Zobrazeno 1 - 10
of 78
pro vyhledávání: '"Tino Bech-Larsen"'
Autor:
George Tsalis, Tino Bech-Larsen
Publikováno v:
Bech-Larsen, T & Tsalis, G 2018, ' Impact of cooking competence on satisfaction with food-related life : Construction and validation of cumulative experience & knowledge scales ', Food Quality and Preference, vol. 68, pp. 191-197 . https://doi.org/10.1016/j.foodqual.2018.02.006
Research into consumers’ cooking competences mostly focuses on the nutritional qualities of the resulting meals and relies on non-cumulative measures of cooking skills. In response, the current article reports on several studies designed to constru
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::66a053ffdb3c7bc4057895951ca813c5
https://doi.org/10.1016/j.foodqual.2018.02.006
https://doi.org/10.1016/j.foodqual.2018.02.006
Publikováno v:
Bech-Larsen, T, Kulikovskaja, V & Aschemann-Witzel, J 2019, ' Re-distribution and Promotion Practices for Suboptimal Foods-Commercial and Social Initiatives for the Reduction of Food Waste ', Society and Business Review, vol. 14, no. 2, pp. 186-199 . https://doi.org/10.1108/SBR-11-2017-0094
Purpose The increased acknowledgement of the problems associated with food waste has triggered a number of social and commercial initiatives for the re-distribution of suboptimal foods (SOFs). This paper aims to explore a variety of such initiatives
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::903d2a841c9a20c73dc8cf914a4958d9
https://pure.au.dk/portal/da/publications/redistribution-and-promotion-practices-for-suboptimal-foods--commercial-and-social-initiatives-for-the-reduction-of-food-waste(aeefe684-4487-4817-afb6-8ed99a57072b).html
https://pure.au.dk/portal/da/publications/redistribution-and-promotion-practices-for-suboptimal-foods--commercial-and-social-initiatives-for-the-reduction-of-food-waste(aeefe684-4487-4817-afb6-8ed99a57072b).html
Publikováno v:
Schnettler, B, Miranda-Zapata, E, Orellana, L, Bech-Larsen, T & Grunert, K G 2020, ' The effects of actor-partner's meal production focus on satisfaction with food related life in cohabiting couples ', Food Quality and Preference, vol. 84, 103949 . https://doi.org/10.1016/j.foodqual.2020.103949
This paper reports the estimation of an Actor-Partner Interdependence Model (APIM), examining how meal preparation focus – measured by taste, context, and thrift–affect actor’s and partner’s satisfaction with food-related life (SWFRL) in coha
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2c0ec2da3099c0f7f49c61d16c8e7862
https://doi.org/10.1016/j.foodqual.2020.103949
https://doi.org/10.1016/j.foodqual.2020.103949
Publikováno v:
Bech-Larsen, T, Mørk, T & Bundgaard, L 2018, Future Outlooks: Nordic Gastronomy in Food Marketing and Catering . in E B Veslemøy Andersen & G Wirtanen (eds), Nutritional and health aspects of food in Nordic countries . Elsevier, pp. 245-255 . https://doi.org/10.1016/B978-0-12-809416-7.00011-1
The success of New Nordic Cuisine (NNC) in high-end gastronomy has raised the question of whether and how the food industrial complex can benefit from the trend. This chapter discusses the principles, competencies, and value propositions of the NNC,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a3e019971fcf3137c54f8f9d44f7cd18
https://pure.au.dk/portal/da/publications/future-outlooks-nordic-gastronomy-in-food-marketing-and-catering(23bce40e-9c67-4d0a-9d25-a7085fae65cf).html
https://pure.au.dk/portal/da/publications/future-outlooks-nordic-gastronomy-in-food-marketing-and-catering(23bce40e-9c67-4d0a-9d25-a7085fae65cf).html
Autor:
