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Relationship between Personal Values and Intentions to Purchase Plant-Based Meat Alternatives: Application of the Dual Concern Theory.
- Published in:
- International Journal of Environmental Research & Public Health, 2022, v. 19, n. 14, p. 8673, doi. 10.3390/ijerph19148673
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- Article
Four decades of sustainable tourism research: Trends and future research directions.
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- International Journal of Tourism Research, 2024, v. 26, n. 2, p. 1, doi. 10.1002/jtr.2643
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- Article
Application of the Constraint Negotiation Theory to the Plant-Based Meat Alternatives Food Service Business: An Exploration of Perceived Value and Negotiation–Constraint–Visit Intention Relationships.
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- Sustainability (2071-1050), 2022, v. 14, n. 10, p. 5812, doi. 10.3390/su14105812
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- Article
What Attributes of Meat Substitutes Matter Most to Consumers? The Role of Sustainability Education and the Meat Substitutes Perceptions.
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- Sustainability (2071-1050), 2022, v. 14, n. 9, p. 4866, doi. 10.3390/su14094866
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- Article
Green Supply Chain Management Implemented by Suppliers as Drivers for SMEs Environmental Growth with a Focus on the Restaurant Industry.
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- Sustainability (2071-1050), 2022, v. 14, n. 6, p. 3515, doi. 10.3390/su14063515
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- Article
Relationship between Emotional Labor and Burnout among Sports Coaches in South Korea: Moderating Role of Social Support.
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- Sustainability (2071-1050), 2021, v. 13, n. 10, p. 5754, doi. 10.3390/su13105754
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- Article
Everyday Life Information Seeking Patterns of Resident Female University Students in Pakistan.
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- Sustainability (2071-1050), 2021, v. 13, n. 7, p. 3884, doi. 10.3390/su13073884
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- Article
Understanding Customer Responses to Service Failures during the COVID-19 Pandemic for Sustained Restaurant Businesses: Focusing on Guanxi.
- Published in:
- Sustainability (2071-1050), 2021, v. 13, n. 6, p. 3581, doi. 10.3390/su13063581
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- Article
How Can TV Food Programs Be Used as an Effective Restaurant Marketing Tool? An Extension of ELM with Perceived Risk.
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- Sustainability (2071-1050), 2020, v. 12, n. 17, p. 7131, doi. 10.3390/su12177131
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- Article
Sustainable and Religion Food Consumer Segmentation: Focusing on Korean Temple Food Restaurants.
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- Sustainability (2071-1050), 2020, v. 12, n. 7, p. 3035, doi. 10.3390/su12073035
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- Article
Generation Z’s Sustainable Volunteering: Motivations, Attitudes and Job Performance.
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- Sustainability (2071-1050), 2018, v. 10, n. 5, p. 1400, doi. 10.3390/su10051400
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- Article