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The Psychology of Sustainable Seafood Consumption: A Comprehensive Approach

Department of Psychology, Faculty of Social and Educational Sciences, Norwegian University of Science and Technology, 7091 Trondheim, Norway
Author to whom correspondence should be addressed.
Foods 2017, 6(10), 86;
Received: 12 September 2017 / Revised: 24 September 2017 / Accepted: 26 September 2017 / Published: 28 September 2017
(This article belongs to the Special Issue Seafood Products: Safety and Quality)
This paper discusses conceptual confusions of sustainable seafood consumption, practical challenges, and potential anchors from where this behaviour can be fostered. The main focus lies on psychological variables. The resulting framework comprises (1) a definition of sustainable seafood consumption, (2) suggestions for corresponding behaviours, (3) the identification of facilitating and hindering factors, (4) an assemblage of these factors into a theoretical model, and (5) a short discussion of how the model adds up value to the current state of the art in marine resource conservation. Behavioural models significantly contribute to behavioural change research. The originality and value of this research are that it tackles the so far relatively neglected field of sustainable seafood consumption as important part of sustainable development and marine conservation in the future. From an interventional perspective, the developed model facilitates the identification of contact points to approach consumers and disseminate sustainable seafood consumption among modern Western consumers. View Full-Text
Keywords: psychology; seafood; consumer; sustainable psychology; seafood; consumer; sustainable
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MDPI and ACS Style

Richter, I.G.M.; Klöckner, C.A. The Psychology of Sustainable Seafood Consumption: A Comprehensive Approach. Foods 2017, 6, 86.

AMA Style

Richter IGM, Klöckner CA. The Psychology of Sustainable Seafood Consumption: A Comprehensive Approach. Foods. 2017; 6(10):86.

Chicago/Turabian Style

Richter, Isabel G.M., and Christian A. Klöckner 2017. "The Psychology of Sustainable Seafood Consumption: A Comprehensive Approach" Foods 6, no. 10: 86.

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