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Article

Spontaneous Variety-Seeking Meal Choice in Business Canteens Impedes Sustainable Production

Institute of Vocational Education and Work Studies, Department Education for Sustainable Nutrition and Food Science, Technische Universität Berlin, 10587 Berlin, Germany
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Sustainability 2021, 13(2), 746; https://doi.org/10.3390/su13020746
Received: 18 December 2020 / Revised: 10 January 2021 / Accepted: 12 January 2021 / Published: 14 January 2021
(This article belongs to the Special Issue Sustainable Consumer Behavior and Food Marketing)
Sustainable meal choices in the out-of-home catering market are essential to attaining the Sustainable Development Goals. This study investigated consumers’ acceptance of different features that help service providers to work more sustainably. For this purpose, data of a choice experiment and a supporting online questionnaire were analyzed using latent class analysis (LCA) and the data of n = 373 employees. Examined attributes in the choice experiment were menu variety, menu type, ordering system, ingredients and price. LCA led to four consumer segments: variety seekers (27.6%), spontaneous decisionmakers—vegetarian (25.7%), spontaneous decisionmakers—meat (24.1%) and vegetarians/vegans (22.6%). Results showed that consumers in all four segments expected to have the choice between different menus in company canteens. Moreover, they preferred spontaneous choice to preordering. Both preferences hamper sustainable production and consumption in the catering sector. View Full-Text
Keywords: out-of-home catering; sustainable nutrition; variety seeking; spontaneous choice; company canteens out-of-home catering; sustainable nutrition; variety seeking; spontaneous choice; company canteens
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MDPI and ACS Style

Ohlhausen, P.; Langen, N. Spontaneous Variety-Seeking Meal Choice in Business Canteens Impedes Sustainable Production. Sustainability 2021, 13, 746. https://doi.org/10.3390/su13020746

AMA Style

Ohlhausen P, Langen N. Spontaneous Variety-Seeking Meal Choice in Business Canteens Impedes Sustainable Production. Sustainability. 2021; 13(2):746. https://doi.org/10.3390/su13020746

Chicago/Turabian Style

Ohlhausen, Pascal, and Nina Langen. 2021. "Spontaneous Variety-Seeking Meal Choice in Business Canteens Impedes Sustainable Production" Sustainability 13, no. 2: 746. https://doi.org/10.3390/su13020746

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