| Title |
Durability, circularity and sustainability in the food market - bibliometric analysis |
| ID_Doc |
23967 |
| Authors |
Stoica, GD; Stoian, M |
| Title |
Durability, circularity and sustainability in the food market - bibliometric analysis |
| Year |
2022 |
| Published |
Proceedings Of The International Conference On Business Excellence, 16, 1 |
| DOI |
10.2478/picbe-2022-0045 |
| Abstract |
The circular economy deviates from the classical, economic, traditional, linear model, based on large amounts of materials and energy, easily accessibles Circular economy concept has become increasingly popular, gaining popularity among both researchers and practitioners. The transition to a circular economy is an opportunity to change the current economy and make it more sustainable, helping to achieve environmental and climate goals and principles and protecting existing resources. The aim of the paper is to highlight the importance of the concept of sustainability and circularity in the food market as well as to highlight the connection with other topics. To achieve this goal, a review of the literature was performed by querying Web of Science databases, while performing a bibliometric analysis. The results show a major interest for the sustainability and circularity concepts in the food market, due to the exponential growth of items in recent times. By searching the Web of Science database, 1793 scientific documents were found by the keyword "food sustainability", 6354 documents containing the keyword "circularity" and over 33.3 thousand documents on the topic of "sustainability". These keywords were found at least in the title, abstract, or keywords of the document. |
| Author Keywords |
durability; circularity; sustainability; environment; food |
| Index Keywords |
Index Keywords |
| Document Type |
Other |
| Open Access |
Open Access |
| Source |
Conference Proceedings Citation Index - Science (CPCI-S) |
| EID |
WOS:000837589800019 |
| WoS Category |
Business |
| Research Area |
Business & Economics |
| PDF |
https://sciendo.com/pdf/10.2478/picbe-2022-0045
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