OpenAlex is a bibliographic catalogue of scientific papers, authors and institutions accessible in open access mode, named after the Library of Alexandria. It's citation coverage is excellent and I hope you will find utility in this listing of citing articles!
If you click the article title, you'll navigate to the article, as listed in CrossRef. If you click the Open Access links, you'll navigate to the "best Open Access location". Clicking the citation count will open this listing for that article. Lastly at the bottom of the page, you'll find basic pagination options.
Requested Article:
Sustainability Indicators in Restaurants: The Development of a Checklist
Dayanne da Costa Maynard, Renata Puppin Zandonadi, Eduardo Yoshio Nakano, et al.
Sustainability (2020) Vol. 12, Iss. 10, pp. 4076-4076
Open Access | Times Cited: 40
Dayanne da Costa Maynard, Renata Puppin Zandonadi, Eduardo Yoshio Nakano, et al.
Sustainability (2020) Vol. 12, Iss. 10, pp. 4076-4076
Open Access | Times Cited: 40
Showing 1-25 of 40 citing articles:
A digitally enabled circular economy for mitigating food waste: Understanding innovative marketing strategies in the context of an emerging economy
Michele de Souza, Giancarlo Medeiros Pereira, Ana Beatriz Lopes de Sousa Jabbour, et al.
Technological Forecasting and Social Change (2021) Vol. 173, pp. 121062-121062
Open Access | Times Cited: 76
Michele de Souza, Giancarlo Medeiros Pereira, Ana Beatriz Lopes de Sousa Jabbour, et al.
Technological Forecasting and Social Change (2021) Vol. 173, pp. 121062-121062
Open Access | Times Cited: 76
Sustainable practices in hospitality pre and amid COVID ‐19 pandemic: Looking back for moving forward post‐COVID ‐19
Zakaria Elkhwesky, Islam Elbayoumi Salem, Michal Varmus, et al.
Sustainable Development (2022) Vol. 30, Iss. 5, pp. 1426-1448
Open Access | Times Cited: 55
Zakaria Elkhwesky, Islam Elbayoumi Salem, Michal Varmus, et al.
Sustainable Development (2022) Vol. 30, Iss. 5, pp. 1426-1448
Open Access | Times Cited: 55
Green marketing in supermarkets: Conventional and digitized marketing alternatives to reduce waste
Jorge Gustavo, Luiz Reni Trento, Michele de Souza, et al.
Journal of Cleaner Production (2021) Vol. 296, pp. 126531-126531
Closed Access | Times Cited: 50
Jorge Gustavo, Luiz Reni Trento, Michele de Souza, et al.
Journal of Cleaner Production (2021) Vol. 296, pp. 126531-126531
Closed Access | Times Cited: 50
Informações de gestores dos restaurantes sobre critérios e ações relacionados à gestão da sustentabilidade em um roteiro turístico da Serra Gaúcha, Brasil
Raquel Finkler, Suzana Maria De Conto
Turismo - Visão e Ação (2025) Vol. 27, pp. e20107-e20107
Open Access
Raquel Finkler, Suzana Maria De Conto
Turismo - Visão e Ação (2025) Vol. 27, pp. e20107-e20107
Open Access
Identifying core “responsible leadership” practices for SME restaurants
José Alberto Castañeda García, Juan Miguel Rey Pino, Zakaria Elkhwesky, et al.
International Journal of Contemporary Hospitality Management (2022) Vol. 35, Iss. 2, pp. 419-450
Open Access | Times Cited: 25
José Alberto Castañeda García, Juan Miguel Rey Pino, Zakaria Elkhwesky, et al.
International Journal of Contemporary Hospitality Management (2022) Vol. 35, Iss. 2, pp. 419-450
Open Access | Times Cited: 25
The sustainability characteristics of Michelin Green Star Restaurants
Yuying Huang, C. Michael Hall, Ning Chen
Journal of Foodservice Business Research (2023), pp. 1-26
Open Access | Times Cited: 13
Yuying Huang, C. Michael Hall, Ning Chen
Journal of Foodservice Business Research (2023), pp. 1-26
Open Access | Times Cited: 13
Promoting Sustainable Food Practices in Food Service Industry: An Empirical Investigation on Saudi Arabian Restaurants
Ahmed Hassan Abdou, Thowayeb H. Hassan, Amany E. Salem
Sustainability (2023) Vol. 15, Iss. 16, pp. 12206-12206
Open Access | Times Cited: 11
Ahmed Hassan Abdou, Thowayeb H. Hassan, Amany E. Salem
Sustainability (2023) Vol. 15, Iss. 16, pp. 12206-12206
Open Access | Times Cited: 11
Sustainability policies adoption within Italian Michelin‐starred restaurants: From external drivers to costs
Patrizia Gazzola, Elena‐Mădălina Vătămănescu, Matilde Zamai, et al.
