Menu engineering to encourage sustainable food choices when dining out
An online trial of priced-based decoys
Bibliographic Data
| ID | 11364643 |
|---|---|
| Authors | Sophie Attwood (0000-0003-4360-5272, corresponding author), S J Chesworth (University of Westminster), B L Parkin, Beth Parkin (University of Westminster, corresponding author) |
| Year | 2020 |
| Volume | 149 |
| Pages | 104601 |
| Publication date | 2020-06-01 |
| Peer Reviewed | Yes |
| Open Access | Yes |
| Type | ARTICLE |
| Venue | Appetite (JOURNAL) |
| Journal identifiers | ISSN: 0195-6663 • E-ISSN: 1095-8304 |
| Publisher | Elsevier BV (PUBLISHER) |
| DOI | 10.1016/j.appet.2020.104601 |
| PMID | 31953144 |
| OpenAlex | W2999501330 |
| Language | EN |
| Citations received | 8 |
| References cited | 31 |
Food choice · Agriculture Sustainability and Environmental Impact · Computer Science · Environmental Education and Sustainability · Food Waste Reduction and Sustainability · Medicine · Psychology
Bridging the sustainability communication gap in fine dining
A choice architect’s guide to the (autonomous) galaxy
Towards a framework of menu research
Identifying effective interventions to promote consumption of protein-rich foods from lower ecological footprint sources
A reversal of defaults
The negative impact of vegetarian and vegan labels
Fast food menu calorie labeling contexts as complex contributing factors to overeating
How to entice restaurant patrons to order low-emissions meals? A meta-analysis and research agenda
Nudging to reduce meat consumption
The efficacy of nudge theory strategies in influencing adult dietary behaviour
Pricing Effects on Food Choices
Contextual influences on eating behaviours
Food in the Anthropocene
Reducing food’s environmental impacts through producers and consumers
Progress Evaluation for the Restaurant Industry Assessed by a Voluntary Marketing-Mix and Choice-Architecture Framework That Offers Strategies to Nudge American Customers toward Healthy Food Environments, 2006–2017
Reducing meat consumption in the USA
Carbon Label at a University Restaurant – Label Implementation and Evaluation
Nudging à la carte
If you build it, will they eat it? Consumer preferences for plant-based and cultured meat burgers
Traffic light labelling of meals to promote sustainable consumption and healthy eating
(Not) Eating for the environment
Shrinking the food-print
Dimensions of everyday eating and drinking episodes
Can we cut out the meat of the dish? Constructing consumer-oriented pathways towards meat substitution
Adding Asymmetrically Dominated Alternatives
| Unique citing works | 8 |
|---|---|
| Citations per year | 2 |
| Citation span | 2022 - 2026 (5) |
| Citation velocity | current |
| Highly cited | No |
| Citation types | Neutral: 8 |