Search Results (1,441)

There is a gap in knowledge regarding the school food environment in small-sized municipalities. Thus, this study aims to analyze the anthropometric status of schoolchildren and the school and community food environments in a small Brazilian municipality. This is a cross-sectional, exploratory, and ecological study conducted in elementary schools and food retail outlets in Jerônimo Monteiro, Espírito Santo, Brazil. Anthropometric indicators were assessed using the students’ weight and height. The school food environment was analyzed by evaluating the National School Feeding Program (PNAE) menu using the IQ-COSAN index, classifying foods brought in lunchboxes and sold at schools according to the Brazilian Dietary Guidelines, and auditing food retailers outside schools using the ESAO-S and ESAO-R instruments. Food establishments were categorized according to the Locais-Nova classification and scored using the Healthy Food Store Index (HFSI) and Healthy Meal Restaurant Index (HMRI). The study included 2 schools and 266 schoolchildren (5–11 years), of whom 33.1% had excess weight. The PNAE menu was classified as “needing improvement,” and 81% of schoolchildren’s lunchboxes contained processed/ultra-processed foods. In the external food environment around schools, low levels of access to healthy foods and predominance of ultra-processed food sales were observed. Full article

The apple (Malus domestica Borkh.) is one of the most widely consumed fruits worldwide due to its pleasant sensory properties and rich phytochemical composition. Therefore, the present study aimed to comprehensively investigate the chemical composition, antioxidant activity, anticancer effects, and molecular interactions of peel and pulp extracts of the Hünkar apple cultivar collected from different locations, using a combined experimental and computational strategy. These factors had a big effect on the extracts’ phenolic composition and biological activity. Moreover, the anticancer results were corroborated by molecular docking analyses, which offered further understanding of the interactions between bioactive compounds and cancer-associated target proteins. This integrative approach underscores the impact of both biological and methodological variables on the antioxidant and anticancer properties of apple-derived extracts, reinforcing their potential as natural sources of bioactive compounds. Cytotoxic activity against HT-22 and C6 cell lines was evaluated using the MTT assay, showing dose- and time-dependent antiproliferative effects. Apple extracts exhibited anticancer effects that were dependent on dosage and duration. The activities of chemicals found in extracts of Hünkar apple samples collected from four different locations against brain cancer proteins (PDB ID: 2DME, 6YPE, 1RV1) were examined. ADME/T analysis was then performed on the three molecules with the highest activity. The quantum chemical properties of these three molecules were also examined using the Gaussian package program with B3LYP, HF, M062X level in 6–31g, 6–31++g, and 6–31++g(d,p) basis sets. Full article

The adoption of information technology (IT) has become essential for improving operational efficiency and service quality in the restaurant industry. However, integrating IT into organizational structures and daily work processes often requires employees to acquire new competencies and adapt to revised workflows, which may also generate technology-related stress. To address this issue, this study examines the relationship between IT adoption and organizational performance while considering technostressors and computer self-efficacy as moderating variables. A questionnaire-based survey was administered to restaurant employees, and hierarchical regression analysis was employed to test the proposed hypotheses. The empirical results reveal that IT adoption has a significant positive effect on organizational performance. However, this relationship is contingent upon individual-level factors: technostressors weaken, whereas computer self-efficacy strengthens, the positive impact of IT adoption on organizational performance. These findings suggest that organizations seeking to enhance performance through digital transformation should not only invest in IT systems but also address employees’ psychological and competency-related factors. Full article

This study investigates how innovative social media marketing activities influence consumer inspiration, food pleasure, and behavioral intentions in the context of hedonic food consumption and digital marketing innovation. Data collected from 425 consumers who had tried Dubai chocolate products in Türkiye were analyzed using the partial least squares structural equation modeling (PLS-SEM) method with SmartPLS 4 software. The results indicate that personalization, trendiness, and advertisement dimensions significantly enhance consumer inspiration, whereas entertainment and interaction dimensions show no significant effects. Consumer inspiration positively influences repurchase intention, recommendation intention, willingness to pay more, and food pleasure. Furthermore, food pleasure exerts a significant positive effect on recommendations and willingness to pay more but not on repurchase intention. Mediation analysis revealed that food pleasure partially mediates the relationships between consumer inspiration, recommendation intention, and willingness to pay more, whereas no mediating effect was found for repurchase intention. These findings contribute to innovation and knowledge literature by demonstrating how digital marketing activities foster emotional engagement, enhance consumer experiences, and promote sustainable behavioral intentions in the hedonic food sector. Full article

