Results 231 to 240 of about 88,783 (290)

Toward the harmonization of bioequivalence guidelines in Europe: Commentary on the state of the art and future priorities under ICH M13A for immediate‐release oral forms

British Journal of Clinical Pharmacology, EarlyView.
Domenico Nocera, Giusi Forastiero, Andrea Logreco, Alessia Proietti, Antonio Galluccio, Carlotta Lunghi, Elisabetta Poluzzi, Fabrizio De Ponti   +7 more
wiley   +1 more source

Toward an SDG‐Based Typology for US Nonprofits

Business Strategy and the Environment, EarlyView.
ABSTRACT The Sustainable Development Goals (SDGs) represent an emerging institutional logic that nonprofits must navigate alongside existing sector‐specific frameworks. Drawing on institutional logics and organizational hybridity theories, we examine how nonprofits incorporate SDGs into their missions and what this reveals about managing institutional ...
Dominik S. Meier, Elizabeth Searing
wiley   +1 more source

Consumer Knowledge, Attitude, and Practice Towards Food Package Labels in South Chennai, Tamil Nadu: A Cross-Sectional Study. [PDF]

Cureus
Murugesan P, V M AE, Grace A, V A.
europepmc   +1 more source

Rising Strong: Cultivating Resilience in Edible City Entrepreneurship. Insights Into the Landscape of Urban Food Initiatives

Business Strategy and the Environment, EarlyView.
ABSTRACT In response to growing global challenges, this study explores how social entrepreneurship within the Edible City movement contributes to building resilient, sustainable, and equitable urban food systems. Drawing on semistructured interviews with over 70 stakeholders across five cities—Berlin, Andernach, Oslo, Rotterdam, and Havana—we ...
Ina Säumel, Stephanie Ligan, Alice Bischof, Edi Emilov Ivanov, Laura Martinez‐Izquierdo, Sara Noémie Plassnig, Marisa Pettit   +6 more
wiley   +1 more source

Green Is the New Gold: Redefining Opulent Lifestyle Through Organic Food Purchases

Business Strategy and the Environment, EarlyView.
ABSTRACT Prior studies based on the Theory of Planned Behavior mostly examined the effects of health and environmental concerns on organic food consumption; however, few addressed the paradoxical relationships in the context of opulent or symbolic decorum.
Neha Sharma, Swati Singh, Agnieszka Kabalska, Ralf Wagner   +3 more
wiley   +1 more source

Sustainability in Italian Dining: A Comparative Study of Perceptions in Full‐Service Restaurants and Agritourism

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, Patrizia Gazzola, Daniele Grechi, Andrea Vitareti   +3 more
wiley   +1 more source

U.S. consumer acceptance of whole grains, local grains, and alternative grain networks: a scoping review. [PDF]

Front Nutr
Schulz R, Peterson H, Lundquist H, Kocher M, Marquart L.   +4 more
europepmc   +1 more source

Nutrition Labeling Standard

JOURNAL OF THE BREWING SOCIETY OF JAPAN, 1996
openaire   +2 more sources

Applying a Systems Thinking Approach to Circular Economy Transitions: Insights From the Use of a Sociotechnical Systems Approach Within the UK Hospitality Sector

Business Strategy and the Environment, EarlyView.
ABSTRACT Despite more than 20 years of research into sustainable tourism, the environmental impact of the UK hospitality sector remains high. A growing body of research into the concept of a circular economy (CE) demonstrates that transitioning to this way of working has significant benefits both for the environment and business outcomes.
Danielle Farrow, Hannah Collis, Fiona Charnley   +2 more
wiley   +1 more source

Towards Replacing the “Great Antifungal Wall”: Exploiting Synergies Between Sourdough Fermentation Protocols, Antifungal Plant Ingredients, and Contamination Control to Extend the Mold‐Free Shelf‐Life of Bread

Cereal Chemistry, EarlyView.
ABSTRACT Background “Clean label” antifungal ingredients and fermentation protocols are a promising strategy to meet shelf‐life requirements in the bread industry. Objectives This study evaluated the mold‐free shelf‐life of bread formulations incorporating sourdough combined with antifungal ingredients or additives.
Maria Robles‐Hernandez, Zoe Bumanis, Michael G. Gänzle   +2 more
wiley   +1 more source