Results 91 to 100 of about 308,538 (284)
Strategies of Sufficiency Under Institutional Complexity: A Study in the German Food Industry
Business Strategy and the Environment, EarlyView.ABSTRACT Organizations face increasing institutional complexity as they navigate competing demands from their institutional environment regarding financial performance and environmental responsibility. In our study, we examine how 39 award‐winning organizations in the German food industry frame sufficiency, a sustainability strategy focusing on ...
Lena Leifeld, Simon Oertel
wiley +1 more source
Nano-Tailored Triple Gas Sensor for Real-Time Monitoring of Dough Preparation in Kitchen Machines
SensorsWe evaluated the efficacy of an innovative technique using an S3+ device equipped with two custom-made nanosensors (e-nose). These sensors are integrated into kitchen appliances, such as planetary mixers, to monitor and assess dough leavening from ...
Dario Genzardi +4 more
doaj +1 more source
Taphonomy in the kitchen: culinary practices and processing residues of native tuberous plants of the south-central Andes [PDF]
, 2014 Presentamos material comparativo para la identificación de residuos culinarios de tubérculos cocidos de Solanum sp., Oxalis tuberosa y Ullucus tuberosus.
Babot, Maria del Pilar +2 more
core
Business Strategy and the Environment, EarlyView.ABSTRACT With net zero CO2 emissions as the benchmark for mitigating the worst impacts of climate change by mid‐century, businesses are urged to deploy robust reduction measures. However, in light of increasing emissions globally, the effectiveness of current corporate decarbonization strategies remains unclear.
Linda Schenzle, Timo Busch
wiley +1 more source
Tracking Report 2008 Hanesbrands, Jordan 260239858G [PDF]
, 2008 This document is part of a digital collection provided by the Martin P. Catherwood Library, ILR School, Cornell University, pertaining to the effects of globalization on the workplace worldwide.
Fair Labor Association
core +1 more source
Business Strategy and the Environment, EarlyView.ABSTRACT This study investigates the impact of green human resource management (GHRM) practices on employee green behavioural intention (GBI) and in‐role green behaviour (EGB‐IR) in the hospitality sector. Drawing on conservation of resources (COR) theory, we examine the mediating roles of job satisfaction and employee well‐being as psychological ...
Vanessa Guerra‐Lombardi +3 more
wiley +1 more source
Business Strategy and the Environment, EarlyView.ABSTRACT Quantitative and perceptual studies have been used to define and model sustainable tourist behaviour in past years, but few studies have undertaken qualitative research of actual behaviour to delve deeper into understanding the different classifications of such behaviour. This research employed a three‐phase design, comprising a pretrip survey,
Rachel Dodds, Mark Robert Holmes
wiley +1 more source
Research for All, 2019 There are limited treatment options available upon diagnosis of dry age-related macular degeneration (AMD), a leading cause of blindness in older people, which progressively threatens central vision and quality of life.
doaj +2 more sources
Business Strategy and the Environment, EarlyView.ABSTRACT This study explores how sustainability is perceived and prioritized by consumers within full‐service restaurants and rural agritourism settings in Italy, examining the socio‐cultural and economic role of the HoReCa sector in promoting sustainable practices and analyzing gender and generational differences in consumer behavior.
Roberta Minazzi +3 more
wiley +1 more source
Journal of Consumer Behaviour, EarlyView.ABSTRACT This study examines the impact of self‐checkout technology implementation on B2B customer shopping behavior using a novel methodological approach that combines propensity score matching with difference‐in‐differences analysis on actual point‐of‐sale transaction data.
Jindřich Špička +1 more
wiley +1 more source