Change search
Refine search result
123456 151 - 200 of 251
CiteExportLink to result list
Permanent link
Cite
Citation style
  • apa
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf
Rows per page
  • 5
  • 10
  • 20
  • 50
  • 100
  • 250
Sort
  • Standard (Relevance)
  • Author A-Ö
  • Author Ö-A
  • Title A-Ö
  • Title Ö-A
  • Publication type A-Ö
  • Publication type Ö-A
  • Issued (Oldest first)
  • Issued (Newest first)
  • Created (Oldest first)
  • Created (Newest first)
  • Last updated (Oldest first)
  • Last updated (Newest first)
  • Disputation date (earliest first)
  • Disputation date (latest first)
  • Standard (Relevance)
  • Author A-Ö
  • Author Ö-A
  • Title A-Ö
  • Title Ö-A
  • Publication type A-Ö
  • Publication type Ö-A
  • Issued (Oldest first)
  • Issued (Newest first)
  • Created (Oldest first)
  • Created (Newest first)
  • Last updated (Oldest first)
  • Last updated (Newest first)
  • Disputation date (earliest first)
  • Disputation date (latest first)
Select
The maximal number of hits you can export is 250. When you want to export more records please use the Create feeds function.
  • 151.
    Lind, Rolf
    et al.
    Stockholm University, Faculty of Social Sciences, School of Business, Management & Organisation.
    Ivarsson Westerberg, Anders
    Ledning av företag och förvaltningar:  2011 (ed. 4)Book (Other academic)
  • 152.
    Lindbergh, Jessica
    et al.
    Stockholm University, Faculty of Social Sciences, Stockholm Business School, Management & Organisation.
    Schwartz, Birgitta
    Stockholm University, Faculty of Social Sciences, Stockholm Business School, Management & Organisation.
    Community Development and Small-Scale Food Production: Multifaceted Demands on Rural Entrepreneurs2016In: Challenges for the new rurality in a changing world: Proceedings from the 7th International Conference on Localized Agri-Food Systems / [ed] Paulina Rytkönen, Ursula Hård, Huddinge: Södertörns högskola, 2016, p. 21-22Conference paper (Refereed)
    Abstract [en]

    In this paper we investigate how small- scale food producers handle the tension between small-scale craftsmanship production and the traditional business growth logic. We use qualitative case method and investigate two farms. Our result shows that growth occurs more in forms of collaborations rather than within an organization. 

  • 153.
    Lindbergh, Jessica
    et al.
    Stockholm University, Faculty of Social Sciences, Stockholm Business School, Management & Organisation.
    Schwartz, Birgitta
    Stockholm University, Faculty of Social Sciences, Stockholm Business School, Management & Organisation.
    Entrepreneurship in societal change: students as reflecting entrepreneurs?2018In: Revitalizing entrepreneurship education: Adopting a critical approach in the classroom / [ed] Karin Berglund; Karen Verduijn, New York: Routledge, 2018, p. 43-61Chapter in book (Refereed)
    Abstract [en]

    The focus on entrepreneurship has been seen as a positive economic activity (Tedmanson, Verduijn, Essers & Gartner, 2012), not only bringing about innovations in the business and at the market but also as a way to develop societies (e.g. Berglund, Johannisson & Schwartz, 2012). However, entrepreneurship education in business schools is still mainly related to more conventional forms of entrepreneurship, with a focus on starting a company based on the innovation of a new product or service (Fiet, 2000; Gartner & Vesper, 1994; Gorman, Hanlon & King, 1997; Henry, Hill & Leitch, 2005). Accordingly, students learn how to start a company, find a customer demand and make their company profitable and successful on the market. Not on our course. We aim to give the students a broader awareness of the societal issues that today’s society is facing, frequently caused by the traditional economical reasoning, such as growth and more efficient production processes. The issues that are targeted are pollution, poor working conditions and overconsumption, but also other societal issues more related to integration, and mental health.

  • 154.
    Lindbergh, Jessica
    et al.
    Stockholm University, Faculty of Social Sciences, Stockholm Business School, Management & Organisation.
    Schwartz, Birgitta
    Stockholm University, Faculty of Social Sciences, Stockholm Business School, Management & Organisation.
    The creation of preservative entrepreneurship: multifaceted demands on rural entrepreneurs2016Conference paper (Refereed)
  • 155.
    Lindbergh, Jessica
    et al.
    Stockholm University, Faculty of Social Sciences, Stockholm Business School, Management & Organisation.
    Schwartz, Birgitta
    Stockholm University, Faculty of Social Sciences, Stockholm Business School, Management & Organisation.
    Using food culture and heritage in a new context: a study on immigrating food entrepreneurs2016In: People moving with food: Food, migration and multiculturalism, 2016Conference paper (Refereed)
    Abstract [en]

