From single-use plastic bans to edible cutlery: Sensory experience outweighs perceived sustainability in driving acceptance

Marie Schill () and Carolina O.C. Werle
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Marie Schill: COACTIS - COnception de l'ACTIon en Situation - UL2 - Université Lumière - Lyon 2 - UJM - Université Jean Monnet - Saint-Étienne - UJM EPE - Université Jean Monnet (EPSCPE), UJM - Université Jean Monnet - Saint-Étienne - UJM EPE - Université Jean Monnet (EPSCPE)
Carolina O.C. Werle: EESC-GEM - Grenoble Ecole de Management, IREGE - Institut de Recherche en Gestion et en Economie - USMB [Université de Savoie] [Université de Chambéry] - Université Savoie Mont Blanc

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Date: 2026-10
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Published in Food Quality and Preference, 2026, 144, pp.105982. ⟨10.1016/j.foodqual.2026.105982⟩

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Persistent link: https://EconPapers.repec.org/RePEc:hal:journl:hal-05641811

DOI: 10.1016/j.foodqual.2026.105982

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