Plant-Based Food Consumption
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Plant-Based Food Consumption
Products, Consumers and Strategies
Santini, Cristina; Bertella, Giovanna
Elsevier Science Publishing Co Inc
11/2023
346
Mole
Inglês
9780323988285
15 a 20 dias
Descrição não disponível.
1. Introduction
Section 1:
2. Identifying conditions and opportunities for more plant-based eating practices in the Western world
3. Consumption of plant-based foods: motives and drivers among Italian consumers
4. Offer me Inspiring Values; I do not care about Branding!
5. Emerging trends in healthy and sustainable eating: the case of fresh convenience plant-based foods
6. Generation Z and novel plant-based food alternatives
7. South Korean Buddhist temple food: experiential co-creation through time and space with intertwined operand and operant resources
Section 2:
8. Plant-Based Milk Alternatives: Consumer Needs and Marketing Strategies
9. Who are the flexitarians? Improved segmentation of plant-based meat consumersin the case of Germany
10. Effective communication of plant-based foods: A case study analysis of Danish and Italian markets
11. Plant-based meat packaging and consumer dietary habits
12. The challenging path towards a hydroponic indoor home cultivation system: educating a new consumer perception of vegetables
13. A hands-on framework for the design and implementation of plant-based food experiences
14. Fresh vegetables with a story: Market gardening for a sustainable food transition
15. The power of behavioural nudges tailored to plant-based dishes when eating out
16. Conclusion
Section 1:
2. Identifying conditions and opportunities for more plant-based eating practices in the Western world
3. Consumption of plant-based foods: motives and drivers among Italian consumers
4. Offer me Inspiring Values; I do not care about Branding!
5. Emerging trends in healthy and sustainable eating: the case of fresh convenience plant-based foods
6. Generation Z and novel plant-based food alternatives
7. South Korean Buddhist temple food: experiential co-creation through time and space with intertwined operand and operant resources
Section 2:
8. Plant-Based Milk Alternatives: Consumer Needs and Marketing Strategies
9. Who are the flexitarians? Improved segmentation of plant-based meat consumersin the case of Germany
10. Effective communication of plant-based foods: A case study analysis of Danish and Italian markets
11. Plant-based meat packaging and consumer dietary habits
12. The challenging path towards a hydroponic indoor home cultivation system: educating a new consumer perception of vegetables
13. A hands-on framework for the design and implementation of plant-based food experiences
14. Fresh vegetables with a story: Market gardening for a sustainable food transition
15. The power of behavioural nudges tailored to plant-based dishes when eating out
16. Conclusion
Este título pertence ao(s) assunto(s) indicados(s). Para ver outros títulos clique no assunto desejado.
plant-based food; plant-based diet; sustainability; sustainable consumption; ethical consumption; sustainable transition; vegetarian; vegan; flexitarian; reducetarian
1. Introduction
Section 1:
2. Identifying conditions and opportunities for more plant-based eating practices in the Western world
3. Consumption of plant-based foods: motives and drivers among Italian consumers
4. Offer me Inspiring Values; I do not care about Branding!
5. Emerging trends in healthy and sustainable eating: the case of fresh convenience plant-based foods
6. Generation Z and novel plant-based food alternatives
7. South Korean Buddhist temple food: experiential co-creation through time and space with intertwined operand and operant resources
Section 2:
8. Plant-Based Milk Alternatives: Consumer Needs and Marketing Strategies
9. Who are the flexitarians? Improved segmentation of plant-based meat consumersin the case of Germany
10. Effective communication of plant-based foods: A case study analysis of Danish and Italian markets
11. Plant-based meat packaging and consumer dietary habits
12. The challenging path towards a hydroponic indoor home cultivation system: educating a new consumer perception of vegetables
13. A hands-on framework for the design and implementation of plant-based food experiences
14. Fresh vegetables with a story: Market gardening for a sustainable food transition
15. The power of behavioural nudges tailored to plant-based dishes when eating out
16. Conclusion
Section 1:
2. Identifying conditions and opportunities for more plant-based eating practices in the Western world
3. Consumption of plant-based foods: motives and drivers among Italian consumers
4. Offer me Inspiring Values; I do not care about Branding!
5. Emerging trends in healthy and sustainable eating: the case of fresh convenience plant-based foods
6. Generation Z and novel plant-based food alternatives
7. South Korean Buddhist temple food: experiential co-creation through time and space with intertwined operand and operant resources
Section 2:
8. Plant-Based Milk Alternatives: Consumer Needs and Marketing Strategies
9. Who are the flexitarians? Improved segmentation of plant-based meat consumersin the case of Germany
10. Effective communication of plant-based foods: A case study analysis of Danish and Italian markets
11. Plant-based meat packaging and consumer dietary habits
12. The challenging path towards a hydroponic indoor home cultivation system: educating a new consumer perception of vegetables
13. A hands-on framework for the design and implementation of plant-based food experiences
14. Fresh vegetables with a story: Market gardening for a sustainable food transition
15. The power of behavioural nudges tailored to plant-based dishes when eating out
16. Conclusion
Este título pertence ao(s) assunto(s) indicados(s). Para ver outros títulos clique no assunto desejado.
