Menu engineering to encourage sustainable food choices when dining out: An online trial of priced-based decoys-Reference-Cited by-同舟云学术

Menu engineering to encourage sustainable food choices when dining out: An online trial of priced-based decoys

Published:2020-06 Issue: Volume:149 Page:104601
ISSN:0195-6663
Container-title:Appetite
language:en
Short-container-title:Appetite

Author:

Attwood S.,Chesworth S.J.,Parkin B.L.

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,General Psychology

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5. Carbon label at a university restaurant – label implementation and evaluation;Brunner;Ecological Economics,2018

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2. The negative impact of vegetarian and vegan labels: Results from randomized controlled experiments with US consumers;Appetite;2023-09

3. How to entice restaurant patrons to order low-emissions meals? A meta-analysis and research agenda;Appetite;2023-09

4. The sustainability characteristics of Michelin Green Star Restaurants;Journal of Foodservice Business Research;2023-07-19

5. Current dietary intake of the Japanese population in reference to the planetary health diet-preliminary assessment;Frontiers in Nutrition;2023-04-03