| Transition towards circular economy in the food system A Jurgilevich, T Birge, J Kentala-Lehtonen, K Korhonen-Kurki, ... Sustainability 8 (1), 69, 2016 | 740 | 2016 |
| Can we cut out the meat of the dish? Constructing consumer-oriented pathways towards meat substitution H Schösler, J De Boer, JJ Boersema Appetite 58 (1), 39-47, 2012 | 716 | 2012 |
| “Meatless days” or “less but better”? Exploring strategies to adapt Western meat consumption to health and sustainability challenges J De Boer, H Schösler, H Aiking Appetite 76, 120-128, 2014 | 423 | 2014 |
| Towards a reduced meat diet: Mindset and motivation of young vegetarians, low, medium and high meat-eaters J de Boer, H Schösler, H Aiking Appetite 113, 387-397, 2017 | 268 | 2017 |
| Climate change and meat eating: An inconvenient couple? J De Boer, H Schösler, JJ Boersema Journal of Environmental Psychology 33, 1-8, 2013 | 238 | 2013 |
| Meat and masculinity among young Chinese, Turkish and Dutch adults in the Netherlands H Schösler, J de Boer, JJ Boersema, H Aiking Appetite 89, 152-159, 2015 | 208 | 2015 |
| Motivational differences in food orientation and the choice of snacks made from lentils, locusts, seaweed or “hybrid” meat J De Boer, H Schösler, JJ Boersema Food Quality and Preference 28 (1), 32-35, 2013 | 157 | 2013 |
| Fostering more sustainable food choices: Can Self-Determination Theory help? H Schösler, J de Boer, JJ Boersema Food Quality and Preference 35, 59-69, 2014 | 114 | 2014 |
| The organic food philosophy: A qualitative exploration of the practices, values, and beliefs of Dutch organic consumers within a cultural–historical frame H Schösler, J De Boer, JJ Boersema Journal of Agricultural and Environmental Ethics 26, 439-460, 2013 | 81 | 2013 |
| Towards more sustainable diets: Insights from the food philosophies of “gourmets” and their relevance for policy strategies H Schösler, J de Boer Appetite 127, 59-68, 2018 | 62 | 2018 |
| Food and value motivation: Linking consumer affinities to different types of food products J de Boer, H Schösler Appetite 103, 95-104, 2016 | 43 | 2016 |
| Fish as an alternative protein–A consumer-oriented perspective on its role in a transition towards more healthy and sustainable diets J de Boer, H Schösler, H Aiking Appetite 152, 104721, 2020 | 32 | 2020 |
| Exploring the relative importance of “Reward” and “Reflection” in food orientations: Relevance for healthier and more sustainable diets J de Boer, H Schösler, H Aiking Food quality and preference 64, 126-130, 2018 | 12 | 2018 |
| Sustainable protein consumption and cultural innovation. What businesses, organisations and government can learn from sustainable food trends in Europe and the United States. H Schösler, A Hedlund-de Witt | 9 | 2012 |
| Pleasure and Purity. An exploration of the cultural potential to shift towards more sustainable food consumption patterns in the Netherlands. H Schösler Dissertation VU University, 2012 | 8 | 2012 |
| Think Global, Eat Local: Exploring Foodways M Pimbert, R Shindelar, H Schösler RCC Perspectives, 2015 | 7 | 2015 |
| A theoretical framework to analyse sustainability relevant food choices from a cultural perspective: caring for food and sustainability in a pluralistic society H Schösler, J De Boer, JJ Boersema Climate change and sustainable development, 333-341, 2012 | 6 | 2012 |
| Healthy and sustainable food choices among native and migrant citizens of the Netherlands H Schösler Institute for Environmental Studies, VU University, 2014 | 5 | 2014 |
| Developing a market for watershed services in Tanzania: A Scoping Study H Schösler, C Riddington Poverty Reduction and Environmental Management (PREM) Working Paper: PREM 6 (04), 2006 | 5 | 2006 |
| Food philosophies and sustainable quality of life H Schösler Archives Internationales d'Histoire des Sciences, Nature, Environment and …, 2014 | 1 | 2014 |
Joop de BoerSenior researcher, Institute for Environmental Studies, VU University AmsterdamVerified email at vu.nl
