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Despite the recent increase in vegetarian food consumption, studies on this topic have focused on the product category. Based on the functional theory of attitude and the cognitive–affective–conative framework, this study investigates the impact of customer individuality (i.e. uniqueness and level of self-monitoring) on cognitive attitude (i.e. social-function attitudes), which leads to conative attitude (i.e. behavioral intentions) via affective attitudes toward vegetarian restaurants.

The sample (n = 176) comprises experienced vegetarian restaurant customers in the USA. Multi-group analysis is used to examine differences between vegetarian and non-vegetarian customers, as well as customers' low and high frequency in visiting vegetarian restaurants.

Using partial least squares structural equation modeling, this study finds the relative impact of customers' personal traits on self-expressive and social-adjustive functions. Results highlight the role of the social-adjustive function as an antecedent of affective attitudes leading to positive behavioral intentions. Last, the findings from a multi-group analysis show that customer self-monitoring is the only significant antecedent of a cognitive attitude among vegetarian customers.

The present study adds to the literature regarding trait attributes and corresponding cognitive, affective and conative attitudes in the context of the vegetarian food service industry.

Plant-based (PB) and meat-reduced (MR) diets have a positive impact on human and environmental health, yet consumer acceptance of such diets is relatively low. Research investigating factors influencing consumer behavior around PB and MR diets is emerging; however studies lack strong theoretically underpinned, comprehensive theoretical frameworks. In this paper we synthesize factors from current literature and propose a comprehensive theoretical model across different consumer dietary types (e.g. omnivore, flexitarian, pesco-vegetarian) and account for consumer cognitive dissonance to facilitate a transition to MR diets.

The factors are examined in a five-step integrative literature review of empirical literature about PB/MR-related consumer behavior since 1989. Studies are critically assessed across four theories commonly used to explain the different antecedents of sustainable consumer behavior. We focus on the theoretical domains framework with COM-B (capability, opportunity, motivation and behavior) framework, as it provides the strongest foundation for modelling the consumer behavior of interest.

107 studies have empirically investigated PB/MR consumer behavior. Of these, 81 studies applied some COM-B domains, but no study has captured all domains. Scant studies investigating cognitive dissonance in the PB/MR literature have been published. Different consumer dietary types are featured across 47 studies; however, none of the studies comprehensively capture all dietary types and psychological discomfort in different consumer dietary types and cognitive dissonance theory.

To synthesize the findings of the present study, we propose an alternative model to address the before-mentioned gaps identified in our critical analysis. The alternative model captures the relationships between the 12 domains of the COM-B model constructs, psychological discomfort and consumer dietary types in the PB/MR foods setting.

The proposed research model facilitates the transition from MB diets to PB diets in three ways: (1) By differentiating consumer dietary types in terms of the COM domains influencing their PB/MR behaviors, PB-producing businesses could better target their foods to hitherto overlooked consumer dietary categories, such as lacto-vegetarians or emerging categories, such as flexitarians, through more refined segmentation and sharper profiling of consumers. (2) Knowing the level of capabilities of consumers in respect of cooking skills and knowledge about purchasing and preparing PB foods could help marketers develop strategies to improve buyers' skills and knowledge. (3) With an understanding of the opportunities (from the Opportunity domain of the COM-B model), including environmental context and resources and social influences, PB food businesses could more effectively market their PB food products. (4) It provides an understanding of capability, motivation and opportunity factors separately but also the interrelationship between these COM domains, as all these variables are intertwined.

Our ILR with the proposed model and the resulting research helps facilitate progress in the transition to PB diets necessary for more sustainable global food production and consumption.

The paper is the first to critically assess existing PB/MR literature regarding each of the COM-B domains, psychological discomfort and the six dietary types. We propose an alternative research model to address the gaps in literature and explain the antecedents and moderators in PB/MR dietary transition. The proposed model may provide information for practitioners and future researchers to understand a wider range of relevant factors influencing consumer’s behavior in transitioning to PB/MR diets.

This was an explorative study, the purpose of which was to understand how Chinese flexitarians were motivated to reduce their animal-based food consumption and specifically to explore why and what was behind these changes. Further, this study provides insights into how a transition towards a more plant-based diet might occur.

This study conducted 30 in-depth online interviews with Chinese flexitarians from two major Chinese cities. Interview transcripts were analysed through the lens of the Food Choice Process Model.

Participants adopted flexitarian diets due to health (n = 22), sustainability (n = 5) or ethical (n = 3) concerns. Many participants stated that they still enjoyed animal-sourced foods, were uncomfortable talking about their dietary transition and needed more social support. Consequently, most participants were unlikely to progress to vegetarian or vegan diets. While there are some commonalities between these findings and the results of similar studies with Western consumers, the many culturally and context-specific results revealed herein make an important contribution to the sustainability literature.

This is the first study exploring Chinese consumers’ flexitarianism experiences. These findings can be used by the food industry and interested business actors to improve communication and promotional strategies that encourage consumers to make healthier and more sustainable food choices.

Explore what popular food influencers among Flemish emerging adults portray in their Instagram recipe posts in terms of (1) references to food literacy, (2) nutritional value, (3) rational and emotional appeals and (4) the relation between the nutritional value and rational/emotional appeals.

A content and nutritional analysis of Instagram recipe posts from seven food influencers (N = 166).