In hospitality SMEs, digital transformation is increasingly linked to sustainability goals. However, evidence on how corporate social responsibility (CSR) relates to the adoption of artificial intelligence (AI) in owner-managed firms remains limited. This study examines CSR practices, managerial attitudes toward AI, and AI adoption in micro and small restaurant SMEs in a small European Union (EU) economy. Using survey data from 157 Slovenian restaurant SMEs and structural equation modelling, CSR is conceptualised as an enacted, practice-based orientation. At the same time, managerial attitudes toward AI are modelled as the key mechanism preceding adoption. Results reveal an asymmetric relationship between CSR and AI. Employee-related CSR practices, which are mainly institutionalised, do not significantly influence managerial AI attitudes. In contrast, environmental CSR practices are negatively associated with AI attitudes, indicating more cautious evaluations among environmentally responsible managers. Managerial attitudes toward AI are positively and significantly associated with AI adoption, confirming their central role in adoption decisions. Financial performance, measured by objective revenue data, does not emerge as a direct outcome of AI adoption but rather operates as a contextual condition shaping how CSR practices relate to managerial attitudes and how those attitudes translate into adoption decisions. Overall, the findings indicate that CSR does not uniformly translate into managerial attitudes toward AI and subsequent AI adoption in restaurant SMEs. Full article

Literature suggests that umami, Maillard reaction, and flavor complexity could contribute to sensorial acceptability of plant-based alternatives, but that was yet to be tested. Two field studies with 612 paying customers evaluating a complete meal were conducted in an operating restaurant in Sweden. In the first study, a gray pea burger (Control) was compared to burgers with added monosodium glutamate (MSG) (Umami), grilled (Maillard), or both grilled and added MSG (Complex). In the second study, a simplified gray pea burger (Control 2) was compared to a grilled burger with MSG and aromatics (Complex 2). Check-all-that-apply (CATA) tests show that participants perceived sensory differences between the samples, but their effects in hedonic ratings were inconclusive; only the Maillard sample was significantly more liked than Control and Complex burgers in Study 1. Although limited to their variables and context, these two experiments indicate that umami, Maillard reaction, and complexity, per se, are not key factors to improve liking and willingness to buy (WTB) of plant-based dishes. These results suggest that rather than trying to emulate sensory characteristics considered associated with meat, future research could prioritize addressing cultural barriers to vegetarian food. Full article

This study examines why consumers intend to visit restaurants recommended by food influencers on social media. Grounded in the Theory of Planned Behavior (TPB) and social influence mechanisms, we test an extended TPB model in which trust in the influencer is incorporated as an additional antecedent of intention and as a mediating mechanism linking influencer–follower identification to visit intention. To obtain information, a structured questionnaire was administered to a sample of 474 Ecuadorian social media users who follow at least one gastronomic influencer. Hypotheses were assessed using partial least squares structural equation modeling (PLS-SEM) and predictive assessment (PLSpredict). The results show that attitude toward recommendations and perceived control exert a significant effect on intention, while subjective norms have a more moderate influence. Trust is projected as an additional facilitator in the transition from evaluation to intention, indicating that parasocial affinity translates into intended behavior only when it is accompanied by perceived credibility. The study contributes to TPB and influencer marketing by clarifying how influencer-mediated digital recommendation contexts reshape the classic TPB mechanism and by specifying trust as the key bridge between identification and behavioral intention in a high-uncertainty gastronomic decision. Full article

Background: Sustainable dietary transitions are increasingly emphasized in public health policy; however, validated psychometric instruments assessing knowledge, attitudes, and practices (KAP) in Asian contexts remain limited. Objectives: This study aimed to develop and evaluate a KAP questionnaire on sustainable diets and examine sociodemographic variations and behavioral correlates among Taiwanese adults. Methods: A two-phase mixed-methods design was used, including expert validation and a cross-sectional online survey (n = 587). Construct validity was examined using exploratory factor analysis, and reliability was evaluated through internal consistency and test–retest assessments. Multivariable logistic regression models were fitted to identify factors associated with low adherence to a low-carbon diet. Model diagnostics included variance inflation factors (VIF), Hosmer–Lemeshow tests, Nagelkerke pseudo-R², and ROC analysis. Results: Content validity was high (S-CVI/Ave = 0.95–0.98). The attitude and practice domains demonstrated satisfactory internal consistency, whereas the knowledge domain showed comparatively lower reliability. In multivariable logistic regression analyses, higher attitude scores were independently associated with lower odds of low adherence to a low-carbon diet. Eating-out frequency and clear awareness of sustainability in Taiwan’s Dietary Guidelines were also significantly associated with adherence. The fully adjusted model demonstrated adequate calibration and excellent discrimination (AUC = 0.778). Conclusions: The instrument provides preliminary psychometric evidence supporting the assessment of sustainable diet-related KAP among Taiwanese adults. Attitudes appear more strongly associated with dietary practices than knowledge alone. The questionnaire may support future monitoring and research. Full article

