Sustainable production and consumption systems—cooperation for change: assessing and simulating the willingness of the firm to adopt/develop cleaner technologies. The case of the In-Bond industry in northern Mexico

2003 ◽  
Vol 11 (4) ◽  
pp. 411-426 ◽  
Author(s):  
Carlos Montalvo Corral
2021 ◽  
Vol 13 (2) ◽  
pp. 746
Author(s):  
Pascal Ohlhausen ◽  
Nina Langen

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.


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

Sign in / Sign up

Export Citation Format

Share Document