Corporate Social Responsibility and Environmental Management (2024) Vol. 31, Iss. 5, pp. 4101-4114
Closed Access | Times Cited: 3
Patrizia Gazzola, Elena‐Mădălina Vătămănescu, Matilde Zamai, et al.
Corporate Social Responsibility and Environmental Management (2024) Vol. 31, Iss. 5, pp. 4101-4114
Closed Access | Times Cited: 3
Sustainable Development Practices of Restaurants in Romania and Changes during the COVID-19 Pandemic
Codruța Adina Băltescu, Nicoleta Andreea Neacşu, Anca Madar, et al.
Sustainability (2022) Vol. 14, Iss. 7, pp. 3798-3798
Open Access | Times Cited: 12
Codruța Adina Băltescu, Nicoleta Andreea Neacşu, Anca Madar, et al.
Sustainability (2022) Vol. 14, Iss. 7, pp. 3798-3798
Open Access | Times Cited: 12
Mining the sustainability of takeaway businesses in online food delivery service supply chain
Longxiao Li, Zusheng Zhang, Xixi Li, et al.
Heliyon (2024) Vol. 10, Iss. 6, pp. e27938-e27938
Open Access | Times Cited: 2
Longxiao Li, Zusheng Zhang, Xixi Li, et al.
Heliyon (2024) Vol. 10, Iss. 6, pp. e27938-e27938
Open Access | Times Cited: 2
Food Waste in Distribution: Causes and Gaps to Be Filled
Francisco Carlos Vaz Sales, Michele de Souza, Luiz Reni Trento, et al.
Sustainability (2023) Vol. 15, Iss. 4, pp. 3598-3598
Open Access | Times Cited: 6
Francisco Carlos Vaz Sales, Michele de Souza, Luiz Reni Trento, et al.
Sustainability (2023) Vol. 15, Iss. 4, pp. 3598-3598
Open Access | Times Cited: 6
Improvements of Design for Safety in Construction through Multi-Participants Perception Analysis
Jayho Soh, Jaewook Jeong, Jaemin Jeong
Applied Sciences (2020) Vol. 10, Iss. 13, pp. 4550-4550
Open Access | Times Cited: 16
Jayho Soh, Jaewook Jeong, Jaemin Jeong
Applied Sciences (2020) Vol. 10, Iss. 13, pp. 4550-4550
Open Access | Times Cited: 16
Green Restaurants ASSessment (GRASS): A Tool for Evaluation and Classification of Restaurants Considering Sustainability Indicators
Dayanne da Costa Maynard, Renata Puppin Zandonadi, Eduardo Yoshio Nakano, et al.
Sustainability (2021) Vol. 13, Iss. 19, pp. 10928-10928
Open Access | Times Cited: 15
Dayanne da Costa Maynard, Renata Puppin Zandonadi, Eduardo Yoshio Nakano, et al.
Sustainability (2021) Vol. 13, Iss. 19, pp. 10928-10928
Open Access | Times Cited: 15
An Investigation of Sustainable Maintenance Performance Indicators: Identification, Expert Validation and Portfolio of Future Research
Afef Saihi, Mohamed Ben‐Daya, Rami As’ad
IEEE Access (2022) Vol. 10, pp. 124259-124276
Open Access | Times Cited: 10
Afef Saihi, Mohamed Ben‐Daya, Rami As’ad
IEEE Access (2022) Vol. 10, pp. 124259-124276
Open Access | Times Cited: 10
Setting the sustainable development targets for restaurants and Italian HoReCa sector
Roberto Di Pierro, Elisa Frasnetti, Luca Bianchi, et al.
The Science of The Total Environment (2022) Vol. 855, pp. 158908-158908
Closed Access | Times Cited: 8
Roberto Di Pierro, Elisa Frasnetti, Luca Bianchi, et al.
The Science of The Total Environment (2022) Vol. 855, pp. 158908-158908
Closed Access | Times Cited: 8
AVACARD – Menu evaluation index: Construction and validation
Lívia Bacharini Lima, Rita de Cássia Akutsu, Raquel Braz Assunção Botelho, et al.
International Journal of Gastronomy and Food Science (2023) Vol. 31, pp. 100671-100671
Closed Access | Times Cited: 3
Lívia Bacharini Lima, Rita de Cássia Akutsu, Raquel Braz Assunção Botelho, et al.
