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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A flavour of emotions : sensory & emotional profiling of wine, beer and non-alcoholic beer
Silva, Ana Patrícia - \ 2017
Wageningen University. Promotor(en): Kees de Graaf, co-promotor(en): Gerry Jager; Manuela Pintado. - Wageningen : Wageningen University - ISBN 9789463431743 - 181
alcoholic beverages - alcohol intake - consumer attitudes - food preferences - emotions - alcoholische dranken - alcoholinname - houding van consumenten - voedselvoorkeuren - emoties


Wine and beer are the most consumed alcoholic beverages worldwide and are known by the sensory pleasure and short terms effects such as relaxation and mood enhancement. However, it remains unclear what are the specific emotions evoked by wine or beer consumption. Non-alcoholic beer is considered a healthier beverage, as it does not contain alcohol, but it does not seem to be appealing to consumers since patterns of consumption are marginal compared to wine and beer consumption. One of the challenges in food research is to encourage consumers to adopt healthier choices to reduce life-style problems. Given the importance of moderate alcohol consumption in diet it seems important, from the nutritional perspective, to understand consumers´ perceptions of alcoholic versus non-alcoholic beverages.


The aim of this thesis is to contribute to a better understanding of consumption experience of wine, beer and non-alcoholic beer, and hence beverage choice, by using beverage-evoked emotions, in addition to their sensory perceptions.


After a literature review to know the determinants of wine, beer and non-alcoholic beer consumption, we performed a qualitatitve study (n=56) to explore the conceptualisations of the beverages in terms of functional and emotional associations. Following, we studied how the product name “BEER” or “NON-ALCOHOLIC BEER” influenced liking and the emotions elicited, before and after drinking either a beer or a non-alcoholic beer, when the beverages were given to 155 consumers in a bar, named correctly and incorrectly with respect to their composition. In the further studies, we used a dynamic approach, the temporal dominance of sensations and emotions and temporal liking. In one study, two similar tasting commercial wines, were compared by 80 consumers in a bar. In the last study 71 consumers compared three commercial beers that differed only in the intensity of added hop aroma.


Beer and wine are rich in both functional and emotional conceptualisations. Beer mainly evokes high arousal positive emotions, such as energetic and adventurous. Wine mainly evokes low arousal emotions such as calm and loving. Non-alcoholic beer is a substitute and has negative and neutral emotional associations, such as disappointed and conscious. Therefore, we concluded that wine, beer and non-alcoholic beer have different conceptualisations in consumer´s mind. Drinking a non-alcoholic beer named as “non-alcoholic beer” made consumers feel less excited after drinking. When the same beverage was named “beer”, consumers liked it more and felt more fulfilled. Drinking a beer named as “beer” changed emotional profile towards to a more positive direction since after drinking consumers felt more: fulfilled, exuberant, comforted, amused, joyful, happy and good, and less grumpy. When the same beverage was named “non-alcoholic beer”, the liking did not change but six positive emotions decreased, namely consumers felt less comforted, exuberant, good, happy, joyful and loving. Based on this study we concluded that the product name is at least as important as the flavour, as it influenced emotions and liking. Measuring emotions during consumption, we found that equally liked similar tasting wines evoked the same three dominant emotions in all stages of consumption: pleased, comforted and relaxed. However, these emotions evolved with different trajectories while drinking each wine, allowing a differentiation between wines. Lastly, when the sensory characteristics of a commercial beer were manipulated by adding hop aroma, different sensory profiles were dominant but liking did not change. The temporal dominance of emotions allowed to see that in beginning of consumption of the most aromatic beer there was a shift from negative to positive emotions. In the most aromatic beer only positive emotions were dominant: relaxed, pleased and happy, whereas in the control and in the less aromatic beers besides relaxed or pleased, disappointed was also dominant. Based on this outcome it seems possible to induce different emotion profiles by manipulating the sensory characteristics.


Wine, beer and non-alcoholic beer have an elaborated conceptualisation map in consumer´s minds and they evoke positive and negative emotions, that evolve during consumption. A balance between functional and emotional conceptualisations seems to be important for product success as well as the product name. During consumption sensations and emotions can evolve differently in similar tasting beverages that consumers equally liked. The relationship between sensory specific characteristics and emotions is still limited but we believe that these practical implications may help industries to create healthier versions of products to be experienced as the happier choices.

