An Empirical Investigation into the Adoption of Green Procurement Practices in the German Food Service Industry

This paper analyzes the relationship between sustainability views, drivers and barriers and concrete procurement practices for sustainability in the German food service industry (FSI), building on earlier work of Rankin et al. (2011) on this topic. Further innovation lies in the explicit regard to product-specific differences in the importance and level of implementation of sustainable sourcing, as well as in the special focus on the FSI, a sector with significant economic importance, for which only small amounts of information can be found. For this study, qualitative interviews among head chefs and quantitative standardized surveys among decision makers from the FSI were conducted.


Editor(s):
IFAMR, IFAMA
Issue Date:
Sep 01 2014
Publication Type:
Journal Article
DOI and Other Identifiers:
(ISSN#: 1559-2448) (Other)
Record Identifier:
http://ageconsearch.umn.edu/record/183433
PURL Identifier:
http://purl.umn.edu/183433
Published in:
International Food and Agribusiness Management Review, Volume 17, Issue 3
Page range:
1-32
Total Pages:
32
JEL Codes:
Q01; Q13
Note:
The IFAMR is published quarterly by the International Food and Agribusiness Management Association. www.ifama.org.
Series Statement:
Volume 17
Issue 3




 Record created 2017-04-01, last modified 2018-01-22

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