相关实验视频
Updated: May 14, 2025

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Assessment of Social Transmission of Food Preferences Behaviors
Published on: January 25, 2018
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一起走向可持续餐饮 - - 与餐厅共同创建行为改变干预措施
Robert J Weijers1, Marleen Gillebaart1, Iris W H Claessens1
1Department of Social, Health, and Organizational Psychology, Utrecht University, the Netherlands.
Appetite
|April 12, 2025
概括
在餐厅实施行为干预可以促进可持续的食物选择. 然而,克服实际和心理障碍仍然是食品行业广泛采用的挑战.
科学领域:
- 环境科学 环境科学
- 行为科学 行为科学
- 食品服务管理管理.
背景情况:
- 餐馆中可持续的食物选择对于气候目标至关重要.
- 行为改变干预措施为促进食品部门的可持续性提供了一个有希望的策略.
研究的目的:
- 调查餐厅行为干预措施的成功实施,以促进可持续的食物选择.
- 确定餐厅采用可持续食品实践的障碍和促进因素.
主要方法:
- 一个多年的共同创作项目,涉及32家餐厅和顾问厨师.
- 提供关于可持续餐饮准备和行为干预措施的知识.
- 协作设计和干预措施的混合方法测试,在研究人员和厨师的支持下.
主要成果:
- 四家参与的餐厅成功地提高了可持续菜单选项的采用率.
- 参与者对可持续发展知识的高度热情,特别是可持续的饭菜准备.
- 由于心理和实际障碍,包括客户响应的恐惧和时间限制,出现了显著的退学率.
结论:
- 虽然共同创建的干预措施可以增加可持续的食物选择,但实施面临重大障碍.
- 未来的研究应该专注于减轻餐厅的实际障碍.
- 建议包括强调可持续的餐饮准备,客户共同创造,并将可持续性纳入教育.
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