What is not known is not aimed for — Understanding staff knowledge and readiness to embrace sustainable and healthy food
To mitigate the adverse effects of excessive consumption of animal proteins on both the environment and human well-being, a transition is needed toward plant-based proteins. Such a shift requires a change in eating behaviours, both at home and elsewhere. Focusing on hospitality and leisure settings,...
Saved in:
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2023-12-01
|
| Series: | Research in Hospitality Management |
| Online Access: | https://www.tandfonline.com/doi/10.1080/22243534.2024.2322224 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1849318261574860800 |
|---|---|
| author | Elena Cavagnaro Michel Altan Ernst Jonker Machiel Reinders |
| author_facet | Elena Cavagnaro Michel Altan Ernst Jonker Machiel Reinders |
| author_sort | Elena Cavagnaro |
| collection | DOAJ |
| description | To mitigate the adverse effects of excessive consumption of animal proteins on both the environment and human well-being, a transition is needed toward plant-based proteins. Such a shift requires a change in eating behaviours, both at home and elsewhere. Focusing on hospitality and leisure settings, the aim of this study is threefold: firstly, to evaluate the alignment between the organisational policies and support mechanisms on one side and employees’ beliefs and daily experiences towards healthy and sustainable food on the other; secondly, to explore the staff’s readiness to embrace the protein transition using the stages of change model; and thirdly, to outline the prerequisites needed to ensure that employees show healthy and sustainable food behaviour drawing upon the COM-B model (motivation, opportunity, and capability for behavioural interventions) and the behaviour change wheel. Findings from a multi-case-study approach, which utilises a combination of research methods, suggest that employees across all cases exhibit a limited degree of readiness. Moreover, while the motivation to shift toward more healthy and sustainable food is high, capability and opportunity are rated low. To address this, various intervention strategies tailored to the context of hospitality and leisure are proposed that are pertinent to the cases under investigation. |
| format | Article |
| id | doaj-art-6cbf95f4c727409fae48c3d7c662fbd2 |
| institution | Kabale University |
| issn | 2224-3534 2415-5152 |
| language | English |
| publishDate | 2023-12-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | Research in Hospitality Management |
| spelling | doaj-art-6cbf95f4c727409fae48c3d7c662fbd22025-08-20T03:50:54ZengTaylor & Francis GroupResearch in Hospitality Management2224-35342415-51522023-12-0113313514210.1080/22243534.2024.2322224What is not known is not aimed for — Understanding staff knowledge and readiness to embrace sustainable and healthy foodElena Cavagnaro0Michel Altan1Ernst Jonker2Machiel Reinders3Sustainability in Hospitality & Tourism Research Group, Hotel Management School Leeuwarden, NHL Stenden University of Applied Sciences, Leeuwarden, The NetherlandsAcademy for Hotel and Facility, Breda University of Applied Sciences, Breda, The NetherlandsSustainability in Hospitality & Tourism Research Group, Hotel Management School Leeuwarden, NHL Stenden University of Applied Sciences, Leeuwarden, The NetherlandsWageningen Economic Research, Wageningen University & Research, Wageningen, The NetherlandsTo mitigate the adverse effects of excessive consumption of animal proteins on both the environment and human well-being, a transition is needed toward plant-based proteins. Such a shift requires a change in eating behaviours, both at home and elsewhere. Focusing on hospitality and leisure settings, the aim of this study is threefold: firstly, to evaluate the alignment between the organisational policies and support mechanisms on one side and employees’ beliefs and daily experiences towards healthy and sustainable food on the other; secondly, to explore the staff’s readiness to embrace the protein transition using the stages of change model; and thirdly, to outline the prerequisites needed to ensure that employees show healthy and sustainable food behaviour drawing upon the COM-B model (motivation, opportunity, and capability for behavioural interventions) and the behaviour change wheel. Findings from a multi-case-study approach, which utilises a combination of research methods, suggest that employees across all cases exhibit a limited degree of readiness. Moreover, while the motivation to shift toward more healthy and sustainable food is high, capability and opportunity are rated low. To address this, various intervention strategies tailored to the context of hospitality and leisure are proposed that are pertinent to the cases under investigation.https://www.tandfonline.com/doi/10.1080/22243534.2024.2322224 |
| spellingShingle | Elena Cavagnaro Michel Altan Ernst Jonker Machiel Reinders What is not known is not aimed for — Understanding staff knowledge and readiness to embrace sustainable and healthy food Research in Hospitality Management |
| title | What is not known is not aimed for — Understanding staff knowledge and readiness to embrace sustainable and healthy food |
| title_full | What is not known is not aimed for — Understanding staff knowledge and readiness to embrace sustainable and healthy food |
| title_fullStr | What is not known is not aimed for — Understanding staff knowledge and readiness to embrace sustainable and healthy food |
| title_full_unstemmed | What is not known is not aimed for — Understanding staff knowledge and readiness to embrace sustainable and healthy food |
| title_short | What is not known is not aimed for — Understanding staff knowledge and readiness to embrace sustainable and healthy food |
| title_sort | what is not known is not aimed for understanding staff knowledge and readiness to embrace sustainable and healthy food |
| url | https://www.tandfonline.com/doi/10.1080/22243534.2024.2322224 |
| work_keys_str_mv | AT elenacavagnaro whatisnotknownisnotaimedforunderstandingstaffknowledgeandreadinesstoembracesustainableandhealthyfood AT michelaltan whatisnotknownisnotaimedforunderstandingstaffknowledgeandreadinesstoembracesustainableandhealthyfood AT ernstjonker whatisnotknownisnotaimedforunderstandingstaffknowledgeandreadinesstoembracesustainableandhealthyfood AT machielreinders whatisnotknownisnotaimedforunderstandingstaffknowledgeandreadinesstoembracesustainableandhealthyfood |