The influence of information about nutritional quality, environmental impact and eco-efficiency of menu items on consumer perceptions and behaviors
Gabrielle Plamondon, Marie‐Ève Labonté, Sonia Pomerleau, Stéphanie Vézina, Sergey Mikhaylin, Laurence Laberee, Véronique Provencher
Topics & Concepts
MealContext (archaeology)Food choiceEnvironmental healthPerceptionQuality (philosophy)PopulationBusinessMarketingPsychologyFood scienceMedicineGeographyPathologyPhilosophyEpistemologyChemistryArchaeologyNeuroscienceEnvironmental Education and SustainabilityEnvironmental Sustainability in BusinessAgriculture Sustainability and Environmental Impact