1 results match your criteria: "School of Hospitality and Meal Science.[Affiliation]"
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January 2025
Örebro University, School of Hospitality and Meal Science.
In the pursuit of more sustainable diets, researchers have been studying ways to promote a transition from animal- to plant-based meals in foodservice contexts by influencing participants' conscious choices through names, labels, claims, and information. This critical review found that these interventions usually mobilize only those already engaged in reducing the consumption of animal products and often only during the intervention period, failing to influence those who eat most meat or to create long-lasting effects. Analyzing the choice for vegetarian meals against meals with meat in recently published studies conducted in foodservice contexts, we argue that the transition to more sustainable diets should rely less on consumers' willpower and more on public policies and institutional measures that change the availability, price, and visibility of plant-based meals.
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