Vegetarianism: Toward a greater understanding.

By Swinder Janda, Philip J. Trocchia. 2001

95 citations recorded by the source corpus.

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

We Can’t Keep Meating Like This: Attitudes towards Vegetarian and Vegan Diets in the United Kingdom (2019, background): “The second most important barrier is convenience, with many consumers saying vegetarian dishes are difficult to prepare and that there is a lack of options when eating out [33,38,48].”
Reducing meat consumption in developed and transition countries to counter climate change and biodiversity loss: a review of influence factors (2017, background): “…on a spectrum between a meat-centred diet and vegetarianism, flexitarians are seen as being much more similar to meat-eaters than to vegetarians (Janda and Trocchia 2001) because they have a greater liking for meat, are less disgusted by it and show less emotional resistance to meat consumption…”
Replacement of meat by meat substitutes. A survey on person- and product-related factors in consumer acceptance. (2011, unknown): “…vegetarians seem to have less diverse reasons and are primarily motivated by compassion for animal welfare and the environment (Hoek et al., 2004; Janda & Trocchia, 2001; Lea, Crawford, & Worsley, 2006; Lindeman & Sirelius, 2001; Lindeman & Väänänen, 2000; Pollard et al., 1998; Santos &…”
Motivating Sustainable Food Choices (2014, background): “Finally, gender has traditionally been associated with the decision to eschew meat, with females more likely to adopt a vegetarian lifestyle than males (Janda & Trocchia, 2001; Kalof, Dietz, Stern, & Guagnano, 1999).”