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dc.contributor.authorTrachsel, Sonja-
dc.contributor.authorJaisli, Isabel-
dc.contributor.authorLüchinger, Moritz-
dc.date.accessioned2020-10-14T12:45:47Z-
dc.date.available2020-10-14T12:45:47Z-
dc.date.issued2020-09-17-
dc.identifier.urihttps://digitalcollection.zhaw.ch/handle/11475/20605-
dc.description.abstractThe current food system is associated with enormous impact on the environment. A transformation of the whole system though is needed. However, technical and organisational improvements to increase efficiency of the food chain will not be sufficient to achieve a food system remaining within the planetary boundaries. Changes in dietary habits at the individual level are unavoidable, e.g. the reduction of meat consumption. Sufficiency is often been discussed in the context of different domains such as energy or housing, though little in the context of food consumption. To gain insights on individual choices for a sufficiency diet (e.g. vegetarian, a qualitative study on individual motivations has been conducted. In a first step determinants were identified from literature which can be considered as a framework condition for a sufficiency diet. It was shown that five basic conditions are decisive for the individual choices: i) the personal values of a person, ii) his or her underlying goals, ii) influences such as social environment or family, iv) personal behaviour and v) the perceived effects of this dietary behaviour on the individual and the environment. Using these defined conditions as framework, ten qualitative interviews were conducted with persons that self-declared to follow a sufficiency diet. Based on these results and the defined conditions, a typologisation has been developed, which resulted in four types of persons that follow a sufficiency diet: the Sustainable, the Healthy, the Athletic and the Conscious. The results show, that sustainability is only one of various motivations for sufficiency diets. The typologisations may help to adjust measures for promoting sufficiency diets in different target groups. Specifically, also people with little concerns for sustainability can be reached.de_CH
dc.language.isoende_CH
dc.rightsLicence according to publishing contractde_CH
dc.subjectSustainabilityde_CH
dc.subjectDietsde_CH
dc.subjectSufficiencyde_CH
dc.subjectNutritionde_CH
dc.subjectSuffiency in nutritionde_CH
dc.subjectSufficient dietsde_CH
dc.subject.ddc150: Psychologiede_CH
dc.subject.ddc613.2: Diätetikde_CH
dc.titleMotivations for sufficiency in individual dietary decisions : a typologyde_CH
dc.typeKonferenz: Sonstigesde_CH
dcterms.typeTextde_CH
zhaw.departementLife Sciences und Facility Managementde_CH
zhaw.organisationalunitInstitut für Umwelt und Natürliche Ressourcen (IUNR)de_CH
zhaw.conference.detailsThe 8th World Sustainability Forum, virtual, 15-17 September 2020de_CH
zhaw.funding.euNode_CH
zhaw.originated.zhawYesde_CH
zhaw.publication.statuspublishedVersionde_CH
zhaw.publication.reviewPeer review (Abstract)de_CH
zhaw.webfeedGeography of Foodde_CH
zhaw.author.additionalNode_CH
zhaw.display.portraitYesde_CH
Appears in collections:Publikationen Life Sciences und Facility Management

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