Results 21 to 30 of about 47,826 (222)

Serendipity and strategy in rapid innovation

, 2017
Innovation is to organizations what evolution is to organisms: it is how organisations adapt to changes in the environment and improve. Governments, institutions and firms that innovate are more likely to prosper and stand the test of time; those that ...
Farr, R. S., Fink, T. M. A., Palma, R., Reeves, M.   +3 more
core   +2 more sources

Eko Gastronomi ve Sürdürülebilir Gastronomi

, 2022
Günümüzde yiyecek sistemleri, endüstriyel üretim ile özdeşleşmekte bununla beraber sosyal, ekolojik ve ekonomik yönden savunmasız hale geldiği söylenebilir. Gastronomin ise yiyeceğin üretimi, üretiminde kullanılan malzemeler, ekonomik boyut, depolama, taşınma, hazırlanma, yiyeceğin sosyal yönü ve ekonomik etkileri, kültür ve gelenekleri de içeren çok ...
Gün, Serkan, Kılıç, Gül Damla
openaire   +1 more source

Gastronomy in Public Meals—A Scoping Review

Gastronomy
Many meals are consumed in public settings such as schools, hospitals, and elderly care. These meals have the potential to impact public health as well as promote sustainable lifestyles.
Susanne Bryngelsson, Stina-Mina Ehn Börjesson, Anna Calvén, Bo Ekstrand, Sarah Forsberg, Karin Höijer, Maria Nyberg, Viktoria Olsson, Elisabet Rothenberg, Emily Sonestedt, Karin Wendin   +10 more
doaj   +1 more source

Wine Tourism as a Catalyst for Sustainable Performance: The Mediating Role of Corporate Legitimacy and Green Innovation

Agribusiness, EarlyView.
ABSTRACT This study aims to explore the influence of Wine Tourism (WT) on the Sustainable Performance (SP) of wineries in Spain. It particularly investigates how Corporate Social Legitimacy (CSL) and Green Innovation (GI) may act as intermediary factors in this relationship.
Javier Martínez‐Falcó, Eduardo Sánchez‐García, Bartolomé Marco‐Lajara, Luis A. Millán‐Tudela   +3 more
wiley   +1 more source

Authenticity and Commercialisation: A Dialogical, Autoethnographic Exploration of the Tensions in Gastrotourism

Gastronomy
Gastrotourism is a significant revenue generator worldwide and relates to the deliberate seeking out of experiences related to eating and drinking during travel by tourists. Taking in the cultural, social, and personal dimensions related to gastrotourism,
Elizabeth Lloyd-Parkes, Teresa Filipponi
doaj   +1 more source

Staging an Experience of Cultural Heritage Preservation: Consumers' Willingness to Pay for Heirloom Rice in the Philippines

Agribusiness, EarlyView.
ABSTRACT The Cordillera Administrative Region in the Philippines is home to terraced rice embedded in centuries of cultural heritage. However, weak market incentives threaten sustained production, jeopardizing indigenous communities' cultural heritage and the in situ biodiversity of rice genetic resources.
Kofi Britwum, Matty Demont
wiley   +1 more source

Demystifying E407 and E407a Additives (Carrageenans) Through Their Gastronomic Alchemy: A Contribution to Increase Consumer Sovereignty

Gastronomy
Food waste has been recognized as an environmentally damaging practice that is ethically wrong and does not contribute to sustainable development. According to the Food and Agriculture Organization of the United Nations, one-third of the food produced ...
Carla Matos, Manuela M. Moreira, Hélio Loureiro, Lígia Rebelo Gomes   +3 more
doaj   +1 more source

LeviSense: a platform for the multisensory integration in levitating food and insights into its effect on flavour perception [PDF]

, 2020
Eating is one of the most multisensory experiences in everyday life. All of our five senses (i.e. taste, smell, vision, hearing and touch) are involved, even if we are not aware of it.
Ablart, Damien, Maggioni, Emanuela, Marzo, Asier, Memoli, Gianluca, Obrist, Marianna, Vi, Chi Thanh, Yeomans, Martin   +6 more
core   +2 more sources

Gleaning the Rocky Shore? 2500 Years of Coastal Resource Use at Red Bluff 1, GunaiKurnai Country, SE Australia

Archaeology in Oceania, EarlyView.
ABSTRACT Shell middens in Gippsland along the eastern half of Victoria's coastline have usually been characterised as small, short‐duration camp sites with relatively low shell densities and low taxonomic diversity. Here we present new excavation results from a dense, high‐diversity site at Red Bluff near the eastern end of GunaiKurnai Country, a ...
Patrick Faulkner, Bruno David, David M. Kennedy, Fiona Petchey, Joanna Fresløv, Ashleigh J. Rogers, Jillian Garvey, Rachel Kirby, Runjie Yuan, Russell Mullett, John Stanisic, Kyne Krusic‐Golub, V. Ruth Pullin, Matthew C. McDowell, Robert J. Skelly, Anthony Romano, Vanessa N. L. Wong, GunaiKurnai Land and Waters Aboriginal Corporation   +17 more
wiley   +1 more source

Unveiling Regional Identity Through Restaurant Menus: An Exploratory Study of Signature Dishes in the Okanagan Valley (British Columbia, Canada)

Gastronomy
This study examines how regional gastronomic identity is expressed through restaurant menus in the Okanagan Valley, designated in October 2025 as Canada’s first UNESCO City of Gastronomy.
Julien Bousquet, Matthew J. Stone
doaj   +1 more source