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Dissertationleonielindafink.Pdf (5.388Mb) Sustainable diets: Studies on German consumers’ intention-behavior gap Dissertation for the acquisition of the academic degree Doktor der Agrarwissenschaften (Dr. agr.) Submitted to the Faculty of Organic Agricultural Sciences at Kassel University, Germany Submitted by Leonie Linda Fink Witzenhausen, January 2020 Declaration I herewith give assurance that I completed this dissertation independently without prohibited assistance of third parties or aids other than those identified in this dissertation. All passages that are drawn from published or unpublished writings, either word-for-word or in paraphrase, have been clearly identified as such. Third parties were not involved in the drafting of the content of this dissertation; most specifically I did not employ the assistance of a dissertation advisor. No part of this thesis has been used in another doctoral or tenure process. ………………………………………. Leonie Fink Witzenhausen, January 2020 This work has been approved by the Faculty of Organic Agricultural Sciences of the University of Kassel as a thesis for acquiring the academic degree of Doktor der Agrarwissenschaften (Dr. agr.). First Supervisor: Prof. Dr. Angelika Ploeger, University of Kassel, Germany Second Supervisor: Prof. Dr. Carola Strassner, Münster University of Applied Sciences, Germany Examiner: Prof. Dr. Christian Herzig, University of Kassel, Germany Examiner: Prof. Dr. Ulrich Hamm, University of Kassel, Germany Date of thesis defense May 26, 2020 Acknowledgements First of all, I would like to thank my two supervisors Dr. Angelika Ploeger and Dr. Carola Strassner for the continuous support of my PhD study. Thank you for your motivation and valuable expert knowledge, which you have passed on to me. And most of all, thank you for giving me this great opportunity to learn from and with you during this journey. Then I would like to thank all the people who supported my work by participating in both conducted studies, while dedicating their time and thoughts. In addition, I would like to express my thanks for the various financings during the last four years. These go to a'verdis sustainable foodservice solutions for a great job as a student research assistant, the Software AG Foundation for financing a half-time position as a research assistant at Münster University of Applied Sciences, the Central Equal Opportunities Officer from Münster University of Applied Sciences for a PhD scholarship, Dr. Guido Ritter from Münster University of Applied Sciences for employment as a research assistant and University of Kassel and Münster University of Applied Sciences for funding the first research study. In addition I would like to thank the Open Access Publication Fund of the University of Kassel financed by the German Research Foundation (DFG) and the Library of the University of Kassel for financing the publication of the second and the third paper in open-access journals. Special thanks go to my older sister Felipa for all the financial support and most importantly for always having my back. Last but definitely not least, I would like to thank my friends and family for their continuous support. Finally, I can answer your annoying question, whether I have submitted my dissertation, with a yes and a big smile on my face. Tables of content List of figures ………………………………………………………………....... IV List of tables …………………………………………………………………..... VI List of abbreviations ………………………………………………………....... VII Supplementary material .……………………………………………………... VIII Preface ………………………………………………………………………...... IX Summary ...…………………………………………………………………...... 1 1 General Introduction ……………………………………………..... 3 1.1 Background of the study ………………………………………….. 3 1.2 Theoretical framework – the theory of planned behavior …....... 5 1.3 Sustainable diets – state of research …………………………….... 6 1.4 Research gaps ……………………………………………………..... 21 1.5 Objectives and structure of the thesis …………………………...... 22 2 Materials and Methods …………………………………………...... 25 3 Involving stakeholders in the development of a dietary adoption concept: What can we learn from open innovation?.... 27 3.1 Abstract …………………………………………………………....... 27 3.2 Introduction ………………………………………………………… 28 3.3 Theoretical background ………………………………………….... 30 3.3.1 Dietary adoption concept for sustainable diets ………………..... 30 3.3.2 Theories of behaviour and behaviour change ………………........ 30 3.3.3 The intention-behaviour gap ……………………………………… 31 3.3.3.1 Barriers creating the intention-behaviour gap and approaches to bridging it ………………………………………........................... 31 3.3.4 Open innovation ………………………………………………….... 32 3.3.4.1 Possible benefits as motives for implementing open innovation…………………………………………………………… 35 3.4 Methodology ……………………………………………………...... 37 I 3.5 Results of literature research ……………………………………..... 