| 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 | 718 | 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 | 435 | 2014 |
| Towards more sustainable food choices: Value priorities and motivational orientations J De Boer, CT Hoogland, JJ Boersema Food Quality and Preference 18 (7), 985-996, 2007 | 365 | 2007 |
| Sustainability labelling schemes: the logic of their claims and their functions for stakeholders J De Boer Business Strategy and the Environment 12 (4), 254-264, 2003 | 304 | 2003 |
| The next protein transition H Aiking, J de Boer Trends in Food Science & Technology, 2019 | 294 | 2019 |
| Food and sustainability: do consumers recognize, understand and value on-package information on production standards? CT Hoogland, J de Boer, JJ Boersema Appetite 49 (1), 47-57, 2007 | 278 | 2007 |
| Help the climate, change your diet: A cross-sectional study on how to involve consumers in a transition to a low-carbon society J De Boer, A De Witt, H Aiking Appetite 98, 19-27, 2016 | 268 | 2016 |
| 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 | 266 | 2017 |
| On the merits of plant-based proteins for global food security: Marrying macro and micro perspectives J De Boer, H Aiking Ecological economics 70 (7), 1259-1265, 2011 | 262 | 2011 |
| Climate change and meat eating: An inconvenient couple? J de Boer, H Schösler, JJ Boersema Journal of Environmental Psychology 33 (1), 1-8, 2013 | 238 | 2013 |
| Exploring inner and outer worlds: A quantitative study of worldviews, environmental attitudes, and sustainable lifestyles A Hedlund-de Witt, J De Boer, JJ Boersema Journal of environmental psychology 37, 40-54, 2014 | 233 | 2014 |
| Protein consumption and sustainability: Diet diversity in EU-15 J de Boer, M Helms, H Aiking Ecological economics 59 (3), 267-274, 2006 | 214 | 2006 |
| 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 | 205 | 2015 |
| Food sustainability: Diverging interpretations H Aiking, J De Boer British Food Journal 106 (5), 359-365, 2004 | 181 | 2004 |
| Sustainable Protein Production and Consumption: Pigs or Peas? Springer Science & Business Media, 2006 | 174* | 2006 |
| Transparency of the meat chain in the light of food culture and history CT Hoogland, J de Boer, JJ Boersema Appetite 45 (1), 15-23, 2005 | 174 | 2005 |
| Frame-based guide to situated decision-making on climate change J De Boer, JA Wardekker, JP Van der Sluijs Global Environmental Change 20 (3), 502-510, 2010 | 166 | 2010 |
| 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 | 156 | 2013 |
| Prospects for pro-environmental protein consumption in Europe: Cultural, culinary, economic and psychological factors J de Boer, H Aiking Appetite 121, 29-40, 2018 | 116 | 2018 |
| Strategies towards healthy and sustainable protein consumption: A transition framework at the levels of diets, dishes, and dish ingredients J de Boer, H Aiking Food Quality and Preference 73, 171-181, 2019 | 114 | 2019 |
Jeroen P. van der SluijsProfessor, University of Bergen, NorwayVerified email at uib.no
