How to improve consumers' environmental sustainability judgements of foods
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Autor:innen
Autor:in (Körperschaft)
Publikationsdatum
2018
Typ der Arbeit
Studiengang
Typ
01A - Beitrag in wissenschaftlicher Zeitschrift
Herausgeber:innen
Herausgeber:in (Körperschaft)
Betreuer:in
Übergeordnetes Werk
Journal of Cleaner Production
Themenheft
DOI der Originalpublikation
Link
Reihe / Serie
Reihennummer
Jahrgang / Band
198
Ausgabe / Nummer
Seiten / Dauer
564-574
Patentnummer
Verlag / Herausgebende Institution
Elsevier
Verlagsort / Veranstaltungsort
Auflage
Version
Programmiersprache
Abtretungsempfänger:in
Praxispartner:in/Auftraggeber:in
Zusammenfassung
Food production and consumption account for approximately one-third of households' environmental impact. Consumers thus play a major role in the shift towards more sustainable foods and diets. An overall sustainability label or simple guidelines may enable consumers to make more environmentally friendly food choices, but whether such information-based tools improve consumers' ability to choose environmentally sustainable foods has not been empirically investigated. This study's online choice task experiment shows that eco-labels and guidelines marginally increased consumers' accuracy in selecting environmentally friendly foods. Respondents adhered, however, more to guidelines than to eco-labels and led to choices with lower environmental impact. In addition, respondents showed several misconceptions related to the environmental performance of protein products, which were resistant to both eco-labels and guidelines. These findings suggest that new, costly labels may not improve consumers' environmental judgements. Instead, addressing consumers' misconceptions and finding ways to promote environmentally sustainable food purchases is essential.
Schlagwörter
food choices, environmental label, environmentally friendly food guidelines, consumers' environmental evaluation
Fachgebiet (DDC)
Veranstaltung
Startdatum der Ausstellung
Enddatum der Ausstellung
Startdatum der Konferenz
Enddatum der Konferenz
Datum der letzten Prüfung
ISBN
ISSN
0959-6526
1879-1786
1879-1786
Sprache
Englisch
Während FHNW Zugehörigkeit erstellt
Ja
Zukunftsfelder FHNW
Publikationsstatus
Veröffentlicht
Begutachtung
Peer-Review der ganzen Publikation
Open Access-Status
Lizenz
Zitation
Lazzarini, G. A., Visschers, V., & Siegrist, M. (2018). How to improve consumers’ environmental sustainability judgements of foods. Journal of Cleaner Production, 198, 564–574. https://doi.org/10.1016/j.jclepro.2018.07.033