Citations (9)
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Rebecca Futtrup & Klaus G. Grunert. (2023) Does organic labelling affect restaurant choice? A study on the Danish Organic Cuisine Label. Scandinavian Journal of Hospitality and Tourism 23:1, pages 29-50.
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Vijay Amrit Raj, Sahil Singh Jasrotia, Siddharth Shankar Rai & Irfan Ahmed Ansari. (2022) A Bibliometric Review of Organic Menus at Restaurants: Research Streams and Future Research Path. Journal of Quality Assurance in Hospitality & Tourism 0:0, pages 1-27.
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Yeon Ho Shin, Jinyoung Im, Seung Eun Jung & Kimberly Severt. (2019) Motivations behind Consumers’ Organic Menu Choices: The Role of Environmental Concern, Social Value, and Health Consciousness. Journal of Quality Assurance in Hospitality & Tourism 20:1, pages 107-122.
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Viachaslau Filimonau, Jorge Matute, Małgorzata Durydiwka, Robert Faracik, Mirosław Mika & Alina Zajadacz. (2018) The determinants of more responsible restaurant food choice in Poland. Journal of Sustainable Tourism 26:8, pages 1398-1416.
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Articles from other publishers (5)
Arghya Ray, Biswadip Das & Long She. (2023) What affects consumers' choice behaviour towards organic food restaurants? By applying organic food consumption value model. Journal of Hospitality and Tourism Insights.
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Viachaslau Filimonau, Ayşen Coşkun, Belen Derqui & Jorge Matute. (2021) Restaurant management and food waste reduction: factors affecting attitudes and intentions in restaurants of Spain. International Journal of Contemporary Hospitality Management 34:3, pages 1177-1203.
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Viachaslau Filimonau & Alexandra Magklaropoulou. (2020) Exploring the viability of a new ‘pay-as-you-use’ energy management model in budget hotels. International Journal of Hospitality Management 89, pages 102538.
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Shangzhi Qiu, Liping Cai, Xinran Lehto, Zhuowei Huang, Susan Gordon & William Gartner. (2020) Tourist self-presentation and diet regulations. Tourism Management Perspectives 35, pages 100705.
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Yeon Ho Shin, Jinyoung Im, Seung Eun Jung & Kimberly Severt. (2018) The theory of planned behavior and the norm activation model approach to consumer behavior regarding organic menus. International Journal of Hospitality Management 69, pages 21-29.
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