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Journal articles

• Ghaderi, Z., Shakori, H., Bagheri, F., Hall, C.M., Rather, R.A., & Moaven, Z. (2023). Green supply chain management, environmental costs, and supply chain performance in the hotel industry: The mediating role of supply chain agility and resilience. Current Issues in Tourism, 1-17.
• Huang, Y., & Hall, C.M. (2023). Locality in the promoted sustainability practices of Michelin-starred restaurants. Sustainability, 15(4), 3672. 
• Huang, Y., Hall, C.M., & Chen, C. (2023). The characteristics of Michelin-starred restaurants in Mainland China, Hong Kong, Macau, and Taiwan. International Journal of Gastronomy and Food Science, 31, 100673.
• Huang, Y., Hall, C.M., & Chen, C. (2023). The sustainability characteristics of Michelin Green Star restaurants. Journal of Foodservice Business Research, 1-26.
• White S., Ballantine P. & Ozanne L. (2022). Consumer adoption of plant-based meat substitutes: A network of social practices. Appetite, 175, 106037.
• Morrish, S., Wolf, H. & Merilouto, L. (2022). Internationalization and the wine industry: An entrepreneurial marketing approach. The Journal of Wine Research, 33(1), 40-55.
• Mollenkopf, D.A., Peinkofer, S.T., & Chu, Y. (2022). Supply chain transparency: Consumer reactions to incongruent signals. Journal of Operations Management, 68(4), 306-327.
• Huang, Y., Hall, C.M., Bryden, A., Du, Y., Naderi Koupaei, S., Lyes, K., Marquez, V., Shaw, M., & Thomas, D. (2022). The characteristics of destination restaurants. Journal of Hospitality and Tourism, 20(2), 1-30.
• Ng, S.I., Lim, X-J., Hall, C.M., Tee, K.K., Basha, N.K., Ibrahim, W.S.N.B., & Naderi Koupaei, S. (2022). Time for tea: Factors of service quality, tourism experience and loyalty in sustainable tea tourism destination. Sustainability, 14(21), 14327.
• Ozanne, L. K., Ballantine, P.W., & McMaster, A. (2022). Understanding food waste produced by university students: A social practice approach. Sustainability, 14(17), 10653.
• Mollenkopf, D.A., Ozanne, L.K. & Stolze, H.J. (2021). A transformative supply chain response to COVID-19. Journal of Service Management, 32(2), 190-202.
• Kim, M.J., & Hall, C.M. (2021). Do perceived risk and intervention affect crowdfunder behavior for the sustainable development goals? A model of goal-directed behavior. Journal of Cleaner Production, 311, 127614.
• Morrish S.C., & Earl A. (2021). Networks, institutional environment and firm internationalization. Journal of Business and Industrial Marketing, 36(11), 2037–2048.
• Hall, C.M. (2021). Tourism and fishing. Scandinavian Journal of Hospitality and Tourism, 21(4), 361-373.
• Taheri, B., Pourfakhimi, S., Prayag, G., Gannon, M.J. & Finsterwalder, J. (2021). Towards co-created food wellbeing: Culinary consumption, braggart word-of-mouth, and the role of participative co-design, service provider support, and C2C interactions. European Journal of Marketing, 55(9), 2464-2490.
• Kim, M.J., & Hall, C.M. (2020). Can sustainable restaurant practices enhance customer loyalty? The roles of value theory and environmental concerns. Journal of Hospitality and Tourism Management, 43, 127–138.
• Hall, C.M. (2020). Improving the recipe for culinary and food tourism? The need for a new menu. Tourism Recreation Research, 45(2), 284-287.
• Kim, M.J., & Hall, C.M. (2020). Predicting environmentally friendly eating out behavior by value-attitude-behavior theory: Does being vegetarian reduce food waste? Journal of Sustainable Tourism, 28(6), 797-815.
• Roy, H. & Ballantine P.W. (2020). Preferences and attitudes toward locally produced food sourcing in wholesale distributors: Restaurant and chef perspectives. Journal of Hospitality and Tourism Management, 45, 544-558.
• Kemper J.A. and Ballantine P.W. (2020). Targeting the structural environment at multiple social levels for systemic change: The case of climate change and meat consumption. Journal of Social Marketing, 10(1), 38-53.

Books

• Gössling, S. & Hall, C.M. (2022). The sustainable chef: The environment in culinary arts, restaurants, and hospitality. Routledge, Abingdon.
• Hall, C.M. & Prayag, G. (eds.) (2020) The Routledge handbook of halal hospitality and Islamic tourism. Abingdon: Routledge.