PRESENT ENVIRONMENT AND SUSTAINABLE DEVELOPMENT

Volume 18, Issue no.1/ 2024

Authors :

 Attila ALBERT 1 , Anikó KELEMEN-ERDOS 2

1 Doctoral School on Safety and Security Sciences, Óbuda University, Budapest, Hungary

2 Budapest University of Technology and Economics, Faculty of Economic and Social Sciences, Department of Management and Business Economics, Budapest, Hungary,

E-mail : * Corresponding author: albert.attila@phd.uni-obuda.hu

https://doi.org/10.47743/pesd2024181019

VIEW FULL TEXT

1. Albert, A. (2021) Waste Management and Logistics of Craft Beer Production. International Journal of Innovative Science and Research Technology, 6(9), 278–282.
2.   Andersson, A.E.; Bergh, I.; Karlsson, J.; Nilsson, K. (2010) Patients’ experiences of acquiring a deep surgical site infection: An interview study. American Journal of Infection Control, 38(9), 711–717. https://doi.org/10.1016/J.AJIC.2010.03.017 
3. Atallah, S.S.; Bazzani, C.; Ha, K.A.; Nayaga, R.M. (2021) Does the origin of inputs and processing matter? Evidence from consumers’ valuation for craft beer. Food Quality and Preference, 89(3). https://doi.org/10.1016/j.foodqual.2020.104146 
4. Baiano, A. (2021) Craft beer: An overview. Comprehensive Reviews in Food Science and Food Safety, 20(2), 1829–1856. https://doi.org/10.1111/1541-4337.12693 
5. Borza, Á. (2018) An exploratory investigation of the effects of craft beers and the impact of the Kraft movement on beer consumption in Hungary. Dissertation Thesis, Budapest Business School, Hungary, 2018. 
6. Breckenridge, J.; Jones, D. (2009) Demystifying theoretical sampling in grounded theory research. Grounded Theory Review, 8(2), 112-126. 
7. Bühligen, F.; Lindner, P.; Fetzer, I.; Stahl, F.; Scheper, T.; Harms, H.; Müller, S. (2014) Analysis of aging in lager brewing yeast during serial repitching. Journal of Biotechnology, 187, 60–70. https://doi.org/10.1016/j.jbiotec.2014.07.002
8.   Bumblauskas, D. (2017) Sustainable operations management and benchmarking in brewing: A factor weighting approach. Journal of Operations and Supply Chain Management, 10(1), pp. 55–67. http:///dx.doi/10.12660/joscmv10n1p55-67 
9. Calvo-Porral, C. (2019) Profiling Beer Consumers for Brewery Management. Product Manag of Beverages, 1, 303–333. https://doi.org/10.1016/B978-0-12-815260-7.00010-9 
10. Capitello, R.; Todirica, I.C. (2021) Concepts and practices of sustainable craft beer in Italy: a case study analysis. Case Studies in the Beer Sector, pp. 313–326. https://doi.org/10.1016/b978-0-12-817734-1.00020-3 
11. Carley, S.; Yahng, L. (2018) Willingness-To-pay for sustainable beer. PLoS ONE, 13(10), 1–18. https://doi.org/10.1371/journal.pone.0204917 
12. Charmaz, K. (2006) Constructing Grounded Theory: A practical guide through qualitative analysis. Sage Publications: Thousand Oaks, Wiltshire. 
13. Charmaz, K.; Thornberg, R. (2020) The pursuit of quality in grounded theory. Qualitative research in psychology, 18(3), 305–327. https://doi.org/10.1080/14780887.2020.1780357 
14. Cole, Z.D. (2017) Growth and Development of Craft Spirit Tourism: The Fermenting Giant? In Craft Beverages and Tourism, Volume 1: The Rise of Breweries and Distilleries in the United States; Kline, C., Slocum, S., Cavaliere, C. Eds; Palgrave Macmillan, Cham., 25-40. 