Eating insects : consumer acceptance of a culturally inappropriate food
Tan, Hui Shan Grace - \ 2017
Wageningen University. Promotor(en): Hans van Trijp, co-promotor(en): Markus Stieger; Arnout Fischer. - Wageningen : Wageningen University - ISBN 9789463431521 - 174
insects as food - food acceptability - consumer attitudes - insecten als voedsel - voedselacceptatie - houding van consumenten

In recent years, edible insects have gained global attention due to their nutritional and environmental advantages over conventional meat. While numerous species of edible insects are enjoyed in various cultures around the world, most Western consumers react with disgust and aversion towards eating creatures that are not regarded as food. The low consumer acceptance of this culturally inappropriate food is currently considered to be one of the key barriers to attaining the benefits of this potentially good source of food. This thesis thus investigates what determines the consumer acceptance of culturally inappropriate foods to provide insights into how insects may gain entry into Western diets. It extends the current body of literature that mostly focuses on the psychological determinants by giving more attention to the roles of culture, taste and product dimensions.

The role of culture in determining acceptance was first explored using stage-wise focus group discussions (chapter 2) to examine how consumer perceptions and rationales differ across two cultural settings—one where insects are part of the local diet (Thailand), and one where insects are generally not regarded as food (The Netherlands). It was found that the key difference between those who accept versus reject insects as food lies in individual experiences. People from both cultures who lacked taste experience with a certain edible insect species were generally reluctant to eat it, where negative associations relating to the species and its appearances were only triggered when the food had not been eaten before. The cultural environment enables locals to accumulate rich experiences with obtaining, preparing and consuming the food. This resulted not only in Thai eaters gaining extensive knowledge regarding the taste and usage of available species, it also contributed to culture-specific preferences for certain species and products. The lack of cultural exposure therefore creates additional challenges for Dutch consumers to accept insects as food, where the unfamiliar taste, low availability, high price and lack of knowledge regarding its use remain barriers to acceptance.

The role of taste in determining acceptance was investigated in the next chapters of the thesis (chapters 3 and 4). Through hedonic and descriptive sensory evaluations of beef burger patties claimed to contain unusual novel foods (i.e. lamb brain, frog meat, mealworms), the influence of the food’s identity (i.e. label) and properties (i.e. recipe) on acceptance were examined. In chapter 3, it was found that for culturally unusual foods like insects, the low willingness to eat was heavily influenced by its perceived inappropriateness as food. In chapter 4, descriptive sensory profiling revealed that Dutch consumers had little prior knowledge of the taste of the unusual novel foods and expected many negative attributes that were related to associations with the item (e.g. mealy mealworms, mushy lamb brains). After tasting, it was the properties of the food that mainly determined the taste experience. Although food appropriateness determined the willingness to eat, the food’s taste still plays a role in influencing food appropriateness. Together, chapters 3 and 4 conclude that introducing products containing unusual novel foods like insects could benefit from developing products that disconfirm the expected negative attributes that are associated with the novel food items, but the low food appropriateness means that other efforts are required to encourage repeated consumption.

The role of product properties in determining acceptance was examined in the last two studies using systematically varied mealworm products (chapters 5 and 6). Chapter 5 showed that Dutch consumers had a strong preference for savoury products with ground mealworms despite their unfamiliarity with eating mealworms. Consequently they evaluated those products more positively in product appropriateness, expected sensory-liking, and willingness to buy and try, but even the most appropriate mealworm products were inferior to the original mealworm-free products. This poses difficulties when insect-based foods have to compete against existing products on the market. Food neophobia and demographic variables (e.g. age, gender, education level) were found to mainly affect the willingness to try. Chapter 6 showed that a more appropriate product improves the expected sensory-liking and willingness to buy mealworm products once and regularly, but this is only the case if consumers are already motivated to eat insects. Descriptive and ideal sensory profiling revealed that mealworm products were preferred to taste similar to the original products but were expected and experienced to taste different, which negatively impacted the experienced sensory-liking. While the taste experience was shown to play an important role in subsequent consumption intentions, willing consumers also shared that their intentions to regularly consume insect-based foods were still hindered by other practical and socio-cultural barriers (e.g. price, knowledge, availability, social acceptance).

