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RUP
FAMNIT - Faculty of Mathematics, Science and Information Technologies
FHŠ - Faculty of Humanities
FM - Faculty of Management
FTŠ Turistica - Turistica – College of Tourism Portorož
FVZ - Faculty of Health Sciences
IAM - Andrej Marušič Institute
PEF - Faculty of Education
UPR - University of Primorska
ZUP - University of Primorska Press
COBISS
University of Primorska, University Library - all departments
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Title:
Identifying segment-specific barriers to ordering environmentally sustainable plant-based meat dishes in restaurants
Authors:
ID
Fechner, David
(
Author
)
ID
Grün, Bettina
(
Author
)
ID
Dolnicar, Sara
(
Author
)
Files:
RAZ_Fechner_David_2025.pdf
(4,93 MB)
MD5: 3775586096629537B71B5ADAD52B9AA0
https://www.tandfonline.com/doi/full/10.1080/09669582.2024.2342982
Language:
English
Work type:
Article
Typology:
1.01 - Original Scientific Article
Organization:
FTŠ Turistica - Turistica – College of Tourism Portorož
Abstract:
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.
Publication version:
Version of Record
Publication date:
10.04.2024
Year of publishing:
2025
Number of pages:
str. 333-356
Numbering:
Vol. 33, no. 2
PID:
20.500.12556/RUP-22597
UDC:
613.2
ISSN on article:
0966-9582
DOI:
10.1080/09669582.2024.2342982
COBISS.SI-ID:
237422083
Publication date in RUP:
03.02.2026
Views:
46
Downloads:
3
Metadata:
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Record is a part of a journal
Title:
Journal of sustainable tourism
Shortened title:
J. sustain. tour.
Publisher:
Channel View Books
ISSN:
0966-9582
COBISS.SI-ID:
1573986
Licences
License:
CC BY 4.0, Creative Commons Attribution 4.0 International
Link:
http://creativecommons.org/licenses/by/4.0/
Description:
This is the standard Creative Commons license that gives others maximum freedom to do what they want with the work as long as they credit the author.
Secondary language
Language:
Slovenian
Keywords:
rastlinsko meso
,
model sposobnosti-priložnosti-motivacije-vedenje
,
restavracija
,
trajnost
,
segmentacija
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