All Stories

  1. Can alternative wine networks foster sustainable business model innovation and value creation? The case of organic and biodynamic wine in Tuscany
  2. Smart farming for food security and sustainability: facing the dilemma of small companies - the Siena Food Lab project
  3. Assessment of marketing mix associated with consumer's purchase intention of dairy products in Bangladesh: Application of an extended theory of planned behavior
  4. Exploring the Potential of Social Farmers’ Networking as a Leverage for Inclusive Tourism
  5. PROMOTING INTERDISCIPLINARITY AND SUSTAINABILITY SKILLS DEVELOPMENT IN FOOD-RELATED DEGREES: THE CASE OF THE UNIVERSITY OF PISA
  6. ‘Growing’ Insecurity in Agricultural Food Chains: An Editorial Commentary
  7. Organic and Made in Tuscany Spirulina: the story of Severino Becagli
  8. Conformational Changes in the Structure of Dough and Bread Enriched with Pumpkin Seed Flour
  9. DRIVERS AND CHALLENGES OF RIS3‐RELATED UNIVERSITY ENGAGEMENT. INSIGHTS FROM FIVE EUROPEAN REGIONS
  10. Online project-based learning in the agri-food sector: a case study
  11. Editorial
  12. Exploring the Role of the University in the Creation of Knowledge Networks in the Aso Valley, a Rural Area in Marche Region (Italy)
  13. ICTS AND MOBILE APPLICATIONS FOR PROMOTING TOURISM DESTINATIONS: THE CASE OF SMART MARCA APP.
  14. Civic universities and bottom-up approaches to boost local development of rural areas: the case of the University of Macerata
  15. Editorial
  16. Editorial
  17. From the Rise of Authentic Italian Restaurants in America to the Creation of New Multicultural Food Tourism Experiences
  18. Design and food robots: Changing processes in the restaurant industry
  19. Relationships Matter. New Paths for Tourism Beyond COVID-19 Pandemic. An Exploratory Research from Italy
  20. Innovation and Knowledge Exchange in Small-Scale Fishery and Aquaculture Sectors: Innovation Brokerage to Shape New Marketing Strategies and Practices
  21. Universities and Wineries: Supporting Sustainable Development in Disadvantaged Rural Areas
  22. Educational Tourism and Local Development: The Role of Universities
  23. University contributions to co-creating sustainable tourism destinations
  24. The role of food and culinary heritage for post-disaster recovery
  25. The Wine Lab Project Exploring the Views from Experts
  26. Assessing the Learning Outcomes of Food-related Educational Tourism Events for University Students: The Case of the International Student Competition of Fermo, Italy
  27. Community-Based Tourism in the Developing World
  28. The network contract in the agrifood industry: An exploratory study on collaborative drivers in central Italy
  29. Food tourism and foodies in Italy
  30. Food waste reduction and food poverty alleviation: a system dynamics conceptual model
  31. A multi-stakeholder attempt to address food waste: The case of Wellfood Action EU project
  32. Emotion in the glass: An innovative study to understand unconscious reactions in wine tasting
  33. Evaluating the validity of consumer insights into the wine business
  34. How consumer science can be employed in a terroir-based market strategy?
  35. The Wine Lab: Generating Innovation Between Practice and Research—Exploring the Views from Wine Makers and Policy Makers
  36. Innovation for Sustainable Food Systems: Drivers and Challenges
  37. Case Studies in the Wine Industry
  38. Smart Specialisation and the Agri-food System
  39. Theories of Practice in Tourism
  40. Universities and smart specialisation strategy
  41. Participatory location-based learning and ICT as tools to increase international reputation of a wellbeing destination in rural areas: a case study.
