Behaviours and attitudes towards sustainable food provision on the part of Dutch restaurateurs

References

• Ashley, B., Hollows, J., Jones, S., & Taylor, B. (2004). Food and Cultural Studies. London: Routledge.
   Google Scholar
• Bacon, M. (2013). Pragmatism: An Introduction. Cambridge: Polity.
   Google Scholar
• Baker, S. E. & Edwards, R. (2013). How many qualitative interviews is enough? Expert voices and early career reflections on sampling and cases in qualitative research. National Centre for Research Methods, University of Southampton. http://blog.soton.ac.uk/dissertation/files/2013/09/how_many_interviews.pdf
   Google Scholar
• Belasco, W. (2006). Meals to Come: A History of the Future of Food (California Studies in Food and Culture). Berkeley: University of California Press.
   Google Scholar
• Belasco, W. (2008). Food: the Key Concepts. Oxford: Berg. https://doi.org/10.5040/9781350042148
   Google Scholar
• Campbell-Arvai, V., Arvai, J., & Kalof, L. (2014). Motivating sustainable food choices: The role of nudges, value orientation, and information provision. Environment and Behavior, 46(4), 453–475. https://https://doi.org/10.1177/0013916512469099
   Web of Science ®Google Scholar
• City of Breda. (2011). “History of Breda”. http://english.breda.nl/breda-city/history-of-breda
   Google Scholar
• Coates, B. (2015). How green is Holland? The Independent, 21 September. http://www.independent.co.uk/environment/green-living/how-green-is-holland-from-carbon-emissions-to-climate-change-10511649.html
   Google Scholar
• Collins, H. M. (1984). Concepts and Methods of Participatory Fieldwork. In C. Bell & H. Roberts (eds), Social Researching. (pp. 54–69). London: Routledge.
   Google Scholar
• Curry, R., Crawley, E. & Baird, J. (2015). Values and decisions on sustainable food choices when eating out. Proceedings of the Institution of Civil Engineers – Waste and Resource Management, 168(2), 87–98. https://https://doi.org/10.1680/warm.13.00033
   Google Scholar
• Dunham, J., Hamilton Grant, I., & Watson, S. (2011). Idealism: The History of a Philosophy. London: Routledge.
   Google Scholar
• Finkelstein, J. (1989). Dining Out: A Sociology of Modern Manners. Cambridge: Polity.
   Google Scholar
• Guest, G., Bunce, A., & Johnson, L. (2006). How many interviews are enough? An experiment with data saturation and variability. Field Methods, 18(1), 59–82. https://doi.org/10.1177/1525822X05279903
   Web of Science ®Google Scholar
• Hakkenes, E. (2016). Duurzaam vlees mag best wat kosten. Trouw, http://www.trouw.nl/tr/nl/4332/Groen/article/detail/4272065/2016/03/30/
   Google Scholar
• Hall, C. M. (2013). Framing behavioural approaches to understanding and governing sustainable tourism consumption: Beyond neoliberalism, “nudging” and “green growth”? Journal of Sustainable Tourism, 21(7), 1091–1109. https://doi.org/10.1080/09669582.2013.815764
   Web of Science ®Google Scholar
• Hiller, A., Ilea, R., & Kahn, L. (2014). Consequentialism and Environmental Ethics. London: Routledge.
   Google Scholar
• Hoek, A. C., Luning, P. A., Stafleu, A., & de Graaf, C. (2004). Food-related lifestyle and health attitudes of Dutch vegetarians, non-vegetarian consumers of meat substitutes, and meat consumers. Appetite, 42(3), 265–272. https://doi.org/10.1016/j.appet.2003.12.003
   PubMed Web of Science ®Google Scholar
• Holbrook, D. (2009). The consequentialist side of environmental ethics. In M. Reynolds, C. Blackmore & M. J. Smith (eds), The Environmental Responsibility Reader. (pp. 52–59). London: Zed Books Ltd.
