Issues regarding green restaurants have received significant scholarly and practitioner
attention in the last decade, particularly concerning why consumers adopt green restaurants …

Brand equity, a strategic marketing asset, can elicit a welcoming, unique relationship that
characterizes the bond between products and customers. An essential aspect of brand …

This study explores the interaction between environmental consciousness and sustainable
food attributes as predictors in the market segmentation process for sustainable foods with …

This study aims to identify customer belief structures underlying the cognitive process of
green restaurant patronage by applying the extended theory of planned behavior (TPB). The …

Initiatives for corporate social responsibility (CSR) often have served business as a source
of competitive advantage. However, despite firms' attempts to capitalize on their CSR efforts …

Human catering consumption results in serious environmental sustainability to becoming the
most important challenge in the world, and the application of big data will be the key to …

The purpose of this study is to investigate a comprehensive multidimensional model of the
gastronomic and accommodation experiences of domestic tourists, their links to satisfaction …

The growing magnitude of restaurant food waste undermines the environmental
sustainability of the global sector of food service provision. The challenge of restaurant food …

Based on a qualitative exploratory study that combined three sources of qualitative data:
interviews, archival data, and observational notes this research aims to explore the …

Research on environment-friendly initiatives has received increasing attention in hospitality
research. However, an integrated literature review of research examining the impact of …