2023
DOI: 10.1016/j.spc.2023.05.003
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Sustainable consumption in sports fashion – German runners' preference and willingness to pay for more sustainable sports apparel

Viktoria Spindler,
Holger Schunk,
Thomas Könecke
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Cited by 10 publications
(1 citation statement)
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“…Integrated food recommendation, for example, in terms of having meal plans for a whole week or even longer, requires the integration of constraint-based recommendation technologies which help to assure that some eating-habits related constraints are satisfied. Examples of such constraints are: (1) the maximum amount of allowed calories per day must not be exceeded, (2) the share of carbohydrates and proteins should be in line with the requested amount of the envisioned sports activities for the same week, (3) sustainability aspects [114] need to be taken into account, and (4) the consumed food items should be as healthy as possible, evaluated, for example on a Nutri-Score scale [84]. Such menu recommendation tasks are also relevant in the context of group decision making, think about the scenario of a menu planning for the whole week which has to take into account the food preferences of all team members -in this context, also fairness aspects play a major role, i.e., in the long run to take into account the preferences of each group member in a nearly equal fashion [50,79].…”
Section: Nutritionmentioning
confidence: 99%
“…Integrated food recommendation, for example, in terms of having meal plans for a whole week or even longer, requires the integration of constraint-based recommendation technologies which help to assure that some eating-habits related constraints are satisfied. Examples of such constraints are: (1) the maximum amount of allowed calories per day must not be exceeded, (2) the share of carbohydrates and proteins should be in line with the requested amount of the envisioned sports activities for the same week, (3) sustainability aspects [114] need to be taken into account, and (4) the consumed food items should be as healthy as possible, evaluated, for example on a Nutri-Score scale [84]. Such menu recommendation tasks are also relevant in the context of group decision making, think about the scenario of a menu planning for the whole week which has to take into account the food preferences of all team members -in this context, also fairness aspects play a major role, i.e., in the long run to take into account the preferences of each group member in a nearly equal fashion [50,79].…”
Section: Nutritionmentioning
confidence: 99%