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Journal of Marketing Management Volume 37, 2021 - Issue 7-8
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Special Section: Advancing Spillover Research: Behavioural, Contextual and Temporal Approaches

Reducing meat consumption at work and at home: facilitators and barriers that influence contextual spillover

Caroline Verfuertha School of Psychology, Cardiff University, Cardiff, UKCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0001-8115-8448View further author information
ORCID Icon,
Diana Gregory-Smithb Newcastle University Business School, Newcastle University, Newcastle upon Tyne, UKView further author information
,
Caroline J. Oatesc Management School, University of Sheffield, Sheffield, UKView further author information
,
Christopher R. Jonesd Environmental Psychology Research Group, School of Psychology, University of Surrey, Guildford, UKView further author information
&
Panayiota Alevizouc Management School, University of Sheffield, Sheffield, UKView further author information
Pages 671-702 | Received 12 Mar 2020, Accepted 05 Jan 2021, Published online: 02 Mar 2021

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Ross Taplin, Michael Volgger & Claudia Cozzio. (2022) Quantifying spillover and halo effects: an illustration on tourists’ consumption of sustainable and healthy food in hotels. Current Issues in Tourism 25:16, pages 2552-2556.
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David Fechner, Marion Karl, Bettina Grün & Sara Dolnicar. How can restaurants entice patrons to order environmentally sustainable dishes? Testing new approaches based on hedonic psychology and affective forecasting theory. Journal of Sustainable Tourism 0:0, pages 1-20.
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Bente Halkier & Thomas Bøker Lund. (2023) Exploring everyday life dynamics in meat reduction - A cluster analysis of flexitarians in Denmark. Appetite 183, pages 106487.
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Kenjin B. Chang, Alyssa Wooden, Lori Rosman, Daphene Altema-Johnson & Rebecca Ramsing. (2023) Strategies for reducing meat consumption within college and university settings: A systematic review and meta-analysis. Frontiers in Sustainable Food Systems 7.
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Gabi Mocatta & Rob White. 2023. Education and the UN Sustainable Development Goals. Education and the UN Sustainable Development Goals 279 294 .
Joanna Trewern, Jonathan Chenoweth, Ian Christie & Sarah Halevy. (2022) Does promoting plant-based products in Veganuary lead to increased sales, and a reduction in meat sales? A natural experiment in a supermarket setting. Public Health Nutrition 25:11, pages 3204-3214.
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Marius Alt & Carlo Gallier. (2022) Incentives and intertemporal behavioral spillovers: A two-period experiment on charitable giving. Journal of Economic Behavior & Organization 200, pages 959-972.
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Elisabetta Savelli, Diana Gregory‐Smith, Federica Murmura & Tonino Pencarelli. (2022) How to communicate typical–local foods to improve food tourism attractiveness. Psychology & Marketing 39:7, pages 1350-1369.
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