The stereotypes attributed to hosts when they offer an environmentally-friendly vegetarian versus a meat menu

Funk, Angela; Sütterlin, Bernadette; Siegrist, Michael

doi:10.1016/j.jclepro.2019.119508

Publication type:	Article in scientific journal
Type of review:	Peer review (publication)
Title:	The stereotypes attributed to hosts when they offer an environmentally-friendly vegetarian versus a meat menu
Authors:	Funk, Angela Sütterlin, Bernadette Siegrist, Michael
et. al:	No
DOI:	10.1016/j.jclepro.2019.119508
Published in:	Journal of Cleaner Production
Volume(Issue):	250
Issue:	119508
Issue Date:	2020
Publisher / Ed. Institution:	Elsevier
ISSN:	0959-6526
Language:	English
Subjects:	Stereotype; Meat consumption; Environmentally-friendly food consumption; Character trait; Menu evaluation
Subject (DDC):	303: Social processes 333.7: Land, natural recreational areas
Abstract:	Food consumption has a large environmental impact, which could be substantially reduced by decreasing meat consumption. Obstacles to this reduction are the stereotypes connected to a vegetarian diet. The aim of this study was to identify how persons are evaluated with regard to certain characteristics based on the meals they offer friends for a dinner. In an online-experiment with 223 participants, the influence of a menu’s meat component (meat vs. vegetarian menu) and price (low vs. high) on 10 personality attributes ascribed to hosts was investigated. Results show that persons who offer a vegetarian menu are assessed as significantly (p < .005) more trend conscious, alternative, health conscious, and more concerned about animal welfare. For menus of a higher price category, the hosts are seen as stingier. Persons serving a vegetarian menu are perceived as worse hosts only if they offer an inexpensive menu. To reduce meat consumption in social and individual contexts, a positive communication strategy focusing on the positive characteristics and on the role model value of persons who offer vegetarian meals is recommended.
URI:	https://digitalcollection.zhaw.ch/handle/11475/23378
Fulltext version:	Published version
License (according to publishing contract):	Licence according to publishing contract
Departement:	School of Engineering
Organisational Unit:	Institute of Sustainable Development (INE)
Appears in collections:	Publikationen School of Engineering

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Funk, A., Sütterlin, B., & Siegrist, M. (2020). The stereotypes attributed to hosts when they offer an environmentally-friendly vegetarian versus a meat menu. Journal of Cleaner Production, 250(119508). https://doi.org/10.1016/j.jclepro.2019.119508

Funk, A., Sütterlin, B. and Siegrist, M. (2020) ‘The stereotypes attributed to hosts when they offer an environmentally-friendly vegetarian versus a meat menu’, Journal of Cleaner Production, 250(119508). Available at: https://doi.org/10.1016/j.jclepro.2019.119508.

A. Funk, B. Sütterlin, and M. Siegrist, “The stereotypes attributed to hosts when they offer an environmentally-friendly vegetarian versus a meat menu,” Journal of Cleaner Production, vol. 250, no. 119508, 2020, doi: 10.1016/j.jclepro.2019.119508.

FUNK, Angela, Bernadette SÜTTERLIN und Michael SIEGRIST, 2020. The stereotypes attributed to hosts when they offer an environmentally-friendly vegetarian versus a meat menu. Journal of Cleaner Production. 2020. Bd. 250, Nr. 119508. DOI 10.1016/j.jclepro.2019.119508

Funk, Angela, Bernadette Sütterlin, and Michael Siegrist. 2020. “The Stereotypes Attributed to Hosts When They Offer an Environmentally-Friendly Vegetarian versus a Meat Menu.” Journal of Cleaner Production 250 (119508). https://doi.org/10.1016/j.jclepro.2019.119508.

Funk, Angela, et al. “The Stereotypes Attributed to Hosts When They Offer an Environmentally-Friendly Vegetarian versus a Meat Menu.” Journal of Cleaner Production, vol. 250, no. 119508, 2020, https://doi.org/10.1016/j.jclepro.2019.119508.