Description
Before the COVID-19 pandemic, there was a great need for United States’ restaurants to “go green” due to consumers’ habits of frequently eating out. Unfortunately, COVID-19 has caused this initiative to lose traction.
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Contributors
- Deng, Aretha (Co-author)
- Tao, Adlar (Co-author)
- Vargas, Cassandra (Co-author)
- Printezis, Antonios (Thesis director)
- Konopka, John (Committee member)
- Department of Supply Chain Management (Contributor)
- School of International Letters and Cultures (Contributor)
- Department of Information Systems (Contributor)
- Barrett, The Honors College (Contributor)
Date Created
The date the item was original created (prior to any relationship with the ASU Digital Repositories.)
2021-05
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