Sustainable Food Consumption Practices: Insights into Consumers' Experiences

被引：5

作者：

Migliore, Giuseppina ^{[1
]}

机构：

[1] Univ Palermo, Dept Agr Food & Forest Sci, I-90128 Palermo, Italy

来源：

SUSTAINABILITY | 2021年 / 13卷 / 11期

关键词：

TOURISM;

D O I：

10.3390/su13115979

中图分类号：

X [环境科学、安全科学];

学科分类号：

08 ; 0830 ;

摘要：

引用

页数：3

共 7 条

[1] Natural versus enriched food: Evidence from a laboratory experiment with chewing gum [J].

Caracciolo, Francesco ;

Vecchio, Riccardo ;

Lerro, Marco ;

Migliore, Giuseppina ;

Schifani, Giorgio ;

Cembalo, Luigi .

FOOD RESEARCH INTERNATIONAL, 2019, 122 :87-95

[2] Does sustainability enhance tourism destination competitiveness? Evidence from Italian Destinations of Excellence [J].

Cucculelli, Marco ;

Goffi, Gianluca .

JOURNAL OF CLEANER PRODUCTION, 2016, 111 :370-382

[3] Political Consumerism and New Forms of Political Participation: The Gruppi di Acquisto Solidale in Italy [J].

Graziano, Paolo R. ;

Forno, Francesca .

ANNALS OF THE AMERICAN ACADEMY OF POLITICAL AND SOCIAL SCIENCE, 2012, 644 :121-133

[4] Localizing Linkages for Food and Tourism: Culinary Tourism as a Community Development Strategy [J].

Green, Gary Paul ;

Dougherty, Michael L. .

COMMUNITY DEVELOPMENT, 2008, 39 (03) :148-158

[5] Factors affecting consumer preferences for "natural wine" An exploratory study in the Italian market [J].

Migliore, Giuseppina ;

Thrassou, Alkis ;

Crescimanno, Maria ;

Schifani, Giorgio ;

Galati, Antonino .

BRITISH FOOD JOURNAL, 2020, 122 (08) :2463-2479

[6]

Migliore G, 2014, NEW MEDIT, V13, P54

[7]

Schifani G, 2016, QUAL-ACCESS SUCCESS, V17, P92

← 1 →