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2023FoodConsumer preferences towards plant-based, hybrid and cultivated meat analogues offered in different meal contexts and at various consumption momentsA choice-based conjoint experimental design and an online survey by Nicky Coucke , Hendrik Slabbinck , Iris Vermeir...
2023AdvertisingDoes award and origin labeling influence consumers’ willingness-to-pay beyond sensory cues?An experimental auction on improved Philippine tablea (cocoa liquor) by Josefina F. Ballesteros , Joachim J. Schouteten , Angelyn Otilla...
2022Food[NL] Ontwikkeling en uitrol van CO-MEETConsumptie Opportuniteiten Meten voor de Evaluatie van de EiwitTransitie Hendrik Slabbinck and Nicky Coucke https://www.be4life.eu/_files...
2022FoodPredicting meat consumption from concurrent, automatic appraisals: Introducing nuance to product appraisalsby Daria Altenburg and Adriaan Spruyt https://www.sciencedirect.com/science/article/pii/S0195666321007546?via%3Dihub Abstract Research...
2021FoodAnimals like usLeveraging the negativity bias in anthropomorphism to reduce beef consumption Ziad Choueiki, Maggie Geuens and Iris Vermeir...
2021SustainabilityA systematic review investigating successful behavior change methods and strategies to reduce animal-based protein consumptionby Marjolijn Vos, Wendy Van Lippevelde, Hendrik Slabbinck, Anneleen Van Kerckhove https://www.be4life.eu/_files/ugd/c68575_83936bf6845443...
2020EnvironmentalBeliefs and actions towards an environmental ethical lifeThe Christianity-environment nexus reflected in a cross-national analysis Ruxandra Malina Petrescu-Mag, Adrian Ana, Iris Vermeir &...