Meat production and consumption are sources of animal cruelty, responsible for several
environmental problems and human health diseases, and contribute to social inequality …

Restaurants are characterized by high levels of meat being consumed in this out-of-home
setting, while plant-based meat alternatives remain a niche product, thus preserving a high …

In many countries around the world, significant proportions of consumers report intentions to
reduce their meat consumption. If followed through on, the intentions of these meat reducers …

Encouraging meat eaters to eat more vegetarian foods benefits public health and
environment. This study examined whether changes in menu design, specifically in the …

Enhancing healthy and sustainable food systems is one of the key goals of the current
European Commission policy. In this light, the creation of a food environment where people …

The sharp increase in food waste poses a serious threat to food security and environmental
sustainability. However, most existing studies have investigated the determinants of food …

Adopting low-carbon diets is important to meet our climate goals. Prior experimental
evidence suggests green nudges help people adopt such diets, more so when encouraged …

Sustainable practices are increasingly promoted in the restaurant industry. One significant
aspect of sustainability in restaurants is the use of local supply chains, especially for food …

Previous research suggests that contextual factors can affect the perception of food
products, however, we still know little about how consumers evaluate these items in terms of …

Increasing obesity rates around the globe have challenged policymakers to find strategies to
prompt healthier eating habits. While unhealthy eating takes place in many different …