The opportunities and challenges of provisioning low pesticide risk fresh produce by smallholder farmers to hospitality and foodservice organizations

References

• Al-Aomar, R., & Hussain, M. (2018). An assessment of adopting lean techniques in the construct of hotel supply chain. Tourism Management, 69, 553–565. https://doi.org/10.1016/j.tourman.2018.06.030
   Web of Science ®Google Scholar
• Ali, M. H., Tan, K. H., & Ismail, M. D. (2017). A supply chain integrity framework for halal food. British Food Journal, 119(1), 20–38. https://doi.org/10.1108/BFJ-07-2016-0345
   Web of Science ®Google Scholar
• Al Kaabi, A., Al Mazrouei, A., Al Hamadi, S., Al Yousuf, M., & Taylor, E. (2015). Knowing the status: Gathering baseline data on food safety management across the Abu Dhabi hospitality industry. Worldwide Hospitality & Tourism Themes, 7(1), 17–32. https://doi.org/10.1108/WHATT-12-2014-0038
   Google Scholar
• Al Khaja, M., Al Muhairi, M., Al Yousuf, M., Al Mazrouei, A., Ali, M. I., Taylor, E., & Eunice Taylor, D. (2015). Developing a solution for small businesses: The creation of Salamt Zadna, a unique food safety management system for small businesses in Abu Dhabi. Worldwide Hospitality & Tourism Themes, 7(1), 63–77. https://doi.org/10.1108/WHATT-12-2014-0043
   Google Scholar
• Al Yousuf, M., Bin Salem, S., Abdi Ali, B., Saleib, M., Juwaihan, H., Taylor, E., & Eunice Taylor, D. (2015). Setting the standard: The development of bespoke guides for HACCP-based food safety management systems for different sectors of the hospitality industry. Worldwide Hospitality & Tourism Themes, 7(1), 33–49. https://doi.org/10.1108/WHATT-12-2014-0039
   Google Scholar
• Arendt, S. W., Paez, P., & Strohbehn, C. (2013). Food safety practices and managers’ perceptions: A qualitative study in hospitality. International Journal of Contemporary Hospitality Management, 25(1), 124–139. https://doi.org/10.1108/09596111311290255
   Web of Science ®Google Scholar
• Aworh, O. C. (2021). Food safety issues in fresh produce supply chain with particular reference to sub-Saharan Africa. Food Control, 123, 107737. https://doi.org/10.1016/j.foodcont.2020.107737
   Web of Science ®Google Scholar
• Baert, K., Van Huffel, X., Jacxsens, L., Berkvens, D., Diricks, H., Huyghebaert, A., & Uyttendaele, M. (2012). Measuring the perceived pressure and stakeholders’ response that may impact the status of the safety of the food chain in Belgium. Food Research International, 48(1), 257–264. https://doi.org/10.1016/j.foodres.2012.04.005
   Web of Science ®Google Scholar
• Benedek, Z., Fertő, I., & Molnár, A. (2018). Off to market: But which one? Understanding the participation of small-scale farmers in short food supply chains—A Hungarian case study. Agriculture and Human Values, 35(2), 383–398. https://doi.org/10.1007/s10460-017-9834-4
   Web of Science ®Google Scholar
• Bhattacharya, A., & Fayezi, S. (2021). Ameliorating food loss and waste in the supply chain through multi-stakeholder collaboration. Industrial Marketing Management, 93, 328–343. https://doi.org/10.1016/j.indmarman.2021.01.009
   Web of Science ®Google Scholar
• Bui, T. N., Nguyen, A. H., Le, T. T. H., Nguyen, V. P., Le, T. T. H., Tran, T. T. H., Nguyen, N. M., Le, T. K. O., Nguyen, T. K. O., Nguyen, T. T. T., Dao, H. V., Doan, T. N. T., Vu, T. H. N., Bui, V. H., Hoa, H. C., & Lebailly, P. (2021). Can a short food supply chain create sustainable benefits for small farmers in developing countries? An exploratory study of Vietnam. Sustainability, 13(5), 2443. https://doi.org/10.3390/su13052443
   Web of Science ®Google Scholar
