Patrizia Tettamanzi
Biographic Data
| ID | 7159526 |
|---|---|
| NAME | Patrizia Tettamanzi |
| GIVEN NAMES | Patrizia |
| FAMILY NAME | Tettamanzi |
| SIGNATURE | TETTAMANZI P |
| AFFILIATIONS | University Carlo Cattaneo |
| ORCID | 0000-0002-3871-4397 |
| VERIFIED | Yes |
| TOTAL WORKS | 4 |
| TOTAL CITATIONS | 0 |
| WORKS AS AUTHOR | 4 |
| WORKS AS EDITOR | 0 |
| FIRST PUBLICATION YEAR | 2023 |
| LATEST PUBLICATION YEAR | 2026 |
| H-INDEX | 0 |
Bridging the sustainability communication gap in fine dining
Purpose This study examines how sustainable practices are implemented and communicated in Italian restaurants awarded the Michelin Green Star restaurant (MGSR). This study aims to assess the level of online transparency and identify the gap between operational sustainability and how it is communicated to the public. Design/methodology/approach A mixed-methods research approach was adopted. Firstly, a content analysis was carried out on the offici…
Unpacking the Process of Integrating Sustainability into Management Control Systems
In recent years, organizations are adapting their control systems to meet institutional demands for sustainability disclosure. However, the process of integrating sustainability within management control systems (MCSs) remains underexplored, despite extensive literature on sustainability controls. Through the review of 85 articles, we investigate how the integration process unfolds, how and why it is addressed by different actors and identify ave…
Healthy and sustainable food consumption among university students
Purpose This study aims to examine how university students’ eating habits are formed and negotiated at the intersection of health perceptions, sustainability concerns, cultural values, and structural constraints. It seeks to identify the main factors influencing students’ food choices, the role of health and environmental considerations, and the presence of intercultural differences in consumption patterns. Design/methodology/approach The study a…
The European Union (EU) green taxonomy
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The European Union (EU) green taxonomy
Bridging the sustainability communication gap in fine dining
Purpose This study examines how sustainable practices are implemented and communicated in Italian restaurants awarded the Michelin Green Star restaurant (MGSR). This study aims to assess the level of online transparency and identify the gap between operational sustainability and how it is communicated to the public. Design/methodology/approach A mixed-methods research approach was adopted. Firstly, a content analysis was carried out on the offici…
Unpacking the Process of Integrating Sustainability into Management Control Systems
In recent years, organizations are adapting their control systems to meet institutional demands for sustainability disclosure. However, the process of integrating sustainability within management control systems (MCSs) remains underexplored, despite extensive literature on sustainability controls. Through the review of 85 articles, we investigate how the integration process unfolds, how and why it is addressed by different actors and identify ave…
Healthy and sustainable food consumption among university students
Purpose This study aims to examine how university students’ eating habits are formed and negotiated at the intersection of health perceptions, sustainability concerns, cultural values, and structural constraints. It seeks to identify the main factors influencing students’ food choices, the role of health and environmental considerations, and the presence of intercultural differences in consumption patterns. Design/methodology/approach The study a…
Sustainability (4 works) · Corporate Social Responsibility Reporting (2 works) · Environmental Sustainability in Business (2 works) · Accounting and Organizational Management (1 work) · Agriculture Sustainability and Environmental Impact (1 work) · Best practice (1 work) · Business (1 work) · Categorization (1 work) · Conceptual model (1 work) · Consumption (sociology) (1 work)