Results 181 to 190 of about 50,826 (308)

Human Sustainability Leadership and Employee Wellbeing (Flourishing) in Organizations

Sustainable Development, EarlyView.
ABSTRACT This qualitative case study research examines how designing for human sustainability leadership (HSL) affects employee wellbeing (flourishing) (HWBF) in organizations. It is undertaken at a university in the United Kingdom including academics and administrators.
Elli Meleti
wiley   +1 more source

Assessing the Utility of Automated and Pen-And-Paper Cognitive Assessment Tools for Underrepresented Groups in the UK. [PDF]

Int J Geriatr Psychiatry
Illingworth CH, Pahar M, Braun D, Sproson L, Khan H, Mirheidari B, O'Malley R, Abdi S, Jama M, Yussuf I, Wang C, Lee S, Ng S, Ali N, Basharat T, Rauf MA, Nadeem A, Christensen H, Blackburn DJ.   +18 more
europepmc   +1 more source

Supply Chain Positioning and Crowdfunding Success: Evidence From Food Waste Initiatives for a Sustainable Development

Sustainable Development, EarlyView.
ABSTRACT This study investigates the role of sustainability initiatives positioning for the success of crowdfunding campaigns. The study examines the context of food waste crowdfunding campaigns, comparing cases where the initiative is placed in the early stages of the supply chain with cases where the initiative is placed at the end of the supply ...
Xinjian Chen, Ornella Papaluca, Anna Prisco, Azaz Ali Ather Bukhari   +3 more
wiley   +1 more source

Virtual Reality Trier Social Stress and Virtual Supermarket Exposure: Electrocardiogram Correlates of Food Craving and Eating Traits in Adolescents. [PDF]

Nutrients
Onita CA, Matei DV, Chelarasu E, Lupu RG, Petrescu-Miron D, Visnevschi A, Vudu S, Corciova C, Fuior R, Tupita N, Bouchard S, Mocanu V.   +11 more
europepmc   +1 more source

THE HOME MEAL REPLACEMENT OPPORTUNITY: A MARKETING PERSPECTIVE

Many food retailers perceive home meal replacements (HMR) or meal solutions as major opportunities for sales growth. These fully- or partially-prepared foods appear to solve growing consumer needs: lack of time, lack of skill, and lack of desire to ...
Larson, Ronald B.
core  

Enabling Sustainability in Local Food Supply Chains: A Life Cycle Assessment‐Based Approach

Sustainable Development, EarlyView.
ABSTRACT In response to escalating environmental and food security challenges, this study explores how Local Food Systems (LFS) and Short Food Supply Chains (SFSCs) can be redesigned to support sustainability goals. Drawing on a case study of a microalgae‐based food producer, the research applies a Resource Nexus Approach combined with Life Cycle ...
Ravi Shankar Audichya, Juliane Dziumla, Magdalena Marczewska, Daniel Karthe   +3 more
wiley   +1 more source

Post-harvest microbiome dynamics and their impact on the safety and quality of <i>Lupinus mutabilis</i> sweet (Chocho). [PDF]

Curr Res Microb Sci
Tenea GN, Flores C.
europepmc   +1 more source

Cultivating Sustainability: How Modern Food Practices Shape Pro‐Environmental Motivation Through Food–Nature Associations

Sustainable Development, EarlyView.
ABSTRACT Food practices have evolved alongside industrialization and urbanization. Compared to earlier generations, modern individuals grow and cook food less often and consume more processed products, weakening awareness of food's natural origins. Three studies examined explanatory pathways linking food practices to pro‐environmentalism through the ...
Shu Tian Ng, Angela K.‐y. Leung
wiley   +1 more source

Pickleball Tremor

Movement Disorders Clinical Practice, EarlyView.
Joseph Jankovic
wiley   +1 more source

Designing “Korean” Kimchi: Speculative Configuration of Distance and Commodity Value in the Chinese Kimchi Industry

Economic Anthropology, EarlyView.
ABSTRACT In the Chinese kimchi industry, manufacturers employ product names, photographs, and logistical strategies to promote their kimchi's “Koreanness.” So, what makes their kimchi “Korean,” and how does its Koreanness formulate kimchi's commodity value?
Heangjin Park
wiley   +1 more source