20.500.12556/RUP-22597 Identifying segment-specific barriers to ordering environmentally sustainable plant-based meat dishes in restaurants 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. rastlinsko meso model sposobnosti-priložnosti-motivacije-vedenje restavracija trajnost segmentacija true false false Angleški jezik Slovenski jezik Članek v reviji 2026-02-03 09:17:53 2026-02-03 09:17:56 2026-02-04 03:08:12 0000-00-00 00:00:00 2025 0 0 str. 333-356 no. 2 Vol. 33 2025 0000-00-00 Zaloznikova NiDoloceno NiDoloceno 0000-00-00 0000-00-00 2024-04-10 613.2 0966-9582 10.1080/09669582.2024.2342982 237422083 RAZ_Fechner_David_2025.pdf RAZ_Fechner_David_2025.pdf 1 3775586096629537B71B5ADAD52B9AA0 7fdab87e466924357fbbccb613c4048ce7d45efc812ffa70620399367f1c292d 2135eaa2-00d9-11f1-b092-005056ac49c0 https://repozitorij.upr.si/Dokument.php?lang=slv&id=32880 https://www.tandfonline.com/doi/full/10.1080/09669582.2024.2342982 1 e1225d71-00d8-11f1-b092-005056ac49c0 https://repozitorij.upr.si/Dokument.php?lang=slv&id=32879 Fakulteta za turistične študije - Turistica 0 0 0