It is evident that over-consumption of meat can contribute to the emission of hazardous
greenhouse gases. One viable way to address such climate impact is to make people …

Purpose Hospitality businesses are changing digitally to meet customer demands, provide
value and stay competitive. Prior hospitality studies examined customers' technology …

Despite the growing interest in vegan culture and trends in veganism, research on veganism
is still lacking, particularly research on vegan hotels. Therefore, this study proposes a new …

This study examines the structural relationships between vegan restaurant attributes,
perceived benefits, consumption value, and future intention using an attribute–benefit–value …

The quality and choices of food contribute significantly to human well‐being and support the
development of healthy communities worldwide. Despite being the world's largest …

Plant-based milk products are ultra-processed food products that enjoy a positive reputation
as being safe, healthy, ethical, and sustainable. The present study is focused on these …

The purpose of this paper is to test the PERVAL scale by consumers of vegetarian food
concerning the perceived value and to verify its influence on satisfaction and loyalty. A …

The purpose of this study is to examine how different consumption values influence
consumer intentions to choose a dish featuring plant-based meat alternatives at a restaurant …

Purpose Of all industries, agri-food has one of the largest environmental impacts. Reducing
the production and consumption of meat, dairy and seafood, and moving to predominantly …

Purpose There is a paucity of knowledge on how visual sensory cues impact consumers'
purchase behaviour and their satisfaction, especially in Ramadhan street food bazaar …