A collation of key works by Professors Steffen Boehm and Stefano Pascucci
Forging Forms of Authority through the Sociomateriality of Food in Partial Organizations
Participation in local food projects is associated with better psychological well-being: evidence from the East of England
Joosse, S., Powell, S., Bergeå, H., Böhm, S., Calderón, C., Caselunghe, E., ...& Westin, M. (2020). Critical, Engaged and Change-oriented Scholarship in Environmental Communication. Six Methodological Dilemmas to Think with. Environmental Communication, 14(6), 758-771.
Böhm, S., Misoczky, M. C., Watson, D., & Lanka, S. (2016). Alternatives to Green Growth?: Possibilities and contradictions of self-managed food production. Green Growth: Political Ideology, Political Economy and Policy Alternatives. Zed Books.
Tenorio Olivarez, M.L., Pascucci, S Dekker, M., Boekel, T. Verkerk, R.. (2021) What does it take to go global? The role of quality alignment and complexity in designing international food supply chains. Supply Chain Management: an International Journal, 6/4 (2021) 467–480.
Borrello, M., Pascucci, S., Caracciolo, F., Lombardi, A., & Cembalo, L. (2020). Consumers are willing to participate in circular business models: A practice theory perspective to food provisioning. Journal of Cleaner Production, 121013.
Materia, V., Pascucci, S., Dries, L. (2017). Are In‐House and Outsourcing Innovation Strategies Correlated? Evidence from the European Agri‐Food Sector. Journal of Agricultural Economics, 68(1), 249-268.
Lerro, M., Vecchio, R., Caracciolo, F., Pascucci, S., Cembalo, L. (2018). Assessing consumers' heterogeneous preferences towards corporate social responsibility for food products. Corporate Social Responsibility and Environmental Management