Imagen de Portada

Beauty is not Only Skin Deep: Food Ethics and Consequences to the Value Chain

Fuente: Redalyc

Guardado en:

Detalles Bibliográficos
Autor principal:	Vivian Lara Silva
Formato:	Artículo científico
Lenguaje:	en
Publicado:	Escola Superior de Propaganda e Marketing 2019
Materias:	Administración y Contabilidad Innovation Food products Value creation Labeling Food Strategy
Acceso en línea:	Acceder al recurso 1 Acceder al recurso 2 Acceder al recurso 3 Acceder al recurso 4 Acceder al recurso 5 Acceder al recurso 6
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

Ejemplares similares

Value creation under circular economy practices in the production of viche
por: Edgar Guillermo Rodríguez Guevara
Publicado: (2021)

Strategic alignment of knowledge management and value creation: implications on to an oil and gas corporation
por: Roberto George Godinho da Costa
Publicado: (2018)

CO-CREATION, VALUE-IN-USE, SATISFACTION, AND SWITCHING COSTS AS ANTECEDENTS OF HIGHER EDUCATION STUDENTS RETENTION
por: Guilherme Coelho Nunes
Publicado: (2021)

Market Efficiency and Organizational Corruption: Study on the Impact on Shareholder Value
por: Renata Crosara Miari
Publicado: (2015)

Value Creation from Internationalization of Sugar Cane by-products: a multi-stakeholder view of artisanal cachaça production
por: Daiane Mulling Neutzling
Publicado: (2015)

The Use of the 'Job to Be Done' methodology to identify value co-creation opportunities in the context of the Service Dominant Logic
por: Áurea Helena Puga Ribeiro
Publicado: (2019)

Proposal and validation of a theoritical model of customer retention in a service environment
por: Giancarlo Dal Bó
Publicado: (2018)

EXPLORING THE CO-CREATION OF VALUE IN THE BRAZILIAN PRIVATE HIGHER EDUCATIONAL SERVICE
por: Flávio Régio Brambilla
Publicado: (2016)

Mediating effect of value creation in the relationship between relational capabilities on business performance
por: Nuryakin
Publicado: (2018)

Leveraging Highly Relational Service Performance Through The Participation of Empowered Customer
por: Patricia Silva Monteiro Boaventura
Publicado: (2018)

The impact of intangibles on value creation: Comparative analysis of the Gu and Lev methodology for the United States software and hardware sector
por: Leonardo Fernando Cruz Basso
Publicado: (2015)

MANAGEMENT OF THE CONFLICT FOR ENTREPRENEURIAL INNOVATION AT A TRANSNATIONAL COMPANY LOCATED IN MEXICO
por: Tania Elena Gonzalez Alvarado
Publicado: (2017)

Strategic management of technology for driving stakeholder value: A pilot study
por: Nanayakkara, S. M., et al.
Publicado: (2015)

VALUE CREATION AND CAPTURE IN BUYER-SUPPLIER RELATIONSHIPS: A NEW PERSPECTIVE
por: FÁBIO CAMPOS TESCARI
Publicado: (2016)

VALUE CO-CREATION AND SOCIAL NETWORK ANALYSIS ON A NETWORK ENGAGEMENT PLATFORM
por: HELLEN CLAUDIA DONATO
Publicado: (2017)

IMPACT OF CO-CREATION ON INNOVATION CAPABILITY AND FIRM PERFORMANCE: A STRUCTURAL EQUATION MODELING
por: FATEMEH HAMIDI
Publicado: (2017)

Integrated co-creation process with multiple stakeholders in innovation networks
por: Sergio Takahashi
Publicado: (2022)

Information and values in the decision-making support: A systematic literature review in the corporate sustainability context
por: Rafael Felix da Silva
Publicado: (2023)

Evaluation of a colorant and oil extracted from avocado waste as functional components of a liquid soap formulation
por: Licelander Hennessey-Ramos
Publicado: (2019)

Development of meatloaf, sausage and dried green mussel (Perna viridis) products
por: Doncillo, Leonora, et al.
Publicado: (2017)

Smoked marine fish from Western Region, Ghana: a value chain assessment
por: Gordon, A., et al.
Publicado: ()

INOVATION MANAGEMENT AND VALUE CHAIN DESIGN: CASE OF A SMALL PROFESSIONAL SERVICES FIRM
por: Haven Allahar
Publicado: (2019)

Value-in-use in a B2B food service logistic context
por: Luís Miguel de Castro Ferreira
Publicado: (2015)

The value perceived and the sacrifice perceived by vegetarian food consumers
por: Rhaimá Aparecida Mendonça da Costa Birchal
Publicado: (2018)

Measuring the intensity of innovation in the Brazilian food sector: a DEA-Malmquist approach
por: Giselle Cappellesso
Publicado: (2020)

Global Value Chains, Business Networks, Strategy, and International Business: Convergences
por: John Humphrey
Publicado: (2019)

STRATEGIC MISTAKES (AVOIDABLE): THE TOPICALITY OF MICHEL PORTER’S GENERIC STRATEGIES
por: Leandro A. Viltard
Publicado: (2017)

THE INFLUENCE OF MARKET ORIENTATION ON EXPLORATION AND EXPLOITATION INNOVATION STRATEGIES ANS ORGANIZATIONAL PERFORMANCE
por: Luana Kava
Publicado: (2019)

STRATEGIC DECISION-MAKING SPEED IN NEW TECHNOLOGY BASED FIRMS
por: Héctor Montiel Campos
Publicado: (2015)

Fluoride concentration and labeling requirements of mineral bottled water from Brazil
por: Daniele Esteves Pepelascov
Publicado: (2017)

THE VALUE NET, THE DELTA MODEL, AND THE AERONAUTICS INDUSTRY
por: Marcos Roberto Piscopo
Publicado: (2012)

Strategy and generation of value in Colombian service-providing companies
por: Ramiro Parra Hernández
Publicado: (2018)

Innovation capabilities in agribusiness: evidence from Brazil
por: Ricardo Machado Leo
Publicado: (2022)

LA PRÁCTICA DE ESTRATEGIAS TECNOLÓGICAS EN LA COMPETITIVIDAD DE EMPRESAS MEXICANAS
por: DANIEL PINEDA DOMÍNGUEZ
Publicado: (2005)

Revisiting fermented buckwheat: a comprehensive examination of strains, bioactivities, and applications.
por: Guo, Huan, et al.
Publicado: (2025)

Biological and Nutritional Applications of Microalgae.
por: Sarıtaş, Sümeyye, et al.
Publicado: (2024)

INNOVATION READINESS ASSESSMENT TOWARD RESEARCH COMMERCIALIZATION: CASE OF SURFACTANTS FOR FOOD PROCESSING
por: Arief Ameir Rahman Setiawan
Publicado: (2018)

What is innovation? New lessons from biology
por: Sergio F. Martínez
Publicado: (2019)

Improved smoking process of squid (Sepioteuthis lessoniana)
por: Doncillo, Leonora D., et al.
Publicado: (2017)

Dried fish provide widespread access to critical nutrients across Africa.
por: Robinson, James P W, et al.
Publicado: (2025)