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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

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dc.contributor.authorMcBey, David
dc.contributor.authorWatts, David
dc.contributor.authorJohnstone, Alexandra M
dc.contributor.institutionUniversity of Aberdeen.Biological Sciencesen
dc.contributor.institutionUniversity of Aberdeen.Rowett Instituteen
dc.date.accessioned2020-07-03T23:06:24Z
dc.date.available2020-07-03T23:06:24Z
dc.date.embargoedUntil2020-07-04
dc.date.issued2019-11
dc.descriptionThe authors would like to thank all individuals and groups who took part in this research. Research funding was provided by the Scottish Government’s Rural & Environmental Science and Analytical Services division. This study was funded as part of the Scottish Government Rural and Environmental Science and Analytical Services (RESAS). The sponsors had no further role in the research project.en
dc.description.statusPeer revieweden
dc.format.extent317698
dc.identifier145235721
dc.identifierc39c43e7-82f7-41f3-b45d-58b1da605ea5
dc.identifier31279823
dc.identifier85069569014
dc.identifier000494969000023
dc.identifier.citationMcBey, 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.2019.104349en
dc.identifier.doi10.1016/j.appet.2019.104349
dc.identifier.issn0195-6663
dc.identifier.otherMendeley: 7939ea35-c170-3d92-aba3-e0d2ee116aa4
dc.identifier.otherORCID: /0000-0002-5484-292X/work/61767565
dc.identifier.urihttps://hdl.handle.net/2164/14652
dc.identifier.urlhttps://linkinghub.elsevier.com/retrieve/pii/S0195666319300364en
dc.identifier.urlhttp://www.mendeley.com/research/nudging-formulating-new-products-lifecourse-qualitative-assessment-viability-three-methods-reducingen
dc.identifier.vol142en
dc.language.isoeng
dc.relation.ispartofAppetiteen
dc.subjectSDG 13 - Climate Actionen
dc.subjectmeat reductionen
dc.subjectsustainable consumptionen
dc.subjectconsumer choiceen
dc.subjectnudgingen
dc.subjectplant-baseden
dc.subjectlifecourseen
dc.subjectPlant-baseden
dc.subjectWILLINGNESSen
dc.subjectNudgingen
dc.subjectBEHAVIORen
dc.subjectCLIMATE-CHANGEen
dc.subjectBARRIERSen
dc.subjectMeat reductionen
dc.subjectConsumer choiceen
dc.subjectCHILDHOODen
dc.subjectSUSTAINABLE CONSUMPTIONen
dc.subjectEXPERIENCESen
dc.subjectSustainable consumptionen
dc.subjectLifecourseen
dc.subjectHABIT DISCONTINUITYen
dc.subjectCONSUMERSen
dc.subjectFOODen
dc.subjectR Medicine (General)en
dc.subjectRural and Environmental Science and Analytical Services (RESAS)en
dc.subject.lccR1en
dc.titleNudging, 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 reasonsen
dc.typeJournal articleen

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