Moving Consumers along the Innovation Adoption Curve: A New Approach to Accelerate the Shift toward a More Sustainable Diet

The impact of innovation-related perception on consumer acceptance of food innovations – Development of an integrated framework of the consumer acceptance process

(2020) Levke Albertsen et al.   FOOD QUALITY AND PREFERENCE

Food in the Anthropocene: the EAT–Lancet Commission on healthy diets from sustainable food systems

(2019) Walter Willett et al.   LANCET

Consumer Attitudes Towards Environmental Concerns of Meat Consumption: A Systematic Review

(2019) Ruben Sanchez-Sabate et al.   International Journal of Environmental Research and Public Health

Determinants of intention to reduce salt intake and willingness to purchase salt-reduced food products: Evidence from a web survey

(2019) Trine Mørk et al.   APPETITE

Reducing meat consumption and following plant-based diets: Current evidence and future directions to inform integrated transitions

(2019) João Graça et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

To meat or not to meat? Comparing empowered meat consumers’ and anti-consumers’ preferences for sustainability labels

(2019) Chrysostomos Apostolidis et al.   FOOD QUALITY AND PREFERENCE

Towards more sustainable diets: Insights from the food philosophies of “gourmets” and their relevance for policy strategies

(2018) Hanna Schösler et al.   APPETITE

The influence of psychological traits, beliefs and taste responsiveness on implicit attitudes toward plant- and animal-based dishes among vegetarians, flexitarians and omnivores

(2018) Danny Cliceri et al.   FOOD QUALITY AND PREFERENCE

Carbon footprint and nutritional quality of different human dietary choices

(2018) Sara González-García et al.   SCIENCE OF THE TOTAL ENVIRONMENT

Consumer Readiness to Reduce Meat Consumption for the Purpose of Environmental Sustainability: Insights from Norway

(2018) Marthe Austgulen et al.   Sustainability

Barriers and facilitators towards adopting a more plant-based diet in a sample of Danish consumers

(2018) Malou F.S. Reipurth et al.   FOOD QUALITY AND PREFERENCE

Reducing individual meat consumption: An integrated phase model approach

(2018) Christian Weibel et al.   FOOD QUALITY AND PREFERENCE

Healthy, sustainable and plant-based eating: Perceived (mis)match and involvement-based consumer segments as targets for future policy

(2017) Ellen J. Van Loo et al.   FOOD POLICY

Carbon footprint of dietary patterns in Ontario, Canada: A case study based on actual food consumption

(2017) Anastasia Veeramani et al.   JOURNAL OF CLEANER PRODUCTION

Attribute Segmentation and Communication Effects on Healthy and Sustainable Consumer Diet Intentions

(2017) Muriel Verain et al.   Sustainability

Environmental impact of omnivorous, ovo-lacto-vegetarian, and vegan diet

(2017) Alice Rosi et al.   Scientific Reports

Help the climate, change your diet: A cross-sectional study on how to involve consumers in a transition to a low-carbon society

(2016) Joop de Boer et al.   APPETITE

How does consumer knowledge affect environmentally sustainable choices? Evidence from a cross-country latent class analysis of food labels

(2016) Anne O. Peschel et al.   APPETITE

The Impacts of Dietary Change on Greenhouse Gas Emissions, Land Use, Water Use, and Health: A Systematic Review

(2016) Lukasz Aleksandrowicz et al.   PLoS One

Meat, beyond the plate. Data-driven hypotheses for understanding consumer willingness to adopt a more plant-based diet

(2015) João Graça et al.   APPETITE

Employing consumer research for creating new and engaging food experiences in a changing world

(2015) Hendrik NJ Schifferstein   Current Opinion in Food Science

Dietary greenhouse gas emissions of meat-eaters, fish-eaters, vegetarians and vegans in the UK

(2014) Peter Scarborough et al.   CLIMATIC CHANGE

Personas and user-centered design: How can personas benefit product design processes?

(2011) Tomasz Miaskiewicz et al.   DESIGN STUDIES

The behaviour change wheel: A new method for characterising and designing behaviour change interventions

(2011) Susan Michie et al.   Implementation Science

The Nutrient Rich Foods Index helps to identify healthy, affordable foods

(2010) Adam Drewnowski   AMERICAN JOURNAL OF CLINICAL NUTRITION