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Consumer Choice of Compromise Option and Activated Styles of Thinking: Experimental Evidence
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Byung-Joon Choi – Applied Cognitive Psychology, 2024
Choice preferences for the compromise option are one common way to make decisions which has received a great deal of research attention to seek a richer understanding of consumers' product choices. Prior research has focused on investigating the various factors underlying the compromise choice. Given that the literature on cognitive style provides…
Descriptors: Foreign Countries, Consumer Economics, Decision Making, Preferences
Raising Marketing Students' Awareness of Their Role in Achieving Sustainable Development Goals: An Arts-and-Crafts-Based Pedagogy
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Eva Delacroix – Journal of Marketing Education, 2024
The United Nations' Sustainable Development Goals (SDGs) provide a framework for building sustainable marketing strategies to improve social and natural environments. Marketing is a key factor for achieving SDG12, "Ensuring sustainable production and consumption patterns," and a new kind of marketing education is needed to engage and…
Descriptors: Marketing, Teaching Methods, Student Role, Sustainable Development
Students' Knowledge and Expectations about Sustainable Food Systems in Higher Education
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Migliorini, Paola; Wezel, Alexander; Veromann, Eve; Strassner, Carola; Srednicka-Tober, Dominika; Kahl, Johannes; Bügel, Susanne; Briz, Teresa; Kazimierczak, Renata; Brives, Hélène; Ploeger, Angelika; Gilles, Ute; Lüder, Vanessa; Schleicher-Deis, Olesa; Rastorgueva, Natalia; Tuccillo, Fabio; Talgre, Liina; Kaart, Tanel; Ismael, Diana; Rembialkowska, Ewa – International Journal of Sustainability in Higher Education, 2020
Purpose: To clarify needs and requests of the young generation to the contemporary and future education on food systems, this paper aims to examine the following issues: students' background knowledge, students' behaviour as consumers and food citizenship, most interesting topics of SFS for students and students' preferences and expectations in…
Descriptors: Knowledge Level, Expectation, Sustainable Development, Food
Sustainable Food Education: What Food Preparation Competences Are Needed to Support Vegetable Consumption?
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Huyard, Caroline – Environmental Education Research, 2020
Contributing to more sustainable diets is a major challenge for contemporary environmental education. It implies an increase in the share of plant-based foods and of home-cooked meals. Awareness of this is widespread but taking concrete action is not easy. What competences does it call for? To identify them, we proposed an 8-month training course…
Descriptors: Foods Instruction, Sustainable Development, Dietetics, Eating Habits
The Effects of Academic Socialisation on Students' Consumer Behaviour
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Rioux, Liliane; Scrima, Fabrizio; Bouzid, Dalel; Moffat, Éva; Mokounkolo, René – Social Psychology of Education: An International Journal, 2017
Since the now classic work of Newcomb (Personality and social change, Holt, New York, 1943), there has been an increasing body of research focusing on the process of academic socialisation but, as far as we know, no studies have specifically dealt with students' consumer behaviour and, more specifically, sustainable consumption. Five hundred and…
Descriptors: Socialization, College Students, College Faculty, Questionnaires