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Exploring external factors affecting the intention-behavior gap when trying to adopt a sustainable diet: a think aloud study

dc.date.accessioned2021-03-05T14:00:50Z
dc.date.available2021-03-05T14:00:50Z
dc.date.issued2021-02-19
dc.identifierdoi:10.17170/kobra-202103053430
dc.identifier.urihttp://hdl.handle.net/123456789/12591
dc.description.sponsorshipGefördert durch den Publikationsfonds der Universität Kassel
dc.language.isoeng
dc.rightsNamensnennung 4.0 International*
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/*
dc.subjectintention-behavior gapeng
dc.subjectsustainable dieteng
dc.subjectthink aloudeng
dc.subjectnutrition behavioreng
dc.subjectbehavioral factorseng
dc.subjectsustainable food systemseng
dc.subject.ddc630
dc.titleExploring external factors affecting the intention-behavior gap when trying to adopt a sustainable diet: a think aloud studyeng
dc.typeAufsatz
dcterms.abstractNot least from an ecological and health perspective, it can be posited that a broader part of consumers should practice sustainable diets. People who are already willing to do so are often confronted with the intention-behavior gap, caused by a range of internal and external factors. To eliminate these barriers requires a deeper and more comprehensive understanding of these factors and their interplay. Therefore, a think aloud study with 20 adult German participants was conducted to explore the four chosen external factors of availability, education, advertising and price. Furthermore, questionnaires for all four factors were handed out and a follow-up interview was conducted to gain additional qualitative data. Results show that these four external factors seem to have a major impact on the intention-behavior relation. According to the participants all factors interact in some way with other internal and external factors,making practicing sustainable diets a complex activity. In conclusion, the four external factors availability, education, advertising and price need to be addressed by various stakeholders within our food systems in order to move forward in the process of making sustainable diets practicable and sustainable food systems firmly established.eng
dcterms.accessRightsopen access
dcterms.creatorFink, Leonie
dcterms.creatorStrassner, Carola
dcterms.creatorPloeger, Angelika
dcterms.extent20 Seiten
dc.relation.doidoi:10.3389/fnut.2021.511412
dc.subject.swdVerhaltensforschungger
dc.subject.swdNachhaltigkeitger
dc.subject.swdErnährungger
dc.subject.swdErnährungsgewohnheitger
dc.type.versionpublishedVersion
dcterms.source.identifierEISSN 2296-861Xger
dcterms.source.journalFrontiers in nutritioneng
dcterms.source.volumeVolume 8
kup.iskupfalse
dcterms.source.articlenumberArticle 511412


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