Results 181 to 190 of about 83,855 (268)

Green Communication and Satisfaction of Employees and Customers in Vietnam Hospitality Outlets: Mediating and Moderating Roles of Resource Use and Training

Business Strategy and the Environment, EarlyView.
ABSTRACT This study examines how green communication influences customer and employee satisfaction in Vietnamese food and beverage outlets through the mediating role of perceived green resource use and the moderating role of green training. Data were collected from 399 respondents, including 161 employees and 238 customers across 60 outlets in Vietnam,
Trang Le‐Thu, Jung Woo Han, Seng Kiat Kok   +2 more
wiley   +1 more source

Bed nucleus of the stria terminalis connectivity during food cue and taste processing under stress. [PDF]

Nat Commun
Guerrero-Hreins E, Greaves MD, Kung PH, Moffat BA, Glarin RK, Murray SB, Harrison BJ, Sumithran P, Brown RM, Steward T.   +9 more
europepmc   +1 more source

The Impact of Sustainability Labelling on Consumers' Evaluation and Choice of Food Products: A Systematic Literature Review

Business Strategy and the Environment, EarlyView.
ABSTRACT The last five years of research on sustainability labelling, reported in 175 journal articles, documents its effectiveness in increasing consumer choices of more sustainable food products. Some sustainability labels come out as stronger than others and their impact varies across products, countries, and individual consumers, depending on label
John Thøgersen, Lucía Romero‐Verdú, Anne O. Peschel   +2 more
wiley   +1 more source

The Uses, Nutritional Advantages, and Challenges of Traditional Fermented Alcoholic Beverages for Indigenous Communities in Ethiopia. [PDF]

Int J Microbiol
Fentahun M.
europepmc   +1 more source

Beyond Technology: The Strategic Role of Human Resource Management in Advancing Circular Economy Performance

Business Strategy and the Environment, EarlyView.
ABSTRACT This work aims to understand the role played by Industry 4.0 (I4.0) base technologies and circular economy–oriented human resource management (CE‐HR) in the advancement of the circular economy (CE) performance. The present study builds on the natural resource‐based view to propose and empirically test three hypotheses.
Diéssica de Oliveira‐Dias, Javier Carrillo‐Hermosilla, José Moyano‐Fuentes, Juan Manuel Maqueira Marín, Christoph P. Kiefer   +4 more
wiley   +1 more source

Indigenous Knowledge, Processing Method, and Future Potential of <i>Areke</i> and <i>Tella</i>: Traditional Fermented Beverages in Ethiopia. [PDF]

Int J Microbiol
Nega MF.
europepmc   +1 more source

Industrial Symbiosis as a Neglected Opportunity in Industrial Decarbonisation Pathways: Qualitative Insights From the Australian Manufacturing Sector

Business Strategy and the Environment, EarlyView.
ABSTRACT Industrial symbiosis (IS) represents a key strategy for industrial decarbonisation (ID) by converting one industry's waste into valuable inputs for another, reducing emissions and resource extraction. Scientific studies have explored the concept, implementation approaches and theoretical foundations of IS.
Marzieh Dehghan Niri, A S M Monjurul Hasan, Andrea Trianni   +2 more
wiley   +1 more source

Influence of Beverage Immersion and Repolishing on the Color Stability of CAD/CAM Restorative Materials: An In Vitro Study. [PDF]

Materials (Basel)
Dağdeviren U, Üçtaşlı MB, Köklü Dağdeviren İ.   +2 more
europepmc   +1 more source

Invisible Kitchens, Visible Values: Understanding Consumer Trust and Boundary Formation in Digital Food Experiences

Journal of Consumer Behaviour, EarlyView.
ABSTRACT This research investigates how consumers establish trust in ghost kitchens, a rapidly growing digital service format that eliminates physical interaction and redefines the boundaries of food consumption. Despite their growing popularity, ghost kitchens present a paradox of trust, as the absence of physical premises and direct interaction ...
Trang Huong Pham, Adriel K. S. Sim, Chuyen Nguyen, Julien Psomas, Hoang Ngoc Hien   +4 more
wiley   +1 more source

Formulation of Personalized, Fortified Beverage Nanoemulsions for Space Exploration with Omega‑3 Polyunsaturated Fatty Acids. [PDF]

ACS Food Sci Technol
Schmidt S, Fisk ID, Yang N, Saarela M, Hessel V.   +4 more
europepmc   +1 more source