| Strategies to reduce food waste in the foodservices sector: A systematic review F Vizzoto, F Testa, F Iraldo International Journal of Hospitality Management 95, 102933, 2021 | 61 | 2021 |
| Passively concerned: Horeca managers’ recognition of the importance of food waste hardly leads to the adoption of more strategies to reduce it F Vizzoto, S Tessitore, F Iraldo, F Testa Waste management 107, 266-275, 2020 | 47 | 2020 |
| Plate waste in foodservice outlets: Revealing customer profiles and their support for potentially contentious measures to reduce it in Italy F Vizzoto, S Tessitore, F Testa, F Iraldo Resources, Conservation and Recycling 174, 105771, 2021 | 14 | 2021 |
| Towards a sustainability facts panel? Life Cycle Assessment data outperforms simplified communication styles in terms of consumer comprehension F Vizzoto, F Testa, F Iraldo Journal of Cleaner Production 323, 129124, 2021 | 12 | 2021 |
| Safety climate in high safety maturity organisations: Development of a multidimensional and multilevel safety climate questionnaire NM Todaro, F Testa, F Rizzi, F Vizzoto, M Curcuruto Safety science 166, 106231, 2023 | 4 | 2023 |
| Demand relaxation in supplier selection processes F Vizzoto, JV Caixeta Filho Gestão & Produção 26, e3826, 2019 | 1 | 2019 |
Fabio IraldoFull Professor, Istituto di Management, Scuola Superiore Sant'Anna di Pisa在 sssup.it 的电子邮件经过验证