• Campbell, J. L., Quincy, C., Osserman, J., & Pedersen, O. K. (2013). Coding in-depth semistructured interviews: Problems of unitization and intercoder reliability and agreement. Sociological Methods & Research, 42(3), 294–320. https://doi.org/10.1177/0049124113500475
   Web of Science ®Google Scholar
• Cha, J., & Borchgrevink, C. P. (2019). Customers’ perceptions in value and food safety on customer satisfaction and loyalty in restaurant environments: Moderating roles of gender and restaurant types. Journal of Quality Assurance in Hospitality & Tourism, 20(2), 143–161. https://doi.org/10.1080/1528008X.2018.1512934
   Web of Science ®Google Scholar
• Chiaverina, P., Drogué, S., & Jacquet, F. (2024). Do farmers participating in short food supply chains use less pesticides? Evidence from France. Ecological Economics, 216, 108034. https://doi.org/10.1016/j.ecolecon.2023.108034
   Web of Science ®Google Scholar
• Chiaverina, P., Drogué, S., Jacquet, F., Lev, L., & King, R. (2023). Does short food supply chain participation improve farm economic performance? A meta‐analysis. Agricultural Economics, 54(3), 400–413. https://doi.org/10.1111/agec.12764
   Web of Science ®Google Scholar
• Cho, M., Bonn, M. A., Giunipero, L., & Jaggi, J. S. (2017). Contingent effects of close relationships with suppliers upon independent restaurant product development: A social capital perspective. International Journal of Hospitality Management, 67, 154–162. https://doi.org/10.1016/j.ijhm.2017.08.009
   Web of Science ®Google Scholar
• Clark, J., Crandall, P., & Reynolds, J. (2019). Exploring the influence of food safety climate indicators on handwashing practices of restaurant food handlers. International Journal of Hospitality Management, 77, 187–194. https://doi.org/10.1016/j.ijhm.2018.06.029
   Web of Science ®Google Scholar
• Clarke, V., & Braun, V. (2017). Thematic analysis. The Journal of Positive Psychology, 12(3), 297–298. https://doi.org/10.1080/17439760.2016.1262613
   Web of Science ®Google Scholar
• Dania, W. A. P., Xing, K., & Amer, Y. (2018). Collaboration behavioural factors for sustainable agri-food supply chains: A systematic review. Journal of Cleaner Production, 186, 851–864. https://doi.org/10.1016/j.jclepro.2018.03.148
   Web of Science ®Google Scholar
• De Andrade, M. L., Stedefeldt, E., Zanin, L. M., Zanetta, L. D., & Da Cunha, D. T. (2021). Unveiling the food safety climate’s paths to adequate food handling in the hospitality industry in Brazil. International Journal of Contemporary Hospitality Management, 33(3), 873–892. https://doi.org/10.1108/IJCHM-09-2020-1030
   Web of Science ®Google Scholar
• DeLind, L. B., & Howard, P. H. (2008). Safe at any scale? Food scares, food regulation, and scaled alternatives. Agriculture and Human Values, 25(3), 301–317. https://doi.org/10.1007/s10460-007-9112-y
   Web of Science ®Google Scholar
• Djekic, I., Batlle-Bayer, L., Bala, A., Fullana-I-Palmer, P., & Jambrak, A. R. (2021). Role of the food supply chain stakeholders in achieving UN SDGs. Sustainability, 13(16), 9095. https://doi.org/10.3390/su13169095
   Web of Science ®Google Scholar
• Duarte Alonso, A., & O’Neill, M. (2010). Small hospitality enterprises and local produce: A case study. British Food Journal, 112(11), 1175–1189. https://doi.org/10.1108/00070701011088179
   Web of Science ®Google Scholar
• ETC Group. (2022). Food Barons 2022. Crisis profiteering, digitalization and shifting power. Retrieved from March 9, 2024. https://etcgroup.org/content/food-barons-2022
   Google Scholar
