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    32. Drivers, barriers and incentives to implementing environmental management systems in the food industry: a case of Lebanon

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    33. Establishing a strong brand identity through a website: the case of Greek food SMEs

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    34. Anticipated emotion in consumers' intentions to select eco-friendly restaurants: augmenting the theory of planned behavior

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    35. Are organic consumers preferring or avoiding foods with nutrition and health claims?

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    37. Consumer preferences regarding the introduction of new organic products: the case of the Mediterranean sea bass (Dicentrarchus labrax) in Italy

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    39. Evaluating the complementary relationship between local brand farm products and rural tourism: evidence from Japap

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