Findings reveal that food influencers rarely embed references to food literacy in their recipe posts, especially regarding meal planning, food selection, meal consumption and evaluating food-related information. Only in 28.9% of the posts information was given on how to prepare a recipe. Second, 220 recipes were included in the 166 recipe posts, of which the majority (65%) were main course meals that met at least six of the 11 nutrient criteria for a healthy main meal (67.2%). Finally, food influencers promote their recipe posts as positive narratives, focusing on the tastiness (66%) and convenience (40.9%) of meals.

This is the first study to evaluate what food influencers post nutritionally in their Instagram recipes, as well as how they promote these recipes. Health promotors should note the influential role of food influencers and seek ways to collaborate to provide information on how food literacy cues can be embedded in influencers' communications and provide insights into how influencers' recipes can be optimised.

Sustainability challenges are omnipresent. This study aims to identify consumer segments based on food consumption practices from purchasing to disposal. A priori work identified quality attributes, food responsibility, dietary choices and food organisation and management within the home as key influences. Each represents an opportunity for consumers to employ more sustainable food behaviours. A priori work identified several indicators for each of these influences. This study explored the suitability of these indicators for measuring the identified key influences.

The authors used an online survey of 324 Irish food consumers in January 2021 to address online food interests, purchasing preferences and purchase behaviour linked to food sustainability.

The authors identify four consumer segments – food dabblers, food appreciators, pro-sus and pressured – which present a holistic view of the sustainable behaviours practiced by food consumers. The findings provide insight into the range of sustainability-related food behaviours actioned by consumers – from interest in meat-free products, organics and local produce to having an organised stock at home and minimising waste. The findings shed light on how consumers integrate elements of sustainability into their food lifestyles.

This study captures sustainability-related food behaviours from the point of purchase through to consumption and disposal and identifies four new consumer segments based on interests, preferences and behaviours.

Meat overconsumption by tourists is one of the key issues in the sustainability of tourist destinations. The objective of this paper is to assess the impact that a promotion of meatless gastronomy and its actual increased availability would have on the attractiveness and visitation of a popular European urban destination.

The research uses an innovative foresight approach that combines environmental scanning and scenarios. The authors formulated the scenarios using the Delphi technique and working with 27 scholars whose insights into the topic were enhanced through theses that resulted from the environmental scanning. They provided their insights into how a promotion of meatless gastronomy would affect a destination. Subsequently, the authors synthetized their insights and formulated the scenarios.

Based on two defined scenarios, the authors found that a meatless image represents an opportunity for the future development of an urban European destination. A long-term growth in visitor numbers can be achieved while ensuring environmental, economic and socio-cultural sustainability providing that relevant stakeholders are involved in the promotional activities.

Management of tourists' unsustainable eating habits is currently an unexplored issue. The present research addresses this topic and provides valuable insights that will help to address sustainability issues while making tourism destinations more attractive.

Understanding farmer and consumer behavior is essential to the successful implementation of behavior change interventions. The purpose of this study is to summarize existing research, provide a comprehensive overview of nudge interventions, and identify important trends in behavioral agricultural economics. Research on nudge interventions can help policymakers encourage farmers and consumers to change their behavior in desired direction like switching to organic agriculture or eco-labeled products and promote innovation in sustainable agriculture.

The paper contains a bibliometric analysis of nudge research in general and agricultural economics as well as a literature review of the 53 empirical studies on nudge interventions between 2003 and 2023.

The frequency of nudge research in all research fields and in agricultural economics has increased over the years. This study summarizes nudge interventions that can be used by farmers and consumers on a variety of agricultural economic issues. Information, social norms, and social comparison as nudge interventions are most prominent in the publications, while green nudges have not been researched to a greater extent.

This study provides a comprehensive overview of nudge research in agricultural economics with potential for theoretical and policy implications. It highlights potential nudge interventions among farmers and consumers that can be applied in practices.

This chapter on animal ethics, animal rights, and animal welfare is a logical sequence to and ontological consequence of the arguments in earlier chapters. By respecting Mother Nature in all her ecosystems and biodiversity levels, especially by recognizing animal rights and their uniqueness, autonomy, and intrinsicality, we actively contribute to natural sustainability and animal welfare. Our anthropocentric economic models that are profoundly insensitive to the complex interdependencies between human and nonhuman behavior systems and their irreversible environmental challenges endanger both animal rights and global sustainability. Philosophically, we confront epistemological and anthropocentric structures that uncritically privilege humans disproportionately to nonhumans and unwittingly rationalize, moralize, and commodify meat production and consumption such that animal rights and welfare get seriously compromised. To achieve animal welfare, however, we need to seriously rescale Nature's hierarchies first by dethroning ourselves from self-appointed and self-serving, uncontested and critically unexamined presumed human superiority over the nonhuman world and restoring global equality of being an opportunity for all.

The objective of this chapter is to identify the key characteristics of Global Services businesses that will thrive and achieve success in the future. These factors are integrated into three main pillars, which we refer to as the Triple-Win. The first and most obvious pillar is technology as a tool. The second pillar is the design and sustainability of the business model, without which the previous factor would be merely a cost and not an investment. And last but not the least, there is the purpose which gives meaning to the proposal, focusing on the human being and their environment. The DIDPAGA business model sits at the intersection of these three elements.