Overall, new insights from this thesis reveals the complex challenges faced in the consumer acceptance and product development of culturally new foods that are not only unfamiliar but also perceived to be inappropriate for consumption. It highlights the challenges that extend beyond the initial psychological barriers of consuming a novel food, and examines the cultural, taste, and product dimensions that need to be addressed when a new source of food is to be introduced into an existing diet. By focusing on the case of insects, we learned that to attain Western consumer acceptance, communicating the benefits of eating a food might help to raise interest but is insufficient to establish real consumption. Much more needs to be done not only in encouraging trial and changing consumer perceptions regarding the food’s qualities. There is a need to create a conducive environment that makes eating insects convenient, affordable, socially desirable, and enjoyable, as well as to keep in sight the original environmental goals when designing insect-based foods for Western consumers.

Consumer acceptance of intervention strategies for healthy food choices
Bos, Colin - \ 2016
Wageningen University. Promotor(en): Hans van Trijp, co-promotor(en): Ivo van der Lans; F.J. van Rijnsoever; Ellen Kampman. - Wageningen : Wageningen University - ISBN 9789462579125 - 169
food preferences - health foods - vending machines - low calorie foods - consumer behaviour - beverages - nutritional intervention - consumer attitudes - voedselvoorkeuren - gezondheidsvoedsel - verkoopautomaten - caloriearm voedsel - consumentengedrag - dranken - maatregel op voedingsgebied - houding van consumenten

The need for more effective interventions to combat the obesity problem has been expressed by many public health experts. While consumer support is important for intervention effectiveness, little is known about why consumers accept or do not accept food choice interventions. The present thesis therefore aims to examine the process underlying acceptance of intervention strategies for healthy food choices. Particularly the role that intervention characteristics (e.g. the source and the location of an intervention) and individual characteristics (i.e. consumers’ perceived barriers for behaviour) play in this process is investigated. Three research questions are formulated: 1) What are the drivers of consumer acceptance of intervention strategies for healthy food choices?; 2) How do consumers’ barriers for healthy food choices influence both food choices in real-life and acceptance of interventions?; 3) How does intervention intrusiveness influence acceptance and effectiveness of intervention strategies for healthy food choices?

General beliefs about the obesity problem and intervention-specific beliefs are identified as the main drivers of intervention acceptance in the food domain (Chapter 2). General beliefs comprised both people’s ideas about the magnitude of the obesity problem and the responsibility for food choices that consumers make. Intervention-specific beliefs, on the other hand, concerned people’s perceptions of whether an intervention will be effective, both personally and societally, in stimulating healthy food choices (perceived effectiveness) as well as whether the intervention is a fair way of stimulating healthier choices (perceived fairness).

Consumers’ motivation-related barriers are associated strongest with real-life food choices, with higher levels of motivation to choose healthy foods being related to higher proportions of healthy choices (Chapter 3). Barriers related to the perceived opportunity and ability to choose healthy foods are associated less strongly with real-life choices, with higher levels of opportunity and ability being related to higher proportions of healthy food choices. Three distinct barrier profiles regarding choosing healthy foods are identified: the no-barrier profile (consisting of those who perceive to have no barriers), the lack-of-opportunity profile (consisting of those who perceive to lack opportunity), and the lack-of-motivation profile (consisting of those who report not being motivated). Consumers with a no-barrier profile or a lack-of-opportunity profile perceive interventions to be more effective, more fair, and more acceptable than those with a lack-of-motivation profile (Chapter 4 and 5).

Acceptance of less intrusive interventions, such as calorie information provision, is higher than those of more intrusive interventions, such as elimination of unhealthy choices, both in hypothetical (Chapter 4) and realistic (Chapter 5) settings. In the hypothetical setting, the effect of intrusiveness on acceptance is mediated by both the perceived effectiveness and the perceived fairness of interventions: the more consumers perceive an intervention to be effective and fair, the more they accept it (Chapter 4). In the realistic setting, the effect of perceived intrusiveness on acceptance is mediated only by the perceived fairness of interventions (Chapter 5).

In a vending machine setting, the implementation of an intervention that eliminates 50% of unhealthy choices leads to higher proportions of healthy choices than the implementation of less intrusive interventions (providing calorie information through labelling and not intervening at all). Since acceptance does not differ between these interventions (Chapter 5), elimination of unhealthy choices appears to be the best way to stimulate consumers to make healthy choices.

