Reducing individual meat consumption: The role of socio-psychological factors and the stage model of behavioral change
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Autor:innen
Autor:in (Körperschaft)
Publikationsdatum
2019
Typ der Arbeit
Studiengang
Typ
01A - Beitrag in wissenschaftlicher Zeitschrift
Herausgeber:innen
Herausgeber:in (Körperschaft)
Betreuer:in
Übergeordnetes Werk
Journal of Food Quality and Preference
Themenheft
DOI der Originalpublikation
Link
Reihe / Serie
Reihennummer
Jahrgang / Band
73
Ausgabe / Nummer
Seiten / Dauer
Patentnummer
Verlag / Herausgebende Institution
Verlagsort / Veranstaltungsort
Auflage
Version
Programmiersprache
Abtretungsempfänger:in
Praxispartner:in/Auftraggeber:in
Zusammenfassung
The aim of this study is to identify the factors involved in reducing meat consumption. Meat consumption is a major contributor to greenhouse gas (GHG) emissions and thus to climate change. Since meat consumption is a voluntary form of behavior, and since only 1.4 percent of the Swiss population are strict vegetarians, there is considerable potential for behavioral change. We propose an integrated and dynamic model based on a theory of planned behavior and a phase model of behavioral change to identify the factors involved in encouraging behavioral change and to discuss their practical implications. Our findings, based on a representative survey applying a multi-nominal logit approach, suggest that it is mainly attitude, perceived behavioral control, personal norms and problem-awareness that have significant impacts on the phase an individual has reached in a process of behavioral change (pre-decision, pre-action, action and post-action). The theoretical, empirical and practical implications discussed here will increase our understanding of the effectiveness of interventions aimed at reducing meat consumption. This should aid public authorities, policy-makers and marketing professionals in deciding how to promote a meat-reduced diet by choosing the most promising factors for behavioral change.
Schlagwörter
Meat consumption, Climate change, Phase models, Behavioral change
Fachgebiet (DDC)
Veranstaltung
Startdatum der Ausstellung
Enddatum der Ausstellung
Startdatum der Konferenz
Enddatum der Konferenz
Datum der letzten Prüfung
ISBN
ISSN
0950-3293
1873-6343
1873-6343
Sprache
Englisch
Während FHNW Zugehörigkeit erstellt
Nein
Publikationsstatus
publication.page.publication.state.Pre-printinprinting
Begutachtung
Peer-Review der ganzen Publikation
Open Access-Status
Lizenz
Zitation
WEIBEL, Christian, Timo OHNMACHT, Dorothea SCHAFFNER und Katharina KOSSMANN, 2019. Reducing individual meat consumption: The role of socio-psychological factors and the stage model of behavioral change. Journal of Food Quality and Preference. 2019. Bd. 73. DOI 10.1016/j.foodqual.2018.11.011. Verfügbar unter: http://hdl.handle.net/11654/26784