Results of sustainable catering project (phase 1) published

The findings of phase 1 of the sustainable catering project investigating the climate-impact of food choices have now been published. WFSC members Vivianne Visschers and Michael Siegrist (Consumer Behavior) wrote an article entitled "Does better for the environment mean less tasty? Offering more climate-friendly meals is good for the environment and customer satisfaction" that will appear in the December issue of the journal Appetite.
Read full article external page here

The article was also picked up by the Washington Post that reported about the findings in an article entitled "Does better for the environment mean less tasty? Offering more climate-friendly meals is good for the environment and customer satisfaction".
Read article in the Washington Post external page here