Forscher:innen mit Zeitvertrag | Sustainable Food Consumption Behaviour
Isabel Sch盲ufele-Elbers
IsabelMarie.SchaeufeleElbers@unibz.it
BK A1.08 Fakult盲t f眉r Wirtschaftswissenschaften鲍苍颈惫别谤蝉颈迟盲迟splatz 1
39031
Bruneck
Links
Short bio
Isabel Sch盲ufele-Elbers joined the Faculty of Economics and Management as an Assistant Professor in Agricultural Economics in February 2022.
She has received her PhD in 2018 in Economics and Social Sciences from the Department of Agricultural and Food Marketing at the University of Kassel where she also worked as a Post-doc Research Assistant. Isabel's dissertation analysed the "Factors influencing the purchase behaviour of consumers for organic wine: An analysis of household panel data" for which she received the best dissertation award from the German Society of Economics and Social Sciences in Agriculture. Isabel's research interests are in the area of consumer behaviour, sustainable food consumption and wine economics extending this now also to tourism related aspects.
Lehrveranstaltungen
Erlebnistourismus: aktuelle Trends in der Lebensmittel- und Weinbranche
30180 路 AGRI-01/A 路 Bachelor in Tourismus-, Sport- und Eventmanagement 路 DE
Nachhaltige Tourismusentwicklung
30181 路 AGRI-01/A 路 Bachelor in Tourismus-, Sport- und Eventmanagement 路 DE
脰nogastronomischer Tourismus
31011 路 AGRI-01/A 路 Master in Tourismusmanagement 路 DE
Lesen Sie mehr 眉ber Isabel Sch盲ufele-Elbers
Wie wirkungsvoll sind Nudging-Strategien zur Reduzierung des Fleischkonsums in der Gastronomie? Neue...
G盲stezufriedenheit bleibt bei reduzierten Fleischportionen und gr枚脽eren Beilagenmengen unver盲ndert h...
Zia - Visible Women in Science: In einem Fellowship-Programm des Zeit-Verlages werden Wissenschaftle...
Forschungsschwerpunkte
So far, much of her empirical work has dealt with household panel data, in particular with the attitude-behaviour gap related to sustainable food. However, her research interests are broader and also relate to experimental designs and behavioural interventions and cover topics such as reduced meat consumption, protein alternatives, biodiversity-friendly agriculture and food waste behaviour.