Virginie Amilien, Håkon Austdal, Eirin Bar, Tino Bech-Larsen, Lise Bundgaard, Emma Eythórsdóttir, Mikael Fogelholm, Johanna Mäkelä, Keld Ejdrup Markedal, Trine Mørk, Nicklas Neuman, Lena Maria Nilsson, Henry Notaker, Marianne Østerlie, Kaija Rautavirta, Frans Silvenius, Susanne Sørensen, Jens Christian Sørensen, Laufey Steingrímsdóttir, Gudjón Thorkelsson, Trude Wicklund, Agneta Yngve
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b604b3d8ef8ae2519839b50a1d97c08d
https://doi.org/10.1016/b978-0-12-809416-7.09989-3
https://doi.org/10.1016/b978-0-12-809416-7.09989-3
Publikováno v:
Jensen, B B & Bech-Larsen, T 2017, ' Consumers' multifaceted deal knowledge in a grocery retail setting ', The International Review of Retail, Distribution and Consumer Research, vol. 27, no. 1, pp. 61-77 . https://doi.org/10.1080/09593969.2016.1214167
Despite its relevance to retailers, studies of consumers’ deal knowledge have been few. This study explores consumers’ deal knowledge before, during, and after the store visit applying a between-subjects field-study design with 1204 respondents.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7a69cc7cec65c5cfb0626058125e07b0
https://pure.au.dk/portal/da/publications/consumers-multifaceted-deal-knowledge-in-a-grocery-retail-setting(de5646d9-67ca-43cb-8022-920910511f70).html
https://pure.au.dk/portal/da/publications/consumers-multifaceted-deal-knowledge-in-a-grocery-retail-setting(de5646d9-67ca-43cb-8022-920910511f70).html
Autor:
Laura Kazbare, Tino Bech-Larsen
Publikováno v:
Bech-Larsen, T & Kazbare, L 2014, ' Perceptions of healthy eating in transitional phases of life : Results of four focus groups with adolescents and older adults ', British Food Journal, vol. 116, no. 4, pp. 570-584 . https://doi.org/10.1108/BFJ-05-2012-0117
Purpose – Although adolescents and older adults are often targets for nutritional change interventions, little has been done to explore how people in these transitional life phases perceive the matter themselves. The aim of this paper is to explore
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f139d3c6f5b052d1b195caa29a4d42c2
https://doi.org/10.1108/bfj-05-2012-0117
https://doi.org/10.1108/bfj-05-2012-0117
Publikováno v:
Bech-Larsen, T, Mørk, T & Kolle, S 2016, ' New Nordic Cuisine: Is there another back to the future? An informed viewpoint on NNC value drivers and market scenarios ', Trends in Food Science & Technology, vol. 50, pp. 249-253 . https://doi.org/10.1016/j.tifs.2016.01.020
A few years after the turn of the millennium innovative restaurants in Copenhagen started to offer menus prepared entirely from ingredients of Nordic origin. Some of the dishes were a remix of traditional Nordic staples, while others contained items
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::16005c64a3a3f41728aab0e1bb8e8c1e
https://pure.au.dk/portal/da/publications/new-nordic-cuisine-is-there-another-back-to-the-future(046089a4-66f0-479c-8166-b476017847e8).html
https://pure.au.dk/portal/da/publications/new-nordic-cuisine-is-there-another-back-to-the-future(046089a4-66f0-479c-8166-b476017847e8).html
Publikováno v:
Aschemann-Witzel, J, Bech-Larsen, T & Capacci, S 2016, ' Do Target Groups Appreciate Being Targeted? An Exploration of Healthy Eating Policy Acceptance ', Journal of Consumer Policy, vol. 39, no. 3, pp. 285-306 . https://doi.org/10.1007/s10603-016-9327-7
The impact of healthy eating policies falls behind policy maker’s expectations. Better targeting and stakeholder support should improve their effectiveness. The research aims to identify whether a target group (the group impacted by the policy meas
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d1350515b3ed9a65e75c3938236e748c
http://hdl.handle.net/11585/548494
http://hdl.handle.net/11585/548494