Are Consumers Equally Willing to Pay More for Brands That Aim for Sustainability, Positive Societal Contribution, and Inclusivity as for Brands That Are Perceived as Exclusive?
PUBLICATIONS
starting from 2020
Proud to limit the damage
Packaging the future
Consumer preferences towards plant-based, hybrid and cultivated meat analogues offered in different meal contexts and at various consumption moments
What motivates consumers to accept whole and processed mealworms in their diets?
What does sustainability mean in the minds of consumers?
The behavioral intervention "positive cueing"
[NL] Ontwikkeling en uitrol van CO-MEET
Determinants of healthy and sustainable food choices in parents with a higher and lower socioeconomic status
How to reduce agri-environmental impacts on ecosystem services
Nudging societally relevant behavior by promoting cognitive inferences
Predicting meat consumption from concurrent, automatic appraisals: Introducing nuance to product appraisals
The limited impact of positive cueing on pro-environmental choices
Animals like us
Mock meat in the butchery
A systematic review investigating successful behavior change methods and strategies to reduce animal-based protein consumption
Being pro‐environmentally oriented SMEs
Beliefs and actions towards an environmental ethical life
Qualitative evaluation of the STOEMP network in Ghent
Environmentally sustainable food consumption