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dc.contributor.authorGoggins, Gary
dc.date.accessioned2018-05-03T09:27:50Z
dc.date.issued2018-02-08
dc.identifier.citationGoggins, G. Developing a sustainable food strategy for large organizations: The importance of context in shaping procurement and consumption practices. Business Strategy and the Environment, doi:10.1002/bse.2035en_IE
dc.identifier.issn1099-0836
dc.identifier.urihttp://hdl.handle.net/10379/7327
dc.description.abstractOrganizations such as hospitals, educational institutions and workplaces feed thousands of people every day and are key intermediaries in the food system. They are in a position to significantly shape the production, processing and distribution of food as well as food-related practices of large groups. These activities have a significant impact on sustainable development, the global economy and health and wellbeing. Using a qualitative approach that draws on 21 interviews with key decision-makers based in 8 large national and multi-national organizations, this research examines the most important contextual factors that influence food provisioning across organizations. The study identifies opportunities and constraints for improving food sustainability that are likely to apply within and across different organizational contexts, and provides recommendations for implementing a sustainable food strategy. The findings provide interesting theoretical insights and have practical implications that are relevant for practitioners, business managers and sustainability consultants.en_IE
dc.description.sponsorshipI gratefully acknowledge the cooperation of individuals and organiza-tions who participated in this research. I also wish to thank Prof. DrHenrike Rau and Dr Frances Fahy for their helpful and insightful com-ments on earlier drafts. This work is funded by the Irish ResearchCouncil Postgraduate Scholarship Schemeen_IE
dc.formatapplication/pdfen_IE
dc.language.isoenen_IE
dc.publisherWileyen_IE
dc.relation.ispartofBusiness Strategy and the Environmenten
dc.subjectOrganizational cultureen_IE
dc.subjectSustainable developmenten_IE
dc.subjectSustainable food consumptionen_IE
dc.subjectSustainable food procurementen_IE
dc.subjectSustainable supply chain managementen_IE
dc.titleDeveloping a sustainable food strategy for large organizations: The importance of context in shaping procurement and consumption practicesen_IE
dc.date.updated2018-05-02T13:20:06Z
dc.identifier.doi10.1002/bse.2035
dc.local.publishedsourcehttps://doi.org/10.1002/bse.2035en_IE
dc.description.peer-reviewedpeer-reviewed
dc.contributor.funderIrish Research Councilen_IE
dc.description.embargo2020-02-08
dc.internal.rssid14271174
dc.local.contactGary Goggins, Energise Project Manager , School Of Geography And Archaeology , National University Of Ireland Galway. +353 87 123 2729 Email: gary.goggins@nuigalway.ie
dc.local.copyrightcheckedYes
dc.local.versionACCEPTED
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