15. Csapó, J.; Wetzl, V. (2015) A sör és a sörút, mint turisztikai attrakció megjelenési lehetosége az idegenforgalomban Magyarországon: Esélyek és lehetoségek. [The potential of beer and beer tours as a tourist attraction in tourism in Hungary: Chances and opportunities.] Modern Geográfia, 10(4), pp. 1–14. 
16. Csörögi, E.; Neulinger, F.; Gyulavári, Á. (2018) A sörfogyasztási élmény szerepe a kézmûves sörök népszeruségében [The role of experience of drinking beer for craft beer’s popularity]. Marketing & Menedzsment, 3–4, 73–85. 
17. Elzinga, K.G.; Tremblay, C.H.; Tremblay, V.J. (2015) Craft beer in the United States: History, numbers, and geography. Journal of Wine Economics, 10(3), 242–274. https://doi.org/10.1017/jwe.2015.22 
18. Ferto, I.; Fogarasi, J.; Major, A.; Podruzsik, S. (2018) The Emergence and Survival of Microbreweries in Hungary. In Economic Perspectives on Craft Beer: A Revolution in the Global Beer Industry; Garavaglia, C., Swinnen, J. Eds.; Palgrave Macmillan, Cham. 211–228. https://doi.org/10.1007/978-3-319-58235-1_8 
19. Gajic, T.; Popov Raljic, J.; Blešic, I.; Aleksic, M.; Vukolic, D.; Petrovic, M.D.; Yakovenko, N.V.; Sikimic, V. (2021) Creating opportunities for the development of craft beer tourism in Serbia as a new form of sustainable tourism. Sustainability, 13(16), 8730. https://doi.org/10.3390/su13168730 
20. Garavaglia, C.; Swinnen, J. (2017) The Craft Beer Revolution: An International Perspective. Choices, 32(3), pp. 1–8. 
21. Garavaglia, C.; Swinnen, J. (2018a) Economics of the craft beer revolution: A comparative international perspective, In Economic Perspectives on Craft Beer: A Revolution in the Global Beer Industry; Garavaglia, C., Swinnen, J. Eds.; Palgrave Macmillan, Cham., 3–51. https://doi.org/10.1007/978-3-319-58235-1_1 
22. Garavaglia, C.; Swinnen, J. (2018b) Economic perspectives on craft beer: A revolution in the global beer industry, In Economic Perspectives on Craft Beer: A Revolution in the Global Beer Industry; Garavaglia, C., Swinnen, J. Eds.; Palgrave Macmillan, Cham., 201–228. https://doi.org/10.1007/978-3-319-58235-1 
23. Gatrell, J.; Reid, N.; Steiger, T.L. (2018) Branding spaces: Place, region, sustainability and the American craft beer industry. Applied Geography, 90, 360–370. https://doi.org/10.1016/j.apgeog.2017.02.012 
24. Glaser, B.G.; Strauss A. (1967) The discovery of Grounded Theory: Strategies for qualitative research. Hawthorn, New York. PESD 2023, 17, 1 10 
25. Hoffmann, G.; Schwarcz, G.; Szász, J. (2016) A helyi termék szerepe a lokális identitás építésében. [The role of local products in the construction of local identity]. Gazdaság & Társadalom, 8(2), 49–76. https://doi.org/10.21637/GT.2016.2.03 
26. Humia, B.V.; Santos, K.S.; Barbosa, A.M.; Sawata, M.; Mendonca, M.C.; Padilha, F.F. (2019) Beer molecules and its sensory and biological properties: A review. Molecules, 24(8), 1568. https://doi.org/10.3390/molecules24081568 
27. Jantyik, L.; Balogh, J.M.; Török, Á. (2021) What Are the Reasons Behind the Economic Performance of the Hungarian Beer Industry? The Case of the Hungarian Microbreweries. Sustainability, 13(5), 2829. https://doi.org/10.3390/SU13052829 
28. Kamboj, S.; Gupta, N.; Bandral, J. D.; Gandotra, G.; Anjum, N. (2020) Food safety and hygiene: A review. International Journal of Chemical Studies, 8(2), 358–368. https://doi.org/10.22271/chemi.2020.v8.i2f.8794 
