Choice for sustainable meals at staff restaurants: influence of at-home food habits and food triggers - Audencia
Article Dans Une Revue British Food Journal Année : 2023

Choice for sustainable meals at staff restaurants: influence of at-home food habits and food triggers

Résumé

Purpose Collective catering sector is increasingly offering alternative and more sustainable food propositions, but their success rests on their reception by guests and changes induced in individual behaviors. The authors investigate food-change determinants by examining the relationship between food behavior at staff restaurants and at home. Design/methodology/approach In an experiment over four days conducted in three staff restaurants, the authors monitored the behavioral changes and motivations of guests (n = 599) offered choices between standard and sustainable options for meat, fish, dairy products, fruit-based desserts and a vegetarian dish. The calculation of a “sustainable consumption score,” based on actual consumption at a restaurant by a subsample (n = 160) of guests gives an indication of interest for sustainable options. Findings Higher overall choices were observed for vegetarian dishes and for the sustainable meat options rather than for the sustainable fish and desserts options, thus suggesting contrasted perceptions of the sustainable alternatives. The results revealed two profiles of consumers with contrasting scores. The “lower receptive guests” had lower commitment to sustainable food at home and at staff restaurants, while the “higher receptive guests” found in the intervention meaningful propositions for pursuing their existing at-home commitment. Research limitations/implications Long-term research would be required to verify whether repeated sustainable offers can break down deep-rooted choices and instill durable changes among consumers with lower commitment to sustainable food. This research contributes to the identification of some types of food that are more suitable for sustainable-oriented interventions. Practical implications Some food triggers are identified to further norm activation among the lower receptive profile of consumers. Originality/value By addressing continuities/discontinuities between at-home and at-restaurant consumption and mobilizing the “norm-activation” concept, the authors question the efficiency of sustainable food offers at work.
Fichier principal
Vignette du fichier
HAL_Debucquet et al_BritishFoodJournal.pdf (796.01 Ko) Télécharger le fichier
Origine Fichiers produits par l'(les) auteur(s)

Dates et versions

hal-04197180 , version 1 (05-09-2023)

Identifiants

Citer

Gervaise Debucquet, Mélanie Dugué, Mireille Cardinal. Choice for sustainable meals at staff restaurants: influence of at-home food habits and food triggers. British Food Journal, 2023, 125 (9), pp.3468-3488. ⟨10.1108/BFJ-12-2022-1101⟩. ⟨hal-04197180⟩

Collections

AUDENCIA UNAM
33 Consultations
47 Téléchargements

Altmetric

Partager

More