  42. How Can Consumer Science Help to Reduce the Risk of Market Failure? An Academician–Practitioner Approach in the Italian Olive Oil Industry
  43. Preface
  44. The reciprocal aspect of the experience value: tourists and residents celebrating weddings in the rural village of Petritoli (Italy)
  45. Deceptive advertising and unfair commercial practices in the agrifood sector
  46. Universities’ third mission and the entrepreneurial university and the challenges they bring to higher education institutions
  47. Relationships between understory specialist species and local management practices in coppiced forests – Evidence from the Italian Apennines
  48. Prospettive strategiche per il Made in Italy agroalimentare: un'analisi esplorativa del mercato delle macchine professionali da caffè espresso secondo le 5 forze competitive di Porter
  49. Reducing the distance between thinkers and doers in the entrepreneurial discovery process: An exploratory study
  50. Cooperative behaviour and place branding: a longitudinal case study in Italy
  51. Universities’ Emerging Missions to Foster Sustainability of Rural Areas: Multiple Case Studies From The Marche Region
  52. Perceived efficacy of sustainability strategies in the US, Italian, and Spanish wine industries
  53. ENTREPRENEURIAL DISCOVERY PROCESS AND THE DEVELOPMENT OF THE WINE INDUSTRY IN GREECE: UNDERSTANDING INDUSTRY NEEDS TOWARDS THE JRC’S INNOVATIVE APPROACH
  54. Preferred travel experiences of foodies
  55. Evaluating the CO2 Emission of the Milk Supply Chain in Italy: An Exploratory Study
  56. Sustainability in the Wine Industry: Key Questions and Research Trends
  57. Having a Great Vacation and Blaming the Wines: an Attribution Theory Perspective on Consumer Attachments to Regional Brands
  58. Mind the “academician-practitioner” gap: an experience-based model in the food and beverage sector
  59. The adaptive change of the Italian Food Bank foundation: a case study
  60. Old crises on new plates or old plates for a new crises? Food banks and food insecurity
  61. Blissed ignorance?
  62. Sustainable Hospitality and Tourism as Motors for Development. Case Studies from Developing Regions of the World
  63. Food and Wine Events in Europe
  64. Sustainability in the wine industry: key questions and research trendsa
  65. Editoriale
  66. Monopoly and wine: the Norwegian case
  67. Using attribution theory to explain tourists' attachments to place-based brands
  68. The New Rules of Green Marketing. Strategies, Tools, and Inspiration for Sustainable Branding20121Edited by Jacquelyn A. Ottman. The New Rules of Green Marketing. Strategies, Tools, and Inspiration for Sustainable Branding. San Francisco, CA: Berrett‐K...
  69. Il caso del Farmer Market fermano
  70. Shopper Marketing. How to Increase Purchase Decisions at the Point of Sale20121Edited by Markus Ståhlberg and Ville Maila. Shopper Marketing. How to Increase Purchase Decisions at the Point of Sale. London, England: Kogan Page 2010. 244 pp. £29.95 Publ...
  71. Exploring consumer’s preferences for farmed sea bream
  72. Market Orientation. Transforming Food and Agribusiness around the Customer20114Edited by Adam Lindgreen, Martin Hingley, David Harness and Paul Custance. Market Orientation. Transforming Food and Agribusiness around the Customer. Farnham, Surrey: Gower...
  73. Brunellopoli: a wine scandal under the tuscan sun
  74. The Risk™ strategic game of rural tourism: how sensory analysis can help in achieving a sustainable competitive advantage
  75. Food, Agri-Culture and Tourism
  76. The New Cultures of Food: Marketing Opportunities from Ethnic, Religious and Cultural Diversity20102Edited by Adam Lindgreen and Martin Hingley. The New Cultures of Food: Marketing Opportunities from Ethnic, Religious and Cultural Diversity. Farnham: G...
  77. Determinants of intention to purchase chicken in Italy: the role of consumer risk perception and trust in different information sources
  78. Trends in the British wine market and consumer confusion
  79. Food Scares and Trust: A European Study
  80. Italian wineries and strategic options: the role of Premium Bag in Box
  81. Consumer expectations, liking and willingness to pay for specialty foods: Do sensory characteristics tell the whole story?
  82. Exploring costs and benefits of compliance with HACCP regulation in the European meat and dairy sectors