1. ZHAW digitalcollection
  2. School of Engineering
  3. Publikationen
  4. Publikationen School of Engineering
Full metadata record
DC FieldValueLanguage
dc.contributor.authorFunk, Angela-
dc.contributor.authorSütterlin, Bernadette-
dc.contributor.authorSiegrist, Michael-
dc.date.accessioned2021-11-03T11:29:21Z-
dc.date.available2021-11-03T11:29:21Z-
dc.date.issued2020-
dc.identifier.issn0959-6526de_CH
dc.identifier.urihttps://digitalcollection.zhaw.ch/handle/11475/23378-
dc.description.abstractFood 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.de_CH
dc.language.isoende_CH
dc.publisherElsevierde_CH
dc.relation.ispartofJournal of Cleaner Productionde_CH
dc.rightsLicence according to publishing contractde_CH
dc.subjectStereotypede_CH
dc.subjectMeat consumptionde_CH
dc.subjectEnvironmentally-friendly food consumptionde_CH
dc.subjectCharacter traitde_CH
dc.subjectMenu evaluationde_CH
dc.subject.ddc303: Soziale Prozessede_CH
dc.subject.ddc333.7: Landflächen, Naturerholungsgebietede_CH
dc.titleThe stereotypes attributed to hosts when they offer an environmentally-friendly vegetarian versus a meat menude_CH
dc.typeBeitrag in wissenschaftlicher Zeitschriftde_CH
dcterms.typeTextde_CH
zhaw.departementSchool of Engineeringde_CH
zhaw.organisationalunitInstitut für Nachhaltige Entwicklung (INE)de_CH
dc.identifier.doi10.1016/j.jclepro.2019.119508de_CH
zhaw.funding.euNode_CH
zhaw.issue119508de_CH
zhaw.originated.zhawYesde_CH
zhaw.publication.statuspublishedVersionde_CH
zhaw.volume250de_CH
zhaw.publication.reviewPeer review (Publikation)de_CH
zhaw.author.additionalNode_CH
zhaw.display.portraitYesde_CH
Appears in collections:Publikationen School of Engineering

Files in This Item:
There are no files associated with this item.
Show simple item record
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.


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.