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Journal of Foodservice Business Research Volume 22, 2019 - Issue 5
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Articles

Are vegetarian customers more “green”?

Alei FanSchool of Hospitality and Tourism Management, Purdue University, West Lafayette, IN, USACorrespondence[email protected]
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Barbara AlmanzaSchool of Hospitality and Tourism Management, Purdue University, West Lafayette, IN, USAORCID Iconhttps://orcid.org/0000-0002-7200-7872View further author information
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Anna S. MattilaSchool of Hospitality Management, The Pennsylvania State University, University Park, PA, USAView further author information
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Li GeThe Collins College of Hospitality Management, California State Polytechnic University, Pomona, CA, USAView further author information
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Eunsol HerSchool of Hospitality and Tourism Management, Purdue University, West Lafayette, IN, USAView further author information
Pages 467-482 | Published online: 04 Jul 2019

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Rhaimá Aparecida Mendonça da Costa Birchal, Luiz Rodrigo Cunha Moura & Fernanda Carla Wasner Vasconcelos. (2023) Perceived value by consumers in vegetarian food and its consequences: A study in Brazil. Journal of Foodservice Business Research 0:0, pages 1-31.
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Kiwon Lee, Sejin Ha & Borham Yoon. (2023) Effects of corporate social responsibility (CSR) fit and restaurant size: the mediating role of perceived effort. Journal of Foodservice Business Research 26:3, pages 478-495.
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Hayeon (Hailey) Choi, Hyun-Woo (David) Joung, Eun-Kyong (Cindy) Choi & Hak-Seon Kim. (2022) Understanding vegetarian customers: the effects of restaurant attributes on customer satisfaction and behavioral intentions. Journal of Foodservice Business Research 25:3, pages 353-376.
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Shimiao Li & Nor Siah Jaharuddin. (2021) Influences of background factors on consumers’ purchase intention in China’s organic food market: Assessing moderating role of word-of-mouth (WOM). Cogent Business & Management 8:1.
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Articles from other publishers (8)

Jiseon Ahn. (2023) Individual characteristics linking cognitive, affective and conative mechanisms among vegetarian restaurant customers. Asia Pacific Journal of Marketing and Logistics.
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Silvia Puiu, Liliana Velea, Mihaela Tinca Udristioiu & Alessandro Gallo. (2022) A Behavioral Approach to the Tourism Consumer Decisions of Generation Z. Behavioral Sciences 12:9, pages 320.
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Yanping Gong, Jian Li, Julan Xie, Long Zhang & Qiuyin Lou. (2021) Will “Green” Parents Have “Green” Children? The Relationship Between Parents’ and Early Adolescents’ Green Consumption Values. Journal of Business Ethics 179:2, pages 369-385.
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Ha-Won Jang & Meehee Cho. (2022) Application of the Constraint Negotiation Theory to the Plant-Based Meat Alternatives Food Service Business: An Exploration of Perceived Value and Negotiation–Constraint–Visit Intention Relationships. Sustainability 14:10, pages 5812.
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Magnus Westling, Stefan Wennström & Åsa Öström. (2022) Public meals as a platform for culinary action? Tweens’ and teens’ acceptance of a new plant-based food. International Journal of Gastronomy and Food Science 27, pages 100485.
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Sebastian Berger, Andreas Kilchenmann, Oliver Lenz & Francisco Schlöder. (2022) Willingness-to-pay for carbon dioxide offsets: Field evidence on revealed preferences in the aviation industry. Global Environmental Change 73, pages 102470.
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Neha Mehta, Eoin Cunningham, Deborah Roy, Ashley Cathcart, Martin Dempster, Emma Berry & Beatrice M. Smyth. (2021) Exploring perceptions of environmental professionals, plastic processors, students and consumers of bio-based plastics: Informing the development of the sector. Sustainable Production and Consumption 26, pages 574-587.
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Mariana P. Hanga, Junaid Ali, Panagiota Moutsatsou, Fritz A. de la Raga, Christopher J. Hewitt, Alvin Nienow & Ivan Wall. (2020) Bioprocess development for scalable production of cultivated meat. Biotechnology and Bioengineering 117:10, pages 3029-3039.
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