Isabel Schäufele
Biographic Data
| ID | 6960069 |
|---|---|
| NAME | Isabel Schäufele |
| GIVEN NAMES | Isabel |
| FAMILY NAME | Schäufele |
| SIGNATURE | SCHÄUFELE I |
| AFFILIATIONS | Free University of Bozen-Bolzano |
| ORCID | 0000-0003-3740-2858 |
| VERIFIED | Yes |
| TOTAL WORKS | 3 |
| TOTAL CITATIONS | 0 |
| AUTHOR COUNT | 3 |
| EDITOR COUNT | 0 |
| FIRST PUBLICATION YEAR | 2024 |
| LATEST PUBLICATION YEAR | 2026 |
| H-INDEX | 0 |
Default portion-size nudge and meat consumption
Despite a growing interest, empirical studies examining nudging interventions in real-world settings remain scarce. We study how guests respond to a default portion-size nudge focusing on compensation behavior, guest satisfaction, and plate waste. Our novel study employs a pre-post quasi-experimental field study design in a hotel setting during a four-week period. On average, the meat portion sizes of six different meat dishes were reduced by 22%…
A European Quality Term for Mountain Wines? An Online Experimental Auction with Italian Consumers
Promoting the consumption of mountain products could contribute to the sustainable development of mountain areas, as it enables the preservation of traditional production methods while yielding positive socioeconomic outcomes. Labeling is an important marketing tool that supports mountain food supply chains and sustainable mountain development, since it guarantees the origin and specific quality attributes of the mountain product to consumers and…
Empowering tomorrow
One third of food produced for humans is wasted between production and consumption and a considerable amount of food waste occurs in the hospitality sector related to plate waste. A specific focus is laid on the food behaviour of the next generation of tourists, as this group is crucial in contributing to long-term sustainability. Through combining two studies, a survey (N. 170 respondents) plus a field experiment (N. 2.264 units of observation),…
No prominent works on this page.
A European Quality Term for Mountain Wines? An Online Experimental Auction with Italian Consumers
Promoting the consumption of mountain products could contribute to the sustainable development of mountain areas, as it enables the preservation of traditional production methods while yielding positive socioeconomic outcomes. Labeling is an important marketing tool that supports mountain food supply chains and sustainable mountain development, since it guarantees the origin and specific quality attributes of the mountain product to consumers and…
Empowering tomorrow
One third of food produced for humans is wasted between production and consumption and a considerable amount of food waste occurs in the hospitality sector related to plate waste. A specific focus is laid on the food behaviour of the next generation of tourists, as this group is crucial in contributing to long-term sustainability. Through combining two studies, a survey (N. 170 respondents) plus a field experiment (N. 2.264 units of observation),…
Default portion-size nudge and meat consumption
Despite a growing interest, empirical studies examining nudging interventions in real-world settings remain scarce. We study how guests respond to a default portion-size nudge focusing on compensation behavior, guest satisfaction, and plate waste. Our novel study employs a pre-post quasi-experimental field study design in a hotel setting during a four-week period. On average, the meat portion sizes of six different meat dishes were reduced by 22%…
Business (2 works) · Food Waste Reduction and Sustainability (2 works) · Geography (2 works) · Marketing (2 works) · Advertising (1 works) · Agriculture Sustainability and Environmental Impact (1 works) · Consumer Market Behavior and Pricing (1 works) · Culinary Culture and Tourism (1 works) · Economics of Agriculture and Food Markets (1 works) · Engineering (1 works)