Menu engineering to encourage sustainable food choices when dining out: An online trial of priced-based decoys-Reference-Cited by-同舟云学术

Menu engineering to encourage sustainable food choices when dining out: An online trial of priced-based decoys

Published:2020-06 Issue: Volume:149 Page:104601
ISSN:0195-6663
Container-title:Appetite
language:en
Short-container-title:Appetite

Author:

Attwood S.,Chesworth S.J.,Parkin B.L.

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,General Psychology

Reference44 articles.

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5. Carbon label at a university restaurant – label implementation and evaluation;Brunner;Ecological Economics,2018

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2. A choice architect’s guide to the (autonomous) galaxy: a systematic scoping review of nudge intrusiveness in food choices;Humanities and Social Sciences Communications;2024-08-12

3. Calorie and carbon labels on menus in Chinese restaurants: effects of label presence and presentation format on customer behavior and brand perceptions;Journal of Travel & Tourism Marketing;2024-07-05

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