Bitte benutzen Sie diese Kennung, um auf die Ressource zu verweisen:
https://doi.org/10.21256/zhaw-1402
Publikationstyp: | Working Paper – Gutachten – Studie |
Titel: | Literature review on meal choice and meal offering |
Autor/-in: | Frick, Jacqueline |
DOI: | 10.21256/zhaw-1402 |
Umfang: | 45 |
Erscheinungsdatum: | Jan-2018 |
Reihe: | NOVANIMAL Working Papers |
Reihenzählung: | 2 |
Verlag / Hrsg. Institution: | ZHAW Zürcher Hochschule für Angewandte Wissenschaften |
Verlag / Hrsg. Institution: | Wädenswil |
Sprache: | Englisch |
Schlagwörter: | Literature review; Meal choice; Meal offering; Range of meal; Animal product; Taste; Health; Meat reduction; Sustainability; Food choice; Vegetarian meal; Vegan meal; Chef; Eating behaviour; Innovation; Intervention; Eating habit; Haute cuisine; Flexitarian; Meal production decision; Healthy meal; Choice; Choice architecture |
Fachgebiet (DDC): | 300: Sozialwissenschaften 370: Bildung und Erziehung |
Zusammenfassung: | This review paper aims to summarise literature on relevant influences and effective interventions in the field of meal choice and meal offering, in particular relating to the question of how choice and offering of meals containing few or no animal products can be increased. Studies concerning the motives and decision criteria (e.g. attitudes, values, knowledge or preference of consumers, as well as personal preferences, habits, and professional ambitions of chefs) are summarised. In addition, situational and structural facilitators and constraints (know-how, trends, or social norms, etc.) for choice and range of animal products in meals in away-from-home settings are identified. Furthermore, effective interventions to change meal planning, offering and choice are studied. For this, a non-systematic, explorative literature review was conducted. With regard to meal choice, it was found that among personal motives, taste and health considerations were most relevant. Knowledge of food was relatively low and many consumers seemed to simply not care to a great extent about nutrition. Furthermore, familiarity was found to be an important component of food choice. Important context influences were availability and convenience. There is potential for meat reduction in about half the population who can be expected to essentially be open to behaviour change. Interventions can make use of heuristics by manipulating proximity, anchoring, labelling or prompts. With regard to meal offering, chefs’ concerns about health and sustainability and their responsibility to offer an attractive choice of foods is a good starting point for interventions. The top priority among chefs was customer demand, which they associated mainly with taste and familiarity. Chefs believe that meals should look rich and appetising. Chefs also complained about lack of training and storage problems that prevent them from offering more vegetarian or vegan meals with fresh foods. Interventions should also consider chefs’ professional ambitions and curiosity, in particular in haute cuisine. Innovation processes should take feedback into account not only from employees and customers but also from suppliers. |
URI: | https://digitalcollection.zhaw.ch/handle/11475/6996 |
Lizenz (gemäss Verlagsvertrag): | CC BY-NC-ND 4.0: Namensnennung - Nicht kommerziell - Keine Bearbeitungen 4.0 International |
Departement: | Life Sciences und Facility Management |
Organisationseinheit: | Institut für Umwelt und Natürliche Ressourcen (IUNR) |
Publiziert im Rahmen des ZHAW-Projekts: | NOVANIMAL Innovationen in der Ernährung |
Enthalten in den Sammlungen: | Publikationen Life Sciences und Facility Management |
Dateien zu dieser Ressource:
Datei | Beschreibung | Größe | Format | |
---|---|---|---|---|
literatur_review_180118_final.pdf | LITERATURE REVIEW ON MEAL CHOICE AND MEAL OFFERING | 698.5 kB | Adobe PDF | Öffnen/Anzeigen |
Zur Langanzeige
Frick, J. (2018). Literature review on meal choice and meal offering. ZHAW Zürcher Hochschule für Angewandte Wissenschaften. https://doi.org/10.21256/zhaw-1402
Frick, J. (2018) Literature review on meal choice and meal offering. Wädenswil: ZHAW Zürcher Hochschule für Angewandte Wissenschaften. Available at: https://doi.org/10.21256/zhaw-1402.
J. Frick, “Literature review on meal choice and meal offering,” ZHAW Zürcher Hochschule für Angewandte Wissenschaften, Wädenswil, Jan. 2018. doi: 10.21256/zhaw-1402.
FRICK, Jacqueline, 2018. Literature review on meal choice and meal offering. Wädenswil: ZHAW Zürcher Hochschule für Angewandte Wissenschaften
Frick, Jacqueline. 2018. “Literature Review on Meal Choice and Meal Offering.” Wädenswil: ZHAW Zürcher Hochschule für Angewandte Wissenschaften. https://doi.org/10.21256/zhaw-1402.
Frick, Jacqueline. Literature Review on Meal Choice and Meal Offering. ZHAW Zürcher Hochschule für Angewandte Wissenschaften, Jan. 2018, https://doi.org/10.21256/zhaw-1402.
Alle Ressourcen in diesem Repository sind urheberrechtlich geschützt, soweit nicht anderweitig angezeigt.