Machiel J Reinders
Biographic Data
| ID | 6258807 |
|---|---|
| NAME | Machiel J Reinders |
| GIVEN NAMES | Machiel J |
| FAMILY NAME | Reinders |
| SIGNATURE | REINDERS M J |
| AFFILIATIONS | Wageningen University & Research |
| ORCID | 0000-0001-8785-2852 |
| VERIFIED | Yes |
| TOTAL WORKS | 10 |
| TOTAL CITATIONS | 19 |
| WORKS AS AUTHOR | 10 |
| WORKS AS EDITOR | 0 |
| FIRST PUBLICATION YEAR | 2013 |
| LATEST PUBLICATION YEAR | 2026 |
| H-INDEX | 3 |
Buying intention of True Price labelled food products for different motive-based consumer segments
True Price seeks to make the “hidden” costs of products visible in the price label.Video messages helpful and effective instrument to convey True Price concept.Consumers prioritizing health and sustainability positively react to TP label.The ‘less concerned segment’ showed least positive perceptions towards True Pricing
Gradual behaviour change towards meat reduction revisited
Meat moderation is needed to mitigate climate change and to address issues related to animal welfare and public health. Yet little is known on the process that consumers go through towards meat-reduced diets. Strässner and Hartmann (2023) recently developed the decisional balance scale (DB scale) for meat reduction, in order to get a better understanding of the trade-offs that consumers encounter in this dietary shift. The current study sets out …
Effectively implementing healthy and sustainable food practices in out-of-home food service locations
Restaurants, canteens, residential care, hospitals and other out-of-home food service locations can play an important role in improving people's diet quality by offering healthier and more sustainable food choices. However, the effectiveness of implementing sustainable and healthy food practices at these locations is, at least partly, dependent on the extent to which they are accepted and implemented by the staff members. This study aims to asses…
Effects of abstract and concrete communication on moral signalling and purchase intention of upcycled food products
Increasing consumer adoption of upcycled food products contributes to making the food system more resource efficient and to transitioning towards a circular economy. Yet, it is unclear how upcycled food can best be communicated towards consumers so that it signals something positive about consumers and make consumers more inclined to purchase upcycled food. In the current study, we examine to what extent upcycled foods may evoke morally self-rewa…
Leveraging intrinsically rewarding symbolic attributes to promote consumer adoption of plant-based food innovations
Food consumption has a significant environmental impact which can be alleviated when consumer adoption of plant-based food innovations is increased. Attempts to increase adoption are often tailored to instrumental product attributes that consumers find important, but our studies show this is not necessarily a prerequisite. The current work aims to examine the role of symbolic product attributes in predicting consumers' adoption intention (Study 1…
Healthy eating strategies
Individuals can apply different healthy eating strategies to help them make healthy eating choices. Previous research showed that individuals differ in their preferred strategy, but also that a mix of strategies is often applied by a single person across contexts. The current research investigated the extent to which differences within an individual across contexts (i.e., meal moments, social environment and physical environment) predicted openne…
A reversal of defaults
Restaurants are characterized by high levels of meat being consumed in this out-of-home setting, while plant-based meat alternatives remain a niche product, thus preserving a high environmental impact of food consumption. We tested whether subtly re-designing the restaurant menu, so that plant-based meat alternatives were perceived as the default to a greater extent, increased consumer selection of plant-based meat alternatives. Consumers' freedo…
Portioning meat and vegetables in four different out of home settings
Individuals increasingly consume their meals away from home. This article describes a series of studies that examined the effects of meals with reduced amounts of meat and increased amounts of vegetables on food consumption, waste and guest satisfaction in four real-life restaurant settings in the Netherlands: an a-la-carte restaurant, six company canteens, a self-service restaurant, and a buffet restaurant, including nearly 1500 participants in …
Using structural equation modeling to assess the impact of factors on sexual risk and delinquent behavior in Dutch female offenders
Public perceptions of agri-food applications of genetic modification – A systematic review and meta-analysis
A reversal of defaults
Restaurants are characterized by high levels of meat being consumed in this out-of-home setting, while plant-based meat alternatives remain a niche product, thus preserving a high environmental impact of food consumption. We tested whether subtly re-designing the restaurant menu, so that plant-based meat alternatives were perceived as the default to a greater extent, increased consumer selection of plant-based meat alternatives. Consumers' freedo…
Gradual behaviour change towards meat reduction revisited
Meat moderation is needed to mitigate climate change and to address issues related to animal welfare and public health. Yet little is known on the process that consumers go through towards meat-reduced diets. Strässner and Hartmann (2023) recently developed the decisional balance scale (DB scale) for meat reduction, in order to get a better understanding of the trade-offs that consumers encounter in this dietary shift. The current study sets out …
Portioning meat and vegetables in four different out of home settings
