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In modem times, the transition to a circular economy (CE) has become a priority for EU countries. The difference between the Member States is that they are at different levels of development and have their own independent strategies and indicators. The indicators under SDG 12, Sustainable Consumption and Production, all measure this. The difference between countries is that the indicators against which the SDGs are measured are not consistent. These indicators and their corresponding values can be found in the statistical systems of the Member States. The following article summarises the relevant information and aims to provide a general picture of the similarities and differences in this respect, and to divide the countries analysed into two distinct clusters using the indicators of the circular economy. [ABSTRACT FROM AUTHOR]

• In school catering services the preferences of students are usually less considered. • Survey of the students' taste, preference, and opinion could increase the effectiveness of school catering. • The average preference is less variable for preferred food groups. • Questionnaire-based surveys were used to predict real consumption. It is well known that in school catering system the served food rarely will be fully consumed resulting in varying amounts of leftovers, thus part of the food will become waste. This phenomenon significantly decreases the effectiveness of school catering. A key solution would be a better consideration of the students' taste, preference, and opinion. The goal of this research was to assess food liking in secondary schools and explore its relationship with real consumption. Questionnaire-based surveys were conducted in 66 secondary schools where 1973 adolescents (14–18 years) reported their food liking in a five-grade scale. The questionnaire contained 20 food groups. The real consumption was calculated from the weight of returned plate waste. Altogether 3491 plate waste were measured in 66 schools. Interestingly the standard deviations of most liked food groups were relatively lower compared to least liked food groups and the relationship was similar to real consumption data. Namely there is a less variation among consumers when food are better liked and this is also true for consumption. The research also revealed that the questionnaire-based liking scores correlate with real consumption if the number of samples is high enough (more than 50 measured plate) therefore questionnaire-based survey is a useful tool to predict real consumption in a school canteen environment. [ABSTRACT FROM AUTHOR]

A cikkben a magyarországi borágazatra vonatkozóan vizsgáljuk a tudáshasználat és sikeresség összefüggését. Magyarország az elmúlt évtizedben elmaradt a magasabb tudást megtestesítő prémium- és szuperprémium- borok irányába mutató világpiaci trendtől. Ennek hátterében vizsgálataink szerint a szőlő- és borágazatban elengedhetetlen és állandóan fejlődő tudás nem eléggé intenzív használata is meghúzódhat. Noha a tudás használata és terjedése ugyan jelentős tényező a különféle vállalkozások sokféleségének magyarázatában, de nem egyértelműen szignifikáns a többféle módon mért sikeresség alakításában. Ugyanakkor azt is megállapíthatjuk, hogy a magyar vállalkozások a tudás saját berken belüli gondozásával és adekvát felhasználásával piaci sikereket érhetnek el. [ABSTRACT FROM AUTHOR]

Polydopamine has the capacity to adhere to a large variety of materials and this property offers the possibility to bind nanoparticles to solid surfaces. In this work, magnetite nanoparticles were deposited on gold substrates coated with polydopamine films. The aim of this work was to investigate the effects of the composition and morphology of the PDA layers on the sticking of magnetite nanoparticles. The polydopamine coating of gold surfaces was achieved by the oxidation of alkaline solutions of dopamine with various reaction times. The length of the reaction time to form PDA was expected to influence the composition and surface roughness of the PDA films. Magnetite nanoparticles were deposited on these polydopamine films by immersing the samples in aqueous dispersions of nanoparticles. The morphology at the nanometric scale and the composition of the surfaces before and after the deposition of magnetite nanoparticles were investigated by means of AFM and XPS. We found that the amount of magnetite nanoparticles on the surface did not vary monotonically with the reaction time of PDA formation, but it was at the minimum after 20 min of reaction. This behavior may be attributed to changes in the chemical composition of the coating layer with reaction time. [ABSTRACT FROM AUTHOR]