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

How to entice restaurant patrons to order low-emissions meals? A meta-analysis and research agenda

(2023) Danyelle Greene et al.   APPETITE

Vegans, vegetarians, fish-eaters and meat-eaters in the UK show discrepant environmental impacts

(2023) Peter Scarborough et al.   Nature Food

When the Future is Now: An Experimental Study on the Role of Future Thinking and Affective Forecasting in Accommodation Decision-Making

(2022) Marion Karl et al.   Journal of Travel Research

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

(2022) Diletta Acuti et al.   PSYCHOLOGY & MARKETING

Become an environmentally responsible customer by choosing low-carbon footprint products at restaurants: Integrating the elaboration likelihood model (ELM) and the theory of planned behavior (TPB)

(2022) Pei Liu et al.   Journal of Hospitality and Tourism Management

Appealing dish names to nudge diners to more sustainable food choices: a quasi-experimental study

(2022) Anna Gavrieli et al.   BMC PUBLIC HEALTH

Progress in field experimentation for environmentally sustainable tourism – A knowledge map and research agenda

(2022) Csilla Demeter et al.   TOURISM MANAGEMENT

Nudging plant-based meals through the menu

(2021) Federico J.A. Perez-Cueto   International Journal of Gastronomy and Food Science

Point-of-consumption interventions to promote virtuous food choices of tourists with self-benefit or other-benefit appeals: a randomised field experiment

(2021) Claudia Cozzio et al.   Journal of Sustainable Tourism

A dynamic social norm messaging intervention to reduce meat consumption: A randomized cross-over trial in retail store restaurants

(2021) Elif Naz Çoker et al.   APPETITE

Not eating is a loss: How familiarity influences local food consumption

(2021) Yuchen Xu et al.   TOURISM MANAGEMENT

We Eat First with Our (Digital) Eyes: Enhancing Mental Simulation of Eating Experiences via Visual-Enabling Technologies

(2021) Olivia Petit et al.   JOURNAL OF RETAILING

The automatic construction of bootstrap confidence intervals

(2020) Bradley Efron et al.   JOURNAL OF COMPUTATIONAL AND GRAPHICAL STATISTICS

The meaning of meat: (Un)sustainable eating practices at home and out of home

(2020) Gesa Biermann et al.   APPETITE

Developing a Scalable Dynamic Norm Menu-Based Intervention to Reduce Meat Consumption

(2020) Gregg Sparkman et al.   Sustainability

Deliberating trade-offs with the future

(2020) Adam Bulley et al.   Nature Human Behaviour

Tell me what you imagine and I will tell you what you want: The effects of mental simulation on desire and food choice

(2020) Naomí C. Muñoz-Vilches et al.   FOOD QUALITY AND PREFERENCE

Conceptual Models of Food Choice: Influential Factors Related to Foods, Individual Differences, and Society

(2020) Pin-Jane Chen et al.   Foods

Young adults' experiences with flexitarianism: The 4Cs

(2020) Joya A. Kemper et al.   APPETITE

When are “Dish of the Day” nudges most effective to increase vegetable selection?

(2019) Laure Saulais et al.   FOOD POLICY

Impact of increasing vegetarian availability on meal selection and sales in cafeterias

(2019) Emma E. Garnett et al.   PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA

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

Taste and health concerns trump anticipated stigma as barriers to vegetarianism

(2019) Daniel L. Rosenfeld et al.   APPETITE

(Not) Eating for the environment: The impact of restaurant menu design on vegetarian food choice

(2018) Linda Bacon et al.   APPETITE

Carbon Label at a University Restaurant – Label Implementation and Evaluation

(2018) Florentine Brunner et al.   ECOLOGICAL ECONOMICS

Reducing food’s environmental impacts through producers and consumers

(2018) J. Poore et al.   SCIENCE

Promotion of novel plant-based dishes among older consumers using the ‘dish of the day’ as a nudging strategy in 4 EU countries

(2018) Xiao Zhou et al.   FOOD QUALITY AND PREFERENCE

The impact of instructed mental simulation on wanting and choice between vice and virtue food products

(2018) Naomí C. Muñoz-Vilches et al.   FOOD QUALITY AND PREFERENCE

Investigating the conditions for the effectiveness of nudging: Cue-to-action nudging increases familiar vegetable choice

(2018) V.J.V. Broers et al.   FOOD QUALITY AND PREFERENCE

Cross-cultural effects of food product familiarity on sensory acceptability and non-invasive physiological responses of consumers

(2018) Damir Dennis Torrico et al.   FOOD RESEARCH INTERNATIONAL

Author accepted manuscript: Cuing both positive and negative episodic foresight reduces delay discounting but does not affect risk taking

(2018) Adam Bulley et al.   QUARTERLY JOURNAL OF EXPERIMENTAL PSYCHOLOGY

Smart food policy for healthy food labeling: Leading with taste, not healthiness, to shift consumption and enjoyment of healthy foods

(2018) Bradley P. Turnwald et al.   PREVENTIVE MEDICINE

Episodic future thinking and grocery shopping online

(2018) Kelseanna Hollis-Hansen et al.   APPETITE

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

(2017) Benjamin Allès et al.   Nutrients

Association Between Indulgent Descriptions and Vegetable Consumption: Twisted Carrots and Dynamite Beets

(2017) Bradley P. Turnwald et al.   JAMA Internal Medicine

Frequency, characteristics, and perceived functions of emotional future thinking in daily life

(2016) Catherine Barsics et al.   QUARTERLY JOURNAL OF EXPERIMENTAL PSYCHOLOGY

An assessment of deforestation and forest degradation drivers in developing countries

(2012) Noriko Hosonuma et al.   Environmental Research Letters

Art on the plate: Effect of balance and color on attractiveness of, willingness to try and liking for food

(2010) Debra A. Zellner et al.   FOOD QUALITY AND PREFERENCE