Search

Your search keyword '"Grunert, Klaus G."' showing total 1,195 results
Start Over Author "Grunert, Klaus G."
1,195 results on '"Grunert, Klaus G."'

164. Parents’ Modeling During the COVID-19 Pandemic: Influences on Family Members’ Diet Quality and Satisfaction With-Food-Related Life in Dual-Earner Parents With Adolescent Children

Author

Schnettler, Berta, primary, Miranda-Zapata, Edgardo, additional, Orellana, Ligia, additional, Saracostti, Mahia, additional, Poblete, Héctor, additional, Lobos, Germán, additional, Adasme-Berríos, Cristian, additional, Lapo, María, additional, Beroiza, Katherine, additional, and Grunert, Klaus G., additional

Published
2022
Full Text
View/download PDF

171. New Areas in Agricultural and Food Marketing

Author

Grunert, Klaus G., Harmsen, Hanne, Larsen, Hanne Hartvig, Sørensen, Elin, Bisp, Søren, Wierenga, Berend, editor, van Tilburg, Aad, editor, Grunert, Klaus, editor, Steenkamp, Jan-Benedict E. M., editor, and Wedel, Michel, editor

Published
1997
Full Text
View/download PDF

182. Health, sustainability and olive oil creating value for consumers during the green transition

Author

Grunert, Klaus G

Abstract

The green transition of the food sector involves a change towards a healthier and more sustainable food production and consumption. This transition will require a coordinated effort of all actors in the food chain, not least food producers and consumers, such that food producers develop healthier and more sustainable products that correspond to consumer demands and wants. Consumer wants are changing, with demands for health, sustainability and authenticity supplementing the classical quality parameters like taste, convenience and functionality. However, consumers’ perception of health and sustainability may not be congruent with the understanding of producers, and the marketing of products positioned in terms of health and sustainability requires well-designed and credible communication. In addition, the way in which people are creating meals is changing, not least funnelled by the COVID-19 crisis, which has led many people to rediscover home cooking. Building on insights on these ongoing developments, this presentation will cover ways in which these trends can be exploited to create value for consumers in innovative ways, and what this implies for the olive oil sector. Questions of information and credibility will receive special attention, closing with views on the role of olive oil sector in the green transition.

Published
2021

Catalog

Books, media, physical & digital resources
See catalog results