Citations (7)
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Arun Madanaguli, Amandeep Dhir, Puneet Kaur, Shalini Srivastava & Gurmeet Singh. (2022) Environmental sustainability in restaurants. A systematic review and future research agenda on restaurant adoption of green practices. Scandinavian Journal of Hospitality and Tourism 22:4-5, pages 303-330.
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Seyhmus Baloglu, Carola Raab & Kristin Malek. (2022) Organizational Motivations for Green Practices in Casual Restaurants. International Journal of Hospitality & Tourism Administration 23:2, pages 269-288.
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Carola Raab, Seyhmus Baloglu & Yang-Su Chen. (2018) Restaurant Managers’ Adoption of Sustainable Practices: An Application of Institutional Theory and Theory of Planned Behavior. Journal of Foodservice Business Research 21:2, pages 154-171.
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Articles from other publishers (4)
Emidio Tiberi, Marzio Piller, Arianna Bozzato, Luca Toneatti & Dario Pozzetto. (2022) Design and Assessment of an Innovative Thawing Equipment for the Professional Food Service. Journal of Thermal Science and Engineering Applications 14:7.
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Ceren Çelik & Ervin Garip. 2022. Handbook of Research on Issues, Challenges, and Opportunities in Sustainable Architecture. Handbook of Research on Issues, Challenges, and Opportunities in Sustainable Architecture
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Mario dos Santos BULHÕES, Maria da Conceição Pereira da FONSECA, Darlan Azevedo PEREIRA & Márcio A. F. MARTINS. (2022) Evaluation of factors responsible for waste and environmental impacts arising from the production of meals in food services. Food Science and Technology 42.
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Arianna Bozzato, Eleonora Pippia, Emidio Tiberi & Lara Manzocco. (2021) Air impingement to reduce thawing time of chicken fingers for food service. Journal of Food Processing and Preservation 45:11.
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