International Journal on Food System Dynamics
- » Willingness to Pay for Traceable Meat Attributes: A Meta-analysis
- » Two Sides of the Same Coin? Analysis of the Web-Based Social Media with Regard to the...
- » Chain Networks as a Leverage for Innovation Capacity: The Case of Food SMEs
- » Risk, Information, and Trust in the Food Chain: Factors Explaining Consumer Willingness...
- » Trust, Contracting, and Adaptation in Agri-Food Hybrid Structures
- » Prospects for a European Animal Welfare Label from the German Perspective: Supply Chain...
- » Value Sharing and Food System Dynamics for Milk, Tomato, and Cereals food Chains
- » Network Governance at the Firm and Network Level: Goals, Routines, and Social Mechanisms
- » Traceability and Demand Sensitiveness: Evidences from Italian Fresh Potatoes Consumption
- » Is there Need for more Transparency and Efficiency in Cause-related Marketing?
- » Relationship Quality and Innovation Capacity of Chains: The Case of the Traditional...
- » Networking in Meat Production Systems: The Influence of Cooperative Structures on...
- » The Sustainability of Intensive Livestock Areas (ILAS): Network System and Conflict...
- » Sustainable Relations in International Development Cooperation Projects: The Role of...
- » An Update on the Consequences of EU Sugar Reform
- » Internationalization and Firm Performance in Agribusiness: Empirical Evidence from...
- » Towards a Diagnostic Instrument to Identify Improvement Opportunities for Quality...
- » The Impact of Country-of-Origin Information on Consumer Perception of...
- » Transparency in Food: A Challenge for Research and Sector Initiatives
- » Network Experiences Lead to the Adaption of a Firm’s Network Competence
- » Consumer Market for Functional Foods in South Brazil
- » Stakeholder Analysis of Agroparks
- » The Influence of Clusters on the Competitiveness of Hog Production: The Example of...
- » Should I Make or Should I Buy? Innovation Strategies and Governance Structures in the...
- » Analysis of Consumer Attitudes and Consumers’ Willingness to Pay for Functional Foods