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Please use this identifier to cite or link to this item: https://doi.org/10.21256/zhaw-1402
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dc.contributor.authorFrick, Jacqueline-
dc.date.accessioned2018-06-18T08:18:59Z-
dc.date.available2018-06-18T08:18:59Z-
dc.date.issued2018-01-
dc.identifier.urihttps://digitalcollection.zhaw.ch/handle/11475/6996-
dc.description.abstractThis 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.de_CH
dc.format.extent45de_CH
dc.language.isoende_CH
dc.publisherZHAW Zürcher Hochschule für Angewandte Wissenschaftende_CH
dc.relation.ispartofseriesNOVANIMAL Working Papersde_CH
dc.rightshttp://creativecommons.org/licenses/by-nc-nd/4.0/de_CH
dc.subjectLiterature reviewde_CH
dc.subjectMeal choicede_CH
dc.subjectMeal offeringde_CH
dc.subjectRange of mealde_CH
dc.subjectAnimal productde_CH
dc.subjectTastede_CH
dc.subjectHealthde_CH
dc.subjectMeat reductionde_CH
dc.subjectSustainabilityde_CH
dc.subjectFood choicede_CH
dc.subjectVegetarian mealde_CH
dc.subjectVegan mealde_CH
dc.subjectChefde_CH
dc.subjectEating behaviourde_CH
dc.subjectInnovationde_CH
dc.subjectInterventionde_CH
dc.subjectEating habitde_CH
dc.subjectHaute cuisinede_CH
dc.subjectFlexitariande_CH
dc.subjectMeal production decisionde_CH
dc.subjectHealthy mealde_CH
dc.subjectChoicede_CH
dc.subjectChoice architecturede_CH
dc.subject.ddc300: Sozialwissenschaftende_CH
dc.subject.ddc370: Bildung und Erziehungde_CH
dc.titleLiterature review on meal choice and meal offeringde_CH
dc.typeWorking Paper – Gutachten – Studiede_CH
dcterms.typeTextde_CH
zhaw.departementLife Sciences und Facility Managementde_CH
zhaw.organisationalunitInstitut für Umwelt und Natürliche Ressourcen (IUNR)de_CH
zhaw.publisher.placeWädenswilde_CH
dc.identifier.doi10.21256/zhaw-1402-
zhaw.funding.euNode_CH
zhaw.originated.zhawYesde_CH
zhaw.series.number2de_CH
zhaw.funding.snf406940_166764de_CH
zhaw.webfeedGeography of Foodde_CH
zhaw.funding.zhawNOVANIMAL Innovationen in der Ernährungde_CH
Appears in collections:Publikationen Life Sciences und Facility Management

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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.


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