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Identifying segment-specific barriers to ordering environmentally sustainable plant-based meat dishes in restaurants
David Fechner, Bettina Grün, Sara Dolnicar
Izvirni znanstveni članek
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Eating less meat when dining out can help mitigate climate change. Plant-based meats can facilitate the transition to a more environmentally sustainable tourism sector. However, uptake of these products remains low. Building on the capability-opportunity-motivation behaviour model, this study identi ...
Leto: 2025 Vir: Fakulteta za turistične študije - Turistica (UP FTŠ Turistica)
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