• Eversham, E. (2021). Restaurant cleanliness more important than customer service, finds report. Retrieved January 13, 2024, from https://www.restaurantonline.co.uk/Article/2016/09/12/Restaurant-cleanliness-more-important-than-customer-service-finds-report
   Google Scholar
• FAO. (2024). Food safety and quality. Retrieved June 11, 2024, from https://www.fao.org/food-safety/en/
   Google Scholar
• Filimonau, V., & Ermolaev, V. A. (2021). Mitigation of food loss and waste in primary production of a transition economy via stakeholder collaboration: A perspective of independent farmers in Russia. Sustainable Production and Consumption, 28, 359–370. https://doi.org/10.1016/j.spc.2021.06.002
   Web of Science ®Google Scholar
• Filimonau, V., & Ermolaev, V. A. (2022). Exploring the potential of industrial symbiosis to recover food waste from the foodservice sector in Russia. Sustainable Production and Consumption, 29, 467–478. https://doi.org/10.1016/j.spc.2021.10.028
   Web of Science ®Google Scholar
• Filimonau, V., & Krivcova, M. (2017). Restaurant menu design and more responsible consumer food choice: An exploratory study of managerial perceptions. Journal of Cleaner Production, 143, 516–527. https://doi.org/10.1016/j.jclepro.2016.12.080
   Web of Science ®Google Scholar
• Food Standards Agency. (2017). Hazard analysis and critical control point (HACCP). Retrieved January 13, 2024, from https://www.food.gov.uk/business-guidance/hazard-analysis-and-critical-control-point-haccp
   Google Scholar
• Garner, B., & Ayala, C. (2019). Regional tourism at the farmers’ market: Consumers’ preferences for local food products. International Journal of Culture, Tourism and Hospitality Research, 13(1), 37–54.
   Web of Science ®Google Scholar
• Giampietri, E., Finco, A., & Del Giudice, T. (2016). Exploring consumers’ behaviour towards short food supply chains. British Food Journal, 118(3), 618–631. https://doi.org/10.1108/BFJ-04-2015-0168
   Web of Science ®Google Scholar
• Gładysz, B., Buczacki, A., & Haskins, C. (2020). Lean management approach to reduce waste in HoReCa food services. Resources, 9(12), 144. https://doi.org/10.3390/resources9120144
   Google Scholar
• Global, G. A. P. (2024). Global smart farm assurance solutions. Retrieved March 29, 2024, from https://www.globalgap.org/
   Google Scholar
• Goodman, D., DuPuis, E. M., & Goodman, M. K. (2012). Alternative food networks: Knowledge, practice, and politics (1st ed.). Routledge. https://doi.org/10.4324/9780203804520
   Google Scholar
• Gori, F., & Castellini, A. (2023). Alternative food networks and short food supply chains: A systematic literature review based on a case study approach. Sustainability, 15(10), 8140. https://doi.org/10.3390/su15108140
   Web of Science ®Google Scholar
• Govindan, K. (2018). Sustainable consumption and production in the food supply chain: A conceptual framework. International Journal of Production Economics, 195, 419–431. https://doi.org/10.1016/j.ijpe.2017.03.003
   Web of Science ®Google Scholar
• Goyal, S., Esposito, M., & Kapoor, A. (2018). Circular economy business models in developing economies: Lessons from India on reduce, recycle, and reuse paradigms. Thunderbird International Business Review, 60(5), 729–740. https://doi.org/10.1002/tie.21883
   Web of Science ®Google Scholar
• Guest, G., Namey, E., Chen, M., & Soundy, A. (2020). A simple method to assess and report thematic saturation in qualitative research. PLOS ONE, 15(5), e0232076. https://doi.org/10.1371/journal.pone.0232076
   PubMed Web of Science ®Google Scholar
• Hennink, M., Hutter, I., & Bailey, A. (2020). Qualitative research methods. Sage.
