Unravelling consumer acceptance of local food: Physical versus social distance and the important role of social identification.

Including more locally grown products in our diet is a way to reduce our diets' environmental impact. Therefore, it is important to investigate how this can be effectively communicated on food products to increase consumer acceptance. We propose that product communication that focuses on decreasing the physical and social distance between the food producer and the consumer can result in consumers identifying more with the food producer, which, in turn, can increase the buying intention of food products.

Social Norms Support the Protein Transition: The Relevance of Social Norms to Explain Increased Acceptance of Alternative Protein Burgers over 5 Years.

Developing alternative protein products-based on protein sources other than regular meat-is a possible pathway to counter environmental and health burdens. However, alternative proteins are not always accepted by consumers, and more research is needed to support a shift to more alternative proteins. Prior studies have mainly focused on individual drivers and perceptions; although we expect that social norms-the perceptions of the opinions of relevant others-are highly relevant in accepting alternative proteins.

Same strategies - different categories: An explorative card-sort study of plant-based proteins comparing omnivores, flexitarians, vegetarians and vegans.

Replacing animal-derived proteins with plant-based proteins has environmental and health benefits. Despite increasing consumer acceptance of plant-based proteins, most individuals do not frequently consume them. Understanding how different consumer groups perceive and categorise plant-based proteins in comparison to animal-derived proteins can support the protein transition, as it might provide insights into both consumer acceptance and how to position plant-based proteins.

Participatory Methods in Food Behaviour Research: A Framework Showing Advantages and Disadvantages of Various Methods.

A trend is visible in the food literature showing an increasing number of publications on studies that incorporate some form of participant engagement, such as citizen science and community-based participatory research. This "participation trend" will inevitably affect the scientific field of food behaviour research. This new trend is however not only associated with advantages, and a critical reflection on both the advantages and disadvantages is needed.

The paradox between the environmental appeal of bio-based plastic packaging for consumers and their disposal behaviour.

To realize the potential environmental benefits that recycling and/or composting bio-based plastic packages can deliver, it is important that consumers view bio-based packaging as environmentally-friendly, but also correctly dispose of the packaging. The current experimental lab-in-the-field study was conducted among German consumers (n = 281) and explores whether consumers' perceived environmental benefits of recyclable and compostable bio-based plastic packages match with how consumers dispose of these packages. The results show that consumers only perceive compostable bio-based packages to have more environmental benefits than fossil-based packages.

Which perceived characteristics make product innovations appealing to the consumer? A study on the acceptance of fruit innovations using cross-cultural consumer segmentation.

In general, fruit consumption in the EU does not meet governments' recommended levels, and innovations in the fruit industry are thought to be useful for increasing fruit consumption. Despite the enormous number of product innovations, the majority of new products in the market fail within the first two years, due to a lack of consumer acceptance. Consumer segmentation may be a useful research tool to increase the success rates of new fruit products.