Visschers, Vivianne

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Visschers
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Vivianne
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Visschers, Vivianne

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2012 - 20203
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Gerade angezeigt 1 - 4 von 4
  • Vorschaubild nicht verfügbar
    Publikation
    Smaller servings vs. information provision: Results of two interventions to reduce plate waste in two university canteens
    (Elsevier, 2020) Visschers, Vivianne; Gundlach, Daniela; Beretta, Claudio [in: Waste Management]
    Two interventions were systematically evaluated in two university canteens on their effectiveness to reduce visitors’ plate waste. The evaluation was theory-based and focused not only at the effects on the amount of plate waste, but also at the psychological predictors underlying plate waste behaviour. In Intervention A, visitors received information about food waste over a period of three weeks. In Intervention B, in addition to information, smaller servings were offered. The actual amount of plate waste and visitors’ attitudes, personal norms, beliefs, perceived behavioural control, intentions and plate waste reduction behaviour were measured before and after the interventions. Intervention B reduced the amount of plate waste by 20%, whereas no reduction was found after Intervention A. In both interventions, the provided information resulted in more positive beliefs and stronger personal norms regarding avoiding plate waste. The information also caused attitudes to have a stronger influence on plate waste reduction behaviour, whereas intention to reduce became less important for reducing plate waste. Personal norms regarding food waste were the strongest predictor of plate waste reduction behaviour, before and after the interventions. The provided information was thus insufficient to reduce plate waste, simply offering smaller servings could achieve this. Although our intervention study only included two university canteens and was conducted for a short period, our data seem to imply that a combination of both information and smaller servings reduces plate waste in the food service industry.
    01A - Beitrag in wissenschaftlicher Zeitschrift
  • Vorschaubild nicht verfügbar
    Publikation
    Does better for the environment mean less tasty? Offering more climate-friendly meals is good for the environment and customer satisfaction
    (Elsevier, 2015) Visschers, Vivianne; Siegrist, Michael [in: Appetite]
    Food consumption comprises a significant portion of the total environmental impact of households. One way to reduce this impact may be to offer consumers more climate-friendly meal choices, such as when eating out. However, the environmental benefits of such an intervention will depend on not only consumers' liking of the climate-friendlier meals, but also on the perceived environmental impact. We therefore investigated the relationship between the global warming potential (GWP) of and consumers' liking of meals in two field studies in the same restaurant. Visitors to the restaurant were asked to rate the taste of the meal they had just consumed. These taste ratings were then related to the meals' GWP and number of purchases. In the second study, an intervention was tested consisting of a climate-friendly choice label and information posters. Contrary to expectations, it was found in both studies that the GWP of the meals was unrelated to the taste or the number of purchases. Offering more climate-friendly meals did not change consumer satisfaction. As expected, the introduction of the climate-friendly choice label increased the number of climate-friendly meal purchases. Therefore, offering more climate-friendly meals with a climate-friendly choice label can affect consumers' meal choices, but not their preferences or satisfaction, which is beneficial for the climate, consumers and gastronomic establishments.
    01A - Beitrag in wissenschaftlicher Zeitschrift
  • Vorschaubild nicht verfügbar
    Publikation
    Die Übertragung resistenter Bakterien von Lebensmitteln auf Menschen reduzieren
    (06/2012) Visschers, Vivianne; Freivogel, Claudia [in: konsum.ch - Das Magazin des Schweizerischen Konsumentenforums]
    Immer mehr antimikrobielle Substanzen (z.B. Antibiotika) sind bei der Behandlung von verschiedensten Infektionskrankheiten unwirksam. Die Ursache sind antimikrobiell resistente Bakterien, welche der Wirkung von diesen Substanzen widerstehen. Seit 2017 wird im Rahmen des Nationalen Forschungsprogramms «Antimikrobielle Resistenzen» (NFP 72) nach Lösungen für dieses Problem gesucht. Forschende der Fachhochschule Nordwestschweiz und der Beratungsfirma SAFOSO haben im Rahmen des NFP 72 untersucht, wie Konsumentinnen und Konsumenten dazu stimuliert werden, die Übertragung resistenter Bakterien von Lebensmitteln auf Menschen zu reduzieren.
    01B - Beitrag in Magazin oder Zeitung
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