What is not known is not aimed for — Understanding staff knowledge and readiness to embrace sustainable and healthy food.

E Cavagnaro; Michel  Altan; E Jonker; M Reinders

doi:10.1080/22243534.2024.2322224

What is not known is not aimed for — Understanding staff knowledge and readiness to embrace sustainable and healthy food.

E Cavagnaro, Michel Altan, E Jonker, M Reinders

Academy for Hotel & Facility

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

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Original language	English
Pages (from-to)	135-142
Journal	Research in Hospitality Management
Volume	13
Issue number	3
DOIs	https://doi.org/10.1080/22243534.2024.2322224
Publication status	Published - 2024

Keywords

hospitality
food choices
sustainability

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10.1080/22243534.2024.2322224Licence: CC BY

Altan what is not known is not aimed forFinal published version, 428 KBLicence: CC BY

https://www-tandfonline-com.buas.idm.oclc.org/doi/abs/10.1080/22243534.2024.2322224Licence: CC BY

PPS Implementation of food interventions
Altan, M. (PI)
Centre of Expertise Leisure, Tourism and Hospitality (CELTH )
1/01/19 → 31/12/21
Project: Research

Cite this

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title = "What is not known is not aimed for — Understanding staff knowledge and readiness to embrace sustainable and healthy food.",

keywords = "hospitality, food choices, sustainability",

author = "E Cavagnaro and Michel Altan and E Jonker and M Reinders",

year = "2024",

doi = "10.1080/22243534.2024.2322224",

language = "English",

volume = "13",

pages = "135--142",

journal = "Research in Hospitality Management",

issn = "2415-5152",

publisher = "NL Stenden University of Apploied Sciences",

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T1 - What is not known is not aimed for — Understanding staff knowledge and readiness to embrace sustainable and healthy food.

AU - Cavagnaro, E

AU - Altan, Michel

AU - Jonker, E

AU - Reinders, M

PY - 2024

Y1 - 2024

KW - hospitality

KW - food choices

KW - sustainability

U2 - 10.1080/22243534.2024.2322224

DO - 10.1080/22243534.2024.2322224

M3 - Article

SN - 2415-5152

VL - 13

SP - 135

EP - 142

JO - Research in Hospitality Management

JF - Research in Hospitality Management

IS - 3

ER -

What is not known is not aimed for — Understanding staff knowledge and readiness to embrace sustainable and healthy food.

Keywords

Access to Document

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Projects

PPS Implementation of food interventions

Cite this