A Comparative Study of Consumers' Green Practice Orientation in India and the United States: A Study from the Restaurant Industry

By Kirti Dutta, Venkatesh Umashankar, Gunae Choi, H. Parsa. 2008

144 citations recorded by the source corpus.

Subfields: Marketing, Organizational Behavior and Human Resource Management

View Paper: https://www.semanticscholar.org/paper/6e9e98d3fc30c6410f3450e291feb502841f9dc0

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Marketing

1. Puneet Kaur
2. Amandeep Dhir
3. Arun T. M.
4. Alberto Ferraris
5. Shalini Talwar

In Organizational Behavior and Human Resource Management

1. Amandeep Dhir
2. Puneet Kaur
3. Shalini Talwar

Citations in the corpus

• ‘Nudging’ as an architect of more responsible consumer choice in food service provision: The role of restaurant menu design (2017, background): “…considered a feasible producer (or service provider)-consumer communication tool in the absence of other, more effective communication alternatives (Elofsson et al. 2016; Liu et al. 2016). provision, alongside the importance of menu design as a ‘nudging’ vehicle, has been discussed in…”
• What motivates the adoption of green restaurant products and services? A systematic review and future research agenda (2021, background): “However, a study from China by Liu et al. (2015) found that restaurant preferences mimicked the staple diet preferences, which, in the case of India, is primarily vegetarian (Dutta et al., 2008) and, thus, greener than meat consumption.”