Results 121 to 130 of about 739,564 (280)
Mapping and Innovating Business Models of Food Hubs in Short Food Supply Chains
Corporate Social Responsibility and Environmental Management, EarlyView.ABSTRACT Short food supply chains (SFSCs) offer sustainable alternatives to conventional food systems (CFSCs) but require effective intermediaries to scale and remain competitive. Food Hubs (FHs) serve this role by enhancing SFSC efficiency and market reach while upholding community‐oriented values. However, limited research has examined how FHs design
Marije Renkema‐Singh +2 more
wiley +1 more source
The Value of Skills for a Sustainable Tourism and Hospitality Industry
Tourism and HospitalitySkills are one of the main themes in academic and labor environments. Nowadays, digital, green, and social and cultural skills are the key to achieving sustainable practices and sustainable development goals.
Susana Silva +2 more
doaj +1 more source
DIVERSIFICATION AND FIRM PERFORMANCE IN THE FOOD ECONOMY [PDF]
The effects of diversification on firm value in the food economy are analyzed within four major sectors: processing, wholesale, retail, and restaurant. We find that diversification in the food economy contributes to positive excess firm value. Processing
Boland, Michael A., Schumacher, Sara K.
core +1 more source
How Supermarkets Are Shaping Up and Growing Their Lower-Calorie Products [PDF]
, 2015 The Centers for Disease Control and Prevention (CDC) estimates that more than a third of adults and nearly 17 percent of children in the United States are obese.
Hank Cardello, Jeffrey Wolfson
core
Corporate Social Responsibility and Environmental Management, EarlyView.ABSTRACT This study investigates the challenges and support needs of small and medium‐sized enterprises (SMEs) in adopting standardized sustainability reporting, taking the European Sustainability Reporting Standards (ESRS) as an empirical case of formal standardization.
Filippo Cavaliere +2 more
wiley +1 more source
Frontiers in NutritionThe complexity surrounding food selection is attributable to the variability in foods, restaurants, and diners. The diversity of foods, where each dish may have a unique recipe across different restaurants, needs to be accounted for in personalized ...
Kudang Boro Seminar +9 more
doaj +1 more source
Corporate Social Responsibility and Environmental Management, EarlyView.ABSTRACT Sustainability reporting has become increasingly compelling, particularly among hybrid organizations such as B‐Corps, which seek to balance profit and purpose and are required to publish annual Impact Reports. This study assesses the completeness of disclosed information in the 2022 Impact Reports of 74 Italian B‐Corps, drawing on legitimacy ...
Laura Ferraro +3 more
wiley +1 more source
Breadth at the Helm: Generalist CEOs and Corporate ESG Performance‐Evidence From China
Corporate Social Responsibility and Environmental Management, EarlyView.ABSTRACT Drawing on the Upper Echelons Theory and the Imprinting Theory, this study conjectures that generalist CEOs may have a stronger tendency to pursue environmental, social and governance (ESG) goals. We perform multiple regression analyses with observations of Shanghai and Shenzhen A‐share listed companies from 2010 to 2023 in order to explore ...
Shanmei Luo +4 more
wiley +1 more source
AI Dining Suggestion App [PDF]
, 2019 Trying to decide what to eat can sometimes be challenging and time-consuming for people. Google and Yelp have large scale data sets of restaurant information as well as Application Program Interfaces (APIs) for using them.
Pham, Bao
core +1 more source