Effects of framing, nomenclature, and aversion to tampering with nature on consumer acceptance of cultivated meat in Singapore

• المؤلفون الرئيسيون: CHONG, Mark, LEUNG, Angela K. Y., FERNANDEZ, Tricia M., NG, Shu Tian
• التنسيق: text
• اللغة: English
• منشور في: Institutional Knowledge at Singapore Management University 2023
• الموضوعات: Cultivated meat; Consumer acceptance; Framing; Nomenclature; Perceived naturalness; Tampering with nature; Applied Behavior Analysis; Business and Corporate Communications; Social Psychology
• الوصول للمادة أونلاين: https://ink.library.smu.edu.sg/lkcsb_research/7289; https://ink.library.smu.edu.sg/context/lkcsb_research/article/8288/viewcontent/Framing_Cultivated_Meat_sv.pdf

This paper comprises a qualitative (Study 1) and a quantitative phase (Study 2). Study 1 aimed to find out what frames and nomenclature would appeal most to meat eaters – including consumers who have eaten cultivated chicken – in Singapore. It also aimed to discover whether perceptions of cultivated...