Overall, this thesis show that consumers’ general- and intervention-specific beliefs drive acceptance of intervention strategies for healthy food choices. Intervention intrusiveness partly influences acceptance, depending on the setting in which consumers are confronted with them (hypothetical vs. realistic). Furthermore, barriers that consumers perceive to have in relation to choosing healthy foods impact acceptance of interventions as well. These insights provide implications for policy makers, both in terms of the development and the communication of intervention strategies for healthy food choices.

Negatief keurmerk werkt beter
Dam, Ynte van - \ 2016
food consumption - consumer behaviour - consumer attitudes - certification - labelling - sustainability - choice behaviour
Innovatieve, zelf watergevende bloempot ontzorgt consumenten : techniek helpt mensen zonder groene vingers
Noort, Filip van - \ 2016
horticulture - greenhouse horticulture - pot plants - aloe - yucca - ficus - pots - water requirements - water supply - computer software - consumer attitudes - new products

Het bedrijf Parrot, bekend van onder andere handsfree carkits en drones, wil dit voorjaar een zelf watergevende bloempot op de markt brengen die consumenten ontzorgt. In de pot zitten sensoren, die een aantal omgevingsfactoren meten. De pot kan zelf met behulp van ingebouwde sproeiers watergeven en de consument met behulp van bluetooth technologie en een app op de smartphone vertellen wat de plant nodig heeft. Voor de benodigde teeltkundige kennis klopte het bedrijf aan bij gewasspecialist Filip van Noort van Wageningen UR Glastuinbouw in Bleiswijk.

