Literature review on meal choice and meal offering

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 addressing proximity, by anchoring, labelling or prompts.

Autorin: 

 Jacqueline Frick 

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NOVANIMAL Working Paper
Nr. 2

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