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Developing a sustainable food strategy for large organizations: The importance of context in shaping procurement and consumption practices. (2018). Goggins, Gary.
In: Business Strategy and the Environment.
RePEc:bla:bstrat:v:27:y:2018:i:7:p:838-848.

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  1. Analyzing the food waste reduction intentions of UK households. A Value-Attitude-Behavior (VAB) theory perspective. (2023). Sharma, Veenu ; Talwar, Shalini ; Kaur, Puneet ; Habib, Muhammad Danish.
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    RePEc:eee:joreco:v:75:y:2023:i:c:s0969698923002333.

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  2. Nudging more sustainable grocery purchases: Behavioural innovations in a supermarket setting. (2022). Aarestrup, Simon C ; Hansen, Pelle G ; Reisch, Lucia A ; Bauer, Jan M.
    In: Technological Forecasting and Social Change.
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  3. The balancing act: How do moral norms and anticipated pride drive food waste/reduction behaviour?. (2022). Kumar, Sushant ; Talwar, Shalini ; Kaur, Puneet ; Salo, Jari ; Dhir, Amandeep.
    In: Journal of Retailing and Consumer Services.
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  4. Dynamic capabilities in sustainable supply chain management: An inter-temporal comparison of the food and automotive industries. (2021). Seuring, Stefan ; Siems, Erik ; Land, Anna .
    In: International Journal of Production Economics.
    RePEc:eee:proeco:v:236:y:2021:i:c:s0925527321001043.

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  31. How Does Sustainable Development of Supply Chains Make Firms Lean, Green and Profitable? A Resource Orchestration Perspective. (2018). Itt, Sakun Boona ; Wong, Chee Yew.
    In: Business Strategy and the Environment.
    RePEc:bla:bstrat:v:27:y:2018:i:3:p:375-388.

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  32. Sustainable Entrepreneurship Research: Taking Stock and looking ahead. (2018). Muoz, Pablo ; Cohen, Boyd.
    In: Business Strategy and the Environment.
    RePEc:bla:bstrat:v:27:y:2018:i:3:p:300-322.

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