   Google Scholar
• Hjalager, A. M., & Johansen, P. H. (2013). Food tourism in protected areas–sustainability for producers, the environment and tourism? Journal of Sustainable Tourism, 21(3), 417–433. https://doi.org/10.1080/09669582.2012.708041
   Web of Science ®Google Scholar
• ISO-International Organization for Standardization. (2015). Quality management systems. Requirements. ISO. 9001.
   Google Scholar
• Julien-Javaux, F., Gérard, C., Campagnoli, M., & Zuber, S. (2019). Strategies for the safety management of fresh produce from farm to fork. Current Opinion in Food Science, 27, 145–152. https://doi.org/10.1016/j.cofs.2019.01.004
   Web of Science ®Google Scholar
• Keener, L. (2010). Capacity building: Harmonization and achieving food safety. In C. E. Boisrobert (Ed.), Ensuring global food safety (pp. 139–149). Academic Press. https://doi.org/10.1016/B978-0-12-374845-4.00008-4
   Google Scholar
• Khanal, A. R., & Mishra, A. K. (2014). Agritourism and off‐farm work: Survival strategies for small farms. Agricultural Economics, 45(S1), 65–76. https://doi.org/10.1111/agec.12130
   Web of Science ®Google Scholar
• Kirezieva, K., Jacxsens, L., Uyttendaele, M., Van Boekel, M. A., & Luning, P. A. (2013). Assessment of food safety management systems in the global fresh produce chain. Food Research International, 52(1), 230–242. https://doi.org/10.1016/j.foodres.2013.03.023
   Web of Science ®Google Scholar
• Kneafsey, M., Venn, L., Schmutz, U., Balasz, B., Trenchard, L., Eyden Wood, T., Bos, E., Sutton, G., Blackett, M., Santini, F., Gomez, Y., & Paloma, S. (2013). Short food supply chains and local food systems in the eu. a state of play of their socio-economic characteristics. EUR 25911. Publications Office of the European Union. JRC80420.
   Google Scholar
• Knowd, I. (2006). Tourism as a mechanism for farm survival. Journal of Sustainable Tourism, 14(1), 24–42. https://doi.org/10.1080/09669580608668589
   Google Scholar
• Knowles, T. (2012). Food safety in the hospitality industry. Routledge.
   Google Scholar
• Konietzko, J., Das, A., & Bocken, N. (2023). Towards regenerative business models: A necessary shift? Sustainable Production and Consumption, 38, 372–388. https://doi.org/10.1016/j.spc.2023.04.014
   Web of Science ®Google Scholar
• Ku, E. C., Hsu, S. F., & Wu, W. C. (2020). Connecting supplier–supplier relationships to achieve supply chain performance of restaurant companies. Journal of Hospitality and Tourism Insights, 3(3), 311–328. https://doi.org/10.1108/JHTI-10-2019-0113
   Web of Science ®Google Scholar
• Kumarathunga, M., Calheiros, R. N., & Ginige, A. (2022). Smart agricultural futures market: Blockchain technology as a trust enabler between smallholder farmers and buyers. Sustainability, 14(5), 2916. https://doi.org/10.3390/su14052916
   Web of Science ®Google Scholar
• Lee, S., & Liu, P. (2020). Food safety in school foodservice operations: A review of health inspections in the state of Missouri. Food Protection Trends, 40(3). https://doi.org/10.5555/20219831012
   PubMedGoogle Scholar
• Liu, S. Y., Yen, C. Y., Tsai, K. N., & Lo, W. S. (2017). A conceptual framework for agri-food tourism as an eco-innovation strategy in small farms. Sustainability, 9(10), 1683. https://doi.org/10.3390/su9101683
   Web of Science ®Google Scholar
• Luning, P. A., Chinchilla, A. C., Jacxsens, L., Kirezieva, K., & Rovira, J. (2013). Performance of safety management systems in Spanish food service establishments in view of their context characteristics. Food Control, 30(1), 331–340. https://doi.org/10.1016/j.foodcont.2012.06.040
   Web of Science ®Google Scholar
• Maiberger, T. W., & Sunmola, F. T. (2023). Effectiveness factors of food safety management systems: A systematic literature review. British Food Journal, 125(6), 2234–2256. https://doi.org/10.1108/BFJ-09-2021-1043
   Web of Science ®Google Scholar
• Manning, L. (2018a). Triangulation: Effective verification of food safety and quality management systems and associated organisational culture. Worldwide Hospitality & Tourism Themes, 10(3), 297–312. https://doi.org/10.1108/WHATT-02-2018-0009
   Google Scholar
• Manning, L. (2018b). The value of food safety culture to the hospitality industry. Worldwide Hospitality & Tourism Themes, 10(3), 284–296. https://doi.org/10.1108/WHATT-02-2018-0008
   Web of Science ®Google Scholar
• Marshall, C., & Rossman, G. B. (2014). Designing qualitative research. Sage Publications.
