Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 543445
Title Prospective “warm-glow” of reducing meat consumption in China : Emotional associations with intentions for meat consumption curtailment and consumption of meat substitutes
Author(s) Taufik, Danny
Source Journal of Environmental Psychology 60 (2018). - ISSN 0272-4944 - p. 48 - 54.
DOI https://doi.org/10.1016/j.jenvp.2018.10.004
Department(s) Consumer and Chain
Publication type Refereed Article in a scientific journal
Publication year 2018
Availibility Full text available from 2020-12-01
Keyword(s) Emotions - Meat consumption curtailment - Meat substitutes - Warm-glow
Abstract

Consumers’ food choices strongly affect the environment, particularly as a result of the production and consumption of meat. From an environmental standpoint, it is important to gain a better understanding of how consumers can be motivated to eat less meat, particularly in non-Western countries where few studies on this topic have been conducted. The current study was conducted in China, where the level of meat consumption has increased rapidly. The findings indicate that prospective “warm-glow” feelings are positively related with consumers’ intention to reduce meat consumption; this relation is stronger than the respective relations of both perceived sustainability and perceived health benefits with the intention to reduce meat consumption. Prospective “warm-glow” feelings are more strongly positively associated with the intention to reduce meat consumption via curtailment, than with the intention to consume (more) meat substitutes.

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