Identifying segment-specific barriers to ordering environmentally sustainable plant-based meat dishes in restaurants-Reference-Cited by-同舟云学术

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

Published:2024-04-22 Issue: Volume: Page:1-24
ISSN:0966-9582
Container-title:Journal of Sustainable Tourism
language:en
Short-container-title:Journal of Sustainable Tourism

Author:

Fechner David¹^ORCID,Grün Bettina²^ORCID,Dolnicar Sara³^ORCID

Affiliation:

1. Social Marketing Griffith, Business School, Griffith University, Brisbane, Australia

2. Institute for Statistics and Mathematics, WU Vienna University of Economics and Business, Vienna, Austria

3. Faculty of Business, Economics and Law, The University of Queensland, Business School, St Lucia, Queensland, Australia

Funder

Australian Research Council’

ProVeg International

Publisher

Informa UK Limited

Link

https://www.tandfonline.com/doi/pdf/10.1080/09669582.2024.2342982

Reference120 articles.

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3. Australian Bureau of Statistics. (2022b). Snapshot of Australia. Retrieved May 15 2023 from https://www.abs.gov.au/statistics/people/people-and-communities/snapshot-australia/2021

4. Bacon L. Wise J. Attwood S. & Vennard D. (2018). The language of sustainable diets: A field study exploring the impact of renaming vegetarian dishes on UK cafe menus. Retrieved May 12 2023 from https://wriorg.s3.amazonaws.com/s3fspublic/language-sustainable-diets.pdf.

5. Market-oriented Development of Plant-based Food and Beverage Products: A Usage Segmentation Approach

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