Publikationstyp: | Beitrag in wissenschaftlicher Zeitschrift |
Art der Begutachtung: | Peer review (Publikation) |
Titel: | The stereotypes attributed to hosts when they offer an environmentally-friendly vegetarian versus a meat menu |
Autor/-in: | Funk, Angela Sütterlin, Bernadette Siegrist, Michael |
et. al: | No |
DOI: | 10.1016/j.jclepro.2019.119508 |
Erschienen in: | Journal of Cleaner Production |
Band(Heft): | 250 |
Heft: | 119508 |
Erscheinungsdatum: | 2020 |
Verlag / Hrsg. Institution: | Elsevier |
ISSN: | 0959-6526 |
Sprache: | Englisch |
Schlagwörter: | Stereotype; Meat consumption; Environmentally-friendly food consumption; Character trait; Menu evaluation |
Fachgebiet (DDC): | 303: Soziale Prozesse 333.7: Landflächen, Naturerholungsgebiete |
Zusammenfassung: | Food consumption has a large environmental impact, which could be substantially reduced by decreasing meat consumption. Obstacles to this reduction are the stereotypes connected to a vegetarian diet. The aim of this study was to identify how persons are evaluated with regard to certain characteristics based on the meals they offer friends for a dinner. In an online-experiment with 223 participants, the influence of a menu’s meat component (meat vs. vegetarian menu) and price (low vs. high) on 10 personality attributes ascribed to hosts was investigated. Results show that persons who offer a vegetarian menu are assessed as significantly (p < .005) more trend conscious, alternative, health conscious, and more concerned about animal welfare. For menus of a higher price category, the hosts are seen as stingier. Persons serving a vegetarian menu are perceived as worse hosts only if they offer an inexpensive menu. To reduce meat consumption in social and individual contexts, a positive communication strategy focusing on the positive characteristics and on the role model value of persons who offer vegetarian meals is recommended. |
URI: | https://digitalcollection.zhaw.ch/handle/11475/23378 |
Volltext Version: | Publizierte Version |
Lizenz (gemäss Verlagsvertrag): | Lizenz gemäss Verlagsvertrag |
Departement: | School of Engineering |
Organisationseinheit: | Institut für Nachhaltige Entwicklung (INE) |
Enthalten in den Sammlungen: | Publikationen School of Engineering |
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Funk, A., Sütterlin, B., & Siegrist, M. (2020). The stereotypes attributed to hosts when they offer an environmentally-friendly vegetarian versus a meat menu. Journal of Cleaner Production, 250(119508). https://doi.org/10.1016/j.jclepro.2019.119508
Funk, A., Sütterlin, B. and Siegrist, M. (2020) ‘The stereotypes attributed to hosts when they offer an environmentally-friendly vegetarian versus a meat menu’, Journal of Cleaner Production, 250(119508). Available at: https://doi.org/10.1016/j.jclepro.2019.119508.
A. Funk, B. Sütterlin, and M. Siegrist, “The stereotypes attributed to hosts when they offer an environmentally-friendly vegetarian versus a meat menu,” Journal of Cleaner Production, vol. 250, no. 119508, 2020, doi: 10.1016/j.jclepro.2019.119508.
FUNK, Angela, Bernadette SÜTTERLIN und Michael SIEGRIST, 2020. The stereotypes attributed to hosts when they offer an environmentally-friendly vegetarian versus a meat menu. Journal of Cleaner Production. 2020. Bd. 250, Nr. 119508. DOI 10.1016/j.jclepro.2019.119508
Funk, Angela, Bernadette Sütterlin, and Michael Siegrist. 2020. “The Stereotypes Attributed to Hosts When They Offer an Environmentally-Friendly Vegetarian versus a Meat Menu.” Journal of Cleaner Production 250 (119508). https://doi.org/10.1016/j.jclepro.2019.119508.
Funk, Angela, et al. “The Stereotypes Attributed to Hosts When They Offer an Environmentally-Friendly Vegetarian versus a Meat Menu.” Journal of Cleaner Production, vol. 250, no. 119508, 2020, https://doi.org/10.1016/j.jclepro.2019.119508.
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