Food waste remains a critical sustainability challenge for the European Union (EU), with significant negative impacts on environmental resources, economic efficiency, and social equity. This paper presents a comprehensive analysis of food waste across EU member states during the 2020–2023 period, examining waste generation across five key sectors: households, food service (restaurants and catering), retail, food manufacturing, and primary agriculture. The study uses Eurostat statistical data, standardising measurements to kilograms per capita and absolute tonnage to enable cross-country comparisons. Particular attention is devoted to the impacts of the COVID-19 pandemic, which disproportionately affected the service and retail sectors. Beyond descriptive analysis, the research investigates potential relationships between major economic indicators (Gross Domestic Product [GDP], median income, and material deprivation) and food waste rates, employing Kruskal–Wallis statistical tests to examine sectoral and cross-national patterns. Contrary to conventional assumptions, analyses reveal no statistically significant direct correlation between economic prosperity and waste generation, suggesting that institutional design, infrastructure availability, consumer awareness, and education exert greater determinative influence than aggregate wealth. Results demonstrate that households are the largest source of food waste across the EU, accounting for approximately 50% of food waste. At the same time, sectoral variations reflect country-specific structural and regulatory factors rather than levels of economic development. The research concludes with actionable policy recommendations targeting three intervention levels: individual behaviour change (consumer education, digital tools, and purchase planning), community infrastructure (food redistribution networks and collective composting), and institutional reform (regulatory harmonisation, circular economy incentives, and extended producer responsibility). These recommendations align with EU strategic priorities, including the European Green Deal, Farm to Fork Strategy, and 2030 Circular Economy Action Plan, with the specific objective of halving food waste by 2030 to enhance both environmental sustainability and food security. Full article

Smart home technologies are increasingly integrated into residential environments jointly inhabited by older adults and young children. However, existing research remains largely ageing-centered and insufficiently addresses the governance challenges arising from generational asymmetries in vulnerability, spatial agency, and authority within shared domestic space. Rather than merely complicating design, these asymmetries fundamentally reshape how safety, autonomy, access, and surveillance are structured in everyday residential practice. This study reconceptualizes senior–child intergenerational co-living as a governance-oriented socio-technical system in which generational asymmetry functions as a structuring principle of design prioritization. An expert-based decision framework integrating interdisciplinary focus groups and the Analytic Hierarchy Process was developed to evaluate five design dimensions and thirty indicators. The findings reveal a differentiated priority structure in which intelligent safety, accessibility, and risk governance together with spatial integration and technological accessibility constitute the foundational architecture of inclusive intergenerational housing, while interaction-oriented functions receive comparatively lower weights. By embedding generational asymmetry within a formal hierarchical evaluation model, this study extends smart housing scholarship beyond ageing-centered optimization and provides a structured decision-support logic for inclusive multi-generational residential design aligned with the objectives of the United Nations Sustainable Development Goals (SDGs), particularly those promoting inclusive communities and health equity. Full article

Banquet services are a strategically important yet underexplored component of full-service hotel operations, characterized by event-based delivery and complex coordination. Existing service quality frameworks inadequately capture the operational, spatial, and experiential features of banquet contexts. This study developed and validated a banquet-specific service quality measurement scale for full-service hotels. Using a modified DINESERV instrument, data were collected from 216 U.S. respondents who had attended a hotel banquet within the previous 36 months. Exploratory factor analysis identified four dimensions, Facilities & Operations, Service Performance, Guest Care, and Venue Quality, with acceptable-to-strong reliability. The findings conceptualized banquet services as integrated, episodic service systems rather than transactional dining encounters. Managerially, the scale provides a practical tool for prioritizing hygiene, operational reliability, and venue functionality while supporting sustainable service improvement. This study offers an empirically grounded framework that advances banquet service quality research and practice. Full article