Influence consumer behaviour for product development (LEI Wageningen UR)
Reinders, M.J. - \ 2015
LEI Wageningen UR
product development - marketing - marketing policy - marketing techniques - food merchandising - food advertising - consumer attitudes - food acceptability - consumer behaviour - food technology - productontwikkeling - marketingbeleid - marketingtechnieken - reclamecampagne van voedsel - levensmiddelenreclame - houding van consumenten - voedselacceptatie - consumentengedrag - voedseltechnologie
LEI Wageningen UR can give you insights to better understand consumer considerations and to integrate them in your product development. Please contact Machiel Reinders from LEI Wageningen UR for more information.
De ideale boerderijwinkel : Waarom doen sommige consumenten graag boodschappen op een boerderij?
Vijn, M.P. - \ 2015
Ekoland (2015). - ISSN 0926-9142 - p. 32 - 33.
boerderijwinkels - consumenten - houding van consumenten - multifunctionele landbouw - verkoopbevordering - consumentenvoorkeuren - doelgroepen - on-farm sales - consumers - consumer attitudes - multifunctional agriculture - sales promotion - consumer preferences - target groups
Een boerderijwinkel kan het nettoresultaat van een agrarisch bedrijf behoorlijk verhogen, doordat een deel van de eigen productie rechtstreeks aan de consument kan worden afgezet. Het succes van zo’n winkel hangt deels af van klanttype, assortiment en inrichting. Op welke doelgroepen focus je en zijn assortiment en inrichting daarop toegesneden?
De ideale boerderijwinkel : De klant, het concept, het assortiment en de inrichting
Heinen, Olaf ; Alebeek, F.A.N. van; Haaster-de Winter, M.A. van; Vijn, M.P. ; Schoutsen, M.A. - \ 2015
Wageningen : DLO-PPO - 11
boerderijwinkels - consumenten - houding van consumenten - sortimenten - begrippen - on-farm sales - consumers - consumer attitudes - assortments - concepts
In deze brochure staat de gehele boerderijwinkelervaring van de consument centraal. Wat verwacht de consument van de boerderijwinkel? We helpen je bij het formuleren van jouw eigen verhaal voor jouw bedrijf en je producten. Hoe richt je je op de juiste doelgroep en hoe maak je je inrichting en assortiment passend bij die doelgroep? Met een slimme marketing kun je het rendement van de boerderijwinkel aanzienlijk verbeteren.
Mondjesmaat een maaltje vis: perspectieven om visconsumptie aan te jagen
Dagevos, H. ; Zaalmink, W. - \ 2015
Aquacultuur 30 (2015)2. - ISSN 1382-2764 - p. 13 - 16.
visconsumptie - consumentengedrag - consumentenonderzoeken - houding van consumenten - visproducten - gezondheidsvoedsel - nederland - fish consumption - consumer behaviour - consumer surveys - consumer attitudes - fish products - health foods - netherlands
Nederland is een visvangende natie, maar bepaald geen visetend land. Hoe komt dat toch? Hans Dagevos, werkzaam als consumptie socioloog bij het LEI, ging in opdracht van collega Wim Zaalmink (coördinator kenniskringen in de visserij) op zoek naar het antwoord op deze vraag. Conclusie is dat de sector vooral vanuit voedings- en gezondheidsoogpunt, een aantal ijzersterke troeven in handen heeft die kunnen bijdragen aan een hogere consumptie.
Visvernieuwers: interesse van Europese consumenten voor innovatie in het (kweek)visschap
Tacken, G.M.L. ; Dagevos, H. ; Reinders, M.J. - \ 2015
Aquacultuur 30 (2015)2. - ISSN 1382-2764 - p. 8 - 11.
visconsumptie - visproducten - voeding en gezondheid - gezondheidsvoedsel - dieetrichtlijnen - houding van consumenten - innovaties - kweekvis - consumentengedrag - aquacultuur - fish consumption - fish products - nutrition and health - health foods - dietary guidelines - consumer attitudes - innovations - farmed fish - consumer behaviour - aquaculture
Vis is gezond en veel consumenten beoordelen vis ook als zodanig. Toch is gezond als een kwaliteitsaspect van vis vaak geen doorslaggevende reden om voor vis te kiezen. Het voedingsadvies om vaker vis te eten krijgt onder veel Europese consumenten onvoldoende navolging. Het product vis heeft met gezond weliswaar een sterke troef in handen die gekoesterd moet worden, deze kwaliteit alleen schiet tekort om consumenten (meer) vis te laten eten. Productvernieuwing is een mogelijk hulpmiddel hierbij. Ter aanvulling op gezond, als 'klassieke' kernkwaliteit van vis, wordt binnen het Europese onderzoeksproject 'Diversity' gezocht naar innovatieve ideeën met aantrekkingskracht op hedendaagse consumenten, waarbij meer specifiek oog is voor vijf nieuwe kweekvissoorten.
Verder kijken dan de snuit van het varken
Bergstra, T.J. - \ 2015
Vork 2 (2015)2. - ISSN 2352-2925 - p. 79 - 83.
varkenshouderij - dierenwelzijn - dierethiek - burgers - openbare mening - houding van consumenten - dierlijke productie - varkens - pig farming - animal welfare - animal ethics - citizens - public opinion - consumer attitudes - animal production - pigs