   Google Scholar
• iens.nl. (2016a). 21 540 restaurants in Nederland, 803 981 recensies van gasten. Waar gaan we eten? http://www.iens.nl/
   Google Scholar
• iens.nl. (2016b). Wat is het duurzaamheidsprofiel?: iens restaurateurs. http://restaurant-support.iens.nl/support/solutions/articles/1000143044-wat-is-het-duurzaamheidsprofiel-
   Google Scholar
• Jang, Y. J., Kim, W. G., & Bonn, M. A. (2011). Generation Y consumers’ selection attributes and behavioural intentions concerning green restaurants. International Journal of Hospitality Management, 30(4), 803–811. https://doi.org/10.1016/j.ijhm.2010.12.012
   Web of Science ®Google Scholar
• Macdiarmid, J. I., Kyle, J., Horgan, G. W., Loe, J., Fyfe, C., Johnstone, A., & McNeill, G. (2012). Sustainable diets for the future: Can we contribute to reducing greenhouse gas emissions by eating a healthy diet? The American Journal of Clinical Nutrition, 96(3), 632–639. https://doi.org/10.3945/ajcn.112.038729
   PubMed Web of Science ®Google Scholar
• Melissen, F. (2013). Sustainable hospitality: A meaningful notion? Journal of Sustainable Tourism, 21(6), 810–824. https://doi.org/10.1080/09669582.2012.737797
   Web of Science ®Google Scholar
• Melissen, F., & Koens, K. (2016). Adding researchers’ behaviour to the research agenda: Bridging the science–policy gap in sustainable tourism mobility. Journal of Sustainable Tourism, 24(3), 335–349. https://doi.org/10.1080/09669582.2015.1071384
   Web of Science ®Google Scholar
• Mennell, S. (1985). All Manners of Food: Eating and Taste in England and France from the Middle Ages to the Present. Oxford: Blackwell.
   Google Scholar
• Ministerie van Economische Zaken. (2015). Horeca wil duurzame groente op het bord. https://www.rijksoverheid.nl/ministeries/ministerie-van-economische-zaken/nieuws/2015/11/02/horeca-wil-duurzame-groente-op-het-bord
   Google Scholar
• Moskwa, E., Higgins-Desbiolles, F., & Gifford, S. (2015). Sustainability through food and conversation: The role of an entrepreneurial restaurateur in fostering engagement with sustainable development issues. Journal of Sustainable Tourism, 23(1), 126–145. https://doi.org/10.1080/09669582.2014.940046
   Web of Science ®Google Scholar
• Nederlandse Omroep Stichting [NOS] (2015). Hoogleraar klimaatverandering: anders denken over voedsel. http://nos.nl/artikel/2074937-hoogleraar-klimaatverandering-anders-denken-over-voedsel.html
   Google Scholar
• Revell, A., & Blackburn, R. (2007). The business case for sustainability? An examination of small firms in the UK’s construction and restaurant sectors. Business Strategy and the Environment, 16(6), 404–420. https://doi.org/10.1002/bse.499
   Google Scholar
• Reynolds, M. (2009). Environmental ethics. In M. Reynolds, C. Blackmore, & M. J. Smith (eds), The Environmental Responsibility Reader. (pp. 40–51). London: Zed Books Ltd.
   Google Scholar
• Ricaurte, E. (2012). The hospitality industry confronts the global challenge of sustainability. Cornell Hospitality Proceedings, 4(1), 1–16. http://scholarship.sha.cornell.edu/cgi/viewcontent.cgi?article=1012&context=chrconf
   Google Scholar
• Schupp, J. (2015). Kabinet omzeilt pijnpunten in voedselagenda. https://milieudefensie.nl/nieuws/pers/berichten/kabinet-omzeilt-pijnpunten-in-voedselagenda
   Google Scholar
• Tobler, C., Visschers, V. H. M., & Siegrist, M. (2011). Eating green: Consumers’ willingness to adopt ecological food consumption behaviours. Appetite, 57(3), 674–682. https://https://doi.org/10.1016/j.appet.2011.08.010
   PubMed Web of Science ®Google Scholar
• United Nations. (1997). Kyoto Protocol. https://treaties.un.org/pages/ViewDetails.aspx?src=TREATY&mtdsg_no=XXVII-7-a&chapter=27&lang=en
   Google Scholar
• Verain, M. C. D., Dagevos, H., & Antonides, G. (2015). Sustainable food consumption. Product choice or curtailment? Appetite, 91, 375–384. https://https://doi.org/10.1016/j.appet.2015.04.055
   PubMed Web of Science ®Google Scholar
• Vermeir, I., & Verbeke, W. (2006). Sustainable food consumption: Exploring the consumer “attitude – behavioural intention” gap. Journal of Agricultural & Environmental Ethics, 19(2), 169–194. https://https://doi.org/10.1007/s10806-005-5485-3
   Web of Science ®Google Scholar
• de Vre, K. (2012). Duurzaam rukt op in restaurants – Groen. http://www.trouw.nl/tr/nl/4332/Groen/article/detail/3278552/2012/06/28/Duurzaam-rukt-op-in-restaurants.dhtml
   Google Scholar
• Withiam, G. (2013). Toward sustainable hotel and restaurant operations. Cornell Hospitality Proceedings, 5(4), 6–11. http://scholarship.sha.cornell.edu/cgi/viewcontent.cgi?article=1023&context=chrconf
   Google Scholar
• World Commission on Environment and Development. (1987). Our Common Future. Oxford: Oxford University Press.
   Google Scholar