Background: Norovirus is the leading cause of viral gastroenteritis globally, with environmental persistence contributing significantly to transmission dynamics. Despite the recognized burden in the Middle East, systematic environmental surveillance data from restaurant settings remain critically limited, particularly regarding the role of cleaning materials as reservoirs for viruses. Middle East region. Methods: A cross-sectional environmental surveillance study was conducted across 20 restaurants in Muscat and A’Sharqiyah regions, Oman (September 2020–August 2021). Forty environmental samples comprising 20 dishcloths and 20 tabletop swabs were collected from diverse restaurant types. Viral RNA was extracted using QIA amp Viral RNA MiniKit and analyzed using real-time RT-PCR following ISO/TS 15216-1:2017 protocols with genogroup-specific primers. Results: Norovirus RNA was detected in 4 of 40 samples (10%, 95% CI: 2.8–23.7%) with higher prevalence on dishcloths (3/20, 15%, 95% CI: 3.2–37.9%) versus tabletops (1/20, 5%, 95% CI: 0.1–24.9%). All positive samples were genogrouped II with cycle threshold values of 31.8–36.2. Positive samples originated from three restaurants in high-traffic urban areas, with fast-food establishments showing the highest contamination. Field observations revealed substandard 41 sanitation practices, including frequent dishcloth reuse without disinfection. Conclusions: This paper fills a gap in the current body of knowledge by offering initial systematized evidence on norovirus contamination of the environment in restaurants within the Gulf region. The results indicate that cleaning things, especially the dishwasher cloths, are the main viral reservoirs, and the contamination rates are three times higher than food-containing surfaces. These results underscore the urgent need for enhanced sanitation protocols that specifically target cleaning implements rather than surfaces alone and emphasize the importance of routine environmental surveillance in understanding and interrupting norovirus transmission dynamics in food service settings. Full article

The transformation of public spaces to meet the need for shelter in the post-disaster situation is a practice observed in many countries. However, these temporary alterations are meticulously planned and executed within a defined timeframe following the disaster. This approach hinders the effective utilization of available space. The objective of the study is to reach design decisions by determining the adaptive use potential of sports facilities for temporary shelter in the post-disaster process. In addition, the study will reveal which adaptability strategies can be used to adapt spaces with different functions. The design decisions are reached by comparing sports facilities and temporary shelter needs programs based on eleven adaptability strategies (adjustability, versatility, transformability, scalability, portability, flexibility, expandability, dismountability, reuse, modularity, independence). The conversion of sports facilities into temporary shelters was achieved by employing adaptability strategies, thereby demonstrating the potential for a space with 15 different functions to undergo transformation. A transformability strategy has been employed, whereby changing rooms have been converted into laundry rooms, and grandstands into training areas. A scalability strategy has been employed to facilitate the reuse of cafe-restaurant areas as dining halls. The transformation of the playground into sleeping areas is facilitated by strategies of portability and dismountability. Flexibility and expandability strategies are employed in the transition from the first aid room to the infirmary area. A reuse strategy is employed for administrative units, parking areas, restrooms and prayer areas, ensuring that spaces with similar needs are utilized with minimal intervention. By examining a range of adaptability strategies, analogous adaptability applications can be developed for other public spaces. The study contributes a transferable, criteria-driven framework that supports decision-making for the adaptive reuse of public buildings in post-disaster contexts, offering a structured basis for extending similar transformations to other building typologies. Full article

The purpose of this research is to explore the relationships among food healthiness, price fairness, and loyalty in the context of Subway sandwich restaurants. Another objective of this study is to examine the moderating effects of temperature, personalization, and eco-friendly packaging on the relationship between food healthiness and loyalty. To achieve these objectives, an online survey was conducted. Data were analyzed based on 283 valid responses collected from consumers in the U.S. market. The findings indicate that food healthiness positively influences both price fairness and loyalty. In addition, price fairness exerts a positive effect on loyalty. Furthermore, the results empirically confirmed the significant moderating roles of temperature, personalization, and eco-friendly packaging. This research holds significance in that it empirically clarifies the relationships among the six variables through the case of Subway, providing meaningful marketing insights into consumer perceptions and loyalty in the food service industry. Full article

This study evaluated the biogas generation potential of kitchen waste from five restaurants and traditional halls at Kwame Nkrumah University of Science and Technology (KNUST) through anaerobic digestion. A total of 6868 kg of peels from cassava, plantain, and yam were generated and processed during the study period, from which representative samples were collected and analyzed for total solids, volatile solids, and ash content. The waste showed high biodegradability, with methane yields between 0.45–0.52 m³ CH₄/kg, surpassing conventional livestock manure. These results demonstrate that institutional kitchen waste offers a sustainable substrate for decentralized biogas production, supporting circular economy initiatives and providing a low-cost solution for energy and waste management in West African campuses. Full article