaviour gap in meat reduction
Transitioning to a plant-dominant food system is crucial for mitigating climate change, improving public health, and reducing animal suffering. However, despite growing awareness of these benefits, meat consumption remains high in most developed countries, and many individuals who intend to reduce their meat intake struggle to follow through. This longitudinal study, grounded in the transtheoretical model of change and cognitive dissonance theory…
Identifying segment-specific barriers to ordering environmentally sustainable plant-based meat dishes in restaurants
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 capability-opportunity-motivation behaviour model, this study identifies the main reasons for the general population of restaurant patrons to reject plant-based meats: they prefer meat and traditional vegetable dishes;…
Environmental Education and Sustainability (5 works) · Agriculture Sustainability and Environmental Impact (4 works) · Geography (4 works) · Business (3 works) · Environmental Sustainability in Business (3 works) · Psychology (3 works) · Social Psychology (3 works) · Tourism (3 works) · Advertising (2 works) · Behavioral Health and Interventions (2 works)