Outside-in and bottom-up: Using sustainability transitions to understand the development phases of mainstreaming plant-based in the food sector in a meat and dairy focused economy
Jessica Aschemann‐Witzel(Aarhus University), Simone Lykke Tranholm Mouritzen(Aarhus University), Maria D.G.H. Mulders(Aarhus University)
Cited by 20
Related Papers
Virtual influencer marketing: the good, the bad and the unreal
|European Journal of Marketing|2023|191
A downturn or a window of opportunity? How Danish and French parents perceive changes in healthy eating in the transition to parenthood
|Appetite|2020|42
Perspectives on sugar consumption expressed on social media by French-speaking and Danish-speaking parents
|Social Science & Medicine|2020|12
Exploring Barriers to Healthy Eating Among Women in Their Role as New Mothers with a Theory-Driven Questionnaire
|Maternal and Child Health Journal|2023|6
Spicing up food interactions: Development of a healthy food education activity targeting fathers and their young children
|Journal of Human Nutrition and Dietetics|2023|6