How much less? : Estimating price discounts for suboptimal food with environmental and social credence attributes
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How association with physical waste attenuates consumer preferences for rescue-based food
Visser-Amundson, Anna de, (2021)
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How do hotels manage food waste? : evidence from hotels in Orlando, Florida
Okumus, Bendegul, (2020)
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Institutional sustainable purchasing priorities : stakeholder perceptions vs environmental reality
Pullman, Madeleine, (2017)
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Tait, Peter, (2020)
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Guenther, Meike, (2015)
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Driver, Timothy, (2015)
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