FN Archimer Export Format
PT J
TI Choice for sustainable meals at staff restaurants: influence of at-home food habits and food triggers
BT 
AF Debucquet, Gervaise
   Dugué, Mélanie
   Cardinal, Mireille
AS 1:1;2:1;3:2;
FF 1:;2:;3:PDG-RBE-MASAE-LEMMMB;
C1 Audencia Ecole de Management, Nantes, France
   Institut Francais de Recherche pour l’Exploitation de la Mer, Nantes, France
C2 AUDENCIA NANTES, FRANCE
   IFREMER, FRANCE
SI NANTES
SE PDG-RBE-MASAE-LEMMMB
IN WOS Ifremer UPR
   copubli-france
IF 3.3
TC 0
UR https://archimer.ifremer.fr/doc/00838/95012/102752.pdf
LA English
DT Article
DE ;Sustainable food;Staff restaurant;Interventions;Food triggers;Motivations
AB 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. 
PY 2023
PD AUG
SO British Food Journal
SN 0007-070X
PU Emerald
VL 125
IS 9
UT 000989651000001
BP 3468
EP 3488
DI 10.1108/bfj-12-2022-1101
ID 95012
ER

EF