Identifying segment-specific barriers to ordering environmentally sustainable plant-based meat dishes in restaurants

Fechner, David; Grün, Bettina; Dolnicar, Sara

ENG

Prijava

Prva stran / Izpis gradiva

Izpis gradiva

A- | A+ | Natisni

Naslov:	Identifying segment-specific barriers to ordering environmentally sustainable plant-based meat dishes in restaurants
Avtorji:	ID Fechner, David (Avtor) ID Grün, Bettina (Avtor) ID Dolnicar, Sara (Avtor)
Datoteke:	RAZ_Fechner_David_2025.pdf (4,93 MB) MD5: 3775586096629537B71B5ADAD52B9AA0 https://www.tandfonline.com/doi/full/10.1080/09669582.2024.2342982
Jezik:	Angleški jezik
Vrsta gradiva:	Članek v reviji
Tipologija:	1.01 - Izvirni znanstveni članek
Organizacija:	FTŠ Turistica - Fakulteta za turistične študije - Turistica
Opis:	Eating less meat when dining out can help mitigate climate change. Plant-based meats can facilitate the transition to a more environmentally sustainable tourism sector. However, uptake of these products remains low. Building on the capability-opportunity-motivation behaviour model, this study identifies the main reasons for the general population of restaurant patrons to reject plant-based meats: they prefer meat and traditional vegetable dishes; they are concerned about not enjoying plant-based meat dishes; they perceive plant-based meat dishes as too expensive. Accounting for heterogeneity among diners leads to the identification of six distinct consumer segments, which differ in their reasons for not ordering plant-based meat dishes in restaurants. From these empirical insights, we derive recommendations for tourism professionals on how to entice specific consumer segments to order plant-based meat dishes and identify future avenues for research.
Verzija publikacije:	Objavljena publikacija
Datum objave:	10.04.2024
Leto izida:	2025
Št. strani:	str. 333-356
Številčenje:	Vol. 33, no. 2
PID:	20.500.12556/RUP-22597
UDK:	613.2
ISSN pri članku:	0966-9582
DOI:	10.1080/09669582.2024.2342982
COBISS.SI-ID:	237422083
Datum objave v RUP:	03.02.2026
Število ogledov:	42
Število prenosov:	3
Metapodatki:
:	Kopiraj citat

Skupna ocena:	(0 glasov)
Vaša ocena:	Ocenjevanje je dovoljeno samo prijavljenim uporabnikom.
Objavi na:

Postavite miškin kazalec na naslov za izpis povzetka. Klik na naslov izpiše podrobnosti ali sproži prenos.

Gradivo je del revije

Naslov:	Journal of sustainable tourism
Skrajšan naslov:	J. sustain. tour.
Založnik:	Channel View Books
ISSN:	0966-9582
COBISS.SI-ID:	1573986

Licence

Licenca:	CC BY 4.0, Creative Commons Priznanje avtorstva 4.0 Mednarodna

Povezava:	http://creativecommons.org/licenses/by/4.0/deed.sl
Opis:	To je standardna licenca Creative Commons, ki daje uporabnikom največ možnosti za nadaljnjo uporabo dela, pri čemer morajo navesti avtorja.

Sekundarni jezik

Jezik:	Slovenski jezik
Ključne besede:	rastlinsko meso, model sposobnosti-priložnosti-motivacije-vedenje, restavracija, trajnost, segmentacija

Komentarji

Dodaj komentar

Za komentiranje se morate prijaviti.

Komentarji (0)

0 - 0 / 0

Ni komentarjev!

Nazaj