BansalP., & RothK. (2000). Kendall why companies go green: A model of ecological responsiveness. The Academy of Management Journal, 43(4), 717–736.
2.
ChristainsenG. B. (1981). The contribution of environmental regulations to the slowdown in productivity growth. Journal of Environmental Economics and Management, 8(4), 381–390.
3.
DillonP. W., & FischerK. (1992). Environmental management in corporations. Medford, MA: Center for Environmental Management, Tufts University.
4.
Ellen McArthur Foundation (2015). Towards a circular economy: Business rationale for an accelerated transition. Retrieved from https://www.ellenmacarthurfoundation.org/assets/downloads/TCE_Ellen-MacArthur-Foundation_9-Dec–2015.pdf
5.
GSDR (2019). Sustainable Development. UN Organisation. (Retrieved on 22ndFebruary2020).
6.
HadenS. S. P., OylerJ. D., & HumphreysJ. H. (2009). Historical, practical, and theoretical perspectives on green management. Management Decision, 47(7), 1041–1055.
7.
HalmeM. (2002). Corporate environmental paradigms in shift: Learning during the course of action at Upm-Kymmene. Journal of Management Studies, 39(8), 1087–1109.
8.
PalmerK., OatesW. E., & PortneyP. R. (1995). Tightening environmental standards: The benefit-cost or the no-cost paradigm?The Journal of Economic Perspectives, 9(4), 119–132.
9.
PorterM. E. (1991, April). America’s green strategy. Scientific American, 264, 168.
10.
PorterM. E., & Van der LindeC. (1995). Toward a new conception of the environment–competitiveness relationship. Journal of Economic Perspectives, 9(4), 97–118.
11.
UN-DESA (2018). Advancing the 2030 Agenda: Interlinkages and common themes at the HLPF 2018. Retrieved from https://sustainabledevelopment.un.org/content/documents/18777Interlinkages_EGM_Summary_Report_2018.pdf
12.
UN.Org (n.d.). Goal 12: Ensure sustainable consumption and production patterns. Retrieved from https://www.un.org/sustainabledevelopment/sustainable-consumption-production/ (Retrieved on 22ndFebruary2020).
13.
WalleyN., & WhiteheadB. (1994, May–June). It’s not easy being green. Harvard Business Review, 72, 46–52.