Filimonau, V. and Krivcova, M., 2017. Restaurant menu design and more responsible consumer food choice: An exploratory study of managerial perceptions. Journal of Cleaner Production, 143 (February), 516 - 527.
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The restaurant sector imposes substantial impacts on the environment and society. A large share of the sector's negative impacts is attributed to irresponsible consumer choice. To enhance sustainability of food service provision, consumer choice ought to be architected to make it more responsible. Restaurant menu can be (re-)designed to inform customers about the environmental and societal implications of their choice and thus ‘nudge’ selection of more benign food options. This study explores managerial opinions on the role of menu design in shaping more responsible consumer choice. It finds that while restaurateurs acknowledge rising customer awareness about the ramifications of their food choice on personal health and the environment, they are sceptical about the use of menu design as a means to positively affect consumer choice. The lack of internal resources to implement and maintain the required menu changes, inconstant customer demand, organisational and operational complexities represent the key barriers.
|Uncontrolled Keywords:||Private food service provision; Consumer choice; Menu design Carbon footprint; Public health; Managerial perspective; UK|
|Group:||Faculty of Management|
|Deposited By:||Unnamed user with email symplectic@symplectic|
|Deposited On:||27 Jan 2017 15:29|
|Last Modified:||31 Jan 2017 13:45|
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