ellen van der werff

Tasting and labeling meat substitute products can affect consumers’ product evaluations and preferences

In two field experiments, we tested how labeling and tasting experiences with meat substitutes affected omnivores’ evaluations of such products and investigated the latter’s stated and revealed preferences regarding the consumption of meat substitutes and reduction of meat consumption.

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Designing for value-behaviour consistency: ethical choice architecture to stimulate sustainable meat purchase

This paper argues that the value-action gap can to a large extent be explained by a choice architecture which promotes unsustainable behaviours. Therefore, we present a redesign of choice architecture in the context of meat consumption, to stimulate people to act in line with their values.

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