Business Strategy and the EnvironmentVolume 31, Issue 5 p. 2635-2635 CORRIGENDUMFree Access Corrigendum This article corrects the following: What motivates the adoption of green restaurant products and services? A systematic review and future research agenda Arun T. M., Puneet Kaur, Alberto Ferraris, Amandeep Dhir, Volume 30Issue 4Business Strategy and the Environment pages: 2224-2240 First Published online: March 2, 2021 First published: 12 July 2022 https://doi.org/10.1002/bse.3075AboutSectionsPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinked InRedditWechat In the paper “What motivates the adoption of green restaurant products and services? A systematic review and future research agenda”, there is an error in text for cited reference for Linchi Kwok, Ph.D. The affiliation mentioned for the reference Kwok et al., 2016 (31.6) in last sentence of the second paragraph in section 3.4 Research profile is incorrect: As of 2020, the five most influential studies were identified from the School of Hotel and Restaurant Administration, USA (Kim et al., 2013) (37.42), the Hospitality Management Department at Ming Chuan University, Taiwan (Hu et al., 2010) (35), Department of Human Nutrition and Hospitality Management, University of Alabama (Shin et al., 2018) (34), the Dedman School of Hospitality, The College of Business, Florida State University, USA (Jang et al., 2011) (32.7), and Kyung Hee University, South Korea (Kwok et al., 2016) (31.6). The correct text is: As of 2020, the five most influential studies were identified from the School of Hotel and Restaurant Administration, USA (Kim et al., 2013) (37.42), the Hospitality Management Department at Ming Chuan University, Taiwan (Hu et al., 2010) (35), Department of Human Nutrition and Hospitality Management, University of Alabama (Shin et al., 2018) (34), the Dedman School of Hospitality, The College of Business, Florida State University, USA (Jang et al., 2011) (32.7), and California State Polytechnic University, California, USA (Kwok et al., 2016) (31.6). REFERENCE Kwok, L., Huang, Y. K., & Hu, L. (2016). Green attributes of restaurants: What really matters to consumers? International Journal of Hospitality Management, 55, 107– 117. https://doi.org/10.1016/j.ijhm.2016.03.002 CrossrefWeb of Science®Google Scholar Volume31, Issue5July 2022Pages 2635-2635 ReferencesRelatedInformation