The business case for sustainability? An examination of small firms in the UK's construction and restaurant sectors

By A. Revell, Robert Blackburn. 2007

501 citations recorded by the source corpus.

Subfields: Marketing, Public Administration, Strategy and Management

View Paper: https://www.semanticscholar.org/paper/edbad2a67a4431088c499bff60546f68bd0a0290

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Citations in the corpus

Firm size and sustainable performance in food supply chains: Insights from Greek SMEs (2014, background): “…design and construction, the capital investment cost in low energy, logistics-related alternatives including ventilation, heating and lighting (Revell & Blackburn, 2007), in addition to insufficient time, training and managerial expertise to invest in environmentalism (Worthington, 2012).”
Business Cases for Sustainability: The Role of Business Model Innovation for Corporate Sustainability (2012, result): “Further, Revell and colleagues found similar drivers in their empirical research on SMEs in the UK (Revell and Blackburn, 2007; Revell et al., 2010).”
Corporate social responsibility and sustainability reporting on the Internet (2009, background): “…forms sent to the companies (Banerjee, 2002; Buil-Carrasco et al., 2008; Collins et al., 2007; Collison et al., 2009; Fraj-Andres et al., 2008; Martin and Hadley, 2008; Paulraj, 2008; Rao et al., 2009; Revell and Blackburn, 2007; Studer et al., 2006; Welford, 2004, 2005; Xie and Hayase, 2007).”
Corporate Social Responsibility That “Pays”: A Strategic Approach to CSR for SMEs ** (2017, background): “…(Hammann, Habisch, and Pechlaner 2009; Longo, Mura, and Bonoli 2005; Pereira-Moliner, Claver-Cort es, and Molina-Azor ın 2011; Perrini and Minoja 2008); the business case for sustainability (Revell and Blackburn 2007), or the relationship between CSR and competitive advantage (Castka et al. 2004).”
Extended Theory of Planned Behavior (ETPB): Investigating Customers’ Perception of Restaurants’ Sustainability by Testing a Structural Equation Model (2018, background): “Not by chance, especially in the last decade, the concept of sustainability has spread on a large scale as a global approach to restaurant management, aimed at both reducing the negative consequences on the environment and at generating socio-economic advantages [4].”
External Determinants and Financial Outcomes of an Eco‐friendly Orientation in Smaller Manufacturing Firms* (2016, background): “Although a number of studies (e.g., Revell and Blackburn 2007; Revell, Stokes, and Chen 2010; Simpson, Taylor, and Barker 2004; Worthington and Patton 2005) highlight the fact that managers/ owners do indeed recognize that their companies could be harmful to the environment and for this reason are…”