Please use this identifier to cite or link to this item:
For citation please use:
Main Title: Spontaneous variety-seeking meal choice in business canteens impedes sustainable production
Author(s): Ohlhausen, Pascal
Langen, Nina
Type: Article
Abstract: Sustainable meal choices in the out-of-home catering market are essential to attaining the Sustainable Development Goals. This study investigated consumers’ acceptance of different features that help service providers to work more sustainably. For this purpose, data of a choice experiment and a supporting online questionnaire were analyzed using latent class analysis (LCA) and the data of n = 373 employees. Examined attributes in the choice experiment were menu variety, menu type, ordering system, ingredients and price. LCA led to four consumer segments: variety seekers (27.6%), spontaneous decisionmakers—vegetarian (25.7%), spontaneous decisionmakers—meat (24.1%) and vegetarians/vegans (22.6%). Results showed that consumers in all four segments expected to have the choice between different menus in company canteens. Moreover, they preferred spontaneous choice to preordering. Both preferences hamper sustainable production and consumption in the catering sector.
Subject(s): out-of-home catering
sustainable nutrition
variety seeking
spontaneous choice
company canteens
Issue Date: 14-Jan-2021
Date Available: 21-Jan-2021
Language Code: en
DDC Class: 333 Boden- und Energiewirtschaft
Sponsor/Funder: DFG, 414044773, Open Access Publizieren 2019 - 2020 / Technische Universität Berlin
Journal Title: Sustainability
Publisher: MDPI
Volume: 13
Issue: 2
Article Number: 746
Publisher DOI: 10.3390/su13020746
EISSN: 2071-1050
TU Affiliation(s): Fak. 1 Geistes- und Bildungswissenschaften » Inst. Berufliche Bildung und Arbeitslehre » FG Bildung für nachhaltige Ernährung und Lebensmittelwissenschaft
Appears in Collections:Technische Universität Berlin » Publications

Files in This Item:

Item Export Bar

This item is licensed under a Creative Commons License Creative Commons