Attila Pohlmann

Attila Pohlmann
Universidad San Francisco de Quito (USFQ) · USFQ Business School - Department of Marketing

PhD

About

14
Publications
1,897
Reads
How we measure 'reads'
A 'read' is counted each time someone views a publication summary (such as the title, abstract, and list of authors), clicks on a figure, or views or downloads the full-text. Learn more
96
Citations
Introduction
Attila Pohlmann currently works at the School of Business, Universidad San Francisco de Quito (USFQ). Attila does research in Quantitative Social Research, Communication and Media and Experimental Psychology. Their most recent publication is 'Research trajectories of Service-Dominant Logic: Emergent themes of a unifying paradigm in business and management'.

Publications

Publications (14)
Article
Full-text available
When it comes to food choices, high levels of trait compassion should decrease a person's likelihood to choose meat compared to a plant-based alternative [1], [2], [3], [4]. Because meat advertising often threatens masculinity, for men, this effect is expected to be moderated by gender identity threat. The data provided with this article were colle...
Article
Full-text available
Everyday consumer food choices are influenced by a variety of interacting biological, situational, economical, and psychological factors [1], [2], [3], [4]. The choice between animal-based and plant-based protein has implications for overall and cause-specific mortality and cardiometabolic health e.g. [5], [6], [7], [8], [9]. During laboratory expe...
Article
The prevalent business model of fast fashion has received widespread criticism for being antithetical to sustainability. Therefore, many Gen-Y fashion entrepreneurs routinely base their business models on principles of sustainability. Additionally, the green-feminine stereotype not only hinders male consumers’ adoption of ecofriendly products but a...
Article
The demand for ever-accelerating fast fashion is unprecedented, while its supply chain burdens environmental systems. Hedonic fashion consumption is generally unfettered by sustainability concerns, but evidence suggests that island geographies–with dense boundaries between the built and the natural environment–have a heightening effect on eco-consc...
Article
Consumers of meat products are generally shielded from the moral dissonance associated with the killing of livestock. Nonetheless, consumers increasingly look for ways to reduce or avoid meat in their diets due to concerns about individual health and the harmful global impacts of meat production. Campaigns that promote plant-based diets seek to fac...
Article
Full-text available
The data provided with this article is related to “Lowering Barriers to Plant-based Diets: The Effect of Human and Non-Human Animal Self-Similarity on Meat Avoidance Intent and Sensory Food Satisfaction.” [1] The connection between compassion and adherence to plant-based diets is intuitive. The first dataset is a sample of 372 participants in the U...
Article
The connection between plant-based diets and compassion is intuitive. Prior research has demonstrated that food of ethical origin subjectively tastes better to consumers who embrace ethical values. Since meat avoiders generally internalize the values associated with the avoidance of animal-derived products, higher levels of compassion are expected...
Article
Purpose Biological sex is an important segmenting variable in marketing. Yet its ability to meaningfully distinguish beyond the female/male dichotomy is limited. With traditional gender roles continuously shifting and contemporary fluid conceptualizations of gender altering the consumption mainstream, the diverse and multi-faceted behaviours relate...
Chapter
This introductory chapter provides an overview of prevalent stimulus-organism-response models that are used to describe and predict consumer food choices. Early choice models relied on the assumption that food choices were rational and therefore largely disregarded nonrational factors such as situational, environmental, and individual differences....
Chapter
Restaurant innovativeness and the experiential qualities of service are important factors in the hospitality industry. This case study was conducted at Epikus, a boutique catering service located in Quito, Ecuador. It provides insight into how catering service providers can co-create value through customer participation to deliver beneficial, aesth...
Article
Full-text available
This visual study explores men’s street fashions in Honolulu, Hawai‘i. Due to their geographical remoteness, ethnically diverse population, and attractiveness as tourist destination, the Hawaiian Islands attract a variety of styles. I analyse men’s street wear through the theoretical lenses of hypermodernity and hyperconsumerism, which are characte...
Article
Why do some consumers evangelize brands and create value for them even without receiving any direct reward in return? How do their motivations influence their role behaviors and their identification with the company or brand? We draw on motivation theory and the in- and extra-role literature of leadership to propose a theoretical framework. We use...
Article
Full-text available
We describe the research trajectories associated with S-D Logic and the scholarly activity it encompasses across a breadth of disciplines by conducting a bibliometric analysis of a body of literature citing two fundamental S-D Logic publications between 2004–2014. The bibliometric analysis reveals four pertinent research trajectories: Value co-crea...

Network

Cited By