29. Kelemen-Erdos, A.; Molnár, A. (2019) Cooperation or Conflict? The Nature of the Collaboration of Marketing and Sales Organizational Units. Economics and Culture, 16(1), 58-69. https://doi.org/10.2478/jec-2019-0007 
30. Major, A. (2008) Examination of the university and college students' beer consumption customs with internet based asking. PhD thesis, Budapest: Corvinus University of Budapest, Doctoral School for Landscape-Architecture and Decision Support Systems.
31. Mason, J. (2002) Qualitative Researching, Second ed.; SAGE Publications Ltd: London. 
32. Mathias, B.D.; Huyghe, A.; Frid, C.J.; Galloway, T. L. (2018) An identity perspective on coopetition in the craft beer industry. Strategic Management Journal, 39(12), 3086–3115. https://doi.org/10.1002/smj.2734
33.   Menz, G.; Andrighetto, C.; Lombardi, A.; Vriesekoop, F. (2010) Isolation, identification, and characterisation of beer-spoilage lactic acid bacteria from microbrewed beer from Victoria, Australia. Journal of the Institute of Brewing, 116(1), 14–22. https://doi.org/10.1002/j.2050-0416.2010.tb00393.x
34.   Muthukumarappan, K.; Misra, N.N. (2013) Sustainable Brewing. In Tiwari, B.K.; Norton, T.; Holden, N. M. (eds.) Sustainable Food Processing, 295–312. https://doi.org/10.1002/9781118634301.ch12 
35. Mitev, A.Z. (2012) Grounded theory, a kvalitatív kutatás klasszikus mérföldköve. [Grounded theory, the classic milestone of qualitative research], Vezetéstudomány, 18(1), 17–30. https://doi.org/10.14267/VEZTUD.2012.01.02 
36. Mordor Intelligence (2023) European craft beer market. Available at: https://www.mordorintelligence.com/industry-reports/europe-craft-beer-market (accessed on 10. July 2023.) 
37. Morgan, D.R.; Styles, D.; Lane, E.T. (2020) Thirsty work: Assessing the environmental footprint of craft beer. Sustainable Production and Consumption, 27, 242–253. https://doi.org/10.1016/j.spc.2020.11.005 
38. Murray, D.W.; O’Neill, M.A. (2012) Craft beer: Penetrating a niche market. British Food Journal, 114(7), 899–909. https://doi.org/10.1108/00070701211241518 
39. Pozner, J.E.; Desoucey, M.; Verhaal, J.C.; Sikavica, K. (2021) Watered Down: Market Growth, Authenticity, and Evaluation in Craft Beer. Organization Studies, 43(3), 321–345. https://doi.org/10.1177/0170840621993236 
40. Salanta, L.C.; Coldea, T.E.; Ignat, M.V.; Pop, C.R.; Tofana, M.; Mudura, E.; Borsa, A.; Pasqualone, A.; Zhao, H. (2020) Non-alcoholic and craft beer production and challenges. Processes, 8(11), 1382. https://doi.org/10.3390/pr8111382 
41. Simonné Sarkadi, L. (2019): Élelmiszer eloállítás, élelmiszerbiztonság és a fenntarthatókörnyezet kapcsolata. Magyar Kémiai Folyóirat, 125(2), 59–63. https://doi.org/10.24100/mkf.2019.02.59 
42. Süllos, G. (2010) A minoségmenedzsment szerepe a közétkeztetésben – élelmiszerbiztonság, HACCP. Élelmiszervizsgálati Közlemények, 56(3), 178–189. 
43. Villacreces, S.; Blanco, C.A.; Caballero, I. (2022) Developments and characteristics of craft beer production processes. Food Bioscience, 45, 101495. https://doi.org/10.1016/j.fbio.2021.101495 
44. Withers, E.T. (2017) The impact and implications of craft beer research: An interdisciplinary literature review. In Craft Beverages and Tourism, Kline, C., Slocum, S.L., Cavaliere C.T. Eds.; Volume 1, 11-24. Springer. 
45. Wojtyra, B. (2020) How and why did craft breweries "revolutionise" the beer market? The case of Poland. Moravian Geographical Reports, 28(2), 81–97. https://doi.org/10.2478/mgr-2020-0007