How can restaurants entice patrons to order environmentally sustainable dishes? Testing new approaches based on hedonic psychology and affective forecasting theory-Reference-Cited by-同舟云学术

How can restaurants entice patrons to order environmentally sustainable dishes? Testing new approaches based on hedonic psychology and affective forecasting theory

Published:2023-10-25 Issue: Volume: Page:1-20
ISSN:0966-9582
Container-title:Journal of Sustainable Tourism
language:en
Short-container-title:Journal of Sustainable Tourism

Author:

Fechner David¹²^ORCID,Karl Marion³^ORCID,Grün Bettina⁴^ORCID,Dolnicar Sara¹^ORCID

Affiliation:

1. Business School, Faculty of Business, Economics and Law Colin Clark, The University of Queensland, St Lucia, Australia

2. Social Marketing @ Griffith, Business School, Griffith University, Nathan, Australia

3. School of Hospitality and Tourism Management, University of Surrey, Guildford, UK

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

Funder

Australian Research Council’s Laureate Fellowship scheme

Austrian Science Fund

Publisher

Informa UK Limited

Subject

Tourism, Leisure and Hospitality Management,Geography, Planning and Development

Link

https://www.tandfonline.com/doi/pdf/10.1080/09669582.2023.2274283

Reference121 articles.

1. When sustainability backfires: A review on the unintended negative side‐effects of product and service sustainability on consumer behavior

2. Comparison of Sociodemographic and Nutritional Characteristics between Self-Reported Vegetarians, Vegans, and Meat-Eaters from the NutriNet-Santé Study

3. Imagining the near and far future: The role of location familiarity

4. Episodic future thinking

5. Carbon labels on restaurant menus: do people pay attention to them?

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