In de varkenshouderij worden veel maatregelen genomen om het dierenwelzijn te verbeteren, maar het maatschappelijke tij in de vorm van negatieve aandacht lijkt niet te keren. Het probleem zit vooral in het verschil in houding tussen varkensboer en verschillende groepen burgers, ontdekte Tamara Bergstra tijdens haar promotieonderzoek. Hoog tijd om verder te kijken dan de snuit van het varken.
Van het erf naar de stad : Samen met collega's een boerenwinkel in de stad openen, hoe pak je dat aan?
Schoutsen, M.A. ; Vijn, M.P. ; Boxtel, M. van - \ 2015
Ekoland (2015)5. - ISSN 0926-9142 - p. 14 - 15.
biologische landbouw - boerderijwinkels - neveninkomsten - relaties tussen stad en platteland - houding van consumenten - klantrelaties - economische samenwerking - bedrijfsvoering - voedselproductie - marketing - multifunctionele landbouw - organic farming - on-farm sales - supplementary income - rural urban relations - consumer attitudes - customer relations - economic cooperation - management - food production - multifunctional agriculture
De boerderijwinkel is een bekend verschijnsel. Maar komt de consument wel naar je toe? Een mogelijkheid is het starten van een boerenwinkel in de stad. Waarbij je als boeren zelf de winkel runt, en zo de marge goed houdt. Samenwerkende ondernemers van de Groene Marke en de Vechtdalmarke lukt dat met winkels in Zwolle, Dalfsen en Ommen.
Affect and cognition in attitude formation towards familiar and unfamiliar attitude objects: the case of nanotechnology
Giesen, R.I. van - \ 2015
Wageningen University. Promotor(en): Hans van Trijp, co-promotor(en): Arnout Fischer. - Wageningen : Wageningen University - ISBN 9789462573390 - 187
nanotechnologie - houding van consumenten - attitudes - besluitvorming - technologie - voedseltechnologie - kennisniveau - kenvermogen - nanotechnology - consumer attitudes - decision making - technology - food technology - knowledge level - cognition
Together, the chapters in this thesis show that although the default is to rely on affect, in attitude formation toward unfamiliar attitude objects, people are able to draw on cognitive inferences provided that there are enough cues available (e.g. product context, high Need for Cognition, or being more often exposed). In addition, whether people rely on affect or cognition depends on which process is the easiest. The attitude component which is decisive in the attitude formation process requires the least elaborate process. This thesis contributes to a better process understanding as both affective-cognitive and deliberative-intuitive dimensions were simultaneously studied. Finally, it is concluded that attitudes toward unfamiliar attitude objects, in this case nanotechnology applications, are still subject to change. This has implications for communication about new technologies, as it is important to address both affective and cognitive aspects.
Spruitjes met sprinkhaan
Tan Hui Shan, G. ; Sikkema, A. - \ 2015
Resource: nieuwssite voor studenten en medewerkers van Wageningen UR 9 (2015)13. - ISSN 1389-7756 - p. 9 - 9.
insecten als voedsel - ongewoon voedsel - voeding en gezondheid - duurzaamheid (sustainability) - vleesvervangers - houding van consumenten - insects as food - unconventional foods - nutrition and health - sustainability - meat alternates - consumer attitudes
Insecten bevatten veel gezonde eiwitten en zijn met weinig grondstoffen zeer efficiënt te kweken. Maar die wijsheid uit Wageningen is onvoldoende om Nederlanders massaal aan het insectenmaal te krijgen, stelt promovendus Grace Tan Hui Shan in het tijdschrift Food Quality and Preference.
Natuur en biodiversiteit in de biologische markt. Verkenning van de mogelijkheden om natuur en biodiversiteit in de biologische markt te verwaarden
Meeusen, M.J.G. ; Koopmans, C. ; Stortelder, A.H.F. ; Zaalmink, W. ; Prins, H. ; Onwezen, M.C. ; Ham, A. van den; Wagenaar, J.P. - \ 2015
Den Haag : LEI Wageningen UR (Report / LEI 2015-011) - ISBN 9789086157044 - 35
melkveehouderij - biologische landbouw - marktanalyse - burgers - biodiversiteit - haalbaarheidsstudies - consumentenonderzoeken - houding van consumenten - biologisch-dynamische landbouw - dairy farming - organic farming - market analysis - citizens - biodiversity - feasibility studies - consumer surveys - consumer attitudes - biodynamic farming
In deze studie zijn de mogelijkheden verkend om natuur en biodiversiteit op biologische melkveebedrijven te vermarkten. Er is consumentenonderzoek uitgevoerd, er zijn pakketten van maatregelen opgesteld en getoetst op hun bijdrage aan biodiversiteit en de haalbaarheid voor de biologische melkveehouders. De burger verwacht van boeren en tuinders dat ze niet alleen voedsel produceren, maar ook bijdragen aan natuur en biodiversiteit en aan een aantrekkelijk landschap. Daarbij groeit het besef dat dit alleen mogelijk is als boerenondernemers hiervoor een reële vergoeding ontvangen. Het project waarvan we hier verslag doen, heeft tot doel de mogelijkheden voor het vermarkten van bovenwettelijke prestaties op het gebied van natuur en biodiversiteit te verkennen en uit te werken in een certificeringsprogramma.
