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dc.date.accessioned2021-12-23T15:53:38Z
dc.date.available2021-12-23T15:53:38Z
dc.date.issued2021-08-31
dc.identifierdoi:10.17170/kobra-202112215304
dc.identifier.urihttp://hdl.handle.net/123456789/13474
dc.description.sponsorshipGefördert durch den Publikationsfonds der Universität Kasselger
dc.language.isoengeng
dc.rightsNamensnennung 4.0 International*
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/*
dc.subjectveganeng
dc.subjectvegetarianeng
dc.subjectplant-basedeng
dc.subjectconsumer segmentseng
dc.subjectorganic foodeng
dc.subjectconsumer attitudeseng
dc.subjectmotiveseng
dc.subject.ddc300
dc.titlePerceptions of Vegan Food among Organic Food Consumers Following Different Dietseng
dc.typeAufsatz
dcterms.abstractThis article identifies consumer segments for vegan food by analysing perceptions of vegan food among food organic consumers following different diets: vegans, vegetarians, former vegetarians, flexitarians, and omnivores. The analysis is based on responses to a quantitative consumer survey for which 503 participants were recruited from customers at German grocery stores by quota sampling according to diet and region. From the responses to an open-ended question eliciting the participants’ associations with vegan food, the analysis finds that vegans and vegetarians perceive vegan foods primarily as being beneficial for animal welfare, healthy, and environmentally friendly, while those who ate meat perceive vegan food primarily as containing no animal ingredients and as being healthy. The respondents’ varying assessments of the taste, diversity, and environmental benefits of vegan food were found to differ in relation to the various diets they followed, as did their assessments of how long the vegan trend is likely to last. A cluster analysis based on the consumers’ perceptions and attitudes revealed three consumer groups: “vegan fans”, “enjoyment sceptics”, and “originality-sceptics”. Scepticism about the originality of vegan food was found in all diet groups. These findings can help inform more effective targeting of consumer needs for vegan organic food.eng
dcterms.accessRightsopen access
dcterms.creatorKilian, David
dcterms.creatorHamm, Ulrich
dc.relation.doidoi:10.3390/su13179794
dc.subject.swdVeganerger
dc.subject.swdVegetarierger
dc.subject.swdVegane Kostger
dc.subject.swdZielgruppeger
dc.subject.swdBiologisches Lebensmittelger
dc.subject.swdVerbraucherverhaltenger
dc.type.versionpublishedVersion
dcterms.source.identifiereissn:2071-1050
dcterms.source.issueIssue 17
dcterms.source.journalSustainabilityeng
dcterms.source.volumeVolume 13
kup.iskupfalse
dcterms.source.articlenumber9794


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