Anna de Visser Amundson

Anna de Visser-Amundson was born in Gothenburg, Sweden. She holds a BSc degree from Les Roches, Switzerland and a MSc in Marketing and PhD degree from the Vrije Universiteit, Amsterdam, The Netherlands. Before entering the world of education and academia, Anna held management positions at the Grand Hyatt in Paris, France, at the Four Seasons Hotels and Resorts in Chicago, US and Dublin, Ireland, and at the Floris Suite Hotel, Curacao.

Anna’s research focuses on Responsible Consumption in hospitality. She is an experienced researcher of sustainable food choices and behaviors, particularly related to food waste and the marketing of rescue-based food. Anna is further developing this research by including behavioral interventions and marketing strategies to support the protein transition in restaurants, water conservation programs, and the promotion of rescue-based products made from otherwise wasted materials. Her work has received several prestigious grants, including an NWO grant and an Erasmus+ Capacity Building grant (IN2FOOD), and has been published in leading journals such as the Journal of Marketing Research, Journal of Cleaner Production, and Journal of Sustainable Tourism.

Anna is driven by HTH’s mission to “create hospitable futures together” which she feels can only be achieved though more sustainable lifestyles. With its feet in the ‘real world’ and practise, Anna aims to contribute to the HTH community, the UN SDG’s and ultimately to a more sustainable society. Students are inconstantly involved in her research but also in larger international projects such as fighting food waste in Indonesia. Importantly, her projects involve many external stakeholders (e.g., the national Food Waste Challenge with Rabobank) and also deeper involvement of teaching and practical staff in research (e.g., publication of conference papers).

“My research is purpose driven. It aims to answer to pressing questions related to food circularity and sustainable consumption. Specifically, together with our F&B department we investigate market developments (e.g., ‘rescue-based food’), smarter use of resources (e.g., reducing food waste) but also how new realities (e.g., the need to eat less meat) affect consumer choices and hospitality businesses trying to cater to those needs”.

From Waste to Taste: Sustainable Consumption

Food Waste Challenge

IN2FOOD - Interdisciplinary Approach Towards Fostering Collaborative Innovation in Food Waste Management.

De Visser-Amundson, A., Kleijnen, M., & Aydinli, A. (2023). From trash to cash: The effect of product construal and benefit appeals on consumer evaluations of rescued meals. International Journal of Contemporary Hospitality Management. Vol. ahead-of-print No. ahead-of-print. https://doi.org/10.1108/IJCHM-09-2022-1128

De Visser-Amundson, A., Peloza, J., Kleijnen, M., & Aydinli, A. (2023). Hiding in plain sight: How imperfect ingredient transformation impact consumer preference for rescue-based food. Food Quality and Preference, 105. https://doi.org/10.1016/j.foodqual.2022.104771

Oskam, J.A. & De Visser-Amundson, A., (2022). A systematic review of ethical issues in hospitality and tourism innovation. Journal of Hospitality and Tourism Insights. https://doi.org/10.1108/JHTI-11-2021-0305

Oskam, J. & De Visser-Amundson, A., (2022). Guest editorial: Innovation in hospitality and tourism: ethical issues and challenges. Journal of Hospitality and Tourism Insights, 5(4), pp.709-712. https://doi.org/10.1108/JHTI-09-2022-341

De Visser-Amundson, A. and Filimonau, V. (2022). Choice architecture entry in Buhalis, D. (Ed.). (2022). Encyclopedia of Tourism Management and marketing. Northampton, MA, USA: Edward Elgar Publishing.

Filimonau, V. and De Visser-Amundson, A. (2022). Food waste entry in Buhalis, D. (Ed.). (2022). Encyclopedia of Tourism Management and marketing. Northampton, MA, USA: Edward Elgar Publishing.

De Visser-Amundson, A., Peloza, J. & Kleijnen, M., (2021). How Association with Physical Waste Attenuates Consumer Preferences for Rescue-Based Food. Journal of Marketing Research, 58(5), pp.870-887. https://doi.org/10.1177/00222437211031243

Van Herpen, E., De Hooge, I.E., De Visser-Amundson, A. & Kleijnen, M.P., (2021). Take it or leave it: How an opt-out strategy for doggy bags affects consumer food waste behavior and restaurant evaluations. Journal of Cleaner Production, 325, pp.129-199. https://doi.org/10.1016/j.jcle...

Oskam, J.A., De Visser-Amundson, A. & De Boer, B., (2021). Preparing Hospitality Graduates for a Volatile Future: The need for “Field Problem Solvers”. Journal of Hospitality & Tourism Research, 45(5), pp.902-904. https://doi.org/10.1177/109634...

De Visser-Amundson, A., (2020). A multi-stakeholder partnership to fight food waste in the hospitality industry: A contribution to the United Nations Sustainable Development Goals 12 and 17. Journal of Sustainable Tourism, 30(10), pp.2448-2475. https://doi.org/10.1080/096695...

De Visser-Amundson, A. & Kleijnen, M., (2020). Nudging in food waste management: Where sustainability meets cost-effectiveness. In Food waste management (pp. 57-87). Palgrave Macmillan, Cham. https://doi.org/10.1007/978-3-030-20561-4