Nudging, formulating new products, and the lifecourse : a qualitative assessment of the viability of three methods for reducing Scottish meat consumption for health, ethical, and environmental reasons
Date
2019-11
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Citation
McBey, D, Watts, D & Johnstone, A M 2019, 'Nudging, formulating new products, and the lifecourse : a qualitative assessment of the viability of three methods for reducing Scottish meat consumption for health, ethical, and environmental reasons', Appetite, vol. 142, 104349. https://doi.org/10.1016/j.appet.2019.104349