Pillars of Sustainable Food Experiences in the Luxury Gastronomy Sector: A Qualitative Exploration of Michelin-starred Chefs' Motivations
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DOI: 10.1016/j.jretconser.2020.102255
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Cited by:
- Wided Batat, 2021. "How augmented reality (AR) is transforming the restaurant sector: Investigating the impact of “Le Petit Chef” on customers’ dining experiences," Post-Print hal-04455601, HAL.
- Mosadegh Sedghy, B. & Nematollahi, Mohammadreza & Tajbakhsh, Alireza, 2024. "Market dynamics between retail channels and short food supply chains: A case of organic fruits," Journal of Retailing and Consumer Services, Elsevier, vol. 79(C).
- FAROOQ Hossan & MAHADI Hasan & TOUHIDUL Islam, 2024. "Green Practices To The Owners And Management Of Restaurant Business: An Empirical Study," Management of Sustainable Development, Lucian Blaga University of Sibiu, Faculty of Economic Sciences, vol. 16(1), pages 58-74, June.
- Wang, Ying & Zhao, Jincan & Pan, Jialing, 2024. "The investigation of green purchasing behavior in China: A conceptual model based on the theory of planned behavior and self-determination theory," Journal of Retailing and Consumer Services, Elsevier, vol. 77(C).
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Keywords
food consumption; Food experience; food market; Luxury gastronomy; Michelin-starred chefs; Pillars; Restaurants; sustainability; Sustainability;All these keywords.
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