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

2021 ◽  
Vol 13 (2) ◽  
pp. 746
Author(s):  
Pascal Ohlhausen ◽  
Nina Langen
Keyword(s):  
Choice Experiment ◽  
Sustainable Development Goals ◽  
Latent Class ◽  
Service Providers ◽  
Sustainable Production ◽  
Online Questionnaire ◽  
Variety Seeking ◽  
The Sustainable Development ◽  
Production And Consumption ◽  
Development Goals

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.

Post COVID-19 Development of Sustainable Production and Consumption Systems

2021 ◽  
pp. 59-86
Author(s):  
Muhammad Umar ◽  
Hafiz Muhammad Zia-ul-haq ◽  
Shahzad Ali ◽  
Mohd Yusoff Yusliza
Keyword(s):  
Sustainable Production ◽  
Production And Consumption
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