Transitie & innovatie : inspirerende projecten Kennisbasisonderzoek VI 2011-2014
Schoorlemmer, H.B. ; Leeuwen, M.A.E. van - \ 2014
Wageningen : Wageningen UR - 33
innovaties - onderzoeksprojecten - kennisoverdracht - voedseltechnologie - duurzame ontwikkeling - melkveehouderij - houding van consumenten - kennissystemen - publiek-private samenwerking - maatschappelijk verantwoord ondernemen - innovations - research projects - knowledge transfer - food technology - sustainable development - dairy farming - consumer attitudes - knowledge systems - public-private cooperation - corporate social responsibility
Vier jaar geleden is begonnen met Kennisbasisprogramma Transitie en Innovatie. De opdracht van het Ministerie van Economische Zaken was kennis te verzamelen om meer grip te krijgen op de transitie naar een duurzamere samenleving. Wageningen UR is voortvarend aan de slag gegaan met het doorgronden van veranderingsprocessen bij betrokkenen, beleid en instituties. Ook zijn creatieve oplossingsrichtingen ontwikkeld, toegepast en gemonitord. Deze brochure laat een aantal voorbeelden zien.
Verwaarding van reststromen in de biologische retail (deel 2) : een casestudie bij Udea/EkoPlaza
Tromp, S. ; Staps, S. ; Gogh, J.B. van; Steverink, M. ; Broek, E.M.F. van den; Burgh, M. van der - \ 2014
Wageningen : Wageningen UR - Food & Biobased Research (Rapport / Wageningen UR Food & Biobased Research nr. 1527) - 61
biologische voedingsmiddelen - reststromen - voedselverspilling - duurzaamheid (sustainability) - voedselafval - afvalhergebruik - houding van consumenten - veevoeder - compostering - organic foods - residual streams - food wastage - sustainability - food wastes - waste utilization - consumer attitudes - fodder - composting
Het terugdringen van voedselverliezen vormt een belangrijk thema in de verduurzaming van de voedselketen. Ook de biologische supermarkt Udea/EkoPlaza is continu op zoek naar nieuwe oplossingen voor de reststromen die ontstaan in zowel de EkoPlaza-winkels als in het distributiecentrum van Udea. De productgroep aardappelen, groente en fruit (AGF) kent bij Udea/EkoPlaza de grootste reststroom. In dit onderzoek zijn diverse mogelijkheden tot verwaarding van deze reststroom aan bod gekomen. Zo is de aankoopintentie onderzocht van consumenten ten aanzien van zogenaamde geüpcyclede producten. Dit zijn voedingsproducten die geproduceerd zijn op basis van reststromen. Er is onderzocht in hoeverre aansluiting kan worden gevonden bij lopende initiatieven omtrent de herbenutting van reststromen in diervoeder. Ook is de mogelijkheid onderzocht van de vergisting en/of compostering van reststromen.
PPP Paprika : een ketenaanpak voor duurzame vruchtgroenten met meer waarde
Labrie, Caroline - \ 2014
fruit vegetables - sweet peppers - flavour - purchasing habits - supply chain management - economic cooperation - consumer attitudes - consumer behaviour - greenhouse horticulture
Buitenland vult duurzaamheid anders in
Kannekens, E. ; Trijp, J.C.M. van - \ 2014
V-focus 11 (2014)3. - ISSN 1574-1575 - p. 36 - 37.
varkensvlees - voedselbereiding - varkenshouderij - duurzaamheid (sustainability) - diergezondheid - houding van consumenten - vleesproductie - pigmeat - food preparation - pig farming - sustainability - animal health - consumer attitudes - meat production
Voedsel maakt een belangrijk deel uit van het culturele erfgoed. Veel van de gebruiken, bereidingswijzen en waardering van de dagelijkse maaltijd zijn ingegeven vanuit traditie en cultuur. De culturele verschillen in beleving van varkensvlees zijn niet alleen terug te zien bij de consument, ook in de productieketen zijn deze verschillen duidelijk zichtbaar. Dit bleek tijdens het vierde Expert Forum on Sustainable Pork Production dat dit jaar plaatsvond in Amsterdam.
Emoties en het activeren van milieuvriendelijke persoonlijke en sociale normen
Onwezen, M.C. ; Antonides, G. - \ 2013
ESB Economisch Statistische Berichten 98 (2013)4672S. - ISSN 0013-0583 - p. 32 - 36.
consumentengedrag - duurzaamheid (sustainability) - normen - emoties - houding van consumenten - milieu - consumer behaviour - sustainability - standards - emotions - consumer attitudes - environment
Hoewel een gedeelte van de mensen zegt het milieu belangrijk te vinden, gedragen ze zich niet altijd milieuvriendelijk. Een recent onderzoek toont aan dat de emoties trots en schuld ertoe bijdragen dat bestaande persoonlijke en sociale normen worden omgezet in intensies tot duurzaam gedrag.
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