Behaviours and attitudes towards sustainable food provision on the part of Dutch restaurateurs

L Sauer; RC Wood

doi:10.1080/22243534.2018.1501177

Behaviours and attitudes towards sustainable food provision on the part of Dutch restaurateurs

L Sauer, RC Wood

Academy for Hotel & Facility

Research output: Contribution to journal › Article › Scientific › peer-review

201 Downloads (Pure)

Original language	English
Pages (from-to)	41-46
Number of pages	7
Journal	Research in Hospitality Management
Volume	8
Issue number	1
DOIs	https://doi.org/10.1080/22243534.2018.1501177
Publication status	Published - 2018

Keywords

food
independant restaurant sector
sustainability

Access to Document

10.1080/22243534.2018.1501177

Sauer Wood Behaviours and attitudes towards sustainable food provisionFinal published version, 379 KBLicence: CC BY

https://www-tandfonline-com.buas.idm.oclc.org/doi/abs/10.1080/22243534.2018.1501177Licence: CC BY

Cite this

@article{7bbc6bf2e93044fea7703f119273c293,

title = "Behaviours and attitudes towards sustainable food provision on the part of Dutch restaurateurs",

keywords = "food, independant restaurant sector, sustainability",

author = "L Sauer and RC Wood",

year = "2018",

doi = "10.1080/22243534.2018.1501177",

language = "English",

volume = "8",

pages = "41--46",

journal = "Research in Hospitality Management ",

issn = "2224-3534",

publisher = "AJOL (African Journals Online)",

number = "1",

}

TY - JOUR

T1 - Behaviours and attitudes towards sustainable food provision on the part of Dutch restaurateurs

AU - Sauer, L

AU - Wood, RC

PY - 2018

Y1 - 2018

KW - food

KW - independant restaurant sector

KW - sustainability

U2 - 10.1080/22243534.2018.1501177

DO - 10.1080/22243534.2018.1501177

M3 - Article

SN - 2224-3534

VL - 8

SP - 41

EP - 46

JO - Research in Hospitality Management

JF - Research in Hospitality Management

IS - 1

ER -

Behaviours and attitudes towards sustainable food provision on the part of Dutch restaurateurs

Keywords

Access to Document

Fingerprint

Cite this