37 3.5.1 Methods of open innovation ……………………………………..... 37 3.5.1.1 Lead-user method ………………………………………………...... 38 3.5.1.2 Innovation contests ………………………………………………… 39 3.5.1.3 Toolkits for user innovation ……………………………………...... 39 3.5.1.4 Innovation communities ………………………………………....... 39 3.5.2 Open Innovation in the food sector ……………………………...... 40 3.5.3 Linking open innovation to the development process of a dietary adoption concept ………………………………………...... 42 3.6 Discussion ………………………………………………………....... 43 3.7 Conclusions ………………………………………………………..... 47 3.8 Acknowledgements ……………………………………………....... 48 3.9 References ………………………………………………………....... 48 4 Participative processes as a chance for developing ideas to bridge the intention-behavior gap concerning sustainable diets………………………………………………………………….. 57 4.1 Abstract …………………………………………………………....... 57 4.2 Introduction ………………………………………………………… 57 4.3 Materials and Methods …………………………………………...... 60 4.4 Results ……………………………………………………………..... 66 4.5 Discussion ………………………………………………………....... 70 4.6 Conclusions ………………………………………………………..... 77 4.7 Supplementary Materials ………………………………………...... 78 4.8 Funding …………………………………………………………....... 79 4.9 Acknowledgement ………………………………………………..... 79 4.10 References ………………………………………………………....... 79 5 Exploring external factors affecting the intention-behavior gap when trying to adopt a sustainable diet: a think aloud study…… 85 5.1 Abstract …………………………………………………………....... 85 II 5.2 Introduction ………………………………………………………… 85 5.3 The think aloud approach …………………………………………. 88 5.4 Materials and Methods …………………………………………...... 90 5.5 Results ……………………………………………………………..... 92 5.5.1 Study Sample ……………………………………………………...... 92 5.5.2 Results from the think aloud method application ……………...... 93 5.5.3 Results from the supplementary questionnaire ………………..... 99 5.5.4 Results from the follow-up interview …………………………...... 102 5.6 Discussion ………………………………………………………....... 105 5.7 Conclusion ………………………………………………………...... 112 5.8 Conflict of Interest ………………………………………………...... 117 5.9 Author Contributions ……………………………………………… 117 5.10 Acknowledgments ………………………………………………..... 117 5.11 References ………………………………………………………....... 117 5.12 Supplementary Material ………………………………………....... 127 5.13 Data Availability Statement ……………………………………...... 127 6 General Discussion ……………………………………………….... 128 6.1 Overall discussion of the research studies ……………………...... 128 6.2 Prospects …………………………………………………………..... 144 6.2.1 Scientific contribution …………………………………………........ 144 6.2.2 Insights for future research ……………………………………....... 144 6.3 Limitations ………………………………………………………...... 145 References ……………………………………………………………………… 147 III List of figures Figure 1 in Chapter 1.2: Ajzen’s model of the Theory of Planned Behavior……………………………….................................................................. 6 Figure 2 in Chapter 1.3: Schematic representation of the key components of a sustainable diet …………….......................................................................... 9 Figure 3 in Chapter 1.3: The key components, determinants, factors and processes of a sustainable diet ……………......................................................... 10 Figure 4 in Chapter 1.3: The key features and determinants of a sustainable diet ……………...................................................................................................... 11 Figure 5 in Chapter 1.3: Five dimensions of sustainable nutrition …………. 12 Figure 6 in Chapter 1.3: Core dimensions of sustainable and healthy diets……………..................................................................................................... 13 Figure 7 in Chapter 1.3: Issues to consider when defining a sustainable diet……………....................................................................................................... 14 Figure 8 in Chapter 1.3: The Mediterranean Diet Pyramid ………………..... 16 Figure 9 in Chapter 1.3: Domains and challenges to be considered (circles) and actions to be taken for sustainable diets (balloons) ……………………... 21 Figure 1 in Chapter 3.3.4: The closed and open innovation paradigm …....... 33 Figure 2 in Chapter 3.5.3: Comparing the development of dietary adoption concepts to product development through open innovation …..................... 43 Figure 1 in Chapter 4.2: Ajzen’s model of the Theory of Planned Behavior (TPB) ……………................................................................................................... 59 Figure 2 in Chapter 4.4: The thematic cluster of factors influencing the intention-behavior relation ……………............................................................. 69 Figure 1 in Chapter 5.2: Theory of Planned Behavior (TPB) ………………… 88 Figure 2 in Chapter 5.5.2: Linkage of external factors to external and internal factors …………….................................................................................
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