المؤلفون: Heino, Jani, Koljonen, Saija

المساهمون: Suomen ympäristökeskus, The Finnish Environment Institute

مصطلحات موضوعية: long-term changes, restaurants, lunch restaurants, workplace lunch restaurants, diet, climate impact, climate change mitigation, behavioural approach, behavioural approaches, eating behaviour, practice-oriented understanding, informational techniques, nudging techniques, promoting sustainable eating, promotion, survey, customer survey, focus group discussion, monitoring, analytical concepts, food, food services, catering, behavioural economics, carbon labels, choice, consumers, consumption, transition, 416 Food Science

وصف الملف: application/pdf

Relation: Ecologial Solutions and Evidence; http://hdl.handle.net/10138/349615; URN:NBN:fi-fe2022100561153

الاتاحة: http://hdl.handle.net/10138/349615

المؤلفون: Jari Lyytimäki, Minna Kaljonen, Marja Salo, Eeva Furman

المساهمون: Faculty of Biological and Environmental Sciences

المصدر: British Food Journal. 122:3313-3329

مصطلحات موضوعية: kokeilu, labelling, restaurants, tönäiseminen, 02 engineering and technology, sustainable eating, behavioural approach, muutos, 010501 environmental sciences, nudging techniques, 01 natural sciences, climate change mitigation, lounasravintolat, experimentation, analytical concepts, customer survey, syömiskäyttäytyminen, promoting sustainable eating, Sustainable agriculture, behavioural economics, 0202 electrical engineering, electronic engineering, information engineering, carbon labels, Sociology, Marketing, kyselymenetelmä, choice, media_common, 2. Zero hunger, food services, lounasravintola, workplace lunch restaurants, Praxis, ravintolat, Nudge theory, transition, ruokavalio, kestävän kehityksen syöminen, practice-oriented understanding, survey-menetelmä, catering, long-term changes, ruokapalvelut, nudging, focus group discussion, kuluttajat, Business, Management and Accounting (miscellaneous), survey-tutkimus, 020209 energy, media_common.quotation_subject, lunch restaurant, kyselytutkimus, kulutus, työpaikkaravintolat, ilmastovaikutukset, consumers, valinta, pitkän aikavälin muutokset, ruoka, lunch restaurants, behavioural approaches, survey, climate impact, consumption, merkinnät, MENU DESIGN, behavioristinen lähestymistapa, Tinker, Consumer behaviour, 0105 earth and related environmental sciences, informational techniques, Consumption (economics), eating behaviour, tinkering, food, promotion, Focus group, puuhailu, monitoring, Climate change mitigation, 416 Food Science, 13. Climate action, ilmastonmuutoksen hillitseminen, BEHAVIORAL ECONOMICS, diet, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4a04973f7cf0cb494218d4434a645a1c
https://doi.org/10.1108/bfj-10-2019-0816

المؤلفون: Kaljonen, Minna, Salo, Marja, Lyytimäki, Jari, Furman, Eeva

مصطلحات موضوعية: labelling, experimentation, nudging, lunch restaurant, sustainable eating, tinkering, long-term changes, restaurants, lunch restaurants, workplace lunch restaurants, diet, climate impact, climate change mitigation, behavioural approach, behavioural approaches, eating behaviour, practice-oriented understanding, informational techniques, nudging techniques, promoting sustainable eating, promotion, survey, customer survey, focus group discussion, monitoring, analytical concepts, food, food services, catering, behavioural economics

Relation: http://hdl.handle.net/10138/335835

الاتاحة: http://hdl.handle.net/10138/335835