Restaurant menu design and more responsible consumer food choice: An exploratory study of managerial perceptions
Authors: Filimonau, V. and Krivcova, M.
Journal: Journal of Cleaner Production
Volume: 143
Pages: 516-527
ISSN: 0959-6526
DOI: 10.1016/j.jclepro.2016.12.080
Abstract:The restaurant sector imposes substantial impacts on the environment and society. A large share of the sector's negative impacts is attributed to irresponsible consumer choice. To enhance sustainability of food service provision, consumer choice ought to be architected to make it more responsible. Restaurant menu can be (re-)designed to inform customers about the environmental and societal implications of their choice and thus ‘nudge’ selection of more benign food options. This study explores managerial opinions on the role of menu design in shaping more responsible consumer choice. It finds that while restaurateurs acknowledge rising customer awareness about the ramifications of their food choice on personal health and the environment, they are sceptical about the use of menu design as a means to positively affect consumer choice. The lack of internal resources to implement and maintain the required menu changes, inconstant customer demand, organisational and operational complexities represent the key barriers.
https://eprints.bournemouth.ac.uk/26621/
Source: Scopus
Restaurant menu design and more responsible consumer food choice: An exploratory study of managerial perceptions
Authors: Filimonau, V. and Krivcova, M.
Journal: JOURNAL OF CLEANER PRODUCTION
Volume: 143
Pages: 516-527
eISSN: 1879-1786
ISSN: 0959-6526
DOI: 10.1016/j.jclepro.2016.12.080
https://eprints.bournemouth.ac.uk/26621/
Source: Web of Science (Lite)
Restaurant menu design and more responsible consumer food choice: An exploratory study of managerial perceptions
Authors: Filimonau, V. and Krivcova, M.
Journal: Journal of Cleaner Production
Volume: 143
Issue: February
Pages: 516-527
ISSN: 0959-6526
Abstract:The restaurant sector imposes substantial impacts on the environment and society. A large share of the sector's negative impacts is attributed to irresponsible consumer choice. To enhance sustainability of food service provision, consumer choice ought to be architected to make it more responsible. Restaurant menu can be (re-)designed to inform customers about the environmental and societal implications of their choice and thus ‘nudge’ selection of more benign food options. This study explores managerial opinions on the role of menu design in shaping more responsible consumer choice. It finds that while restaurateurs acknowledge rising customer awareness about the ramifications of their food choice on personal health and the environment, they are sceptical about the use of menu design as a means to positively affect consumer choice. The lack of internal resources to implement and maintain the required menu changes, inconstant customer demand, organisational and operational complexities represent the key barriers.
https://eprints.bournemouth.ac.uk/26621/
Source: BURO EPrints