   Google Scholar
• Meneguel, C. R. D. A., Hernández-Rojas, R. D., & Mateos, M. R. (2022). The synergy between food and agri-food suppliers, and the restaurant sector in the world heritage city of Córdoba (Spain). Journal of Ethnic Foods, 9(1), 11. https://doi.org/10.1186/s42779-022-00126-7
   Google Scholar
• Michel-Villarreal, R., Hingley, M., Canavari, M., & Bregoli, I. (2019). Sustainability in alternative food networks: A systematic literature review. Sustainability, 11(3), 859. https://doi.org/10.3390/su11030859
   Web of Science ®Google Scholar
• Minnens, F., Lucas Luijckx, N., & Verbeke, W. (2019). Food supply chain stakeholders’ perspectives on sharing information to detect and prevent food integrity issues. Foods, 8(6), 225. https://doi.org/10.3390/foods8060225
   PubMed Web of Science ®Google Scholar
• Moser, A., & Korstjens, I. (2018). Series: Practical guidance to qualitative research. Part 3: Sampling, data collection and analysis. European Journal of General Practice, 24(1), 9–18. https://doi.org/10.1080/13814788.2017.1375091
   PubMed Web of Science ®Google Scholar
• Nguyen, T. T. B., & Li, D. (2022). A systematic literature review of food safety management system implementation in global supply chains. British Food Journal, 124(10), 3014–3031. https://doi.org/10.1108/BFJ-05-2021-0476
   Web of Science ®Google Scholar
• Nowell, L. S., Norris, J. M., White, D. E., & Moules, N. J. (2017). Thematic analysis. International Journal of Qualitative Methods, 16(1), 160940691773384. https://doi.org/10.1177/1609406917733847
   Web of Science ®Google Scholar
• O’Donovan, I., Quinlan, T., & Barry, T. (2012). From farm to fork: Direct supply chain relationships in the hospitality industry in the south east of Ireland. British Food Journal, 114(4), 500–515. https://doi.org/10.1108/00070701211219522
   Web of Science ®Google Scholar
• Paciarotti, C., Mazzuto, G., Torregiani, F., & Fikar, C. (2022). Locally produced food for restaurants: A theoretical approach for the supply chain network design. International Journal of Retail & Distribution Management, 50(13), 164–183. https://doi.org/10.1108/IJRDM-10-2021-0477
   Web of Science ®Google Scholar
• Paciarotti, C., & Torregiani, F. (2018). Short food supply chain between micro/small farms and restaurants: An exploratory study in the Marche region. British Food Journal, 120(8), 1722–1734. https://doi.org/10.1108/BFJ-04-2018-0253
   Web of Science ®Google Scholar
• Panghal, A., Chhikara, N., Sindhu, N., & Jaglan, S. (2018). Role of food safety management systems in safe food production: A review. Journal of Food Safety, 38(4), e12464. https://doi.org/10.1111/jfs.12464
   Web of Science ®Google Scholar
• Perdana, T.K. (2012). The triple helix model for fruits and vegetables supply chain management development involving small farmers in order to fulfill the global market demand: a case study in Value Chain Center (VCC) universitas padjadjaran. Procedia - Social & Behavioral Sciences, 52, 80–89. https://doi.org/10.1016/j.sbspro.2012.09.444
   Google Scholar
• PEW Charitable Trusts. (2017). Food Safety from Farm to Fork Interventions on farms and feedlots can improve U.S. meat and poultry safety. Retrieved November 24, 2023, from https://www.pewtrusts.org/en/research-and-analysis/reports/2017/07/food-safety-from-farm-to-fork
