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Transitions to plant-based diets: the role of societal tipping points

Publikation: Beiträge in Zeitschriften › Übersichtsarbeiten › Forschung

Standard

Transitions to plant-based diets: the role of societal tipping points. / Aschemann-Witzel, Jessica; Schulze, Maureen.
in: Current Opinion in Food Science, Jahrgang 51, 101015, 06.2023.

Publikation: Beiträge in Zeitschriften › Übersichtsarbeiten › Forschung

Harvard

Aschemann-Witzel, J & Schulze, M 2023, 'Transitions to plant-based diets: the role of societal tipping points', Current Opinion in Food Science, Jg. 51, 101015. https://doi.org/10.1016/j.cofs.2023.101015

APA

Aschemann-Witzel, J., & Schulze, M. (2023). Transitions to plant-based diets: the role of societal tipping points. Current Opinion in Food Science, 51, Artikel 101015. https://doi.org/10.1016/j.cofs.2023.101015

Vancouver

Aschemann-Witzel J, Schulze M. Transitions to plant-based diets: the role of societal tipping points. Current Opinion in Food Science. 2023 Jun;51:101015. doi: 10.1016/j.cofs.2023.101015

Bibtex

@article{8fd7ebb0134b43048ef92707faea13c3,
title = "Transitions to plant-based diets: the role of societal tipping points",
abstract = "Changing diets toward more plant-based on a large scale could provide a huge contribution to reducing humanities impact on the environment. However, behavior change is typically slow, particularly for culturally ingrained and socially dependent behaviors such as food and dietary choice. A concept suggesting potential for rapid changes, though, is {\textquoteleft}societal tipping points{\textquoteright}. This review explains the background of the concept using literature from systems theory, innovation adoption, network theory, and consumer behavior. Theories as well as recent research insights suggest that short- and long-term actions are needed to move more plant-based diets from a niche across a tipping point and toward becoming a large-scale behavior.",
keywords = "Management studies, Sustainability sciences, Management & Economics",
author = "Jessica Aschemann-Witzel and Maureen Schulze",
note = "Publisher Copyright: {\textcopyright} 2023 The Author(s)",
year = "2023",
month = jun,
doi = "10.1016/j.cofs.2023.101015",
language = "English",
volume = "51",
journal = "Current Opinion in Food Science",
issn = "2214-7993",
publisher = "Elsevier B.V.",

}

RIS

TY - JOUR

T1 - Transitions to plant-based diets

T2 - the role of societal tipping points

AU - Aschemann-Witzel, Jessica

AU - Schulze, Maureen

N1 - Publisher Copyright: © 2023 The Author(s)

PY - 2023/6

Y1 - 2023/6

N2 - Changing diets toward more plant-based on a large scale could provide a huge contribution to reducing humanities impact on the environment. However, behavior change is typically slow, particularly for culturally ingrained and socially dependent behaviors such as food and dietary choice. A concept suggesting potential for rapid changes, though, is ‘societal tipping points’. This review explains the background of the concept using literature from systems theory, innovation adoption, network theory, and consumer behavior. Theories as well as recent research insights suggest that short- and long-term actions are needed to move more plant-based diets from a niche across a tipping point and toward becoming a large-scale behavior.

AB - Changing diets toward more plant-based on a large scale could provide a huge contribution to reducing humanities impact on the environment. However, behavior change is typically slow, particularly for culturally ingrained and socially dependent behaviors such as food and dietary choice. A concept suggesting potential for rapid changes, though, is ‘societal tipping points’. This review explains the background of the concept using literature from systems theory, innovation adoption, network theory, and consumer behavior. Theories as well as recent research insights suggest that short- and long-term actions are needed to move more plant-based diets from a niche across a tipping point and toward becoming a large-scale behavior.

KW - Management studies

KW - Sustainability sciences, Management & Economics

UR - http://www.scopus.com/inward/record.url?scp=85151701305&partnerID=8YFLogxK

U2 - 10.1016/j.cofs.2023.101015

DO - 10.1016/j.cofs.2023.101015

M3 - Scientific review articles

AN - SCOPUS:85151701305

VL - 51

JO - Current Opinion in Food Science

JF - Current Opinion in Food Science

SN - 2214-7993

M1 - 101015

ER -

DOI