Results 71 to 80 of about 5,889,290 (242)

International evidence on sticky consumption growth [PDF]

, 2008
We estimate the degree of 'stickiness' in aggregate consumption growth (sometimes interpreted as reflecting consumption habits) for thirteen advanced economies.
Carroll, Christopher D., Slacalek, Jirka, Sommer, Martin   +2 more
core   +8 more sources

State-of-the-Art Review: Evidence on Red Meat Consumption and Hypertension Outcomes [PDF]

, 2022
Tara Shrout Allen, Harpreet Bhatia, Alexis C. Wood, Shabnam R. Momin, Matthew Allison   +4 more
openalex   +1 more source

Systems thinking for local food environments: a participatory approach identifying leverage points and actions for healthy and sustainable transformations

Health Research Policy and Systems
Background Current local food environments encourage poor diets, posing a significant threat to public and planetary health. Acknowledging and addressing its inherent complexity is vital to making meaningful improvements to the food environment.
Tamika M. Wopereis, Coosje Dijkstra, Joline J. Wierda, Frédérique C. Rongen, Maartje P. Poelman   +4 more
doaj   +1 more source

Effects of domestic material consumption, renewable energy, and financial development on environmental sustainability in the EU-28: Evidence from a GMM panel-VAR

, 2021
Ojonugwa Usman, Andrew Adewale Alola, Seyi Saint Akadırı   +2 more
openalex   +1 more source

Linking past and future research in tourism management through the lens of marketing and consumption: a systematic literature review

Tourism & Management Studies, 2013
We perform a systematic literature review on academic papers in tourism marketing and consumption in ISI Current Contents. Based on 617 academic papers from 2001 to date, we perform content analysis in a grounded-theory methodological approach and map
Irina Saur-Amaral, Pedro Ferreira, Rosa Conde   +2 more
doaj  

More than the worksite cafeteria: the workplace food environment of small and medium-sized enterprises in the Netherlands

Public Health Nutrition
Objective: To characterise the food environment of Dutch small and medium-sized enterprises (SMEs), encompassing physical, sociocultural, economic and policy features and to explore variations within SMEs according to company characteristics (number of ...
Lisanne Geboers, Emely de Vet, Frédérique C Rongen, Maartje P Poelman   +3 more
doaj   +1 more source

Environmental Impacts of Promoting New Public Transport Systems in Urban Mobility: A Case Study

Journal of Sustainable Development of Energy, Water and Environment Systems, 2017
Urban mobility is highly dependent on private vehicles causing pollution, traffic congestion and traffic accidents. The tram has become one of the most relevant public transport modes in those cities which need to reduce the private vehicle dependency ...
Abel Ortego, Alicia Valero, Alejandro Abadias   +2 more
doaj   +1 more source

Market Consumption and Hidden Consumption: A Test for Substitutability [PDF]

In this paper we perform an empirical analysis on the relationship between private consumption and underground economy for the Italian case. We find that private market consumption and underground (or hidden) consumption may be defined as ”complementary ...
Bruno Chiarini, Elisabetta Marzano
core  

The relationships between total, electricity and biofuels residential energy consumption and income in Latin America and the Caribbean Countries [PDF]

, 2017
Controlling residential energy consumption in Latino America and the Caribbean countries is crucial to reduce CO2 emissions, as it has an important energy-saving potential, and its environmental controls are difficult to ...
Mejia, Robert, Pablo-Romero Gil-Delgado, María del Populo, Sánchez Braza, Antonio   +2 more
core  

Which factors influence the transition towards a healthy and sustainable food environment in Dutch hospitals? A qualitative view from stakeholders

BMC Medicine
Background Hospitals fulfill an important exemplary role in promoting health and well-being. It is therefore crucial to have a supportive food environment that stimulates healthy and sustainable food choices of patients, staff, and visitors.
Joline J. Wierda, Femke van Nassau, Sanne K. Djojosoeparto, Maartje P. Poelman   +3 more
doaj   +1 more source