What motivates the adoption of green restaurant products and services? A systematic review and future research agenda
| dc.contributor.author | Arun, T.M. | |
| dc.contributor.author | Kaur, Puneet | |
| dc.contributor.author | Ferraris, Alberto | |
| dc.contributor.author | Dhir, Amandeep | |
| dc.date.accessioned | 2021-10-07T08:58:55Z | |
| dc.date.available | 2021-10-07T08:58:55Z | |
| dc.date.created | 2021-07-19T21:01:51Z | |
| dc.date.issued | 2021 | |
| dc.identifier.citation | Arun, T.M., Kaur, P., Ferraris, A. & Dhir, A. (2021). Business Strategy and the Environment (BSE), 30 (4), 2224–2240. | en_US |
| dc.identifier.issn | 1099-0836 | |
| dc.identifier.uri | https://hdl.handle.net/11250/2788324 | |
| dc.language.iso | eng | en_US |
| dc.publisher | John Wiley & Sons | en_US |
| dc.rights | Navngivelse 4.0 Internasjonal | * |
| dc.rights.uri | http://creativecommons.org/licenses/by/4.0/deed.no | * |
| dc.title | What motivates the adoption of green restaurant products and services? A systematic review and future research agenda | en_US |
| dc.type | Peer reviewed | en_US |
| dc.type | Journal article | en_US |
| dc.description.version | publishedVersion | en_US |
| dc.rights.holder | © 2021 The Author(s) | en_US |
| dc.subject.nsi | VDP::Samfunnsvitenskap: 200::Økonomi: 210 | en_US |
| dc.source.pagenumber | 2224–2240 | en_US |
| dc.source.volume | 30 | en_US |
| dc.source.journal | Business Strategy and the Environment (BSE) | en_US |
| dc.source.issue | 4 | en_US |
| dc.identifier.doi | https://doi.org/10.1002/bse.2755 | |
| dc.identifier.cristin | 1922139 | |
| dc.description.localcode | Paid Open Access | en_US |
| dc.description.localcode | UNIT agreement | en_US |
| cristin.qualitycode | 1 |
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