Please note that this is an on-going project.
Project Description
Reducing emissions from restaurants is imperative to achieving the UN Sustainable Development Goals. Offering plant-based meats can reduce emissions from restaurants. This research identifies barriers preventing restaurants from offering plant-based meat dishes and segments restaurants based on identified barriers.
Project Personnel and Beneficiaries
Hospitality industry and general public
Outcomes to Date
This research has two key theoretical contributions: (1) identification of the main barriers preventing restaurants from offering plant-based meats and (2) a detailed segmentation of restaurant managers of reasons for not offering plant-based meat dishes.
Project Significance
Plant-based meats have the potential to revolutionise the hospitality industry, offering an environmentally sustainable alternative to animal meat. Increasing availability of plant-based meat dishes in restaurants can also facilitate the transition from animal to plant-based meat consumption at home.