    An interest in small-scale food production has emerged in many regions of Sweden (Rytkönen, Bonow & Wramner, 2013). The products in specific regions are linked to their origin and authenticity since they stem from a site-specific tradition, e.g. terroir (van Leeuwen, Roby, Pernet and Bois, 2010) that is older than the industrialized food production (Nygård and Wramner, 2103). Related to the idea of terroir is the concept of patrimonisation that has become popular in parts of Europe with a movement of small-scale local food production, getting away from globalization, centralization and industrialization and instead focusing on food without additives and substitutes. Patrimonisation expresses the wish to preserve a rural landscape and traditional food products connected to a local heritage (Gade, 2004). Since local lay knowledge of how to grow food and local food culture have been largely lost, it is through the experience of small-scale food producers, their practical hands-on expertise and adapting expert knowledge to local conditions, that some of the knowledge can be rebuilt (Fonte, 2008). This knowledge is found in our case studies focusing on foreign food entrepreneurs moving to Sweden. The geographical region in which a person is born and raised will permanently influence that person's view of itself and this regional imprint remains when the person moves to a new location (Nygård and Wramner, 2013).

    Our research interest is to understand how patromonisation is shaping food entrepreneurs when moved to a different location. 

    We have studied two immigrated rural entrepreneurs interested in small-scale food production and community development; the Charcuterie farm entrepreneurs from Germany and the Goat farm entrepreneurs from Switzerland. The charcuterie products are produced by German handcrafted manufacturing methods and given German names but locally produced in Halland, Sweden. So, the locally produced charcuterie is sold with a German geographical identity i.e. terroir since the production is based on the owners self-educated knowledge of the German craftsmanship and quality standards. The regional imprint then remains even when moving to a new location (Nygård and Wramner, 2013). The reason for the owners of the Charcuterie farm to start a charcuterie in Sweden was due to weaker legislation for producing charcuterie and that the Swedish farm prices were very attractive. Attractive prices were also an important reason for the Swiss family to buy a Goat farm in Sweden. The Goat farm is primarily producing goat milk that is sold locally to a Cheese farm that they work closely with. For instance, the cheese farm is offering “genuine Swiss cheese fondue”. The Swiss find it interesting that goat meet is not a delicacy in Sweden and express an interest in making use of the goat meet, instead of what is common in Sweden, discarding it or selling to dog-food producers. 

  • 156.
    Lindgren, Ann
    Stockholm University, Faculty of Social Sciences, School of Business, Management & Organisation.
    Ett modernt kall - idén bakom arbetet2011Licentiate thesis, monograph (Other academic)
    Download full text (pdf)
    Ann Lindgren_lic
  • 157.
    Liukkonen, Paula
    Stockholm University, Faculty of Social Sciences, School of Business, Management & Organisation.
    Bemanningens ekonomi: om personal, ekonomi och ansvar förr och nu2006 (ed. 1. uppl.)Book (Other academic)
  • 158.
    Liukkonen, Paula
    Stockholm University, Faculty of Social Sciences, School of Business, Management & Organisation.
    Työhyvinvoinnin mittarit: menetelmät, eurot, päätelmät2006Book (Other academic)
    Abstract [fi]

    Yritykset ja organisaatiot ovat perinteisesti tarkastelleet työterveyttä ja työhyvinvointia poissaolojen tai sairauseläkkeiden aiheuttamia kustannuksia seuraamalla. Suuri osa mahdollisista hyödyistä jää kuitenkin käyttämättä, jos työterveysammattilaiset tyytyvät vain korjaamaan tuotannon aiheuttamia terveysriskejä.   Jatkossa työterveyden edistäminen on keskeinen osa organisaation toimintakyvyn ja kilpailukyvyn parantamista. Tämä kirja havainnollistaa käytännön esimerkein, miten työ, terveys ja toimintakyky yhdistetään kilpailukykyä tukevaksi prosessiksi, joka tuottaa yritykselle ja sen työtekijöille mitattavissa olevaa hyötyä.  Työhyvinvoinnin edellytysten luominen on ensisijaisesti johtamisasia ja esimiesten vastuulla. Työterveyden asiantuntijoiden tehtävä on kehittää siihen avuksi oman alansa mittareita, joilla ongelmat havaitaan, tulkitaan ja ratkaistaan. Jatkossa on panostettava päätöksentekoa tukevaan terveys- ja taloustietoon. Samalla työterveysammattilaisten rooli muuttuu: perässä tulevista huoltajista tulee ennakoivia tuloksentekijöitä.

  • 159. Lundkvist, Anders
    et al.
    Yaklef, Ali
    Stockholm University, Faculty of Social Sciences, Stockholm Business School, Management & Organisation.
    Customer Involvement in New Service Development: a Conversational Approach.2004In: Vol. 14, no 2/3, p. 249-257