Carlos Martin-Rios

Associate Professor of Management

EHL Hospitality Business School

Switzerland

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About

Carlos Martin-Rios is an Associate Professor of Management at EHL Hospitality Business School in Switzerland. His research areas include food waste management, sustainable practices in the food service industry, and innovations in sustainability-oriented service, with a focus on the impact of training and regional behaviors. Recent articles by Professor Martin-Rios explore topics such as the attitudes of young professionals towards food waste, sustainability transitions in small food services, and interfirm collaboration among innovative firms.

Articles (14)

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2025

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2025

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2024

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2024

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2024

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2023

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2022

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2022

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2022

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2022

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2021

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2020

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2020

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2020

Collaborators (4)

Cédric Poretti

Associate Professor

SWITZERLAND

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Ivan Manev

Professor

University of Maine

UNITED STATES

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STEPHANIE POUGNET

Associate Dean Undergraduate Programs - Assistant Professor

EHL Hospitality Business School

SWITZERLAND

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Susana Pasamar

Profesora Titular de Universidad

Universidad Pablo de Olavide

SPAIN

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Carlos Martin-Rios

Research Interests

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About

Articles (14)

Young professionals' attitudes toward food waste: A global study on awareness, behavior, and regional differences

Sustainability transitions in small, entrepreneurial food services through systems innovation

Tackling food waste management: Professional training in the public interest

Unveiling sustainable service innovations: exploring segmentation patterns in Ecuadorian restaurant sector

Does Employee Training in Sustainable Practices and Food Waste Influence a Restaurant’s Level of Sustainability-Oriented Service Innovation (SOSI) and Brand Equity? Evidence-Based Research into the Ecuadorian Catering Industry

The true cost of food waste: Tackling the managerial challenges of the food supply chain

Sustainable waste management solutions for the foodservice industry: A Delphi study

Keg wine technology as a service innovation for sustainability in the foodservice industry

Interfirm collaboration for knowledge resources interaction among small innovative firms

Doing Well by Creating Economic Value through Social Values among Craft Beer Breweries: A Case Study in Responsible Innovation and Growth

Three Anchoring Managerial Mechanisms to Embed Sustainability in Service Organizations

KITRO: technology solutions to reduce food waste in Asia-Pacific hospitality and restaurants

Restaurant tipping in Europe: a comparative assessment

Sustainability-Oriented Innovations in Food Waste Management Technology

Collaborators (4)

Cédric Poretti

Ivan Manev

STEPHANIE POUGNET

Susana Pasamar

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