Results 41 to 50 of about 2,329,063 (276)
FoodsFreshwater fish processing produces 30–70% nutrient-rich by-products, often discarded or undervalued. Grass carp by-products, rich in protein, offer potential as raw materials for fermented seasonings.
Jing Yang +4 more
doaj +1 more source
Achieving Immanent Organizational Ethics: Managing Paradoxical Tensions in Packaging
Business Strategy and the Environment, EarlyView.ABSTRACT Firms face strategic tensions in packaging materials through their conflicting but complementary social, environmental and economic goals in achieving sustainability. Reducing and repurposing plastics, glass, paper and cardboard in agriculture, horticulture and aquaculture is proving a challenge.
Sitong Michelle Chen, Ralph J. Bathurst
wiley +1 more source
Business Strategy and the Environment, EarlyView.ABSTRACT The inefficiencies of the global food system necessitate a shift towards a circular economy (CE) in food supply chains (FSCs). While research on CE in FSCs spans multiple disciplines, it often remains siloed within respective disciplinary boundaries, limiting its practical impact.
Lovish Raheja +2 more
wiley +1 more source
Molecular properties and allergenicity of lectin from Ulva lactuca [PDF]
Sustainable Food TechnologyUlva lactuca, the type species of the green algae, holds ecological significance in coastal ecosystems and has attracted considerable interest in food and medical applications due to its bioactive constituents.
Zhicong Wang +8 more
doaj +1 more source
Food Chemistry: XThis study focused on binary hydrogels constructed from lotus rhizome starch (LRS) and three types of carrageenan (κ-C, ι-C, and λ-C). The enthalpy of LRS gelatinization was reduced by 32.1%-88.4% with the incorporation of carrageenan.
Xin-Yu Jiang +5 more
doaj +1 more source
Business Strategy and the Environment, EarlyView.ABSTRACT The last five years of research on sustainability labelling, reported in 175 journal articles, documents its effectiveness in increasing consumer choices of more sustainable food products. Some sustainability labels come out as stronger than others and their impact varies across products, countries, and individual consumers, depending on label
John Thøgersen +2 more
wiley +1 more source
Business Strategy and the Environment, EarlyView.ABSTRACT Adopting certifications in food supply chains (FSCs) is a common practice for sustainable management, including among small and medium enterprises (SMEs). This study investigates how SMEs in FSCs navigate the complexities of certification adoption for sustainable supply chain management (SSCM).
Belinda Borrello +2 more
wiley +1 more source
Circular Transitions in Healthcare Waste Management in Vietnam: An Institutional Perspective
Business Strategy and the Environment, EarlyView.ABSTRACTHealthcare waste management (HCWM) is a growing environmental and public health concern. This study explores how the institutional pressures that shape HCWM practices evolve toward circularity through coercive, normative, and mimetic isomorphisms and how these mechanisms influence organisational behaviour in Vietnam, a complex, highly regulated
V. Tuomala +7 more
wiley +1 more source
FoodsSoft-packed ready-to-eat (RTE) shrimp has gradually become popular with consumers due to its portability and deliciousness. However, the browning caused by high-temperature sterilization is a non-negligible disadvantage affecting sensory quality.
Chao Guo +5 more
doaj +1 more source
Business Strategy and the Environment, EarlyView.ABSTRACT This study investigates the causal mechanisms by which responsible leadership (RL) promotes sustainable agritourism development in the Mekong Delta, Vietnam. Using focus groups and multiple case studies across five exemplary agritourism operations, we examine how RL operates across multiple levels to influence sustainable agritourism outcomes.
Giang N. T. Nguyen, Heidi Wechtler
wiley +1 more source