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2025 (English)In: International Journal of Gastronomy and Food Science, ISSN 1878-450X, E-ISSN 1878-4518, Vol. 41, article id 101264Article in journal (Refereed) Published
Abstract [en]
In the pursuit of more sustainable and healthier diets, it is important to understand how the presentation and description of vegetarian meals can affect consumers' preferences and perceptions. This study investigated the influence of two tablewares (bowl and plate) and two labels ("vegan" and "plant-based") on liking, willingness to pay, and perceptions of healthiness and sustainability of a vegetarian meal in a restaurant located in the headquarters of a retail company in Stockholm, Sweden. It was found that participants perceived the meal as healthier when it was served in a bowl or labeled "vegan" than when it was served on a plate or labeled "plantbased", and no other significant association between tableware or label and other measured variables was found. These results can help researchers, restaurants, cafeterias, pastry shops, and industries understand and communicate better with consumers about healthier and more sustainable vegetarian meals. Further studies should include other food products and participants from other cultural backgrounds, as well as measure choice and intake.
Place, publisher, year, edition, pages
Elsevier, 2025
Keywords
Consumer science, Sensory analysis, Foodservice, Labels, Tableware, Plant-based
National Category
Health and Diet Studies in Social Sciences
Research subject
Culinary Arts and Meal Science
Identifiers
urn:nbn:se:oru:diva-123368 (URN)10.1016/j.ijgfs.2025.101264 (DOI)001559446100001 ()
Funder
Örebro UniversitySwedish Research Council Formas, 2020–02843
Note
This study was funded by Food and Health, a strategic initiative of Örebro University, and PAN Sweden, a research center funded by Formas, the Swedish Research Council for Sustainable Development (reference No. 2020–02843)
2025-09-042025-09-042025-09-04Bibliographically approved