HomeResultsPublicationsMoving Consumers along the Innovation Adoption Curve: A New Approach to Accelerate the Shift toward a More Sustainable Diet

Moving Consumers along the Innovation Adoption Curve: A New Approach to Accelerate the Shift toward a More Sustainable Diet

Published 2021

Read in Norwegian

Publication details

Journal : Sustainability , vol. 13 , 2021

Publisher : MDPI

International Standard Numbers :
Printed : 2071-1050
Electronic : 2071-1050

Publication type : Academic article

Contributors : Gonera, Antje; Svanes, Erik; Bugge, Annechen Bahr; Hatlebakk, Malin Myrset; Prexl, Katja-Maria; Ueland, Øydis

Issue : 8

Links :
ARKIV : hdl.handle.net/11250/2738776
DOI : doi.org/10.3390/su13084477

Research areas

Diet and health

Innovation research

Societal impact

If you have questions about the publication, you may contact Nofima’s Chief Librarian.

Kjetil Aune
Chief Librarian
kjetil.aune@nofima.no

Contacts:

Antje Gonera

Antje Gonera

Senior Scientist

Øydis Ueland

Øydis Ueland

Senior Scientist

Topics associated with the publication

Plant based food

Other publications from Plant based food

Åkerbønner og erter; en kilde til proteinkonsentrat gjennom grønn bærekraftig teknologi. Råvarer, kjemisk innhold og prosessering

2024
Nofima’s reports

Utvikling i salg av plantebaserte produkter i Norge. Oppfølgingsrapport 2024

2024
Nofima’s reports

Effect of temperature during flowering, pod set, and seed development on yield components and accumulation of protein, starch, and low molecular weight carbohydrates in two faba bean (Vicia faba L.) cultivars

Legume Science, 2023
Academic article

Meat Analogues from Pea Protein: Effect of Different Oat Protein Concentrates and Post Treatment on Selected Technological Properties of High-Moisture Extrudates

Applied Sciences, 2023
Academic article

Design-led innovation for more plant-based food: An interdisciplinary approach to more consumer-centric product development

International Journal of Food Design, 2023
Academic article

See all publications