Ricercatori a tempo determinato | Sustainable Food Consumption Behaviour

Isabel Schäufele-Elbers

IsabelMarie.SchaeufeleElbers@unibz.it

+39 0474 013646

BK A1.08

Facoltà di Economia
Piazzetta dell'Università, 1
39031
Brunico

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Curriculum Vitae

OLE

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Short bio

Isabel Schäufele-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.

Corsi

Turismo e sviluppo sostenibile

30181 · AGR/01 · Corso di laurea in Management del Turismo, dello Sport e degli Eventi · DE

Turismo Enogastronomico

31011 · AGR/01 · Corso di laurea magistrale in Management del Turismo · DE

Turismo esperenziale: attuali tendenze nel settore enogastronomico

30180 · AGR/01 · Corso di laurea in Management del Turismo, dello Sport e degli Eventi · DE

Macroaree di ricerca

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.

Pubblicazioni

Schäufele-Elbers, Isabel; Janssen, Meike (2023): Consumer segmentation based on three dimensions of sustainable food consumption: a simultaneous analysis of meat, organic food, and sweet snack purchases based on household panel data in Germany. Frontiers in Nutrition

Schäufele, Isabel; Hamm, Ulrich (2017): Consumers’ perceptions, preferences and willingness-to-pay for wine with sustainability characteristics: a review. Journal of Cleaner Production 147, pp. 379–394. DOI:10.1016/j.jclepro.2017.01.118 (Highly cited paper on Web of Science – top 1% in Engineering)

Schäufele, Isabel; Herrmann, Roland; Szolnoki, Gergely (2016): Erzielen Weine mit höherer Qualität höhere Preise? Eine hedonische Preisanalyse zur DLG-Bundesweinprämierung (Do high-quality wines capture higher prices? A hedonic price analysis on DLG quality tests). German Journal of Agricultural Eco

Schäufele, Isabel; Janssen, Meike (2021): How and why does the attitude-behavior gap differ between product categories of sustainable food? Analysis of organic food purchases based on household panel data. Frontiers in Psychology 12:595636, DOI: 10.3389/fpsyg.2021.595636

Schäufele, Isabel; Pashkova, Daria; Hamm, Ulrich (2018): Which consumers opt for organic wine and why? An analysis of the attitude-behaviour link. British Food Journal 120 (8), pp. 1901–1914. DOI:10.1108/BFJ-03-2018-0141.

Schäufele, Isabel; Hamm, Ulrich (2018): Organic wine purchase behaviour in Germany: Exploring the attitude-behaviour-gap with data from a household panel. Food Quality and Preference 63, pp. 1–11. DOI:10.1016/j.foodqual.2017.07.010

Schäufele, Isabel; Hamm, Ulrich (2018): Wine consumers’ reaction to prices, organic production and origins at the point of sale: an analysis of household panel data. Renewable Agricultural Food Systems 34, pp. 1–13. DOI: 10.1017/S174217051800056X.

Schäufele, Isabel; Barrera Albores, Eric; Hamm, Ulrich (2019): The role of species for the acceptance of edible insects: evidence from a consumer survey. British Food Journal 121 (9), pp. 2190–2204. DOI: 10.1108/BFJ-01-2019-0017.

Janssen, Meike; Schäufele, Isabel; Zander, Katrin (2020): Target groups for organic wine: The importance of segmentation analysis. Food Quality and Preference 79. DOI: 10.1016/j.foodqual.2019.103785.