Results 61 to 70 of about 2,757 (287)
The Future of Quick Service Restaurants
ITNOWAbstract Grant Powell MBCS recently spoke to Alana Abbitt, Vice President of Product Development at Miso Robotics, to learn how AI driven robotic technology is helping to revolutionise the fast food industry.
openaire +1 more source
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 +2 more
wiley +1 more source
Diversitas JournalThis study aims to assess the role of management support in quick-service restaurants and its impact on job satisfaction and profitability. The study employs a quantitative correlational research design with 200 respondents, including managers and ...
Darwin Quintos +2 more
doaj +1 more source
Business Strategy and the Environment, EarlyView.ABSTRACT The present study applied the diffusion of innovation theory to investigate the rate of diffusion of renewable energy sources used by Europe's top professional football stadiums and the relationship with carbon neutrality. A discrete diffusion model estimated the diffusion of renewable energy to saturation, and a multivariate logistic ...
Chad S. Seifried +2 more
wiley +1 more source
Business Strategy and the Environment, EarlyView.ABSTRACT Circular economy (CE) and social entrepreneurship (SE) are increasingly recognised as critical pathways for sustainable development, yet CE research often underplays social inclusion, particularly in low‐ and middle‐income countries (LMICs).
Maria L. Granados, Adeyemi Adelekan
wiley +1 more source
Food wastage : a concern across the South African quick service restaurant supply chain [PDF]
, 2019 Global estimates suggest that between one third to half of all food produced never reach the human stomach. Recent figures estimate South African (SA) food waste at R61.5 billion per annum (current exchange rate R12.23 = $1).
Marx-Pienaar, Nadene Johanna Maria Magdalena +3 more
core +1 more source
Food Waste Applications Beyond the West: Archetypes and Insights From China
Business Strategy and the Environment, EarlyView.ABSTRACT Food waste is a major challenge for sustainable development, but digital solutions designed to reduce it remain unevenly distributed globally. Food waste mobile applications (FWMAs) have emerged as promising tools for reducing food surpluses through redistribution and improved household food management.
Jiequan Hong +2 more
wiley +1 more source
Do High Temperatures Affect Firm Demography? Evidence From Italy
Business Strategy and the Environment, EarlyView.ABSTRACT This study analyses the impact of high temperatures and heat stress on Italian firm demography during 2009–2022. Combining provincial‐firm‐level data with a high‐resolution multidecadal meteorological dataset, we investigate whether high temperatures—absolute and anomalous—affect firm entry and exit rates.
Concetta Carnevale +3 more
wiley +1 more source
Designing a Healthy Food Partnership: lessons from the Australian Food and Health Dialogue
BMC Public Health, 2016 Background Poor diets are a leading cause of disease burden worldwide. In Australia, the Federal Government established the Food and Health Dialogue (the Dialogue) in 2009 to address this issue, primarily through food reformulation.
Alexandra Jones +6 more
doaj +1 more source
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 +4 more
wiley +1 more source