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Publication type: Working paper – expertise – study
Title: Literature review on meal choice and meal offering
Authors: Frick, Jacqueline
DOI: 10.21256/zhaw-1402
Extent: 45
Issue Date: Jan-2018
Series: NOVANIMAL Working Papers
Series volume: 2
Publisher / Ed. Institution: ZHAW Zürcher Hochschule für Angewandte Wissenschaften
Publisher / Ed. Institution: Wädenswil
Language: English
Subjects: 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
Subject (DDC): 300: Social sciences
370: Education
Abstract: 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.
License (according to publishing contract): CC BY-NC-ND 4.0: Attribution - Non commercial - No derivatives 4.0 International
Departement: Life Sciences and Facility Management
Organisational Unit: Institute of Natural Resource Sciences (IUNR)
Published as part of the ZHAW project: NOVANIMAL Innovationen in der Ernährung
Appears in Collections:Publikationen Life Sciences und Facility Management

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