1,721,001 research outputs found
On-line impulsive buying and cognitive dissonance: the moderating role of positive affect state
No full textEstensione del modello TPB per predire l’utilizzo del Car Sharing Free Floating co un disegno di ricerca con un disegno di ricerca mixed method
No full textDevelopment of bakery formulation for sprayable cake preparation
Full text linkThe aim of this work was to create an innovative sprayable bakery mix for foam-style cake preparation. The main goal was to obtain a batter liquid enough to be easily and quickly dosed in a spray system but maintaining its structure during baking. A commercial liquid batter was selected, and its recipe modified to fit in a spray system. The commercial bakery mix was characterized in terms of physical-chemical, thermal, and rheological attributes. The product was then diluted with milk or whipping cream at a 3:1 (gproduct/gdiluent) ratio to modulate its viscosity to be sprayed in a nitrous oxide loaded siphon system. All the prepared samples were characterized in terms of physicochemical properties at different stages of cake production (before and after spraying, and after baking) to investigate the effect of dilution on rheology and spray-ability and on the texture of final cake. Before cooking, the dilution determined an increase of water content and activity and a remarkable difference in colour coordinates compared to the reference. However, the differences in physicochemical parameters were minimized after baking due to water content reduction and non-enzymatic browning phenomena. Despite that, the diluent type affected thermal characteristic peaks linked to fat melting and starch gelatinization phenomena, respectively. In fat melting, whipping cream addition maintained enthalpy values similar to control due to the high lipid content balancing the dilution effect. Instead, the greatest water amount in milk contributed to fat reduction and enthalpy reduction. In starch gelatinization, both milk and cream addition determined a reduction of the associated total energy due to a starch dilution effect. From a rheological point of view, a significant decrease in viscosity enabled the diluted batter to be sprayed. All samples displayed shear rate dependent and shear-thinning behaviour. When the batter was sprayed the values of apparent viscosity suddenly increased, probably due to a reduced droplet size, minor average interparticle distance and the interaction of foaming agents and proteins. After baking, sprayed samples showed firmness and springiness comparable to the control cake. However, the cakes from both the diluted batters presented some cooking defects typical of an incorrect leavening process enforced by yeast dilution and lack in aeration stability during baking
Shared mobility as a driver for sustainable consumptions: The intention to re-use free-floating car sharing
No full textFree-floating car sharing allows customers to rent a shared car on a per-minute rate of use, with liberty of withdrawal and return. The present study aims to enhance the knowledge of motives for re-use of free-floating car sharing through the theory of planned behavior. A mixed-method research approach was adopted (integration of qualitative and quantitative data collection) to support the proposed hypothesis. The relationships among attitude, subjective norm, and perceived behavioral control, which influence the re-use intention, were tested through structural equation modeling. Our findings showed that economic, environmental, and social benefits indicate the attitude toward the free-floating car sharing and that attitude, perceived behavioral control, and subjective norm have a significant influence on the future intention to re-use the service. Our results also provide practical implications for operators to improve the quality of their offerings
Reducing food waste: an investigation on the behaviour of Italian Youths
No full textPurpose â The purpose of this paper is to assess the knowledge of youths concerning food waste as well as to identify factors that influence changes in behaviour concerning food wasted and planning shopping for preventing it. Design/methodology/approach â The data used were collected from a sample of 233 students at Roma-Tre University in Italy. Probit models were specified to identify factors affecting food waste reduction in both pre-shopping and consumption phases. Findings â Results show that the more aware youths are concerning food waste, the more likely they are to reduce leftovers. In contrast, the concern about food freshness increases waste. A greater awareness of the consequences of food wasted increases the likelihood that youths will make a shopping list. Research limitations/implications â The main limitation of the study can be found in the non-probabilistic sampling design used for the collection of data. Practical implications â This study provides information for both social marketers and policy makers. New educational campaigns against food waste should be carried out by providing them with a realistic perception of food waste as well as by teaching young consumers how to recognize the level of freshness of food. Originality/value â This study provides a first insight of the factors that influence food waste reduction as well as the habit of making a shopping list from an individual perspective
Food waste reduction, corporate responsibility and national policies: evidence from Europe
No full textPurpose: This paper investigates strategies for addressing the global challenge of food loss and waste (FLW) within the food industry. It examines the relationship between corporate social responsibility (CSR) initiatives and state regulatory interventions for reducing FLW. Design/methodology/approach: This mixed method study utilizes a unique panel dataset which includes the 150 largest food industry companies in Italy, Norway and the UK. It combines quantitative data analysis with qualitative insights derived from corporate strategies and corporate communications. Findings: The analysis reveals that food companies with an established CSR strategy and in particular companies whose CSR reports highlight their environmental and social achievements are more likely to achieve in effective FLW reduction. Additionally, national-level regulatory interventions guided by European Union waste strategies act as pivotal benchmarks and encourage stricter corporate food waste management policies. Practical implications: This research underscores the significance of CSR strategies and effective state regulation in the fight against FLW and offers policymakers and businesses valuable insights enabling development of robust strategies. Social implications: By emphasizing the interplay between CSR and regulatory intervention, this research contributes to the achievement of a more sustainable and efficient global food system that addresses both economic and ethical concerns and could have far-reaching societal and environmental implications. Originality/value: The paper sheds light on the interplay between CSR initiatives and regulatory interventions for tackling FLW and emphasizes their synergistic impact on sustainable practices within the food industry
Sustainability in the luxury industry: an exploratory analysis based on the Global Reporting Initiative (GRI) framework
No full textObjectives. The following work aims at identifying the most accounted economic, environmental and social indicators in the 100 largest luxury goods companies in the world, through a content analysis of GRI-based sustainability reports
Methodology. In accordance with the exploratory aim of the research, a content of the GRI-based sustainability reports was adopted. The analysis is based upon 18 sustainability reports regarding different types of luxury companies.
Findings. The result indicates that adoption of GRI indicators is still at an early stage and can be improved in the future.
Research limits. The proposed approach could be enriched with other theoretical perspectives and empirical explorations
Practical implications. A deepen understating of the relationship sustainability and corporate communication in the luxury market, managers can improve strategy design and communication campaign.
Originality of the study. Sustainability in luxury market is a rather recent research stream, and at the best of our knowledge no research has been carried out with specific attention to the adoption of GRI framework in corporate sustainability reports. The paper contributes to this research stream by describing the main approach used by luxury companies in the preparation of these reports and the most widespread actions carried out
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