Search

Digital technology can aid in redistributing surplus meals in hospitality organisations, but little is known about the (de)motives for its use among industry professionals. Yet, a better understanding of these (de)motives can facilitate a more tailored design of technological solutions for sustainability purposes. This study examines managerial perceptions of Too Good To Go, a world's leading app for surplus food redistribution, according to the number of downloads and reviews in both Google Play and iPhone App Store. By applying qualitative methods, through in‐depth, semi‐structured interviews among foodservice providers in Barcelona, Spain (n = 42), the study showcases economic motives as a prime driver of this technology's adoption while environmental motives play a secondary role. Low awareness of food waste generation, a lack of technological expertise, and limited resources represent the main demotives. To facilitate surplus food redistribution, technological solutions should be simplified and enhanced with other functions, such as delivery. The economic benefits of technology use should be emphasised, while making a conscious effort to enhance food waste awareness among industry professionals. [ABSTRACT FROM AUTHOR]

Based on the Health-Belief Model, the Theory of Reasoned Action and elements from social exchange, political ideology and fairness theories, this study explores the factors explaining individuals' intentions to be vaccinated against COVID-19. Data were collected from a representative sample of the Spanish population composed of 507 citizens. The proposed model is tested with Partial Least Squares. Empirical testing suggests that attitudes toward the vaccine and moral norms directly determine citizens' behavioral intentions to get vaccinated. These attitudes are mainly explained by perceptions about the benefits and risks associated with the vaccine and, to a lesser extent, by the perceived susceptibility, severity and knowledge of the disease, and each individual's personal health orientation. Contrary to our expectations, perceived social pressures and cues to action do not explain behavioral intentions and attitudes, respectively. The findings from this study also suggest that political ideology indirectly, rather than directly, determines attitudes and behavioral intentions to get vaccinated via increased perceptions of trust and fairness involving the government's decisions regarding the vaccination campaign. Overall, results suggest that reasons for accepting, or rejecting, the vaccine are heterogeneous and more complex than expected. Findings provide relevant insights for policymakers when it comes to designing effective interventions to increase the acceptance of the vaccine and reduce infection rates in the short term. [ABSTRACT FROM AUTHOR]

Scholars have often found a lack of strategy in Corporate Sustainability management and literature lacks longitudinal studies that could shed light on the transformations needed to push it forward. In this longitudinal study (2013–2019), we show how Corporate Sustainability has evolved to be now truly embedded in Corporate Strategy. A paradigm shift is taking hold: sustainability is not an altruistic option for managers anymore, it is now considered a source of revenue. A key contribution of this paper is that it lists the most relevant transformations through which the case study organisations went during the period of study, including bottom‐up leadership, purpose‐driven brand management, enhanced long term partnerships, increased transparency and renewed goals and priorities. Results offer implications for theory and practice. Managers willing to improve the sustainability performance of their companies can use the proposed framework to take advantage of the multiple opportunities that arise from the sustainability megatrend. [ABSTRACT FROM AUTHOR]

Future challenges to the global food supply chain are complex. In order to embrace sustainability, companies should change their management practices towards more efficient resource use. Food waste being a misuse of resources, we identify its causes and possible ways of minimising it. To achieve this goal, we conducted explorative research with qualitative and quantitative data through in-depth semi-structured interviews and an open questionnaire with top Spanish food service companies. Results show that most businesses mainly tend to minimise food waste according to economic criteria, without taking into account the social, ethical or environmental factors. As a consequence, just “visible” food waste that has an economic impact on the results is minimised. Nevertheless, visibility of real waste is often low. At the same time, awareness of (and therefore initiatives to reduce) food waste that does not directly affect a firm’s profit can be increased through multi-stakeholder collaboration. Opportunities for reducing food waste therefore arise from increasing the visibility of food that is discarded as well as addressing plate waste. We identify best practices that could lead to a reduction of the amount of food waste generated in the out of home channel in Spain. [ABSTRACT FROM AUTHOR]