   Google Scholar
• Phiri, A., Chipeta, G. T., & Chawinga, W. D. (2019). Information needs and barriers of rural smallholder farmers in developing countries: A case study of rural smallholder farmers in Malawi. Information Development, 35(3), 421–434. https://doi.org/10.1177/0266666918755222
   Web of Science ®Google Scholar
• Rebouçrebouças, L. T., Santiago, L. B., Martins, L. S., Menezes, A. C. R., Araújo, M. D. P. N., & de Castro Almeida, R. C. (2017). Food safety knowledge and practices of food handlers, head chefs and managers in hotels’ restaurants of Salvador, Brazil. Food Control, 73, 372–381. https://doi.org/10.1016/j.foodcont.2016.08.026
   Web of Science ®Google Scholar
• Renting, H., Marsden, T. K., & Banks, J. (2003). Understanding alternative food networks: Exploring the role of short food supply chains in rural development. Environment and Planning A, 35(3), 393–411. https://doi.org/10.1068/a3510
   Web of Science ®Google Scholar
• Rezaei, A. (2018). Food safety: The farmer first health paradigm. One Health, 5, 69–73. https://doi.org/10.1016/j.onehlt.2018.04.001
   PubMed Web of Science ®Google Scholar
• Ridderstaat, J., & Okumus, B. (2019). Hidden restaurant sanitation inspection results: A weekday and monthly examination of reported data. International Journal of Hospitality Management, 79, 110–122. https://doi.org/10.1016/j.ijhm.2018.12.012
   Web of Science ®Google Scholar
• Roop, R., Weaver, M., Broatch, R., & St. Martin, C. C. G. (2022). Integrating Lean Concepts in Smallholder Farming to Catalyze Sustainable Agriculture for Food Security in Trinidad, WI. In W. Leal Filho, M. Kovaleva, & E. Popkova (Eds.), Sustainable Agriculture and Food Security. World Sustainability Series. Springer. https://doi.org/10.1007/978-3-030-98617-9_17
   Google Scholar
• Roy, H. (2022). Connecting farmers’ markets to foodservice businesses: A qualitative exploration of restaurants’ perceived benefits and challenges of purchasing food locally. International Journal of Hospitality & Tourism Administration, 25(3), 1–36. https://doi.org/10.1080/15256480.2022.2142994
   Web of Science ®Google Scholar
• Roy, H., & Ballantine, P. W. (2020). Preferences and attitudes toward locally produced food sourcing in wholesale distributors: Restaurant and chef perspectives. Journal of Hospitality & Tourism Management, 45, 544–558. https://doi.org/10.1016/j.jhtm.2020.10.011
   Web of Science ®Google Scholar
• Roy, H., Hall, C. M., & Ballantine, P. W. (2017). Trust in local food networks: The role of trust among tourism stakeholders and their impacts in purchasing decisions. Journal of Destination Marketing & Management, 6(4), 309–317. https://doi.org/10.1016/j.jdmm.2017.07.002
   Web of Science ®Google Scholar
• Sanches-Pereira, A., Onguglo, B., Pacini, H., Gómez, M. F., Coelho, S. T., & Muwanga, M. K. (2017). Fostering local sustainable development in Tanzania by enhancing linkages between tourism and small-scale agriculture. Journal of Cleaner Production, 162, 1567–1581. https://doi.org/10.1016/j.jclepro.2017.06.164
   Web of Science ®Google Scholar
