An assessment of the carbon footprint of restaurants based on energy consumption: A case study of a local pizza chain in Turkey-Reference-Cited by-同舟云学术

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An assessment of the carbon footprint of restaurants based on energy consumption: A case study of a local pizza chain in Turkey

Published:2021-03-09 Issue:6 Volume:24 Page:709-729
ISSN:1537-8020
Container-title:Journal of Foodservice Business Research
language:en
Short-container-title:Journal of Foodservice Business Research

Author:

Özgen Işıl¹^ORCID,Binboğa Gül²^ORCID,Güneş Sevgi Tokgöz³^ORCID

Affiliation:

1. Dokuz Eylul University, Faculty of Business, Department of Tourism Management, Izmir, Turkey

2. Republic of Turkey Ministry of Agriculture and Forestry, 4th Region, Manisa, Izmir, Turkey

3. Dokuz Eylül University, Faculty of Engineering, Department of Environmental Engineering, Izmir, Turkey

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/15378020.2021.1889910

Reference76 articles.

1. Carbon labels on restaurant menus: do people pay attention to them?

2. Restaurant and food service life cycle assessment and development of a sustainability standard

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1. Environmental Footprints in Food Services: A Scoping Review;Nutrients;2024-07-02

2. Analysis of the Problem of Waste in Relation to Food Consumers;Sustainability;2022-09-06

3. Become an environmentally responsible customer by choosing low-carbon footprint products at restaurants: Integrating the elaboration likelihood model (ELM) and the theory of planned behavior (TPB);Journal of Hospitality and Tourism Management;2022-09

4. Green consumerism, green perceived value, and restaurant revisit intention: Millennials' sustainable consumption with moderating effect of green perceived quality;Business Strategy and the Environment;2022-03-17

5. Burdur İli Karbon Ayak İzinin Belirlenmesi;Deu Muhendislik Fakultesi Fen ve Muhendislik;2022-01-17

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