Hans Dagevos

TL;DR: An overview of habit research is provided and possibilities to increase the role of habits in eating behaviour are discussed, showing that interventions targeting habitual behaviour can try to change the situation that triggers the habitual behaviour, promote or inhibit the habitual response and change relevant contingencies.

TL;DR: It is demonstrated that acceptance of the alternative proteins included here is relatively low (compared to that of meat); acceptance of insects is lowest, followed by acceptance of cultured meat, and pulses and plant-based alternative proteins have the highest acceptance level.

TL;DR: In this article, the authors provide an overview of published studies that have segmented consumers with regard to sustainable food consumption, focusing on three levels of abstraction: personality characteristics, food-related lifestyles and behaviour.

TL;DR: In this paper, the authors argue that consumers can and should be considered as partners that must be involved in realizing new ways of protein consumption that contribute to a more sustainable world, and propose a pragmatic approach that explicitly goes beyond the standard suggestion of persuasion strategies and suggests different routes of change, coined sustainability by stealth, moderate involvement, and cultural change respectively.

TL;DR: In this article, empirical studies of the consumption frequency of DSPs were conducted to investigate the impact of DBSs on sustainability and energy-intensive and ecologically burdensome foods.