Meike Rombach

Lecturer

Lincoln University

New Zealand

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About

Meike Rombach is a Lecturer at Lincoln University in New Zealand. Her research focuses on consumer behavior towards plant-based and alternative food products, as evidenced by her recent articles exploring willingness-to-pay for micro-algae-based beverages, gluten-free offerings, and sea-vegetable products. She also investigates factors influencing consumer preferences for milk alternatives and food foraging practices.

Articles (18)

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2025

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2022

Collaborators (15)

Philippe Mongondry

associate professor

FRANCE

Meike Rombach

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Articles (18)

A Rising Tide of Green: Unpacking Predictors of New Zealand Consumers’ Willingness to Drink, Pay a Price Premium, and Promote Micro-Algae-Based Beverages

Snack Attack: Understanding Predictors of New Zealand Consumers’ Favour and Disfavour for Cyanobacteria (Blue-Green Algae)-Based Crackers

Eating Macro-Algae (Seaweed): Understanding Factors Driving New Zealand Consumers’ Willingness to Eat and Their Perceived Trust towards Country of Origin

Leave the Milk for the Calf and Spread the Word: Exploring Factors Determining US Consumers’ Willingness to Try Plant-Based Milk Alternatives and Their Word-of-Mouth Sharing about Plant-Based Milk Alternatives

Finding Nori—Understanding Key Factors Driving US Consumers’ Commitment for Sea-Vegetable Products

Against the Grain: Consumer’s Purchase Habits and Satisfaction with Gluten-Free Product Offerings in European Food Retail

“Soy Boy vs. Holy Cow”—Understanding the Key Factors Determining U.S. Consumers’ Preferences and Commitment to Plant-Based Milk Alternatives

“Got Milk Alternatives?” Understanding Key Factors Determining U.S. Consumers’ Willingness to Pay for Plant-Based Milk Alternatives

Exploring Key Factors Driving Urban Foraging Behavior in Garden and Non-Garden Locations

No Cow? Understanding US Consumer Preferences for Plant-Based over Regular Milk-Based Products

Kelp Wanted?! Understanding the Drivers of US Consumers’ Willingness to Buy and Their Willingness to Pay a Price Premium for Sea Vegetables

Should I Go Back to the Roots to Obtain My Food? Understanding Key Factors Driving U.S. Consumers’ Preferences for Food Foraging over Buying and Growing Food

Understanding Key Factors Influencing Consumers’ Willingness to Try, Buy, and Pay a Price Premium for Mycoproteins

Fruit Vending Machines as a Means of Contactless Purchase: Exploring Factors Determining US Consumers’ Willingness to Try, Buy and Pay a Price Premium for Fruit from a Vending Machine during the Coronavirus Pandemic

COVID-19 and the Locavores: Investigating the Drivers of US Consumer Preferences for Apples

Should I Pay or Should I Grow? Factors Which Influenced the Preferences of US Consumers for Fruit, Vegetables, Wine and Beer during the COVID-19 Pandemic

Understanding Apple Attribute Preferences of US Consumers

A Design Thinking Approach to Teaching Sustainability

Collaborators (15)

Philippe Mongondry

Vilma Xhakollari

Luis De Aguiar

Meropi Kontogianni

Christopher Gan

Hamish Rennie

Vera Bitsch

Valerie Manna

Dominika Guzek

Beatriz Urbano-López de Meneses

Amalia G.M. Scannell

Wim de Koning

TERESA BRIZ DE FELIPE

David Dean

Frank Vriesekoop

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