International Journal of Gastronomy and Food Science (2023) Vol. 31, pp. 100671-100671
Closed Access | Times Cited: 3
Approaches to Sustainability in the Kitchen: Comparing Chefs’ Perceptions
Oanh Thi Kim Vu, Alessandro Bressan, Abel Duarte Alonso, et al.
International Journal of Hospitality & Tourism Administration (2023) Vol. 25, Iss. 5, pp. 986-1012
Closed Access | Times Cited: 3
Oanh Thi Kim Vu, Alessandro Bressan, Abel Duarte Alonso, et al.
International Journal of Hospitality & Tourism Administration (2023) Vol. 25, Iss. 5, pp. 986-1012
Closed Access | Times Cited: 3
Assessing the current sustainability initiatives of Canadian SME restaurants
Emily Robinson, Rebecca Gordon, Bruce McAdams
Journal of Hospitality and Tourism Insights (2023) Vol. 7, Iss. 4, pp. 1766-1786
Closed Access | Times Cited: 3
Emily Robinson, Rebecca Gordon, Bruce McAdams
Journal of Hospitality and Tourism Insights (2023) Vol. 7, Iss. 4, pp. 1766-1786
Closed Access | Times Cited: 3
A Content Analysis on Sustainable Restaurant Management Practices
Ömer Ceyhun Apak, Ahmet Gürbüz
Güncel Turizm Araştırmaları Dergisi (2022) Vol. 6, Iss. 1, pp. 194-209
Open Access | Times Cited: 4
Ömer Ceyhun Apak, Ahmet Gürbüz
Güncel Turizm Araştırmaları Dergisi (2022) Vol. 6, Iss. 1, pp. 194-209
Open Access | Times Cited: 4
Green Practice: An Empirical Investigation on The Interiors of Healthy Restaurants in Penang
Shi Ying Chua, Muhammad Firzan Abdul Aziz
Built Environment Journal (2024) Vol. 21, Iss. 1
Open Access
Shi Ying Chua, Muhammad Firzan Abdul Aziz
Built Environment Journal (2024) Vol. 21, Iss. 1
Open Access
Environmental innovation practices in the restaurant sector: Theoretical evidence
Judith Alejandra Velázquez Castro, Liza Viviana Velasco-Alvarez, Abraham Briones Juárez, et al.
(2024)
Open Access
Judith Alejandra Velázquez Castro, Liza Viviana Velasco-Alvarez, Abraham Briones Juárez, et al.
(2024)
Open Access
Schools' green restaurant assessment (S-GRASS): From validating an instrument to identifying sustainable practices in schools food services
Emanuele Batistela dos Santos, Sueny Andrade Batista, João Victor Abreu Gomes, et al.
International Journal of Gastronomy and Food Science (2024) Vol. 37, pp. 100958-100958
Closed Access
Emanuele Batistela dos Santos, Sueny Andrade Batista, João Victor Abreu Gomes, et al.
International Journal of Gastronomy and Food Science (2024) Vol. 37, pp. 100958-100958
Closed Access
Consumer perspectives on restaurant sustainability: an S-O-R Model approach to affective and cognitive states
Kyungyul Jun, Borham Yoon
Journal of Foodservice Business Research (2024), pp. 1-24
Closed Access
Kyungyul Jun, Borham Yoon
Journal of Foodservice Business Research (2024), pp. 1-24
Closed Access
Restaurantes verdes: relato de experiência de oficinas sustentáveis em restaurantes comunitários
Priscila Côrtes do Prado Miranda, Dayanne da Costa Maynard, Andréa Gonçalves de Almeida
Experiência Revista Científica de Extensão (2024) Vol. 10, Iss. 1, pp. e71583-e71583
Closed Access
Priscila Côrtes do Prado Miranda, Dayanne da Costa Maynard, Andréa Gonçalves de Almeida
Experiência Revista Científica de Extensão (2024) Vol. 10, Iss. 1, pp. e71583-e71583
Closed Access
Environmental performance assessment instrument for food service: development and validation
Luciléia Granhen Tavares Colares, C. Rogrigues Augusto, Juliana Janoni, et al.
Brazilian journal of food technology/Brazilian Journal of Food Technology (2024) Vol. 27
Open Access
Luciléia Granhen Tavares Colares, C. Rogrigues Augusto, Juliana Janoni, et al.
Brazilian journal of food technology/Brazilian Journal of Food Technology (2024) Vol. 27
Open Access