• Seaman, P., & Eves, A. (2010). Perceptions of hygiene training amongst food handlers, managers and training providers–A qualitative study. Food Control, 21(7), 1037–1041. https://doi.org/10.1016/j.foodcont.2009.12.024
   Web of Science ®Google Scholar
• Seo, S., Miao, L., Almanza, B., & Behnke, C. (2018). How have restaurant firms responded to food safety crises? Evidence from media coverage. Journal of Foodservice Business Research, 21(1), 83–105. https://doi.org/10.1080/15378020.2017.1297922
   Google Scholar
• Shin, S., & Cho, M. (2022). Green supply chain management implemented by suppliers as drivers for smes environmental growth with a focus on the restaurant industry. Sustainability, 14(6), 3515. https://doi.org/10.3390/su14063515
   Web of Science ®Google Scholar
• Srivastava, P., & Hopwood, N. (2009). A practical iterative framework for qualitative data analysis. International Journal of Qualitative Methods, 8(1), 76–84. https://doi.org/10.1177/160940690900800107
   Google Scholar
• Suri, H. (2011). Purposeful sampling in qualitative research synthesis. Qualitative Research Journal, 11(2), 63–75. https://doi.org/10.3316/QRJ1102063
   Google Scholar
• Swainson, M. (2018). Swainson’s handbook of technical and quality management for the food manufacturing sector. Woodhead Publishing.
   Google Scholar
• Thomé, K. M., Cappellesso, G., Ramos, E. L. A., & de Lima Duarte, S. C. (2021). Food supply chains and short food supply chains: Coexistence conceptual framework. Journal of Cleaner Production, 278, 123207. https://doi.org/10.1016/j.jclepro.2020.123207
   Web of Science ®Google Scholar
• Travelife. (2024). The travelife certification requirements. Retrieved March 25, 2024, from https://travelifesupport.com/requirements/
   Google Scholar
• United Nations. (2024). The 17 Goals. Retrieved June 11, 2024, from. https://sdgs.un.org/goals
   Google Scholar
• Van Boxstael, S., Habib, I., Jacxsens, L., De Vocht, M., Baert, L., Van de Perre, E., Rajkovic, A., Lopez-Galvez, F., Sampers, I., Spanoghe, P., De Meulenaer, B., & Uyttendaele, M. (2013). Food safety issues in fresh produce: Bacterial pathogens, viruses and pesticide residues indicated as major concerns by stakeholders in the fresh produce chain. Food Control, 32(1), 190–197. https://doi.org/10.1016/j.foodcont.2012.11.038
   Web of Science ®Google Scholar
• Vasilakakis, K., & Sdrali, D. (2023). Supplier selection criteria in the Greek hotel food and beverage divisions. Journal of Hospitality and Tourism Insights, 6(2), 447–463. https://doi.org/10.1108/JHTI-07-2021-0169
   Web of Science ®Google Scholar
• Vlachos, I. (2015). Applying lean thinking in the food supply chains: A case study. Production Planning & Control, 26(16), 1351–1367. https://doi.org/10.1080/09537287.2015.1049238
   Web of Science ®Google Scholar
• WHO. (2022). Pesticide Residues in Food. Retrieved March 9, 2024, from https://www.who.int/news-room/fact-sheets/detail/pesticide-residues-in-food
   Google Scholar
• Wiśniewska, M., Czernyszewicz, E., & Kałuża, A. (2019). The assessment of food safety culture in small franchise restaurant in Poland: The case study. British Food Journal, 121(10), 2365–2378. https://doi.org/10.1108/BFJ-03-2019-0152
   Web of Science ®Google Scholar