Åsa Öström
Biographic Data
| ID | 6466131 |
|---|---|
| NAME | Åsa Öström |
| GIVEN NAMES | Åsa |
| FAMILY NAME | Öström |
| SIGNATURE | OSTROM A |
| AFFILIATIONS | Örebro University Hospital |
| ORCID | 0000-0001-8848-5812 |
| VERIFIED | Yes |
| TOTAL WORKS | 2 |
| TOTAL CITATIONS | 0 |
| WORKS AS AUTHOR | 2 |
| WORKS AS EDITOR | 0 |
| FIRST PUBLICATION YEAR | 2021 |
| LATEST PUBLICATION YEAR | 2025 |
| H-INDEX | 0 |
How can consumer science help the foodservice industry replace meat? A critical review
In the pursuit of more sustainable diets, researchers have been studying ways to promote a transition from animal- to plant-based meals in foodservice contexts by influencing participants’ conscious choices through names, labels, claims, and information. This critical review found that these interventions usually mobilize only those already engaged in reducing the consumption of animal products and often only during the intervention period, faili…
Performance of hospitality within restricting meal frames
Hospitality is a social phenomenon expressing relationships between a host and a guest. This relationship can be seen in its most extreme form within a hospital setting, where the guest is a patient staying within an establishment where the core activity is not to provide the patient with food and drinks but to treat medical conditions. The aim of this study is therefore to explore how hospitality was performed by nursing staff and meal hosts in …
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Performance of hospitality within restricting meal frames
Hospitality is a social phenomenon expressing relationships between a host and a guest. This relationship can be seen in its most extreme form within a hospital setting, where the guest is a patient staying within an establishment where the core activity is not to provide the patient with food and drinks but to treat medical conditions. The aim of this study is therefore to explore how hospitality was performed by nursing staff and meal hosts in …
How can consumer science help the foodservice industry replace meat? A critical review
In the pursuit of more sustainable diets, researchers have been studying ways to promote a transition from animal- to plant-based meals in foodservice contexts by influencing participants’ conscious choices through names, labels, claims, and information. This critical review found that these interventions usually mobilize only those already engaged in reducing the consumption of animal products and often only during the intervention period, faili…
Business (2 works) · Marketing (2 works) · Aesthetics (1 work) · Agriculture Sustainability and Environmental Impact (1 work) · Chemistry (1 work) · Consumer Attitudes and Food Labeling (1 work) · Culinary Culture and Tourism (1 work) · Food Science (1 work) · Food Waste Reduction and Sustainability (1 work) · Geography (1 work)