Citations (28)
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Yuying Huang, C. Michael Hall & Ning (Chris) Chen. (2023) The sustainability characteristics of Michelin Green Star Restaurants. Journal of Foodservice Business Research 0:0, pages 1-26.
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Barbara Tomasella, Alisha Ali & Devi Gill. (2023) Hospitality that cares: a qualitative investigation into small foodservice businesses’ social responsibility. Current Issues in Tourism 0:0, pages 1-17.
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Emily Robinson, Bruce McAdams, Simon Somogyi & Kimberly Thomas-Francois. (2023) Managerial decision-making during the COVID-19 pandemic and its impact on the sustainability initiatives of Canadian foodservice businesses. Journal of Foodservice Business Research 26:2, pages 352-380.
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Shalini Talwar, Puneet Kaur, Rambalak Yadav, Rajat Sharma & Amandeep Dhir. (2023) Food waste and out-of-home-dining: antecedents and consequents of the decision to take away leftovers after dining at restaurants. Journal of Sustainable Tourism 31:1, pages 47-72.
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Shelagh Mooney, Richard Robinson, David Solnet & Tom Baum. (2022) Rethinking tourism’s definition, scope and future of sustainable work and employment: editorial for the Journal of Sustainable Tourism special issue on “locating workforce at the heart of sustainable tourism discourse”. Journal of Sustainable Tourism 30:12, pages 2707-2725.
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Ken Peattie & Anthony Samuel. (2021) Placing an ethical brand: the Fairtrade Towns movement. Journal of Marketing Management 37:15-16, pages 1490-1513.
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Lucia Tomassini, Simona Staffieri & Elena Cavagnaro. (2021) Local food consumption and practice theory: A case study on guests’ motivations and understanding. Research in Hospitality Management 11:2, pages 93-100.
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Articles from other publishers (21)
Hyung-Sup Shin & Ayoung Woo. (2024) Analyzing the effects of walkable environments on nearby commercial property values based on deep learning approaches. Cities 144, pages 104628.
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Ángel Gabriel de Niz Sedano & Areli Nájera González. (2023) La sustentabilidad en la industria de restaurantes: prácticas, desafíos y oportunidades. Suma de Negocios 14:31, pages 164-172.
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Yu Qian, Zeshui Xu, Yong Qin, Xunjie Gou & Marinko Skare. (2023) Measuring the varying relationships between sustainable development and oil booms in different contexts: An empirical study. Resources Policy 85, pages 103908.
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Emily Robinson, Rebecca Gordon & Bruce McAdams. (2023) Assessing the current sustainability initiatives of Canadian SME restaurants. Journal of Hospitality and Tourism Insights.
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Francesc Fusté-Forné & Ester Noguer-Juncà. (2023) Designing Michelin-starred menus from the perspective of chefs: Is the presence of local food worth a trip?. International Journal of Food Design.
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Samina Ghory, Bader Obeidat & Ra’ed Masa’deh. (2023) Measuring Café Lovability Using Google’s HEART and Understanding the Roles of Usability, Sustainability Innovation, and Innovation Cocreation in Café Lovability. Sustainability 15:9, pages 7241.
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Thiago José Loçurdo Costa, Reginaldo Fidelis, Luciano Munck, Diogo José Horst & Pedro Paulo De Andrade Junior. (2023) Using the OKR Method and Fuzzy Logic to Determine the Level of Sustainability in Restaurants. Sustainability 15:7, pages 6065.
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Fedir Zhuravka, Natalia Nebaba, Olena Yudina, Svitlana Haponenko & Hanna Filatova. (2023) The hospitality market in Ukraine: War challenges and restoration possibilities. Innovative Marketing 19:1, pages 140-150.
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Amra Čaušević & Francesc Fusté-Forné. (2022) Local Cuisine in a Tourist City: Food Identity in Sarajevo Restaurant Menus as a Source of Destination Marketing. European Journal of Tourism, Hospitality and Recreation 12:1, pages 61-77.
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Yasutaka Ozaki & Rajib Shaw. (2022) Citizens’ Social Participation to Implement Sustainable Development Goals (SDGs): A Literature Review. Sustainability 14:21, pages 14471.
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Carla Riverola, Ozgur Dedehayir, Stephen Harrington & Santiago Velasquez Franco. (2022) Building a greener dining scene: how do veg-friendly restaurateurs “crop up”?. British Food Journal 124:7, pages 2262-2278.
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José Ramón Saura, Domingo Ribeiro-Soriano & Daniel Palacios-Marqués. (2022) Adopting digital reservation systems to enable circular economy in entrepreneurship. Management Decision.
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Cynthia Mejia, Monika Bąk, Piotr Zientara & Marissa Orlowski. (2022) Importance-performance analysis of socially sustainable practices in U.S. restaurants: A consumer perspective in the quasi-post-pandemic context. International Journal of Hospitality Management 103, pages 103209.
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Wided Batat. (2021) A phenomenological exploration into sustainability in the foodservice industry in the MEA region. Journal of Services Marketing 35:7, pages 918-932.
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Hien Thu Bui & Viachaslau Filimonau. (2021) A recipe for sustainable development: assessing transition of commercial foodservices towards the goal of the triple bottom line sustainability. International Journal of Contemporary Hospitality Management 33:10, pages 3535-3563.
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Nina Berman. (2021) Environmental Education Catalyzed by Tourism: Ecoliteracy Initiatives on the Coast of Kenya. Sustainability 13:15, pages 8501.
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Wided Batat. (2020) Pillars of sustainable food experiences in the luxury gastronomy sector: A qualitative exploration of Michelin-starred chefs’ motivations. Journal of Retailing and Consumer Services 57, pages 102255.
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Yeong-Shyang Chen & Shou-Tsung Wu. (2020) The acceptance of critical courses: A case study of a fair trade-related course. Journal of Hospitality, Leisure, Sport & Tourism Education 27, pages 100266.
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Giovanna Bertella. (2020) Re-thinking sustainability and food in tourism. Annals of Tourism Research 84, pages 103005.
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Caroline Winter. (2020) A review of research into animal ethics in tourism: Launching the annals of tourism research curated collection on animal ethics in tourism. Annals of Tourism Research 84, pages 102989.
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Yu Shi & Kuen‐Hung Tsai. (2020) Linking stakeholder integration to sustainability performance in the hotel context. International Journal of Tourism Research 22:5, pages 677-691.
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