Nachhaltige Geschäftspraktiken und -modelle in Lebensmittelunternehmen (KMU)

Carvalho, B., Wiek, A., Ness, B. (2022). Can B Corp certification anchor sustainability in SMEs? Corporate Social Responsibility and Environmental Management, vol. 29, no. 1, pp. 293-304.

Albrecht, S., & Wiek, A. (2021a). Food forests – their services and sustainability. Journal of Agriculture, Food Systems, and Community Development, vol. 10, no. 3, pp. 91-105.

Albrecht, S., & Wiek, A. (2021b). Implementing sustainable food forests – Extracting success factors through a cross-case comparison. Journal of Agriculture, Food Systems, and Community Development, vol. 11, no. 1, pp. 183-200.

Weber, H., Wiek, A., & Lang, D.J. (2020). Sustainability entrepreneurship to address large distances in international food supply. Business Strategy and Development, vol. 3, no. 3, pp. 318-331.

Forrest, N., Grant, B., Thompson, I., Zah, S. & Wiek, A. (2018). Evidence-based Business Concept for Together We Bake – A Sustainable Local Bakery Cooperative. Sustainable Food Economy Lab, School of Sustainability, Arizona State University. Tempe AZ, USA.

Wiek, A., Forrest, N., Femuko, R., Hagmaier, B., Tress Molina, N., Wollesen, G., & Lang, D.J. (2018). Die Bedeutung der Belegschaft für die Nachhaltigkeitsperformance von Unternehmen – Mit Anwendung auf die Bohlsener Mühle [The Importance of the Workforce for Corporate Sustainability Performance – With an Application at the Bohlsener Mühle]. Center for Global Sustainability and Cultural Transformation, Arizona State University and Leuphana University of Lüneburg. Tempe AZ, USA.