气候变化领域集成服务门户(CCPortal): Identifying segment-specific barriers to ordering environmentally sustainable plant-based meat dishes in restaurants

CCPortal

DOI	10.1080/09669582.2024.2342982
	Identifying segment-specific barriers to ordering environmentally sustainable plant-based meat dishes in restaurants
	Fechner, David; Gruen, Bettina; Dolnicar, Sara
发表日期	2024
ISSN	0966-9582
EISSN	1747-7646
英文摘要	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.
英文关键词	Plant-based meat; capability-opportunity-motivation-behaviour model; restaurant; sustainability; segmentation
语种	英语
WOS研究方向	Science & Technology - Other Topics ; Social Sciences - Other Topics
WOS类目	Green & Sustainable Science & Technology ; Hospitality, Leisure, Sport & Tourism
WOS记录号	WOS:001206069900001
来源期刊	JOURNAL OF SUSTAINABLE TOURISM
文献类型	期刊论文
条目标识符	http://gcip.llas.ac.cn/handle/2XKMVOVA/310099
作者单位	Griffith University; Vienna University of Economics & Business; University of Queensland
推荐引用方式 GB/T 7714	Fechner, David,Gruen, Bettina,Dolnicar, Sara. Identifying segment-specific barriers to ordering environmentally sustainable plant-based meat dishes in restaurants[J],2024.
APA	Fechner, David,Gruen, Bettina,&Dolnicar, Sara.(2024).Identifying segment-specific barriers to ordering environmentally sustainable plant-based meat dishes in restaurants.JOURNAL OF SUSTAINABLE TOURISM.
MLA	Fechner, David,et al."Identifying segment-specific barriers to ordering environmentally sustainable plant-based meat dishes in restaurants".JOURNAL OF SUSTAINABLE TOURISM (2024).