René Díaz-Pichardo
Biographic Data
| ID | 9492477 |
|---|---|
| NAME | René Díaz-Pichardo |
| GIVEN NAMES | René |
| FAMILY NAME | Díaz-Pichardo |
| SIGNATURE | DÍAZ-PICHARDO R |
| AFFILIATIONS | ICN Business School, Université de Lorraine |
| ORCID | 0000-0003-4510-3954 |
| VERIFIED | Yes |
| TOTAL WORKS | 2 |
| TOTAL CITATIONS | 0 |
| WORKS AS AUTHOR | 2 |
| WORKS AS EDITOR | 0 |
| FIRST PUBLICATION YEAR | 2026 |
| LATEST PUBLICATION YEAR | 2026 |
| H-INDEX | 0 |
Taxonomy of Organizational Capabilities to Achieve Sustainable Project Management in MSMEs
This study identifies the organizational capabilities essential for micro, small, and medium‐sized enterprises (MSMEs) to implement sustainable project management (SPM), based on a systematic literature review using PRISMA. Grounded in the resource‐based view (RBV), capabilities are conceptualized as valuable, rare, inimitable, and non‐substitutable resources that enable MSMEs to embed sustainability into project management. The dynamic capabilit…
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…
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Taxonomy of Organizational Capabilities to Achieve Sustainable Project Management in MSMEs
This study identifies the organizational capabilities essential for micro, small, and medium‐sized enterprises (MSMEs) to implement sustainable project management (SPM), based on a systematic literature review using PRISMA. Grounded in the resource‐based view (RBV), capabilities are conceptualized as valuable, rare, inimitable, and non‐substitutable resources that enable MSMEs to embed sustainability into project management. The dynamic capabilit…
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…
Agriculture Sustainability and Environmental Impact (1 work) · Categorization (1 work) · Conceptual model (1 work) · Consumption (sociology) (1 work) · Environmental Education and Sustainability (1 work) · Food choice (1 work) · Food consumption (1 work) · Habit (1 work) · Socioeconomic status (1 work) · Structural equation modeling (1 work)