How can restaurants entice patrons to order environmentally sustainable dishes? Testing new approaches based on hedonic psychology and affective forecasting theory

Journal article

Peer reviewed

David Fechner, Marion Karl, Bettina Grün and Sara Dolnicar

Journal of sustainable tourism, pp.1-20

25/10/2023

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Title: How can restaurants entice patrons to order environmentally sustainable dishes? Testing new approaches based on hedonic psychology and affective forecasting theory
Creators: David Fechner - University of Queensland
Marion Karl - University of Surrey, Surrey Hospitality and Tourism Management
Bettina Grün - Vienna University of Economics and Business
Sara Dolnicar - University of Queensland
Publication Details: Journal of sustainable tourism, pp.1-20
Date published: 25/10/2023
Identifiers: 99826552702346
Academic Unit: Surrey Hospitality and Tourism Management; Institute for Sustainability
Language: English
Resource Type: Journal article
SDG (Scopus 2023): SDG 8| SDG 12