2023

Van der Meer, M., Fischer, A. R. H., & Onwezen, M. C. (2023).  Same strategies – different categories: An explorative card-sort study of plant-based proteins comparing omnivores, flexitarians, vegetarians and vegans. Appetite, 180. 106315. https://doi.org/10.1016/j.appet.2022.106315

Bulah, B. M., Negro, S. O., Beumer, K., & Hekkert, M. P. (2023). Institutional work as a key ingredient of food innovation success: The case of plant-based proteins. Environmental Innovation and Societal Transitions, 47, 100697. https://doi.org/10.1016/j.eist.2023.100697

Bulah, B. M., Tziva, M., Bidmon, C., & Hekkert, M. P. (2023). Incumbent entry modes and entry timing in sustainable niches: The plant-based protein transition in the United States, Netherlands, and United Kingdom. Environmental Innovation and Societal Transitions, 48, 100735. https://doi.org/10.1016/j.eist.2023.100735

2022

Peeters, A., Van der Werff, E., & Tromp, N. (2022). Designing for value-behaviour consistency: ethical choice architecture to stimulate sustainable meat purchase. Cleaner and Responsible Consumption, 5, 100067. https://doi.org/10.1016/j.clrc.2022.100067