Work

The critical capacities of restaurants as facilitators for transformations to sustainability

Year: 2018

Type: article

Source: Journal of Sustainable Tourism

DOI: 10.1080/09669582.2018.1510410

Authors: Freya Higgins-Desbiolles, Gayathri Wijesinghe

Institution: University of South Australia

Language: English

Topic: Culinary Culture and Tourism

Subfield: Tourism, Leisure and Hospitality Management

Field: Business, Management and Accounting

Domain: Social Sciences

SDGs: Responsible consumption and production, Climate action

Open Access status: closed

OpenAlex ID: W2899426780

FWCI: 9.601

Cites: 37

Cited by: 73

Related to: 10