| Business model innovation for sustainability: a food start-up case study |
42 |
| The acceptance of blockchain technology in meat traceability and transparency |
24 |
| Knowledge management and open innovation in agri-food crowdfunding |
17 |
| Drivers and barriers to food waste reduction |
17 |
| Are questionnaires a reliable method to measure food waste? A pilot study on Italian households |
15 |
| Expanding the theory of planned behaviour to predict Chinese Muslims halal meat purchase intention |
12 |
| Do consumers like food product innovation? An analysis of willingness to pay for innovative food attributes |
12 |
| Does social media usage affect online purchasing intention for wine? The moderating role of subjective and objective knowledge |
11 |
| Development of probiotic yogurt by incorporation of milk protein concentrate (MPC) and microencapsulated Lactobacillus paracasei in gellan-caseinate mixture |
11 |
| Motives for buying local, organic food through English box schemes |
11 |
| Hybrid modelling of the consumption of organic foods in Iran using exploratory factor analysis and an artificial neural network |
11 |
| Exploring consumers' willingness to eat insects in Italy |
11 |
| Alternative food networks: sustainable business models for anti-consumption food cultures |
11 |
| Consumers' wine preferences in a changing scenario |
10 |
| From precision agriculture to Industry 4.0 Unveiling technological connections in the agrifood sector |
10 |
| What is the role of social media in several overtones of CSR communication? The case of the wine industry in the Southern Italian regions |
10 |
| All insects are equal, but some insects are more equal than others |
9 |
| Consumers' perception of amaranth in Mexico A traditional food with characteristics of functional foods |
9 |
| Household food waste reduction: Italian consumers' analysis for improving food management |
9 |
| Exploring factors on customers' restaurant choice: an analysis of restaurant attributes |
9 |
| Household food waste quantification: comparison of two methods |
9 |
| Sustainability as business strategy in community supported agriculture: Social, environmental and economic benefits for producers and consumers |
9 |
| Segmentation of organic food buyers: an emergent market perspective |
9 |
| The impact of self-congruity (symbolic and functional) on the brand hate: A study based on self-congruity theory |
9 |
| Halal logistics service quality: conceptual model and empirical evidence |
9 |
| Which consumers opt for organic wine and why? An analysis of the attitude-behaviour link |
9 |
| Personal values underlying halal food consumption: evidence from Indonesia and Malaysia |
8 |
| Understanding customer satisfaction in the UK quick service restaurant industry: The influence of the tangible attributes of perceived service quality |
8 |
| Consumer adoption of online food shopping in China |
8 |
| Effect of halal awareness, halal logo and attitude on foreign consumers' purchase intention |
8 |
| Consumer attitudes and buying behavior for green food products: From the aspect of green perceived value (GPV) |
8 |
| Antecedents of farmers' willingness to participate in short food supply chains |
8 |
| Who are the future seaweed consumers in a Western society? Insights from Australia |
7 |
| Exploring perceptions of sustainable proteins and meat attachment |
7 |
| Family businesses, corporate social responsibility, and websites The strategies of Italian wine firms in talking to stakeholders |
7 |
| Antecedents of pregnant women's purchase intentions and willingness to pay a premium for organic food |
7 |
| Consumer behaviour towards willingness to pay for Halal products: An assessment of demand for Halal certification in a Muslim country |
7 |
| Organic food online shopping in Poland |
7 |
| Food safety practices of future food handlers and their teachers, observed during practical lessons |
7 |
| Exploring loyalty to specialty foods among tourists and residents |
7 |
| Tackling the challenges of reducing and managing food waste in Mumbai restaurants |
7 |
| Consumer acceptance of food obtained from olive by-products A survey of Italian consumers |
7 |
| Technological innovation in food supply chains: systematic literature review |
6 |
| A comparative analysis of the attitudes of rural and urban consumers towards cultured meat |
6 |
| What drives organic food purchasing? - evidence from Croatia |
6 |
| General image, perceptions and consumer segments of luxury seafood in China: A case study for lobster |
6 |
| Is anti-consumption driving meat consumption changes in Australia? |
6 |
| Applying data mining for online CRM marketing strategy: An empirical case of coffee shop industry in Taiwan |
6 |
| How are food Geographical Indications evolving? - An analysis of EU GI amendments |
6 |
| Factors associated with the consumption of traditional foods in central Mexico |
6 |