Individuals increasingly consume their meals away from home. This article describes a series of studies that examined the effects of meals with reduced amounts of meat and increased amounts of vegetables on food consumption, waste and guest satisfaction in four real-life restaurant settings in the Netherlands: an a-la-carte restaurant, six company canteens, a self-service restaurant, and a buffet restaurant, including nearly 1500 participants in …
Healthy eating strategies
Individuals can apply different healthy eating strategies to help them make healthy eating choices. Previous research showed that individuals differ in their preferred strategy, but also that a mix of strategies is often applied by a single person across contexts. The current research investigated the extent to which differences within an individual across contexts (i.e., meal moments, social environment and physical environment) predicted openne…
Effectively implementing healthy and sustainable food practices in out-of-home food service locations
Restaurants, canteens, residential care, hospitals and other out-of-home food service locations can play an important role in improving people's diet quality by offering healthier and more sustainable food choices. However, the effectiveness of implementing sustainable and healthy food practices at these locations is, at least partly, dependent on the extent to which they are accepted and implemented by the staff members. This study aims to asses…
Public perceptions of agri-food applications of genetic modification – A systematic review and meta-analysis
Using structural equation modeling to assess the impact of factors on sexual risk and delinquent behavior in Dutch female offenders
Portioning meat and vegetables in four different out of home settings
Individuals increasingly consume their meals away from home. This article describes a series of studies that examined the effects of meals with reduced amounts of meat and increased amounts of vegetables on food consumption, waste and guest satisfaction in four real-life restaurant settings in the Netherlands: an a-la-carte restaurant, six company canteens, a self-service restaurant, and a buffet restaurant, including nearly 1500 participants in …
Leveraging intrinsically rewarding symbolic attributes to promote consumer adoption of plant-based food innovations
Food consumption has a significant environmental impact which can be alleviated when consumer adoption of plant-based food innovations is increased. Attempts to increase adoption are often tailored to instrumental product attributes that consumers find important, but our studies show this is not necessarily a prerequisite. The current work aims to examine the role of symbolic product attributes in predicting consumers' adoption intention (Study 1…
Healthy eating strategies
Individuals can apply different healthy eating strategies to help them make healthy eating choices. Previous research showed that individuals differ in their preferred strategy, but also that a mix of strategies is often applied by a single person across contexts. The current research investigated the extent to which differences within an individual across contexts (i.e., meal moments, social environment and physical environment) predicted openne…
A reversal of defaults
Restaurants are characterized by high levels of meat being consumed in this out-of-home setting, while plant-based meat alternatives remain a niche product, thus preserving a high environmental impact of food consumption. We tested whether subtly re-designing the restaurant menu, so that plant-based meat alternatives were perceived as the default to a greater extent, increased consumer selection of plant-based meat alternatives. Consumers' freedo…
Effects of abstract and concrete communication on moral signalling and purchase intention of upcycled food products
Increasing consumer adoption of upcycled food products contributes to making the food system more resource efficient and to transitioning towards a circular economy. Yet, it is unclear how upcycled food can best be communicated towards consumers so that it signals something positive about consumers and make consumers more inclined to purchase upcycled food. In the current study, we examine to what extent upcycled foods may evoke morally self-rewa…
Gradual behaviour change towards meat reduction revisited
Meat moderation is needed to mitigate climate change and to address issues related to animal welfare and public health. Yet little is known on the process that consumers go through towards meat-reduced diets. Strässner and Hartmann (2023) recently developed the decisional balance scale (DB scale) for meat reduction, in order to get a better understanding of the trade-offs that consumers encounter in this dietary shift. The current study sets out …
Effectively implementing healthy and sustainable food practices in out-of-home food service locations
Restaurants, canteens, residential care, hospitals and other out-of-home food service locations can play an important role in improving people's diet quality by offering healthier and more sustainable food choices. However, the effectiveness of implementing sustainable and healthy food practices at these locations is, at least partly, dependent on the extent to which they are accepted and implemented by the staff members. This study aims to asses…
Buying intention of True Price labelled food products for different motive-based consumer segments
True Price seeks to make the “hidden” costs of products visible in the price label.Video messages helpful and effective instrument to convey True Price concept.Consumers prioritizing health and sustainability positively react to TP label.The ‘less concerned segment’ showed least positive perceptions towards True Pricing
Psychology (6 works) · Business (5 works) · Marketing (5 works) · Agriculture Sustainability and Environmental Impact (4 works) · Environmental Education and Sustainability (4 works) · Environmental Sustainability in Business (3 works) · Food Waste Reduction and Sustainability (3 works) · Mathematics (3 works) · Sustainability (3 works) · Advertising (2 works)