Macdiarmid, Jennie ICerroni, SimoneKalentakis, DimitriosReynolds, Christian2021-10-042021-10-042021-02-01Macdiarmid, J I, Cerroni, S, Kalentakis, D & Reynolds, C 2021, 'How important is healthiness, carbon footprint and meat content when purchasing a ready meal? Evidence from a non-hypothetical discrete choice experiment', Journal of Cleaner Production, vol. 282, 124510. https://doi.org/10.1016/j.jclepro.2020.1245100959-6526https://hdl.handle.net/2164/17260Acknowledgments: The authors would like to thank Sylvia Stephen for help in creating recipes for lasagnes and the cooks at the Human Nutrition Unit at The Rowett Institute for preparing them. Thanks go to Professor Mandy Ryan for her comments on an early version of the manuscript. The authors have no conflict of interest to disclose. Funding: this study was funded by the Scottish Government’s Rural and Environment Science and Analytical Services Division (RESAS).11851510engSDG 3 - Good Health and Well-beingSDG 7 - Affordable and Clean Energycarbon footprintmeatSaturated fatnon-hypothetical discrete choice experimentwillingness to paysustainable dietsSustainable dietsWillingness to payCarbon footprintNon-hypothetical discrete choice experimentMeatEMISSIONSINFORMATIONCONSUMER PREFERENCESVALUATIONFOOD MILESSPACEWILLINGNESS-TO-PAYDEMANDIMPACTCONSUMPTIONRA0421 Public health. Hygiene. Preventive MedicineR MedicineGeneral Environmental ScienceIndustrial and Manufacturing EngineeringRenewable Energy, Sustainability and the EnvironmentStrategy and ManagementRural and Environmental Science and Analytical Services (RESAS)Supplementary DataRA0421RJournal article10.1016/j.jclepro.2020.124510http://www.scopus.com/inward/record.url?scp=85092499110&partnerID=8YFLogxK282