• Journal of the Korean Society of Food Culture
• /
• v.33 no.1
• /
• pp.1-10
• /
• 2018

Sustainable meal management at home will be affected by the lifestyle of the housewife. This study examined the lifestyle of middle aged women and identified their practice levels of sustainable meal management at home. A total of 438 women, aged 35 to 59, managing the family's dietary life at home and living in Seoul, Gyeonggi Province, Daejeon, and Chonnan area participated in the survey. The middle aged women showed a higher performance level of hygiene-oriented (4.15) and health-oriented dietary life (3.59), but a less convenience-oriented dietary life (2.57). Based on their lifestyle, 3 clusters were extracted: Low-interest dietary life meal manager, health and quality pursuit meal manager, and convenience and eating-out pursuit active meal manager. Among them, the cluster of health and quality pursuit meal manager showed the highest sustainable practices in 7 dimensions of sustainable practices in the home except for the saving practices (p<0.001). The criteria suggested from the study can be applicable to the guidelines of sustainable meal management at home. The study can also be helpful for educators to identify the education themes for improving housewife's sustainable meal practices, having different lifestyle and sustainable meal practices.

• The Korean Journal of Food And Nutrition
• /
• v.34 no.2
• /
• pp.242-253
• /
• 2021

The purpose of this study was to investigate the sustainable practices of nutrition science teachers and dietitians working in school food service operations, and identify the social and psychological factors which affect the overall efficacy of the system. The research model was constructed based on the Extended Theory of Planned Behavior (ETPB) in order to analyze how individual motivation affects the sustainable practices of nutrition science teachers and dietitians. The data were collected through e-mail and postal mail from nutrition science teachers and dietitians all across Korea, and self-administered surveys were conducted. SPSS and AMOS programs were used for statistical analysis. First, the sustainable practices of nutrition science teachers and dietitians were analyzed in 6 different categories. Second, the significant pathways were 6 out of 9 in the ETPB model. Sustainable food service practices in school can contribute to the formation of more a sustainable culture, such as through the encouragement of more healthy eating habits, and higher level of environmental awareness and community awareness. The factors influencing these practices can be applied to the design of improvement programs aimed at increasing sustainable practices.

• Nutrition Research and Practice
• /
• v.10 no.1
• /
• pp.108-114
• /
• 2016

BACKGROUND/OBJECTIVES: Sustainable practices in foodservice organizations including commercial and noncommercial ones are critical to ensure the protection of the environment for the future. With the rapid growth of the foodservice industry, wiser usage of input sources such as food, utilities, and single use packaging should be reconsidered for future generations. Therefore, this study aims to investigate the customer's perceptions on sustainable practices and to identify the relationship among sustainable practices, social contribution and purchase intention. SUBJECTS/METHODS: The study was conducted using content analyses by reviewing articles on sustainable food service practices published domestically and abroad. Thereafter, data were collected with a face-to-face survey using a questionnaire and analyzed with factor analyses and multiple regressions. RESULTS: Sustainable practices classified with factor analysis consisted of 6 dimensions of green food material procurement, sustainable food preparation, green packaging, preservation of energy, waste management, and public relations on green activity, with a total of 25 green activities in foodservice operations. Consumers were not very familiar with the green activities implemented in the foodservice unit, with the lowest awareness of "green food material procurement (2.46 out of 5 points)", and the highest awareness of "green packaging (3.74)" and "waste management (3.28). The factors influencing the perception of social contribution by foodservice organizations among 6 sustainable practice dimensions were found to be public relations on green activity (${\beta}=0.154$), waste management (${\beta}=0.204$) and sustainable food preparation (${\beta}=0.183$). Green packaging (${\beta}=0.107$) and the social contribution of the foodservice organization (${\beta}=0.761$) had strong relationships with the image of the organization. The purchase intentions of customers was affected only by the foodservice image (${\beta}=0.775$). CONCLUSIONS: The results of this study suggest that sustainable practices by foodservice organization present a good image to customers and increase the awareness of valuable contributions that benefit the customer as well as the community.

• Nutrition Research and Practice
• /
• v.17 no.5
• /
• pp.1019-1027
• /
• 2023

BACKGROUND/OBJECTIVES: Sustainability has become one of the top priorities in the foodservice industry. With an increase in consumer interest in sustainability and educational opportunities in higher education, it is important to know what sustainable practices are implemented in campus dining and how sustainable practices affect consumers' responses. This study aims to identify the key sustainable practices in the campus dining context, and investigate the relationship by applying the stimulus-organism-response framework to determine whether the key sustainable practices influence consumers' perception and behavioral intentions. SUBJECTS/METHODS: The self-administered online survey was distributed to college students in 8 dining halls at a large southeastern university in the United States from September 20-October 10, 2019. A total of 382 valid questionnaires were collected, and factor analysis and multiple regressions were utilized to test the research model. RESULTS: This study identified 4 dimensions of campus sustainability with a total of sustainable practices: sustainable food, waste management, energy/water conservation, and recycling/reuse. Three dimensions of sustainable campus practices (i.e., sustainable food, waste management, recycling/reuse) played a significant role in consumers forming a perceived value while energy/water conservation did not significantly influence the consumers' perceived value toward the campus dining. Waste management was identified as the most important practice to enhance consumers' perceived value (β = 0.330). Using sustainable food and recycling/reuse were ranked second and third, respectively (β = 0.262, β = 0.154). The findings confirmed the significant positive relationship between perceived value and revisit intentions. CONCLUSIONS: The findings support the inclusion of dining sustainability as a critical component in explaining college students' perceived value and revisit intention toward campus dining. Furthermore, this study provides practical implications for university administrators and foodservice operators to consider the key sustainable practices to meet the consumers' value and revisit intentions.

• Journal of the Korean Dietetic Association
• /
• v.24 no.1
• /
• pp.1-18
• /
• 2018

Sustainable practices of school foodservices are gaining more attentions. The study aimed to investigate dietitians' performance levels of sustainable practices in school foodservice settings in Gyeonggi Provinces. Using a survey method was used, and data were collected from 358 participants (response rate 59.7%) to be analyzed using the SPSS program. The evaluation tool for sustainable practices of school foodservices consisted of four sections and 34 criteria with 100 points. Employment status of the respondents was as follows: nutrition teachers 40.9%, dietitians (permanent) 45.1%, and temporary position dietitians 13.2%. Dietitians' performance for sustainable practices marked 65.67 points out of 100 (performance rate 66%) and were in the following order by section: sustainable foodservice management criteria (69%), support activities (69%), planning and evaluation (68%), and outcome management (52%). Regarding sub-sections, criteria that acquired higher performance rates were labelling of food origin (99%), use of seasonal vegetables and fruits (98%), food waste management by contract dealer (98%), and planning for reducing of food waste and solid waste (91%). Meanwhile, criteria that showed the lowest scores were installing water conservation devices on equipment (19%), operating food donation programs for communities (21%), use of sensor lights for electricity conservation (24%), planning for annual energy conservation (40%), and implementation of education programs for foodservice workers on sustainable activities (42%). Performance scores differed according to school levels and working experience of dietitians, indicating that dietitians at elementary school foodservices or with work experience of 15 to 20 years showed higher performance than those at high schools or with less than 5 years of work experience (P<0.001, P<0.05). Based on the results, action plans for improvement were suggested.

• The Journal of Asian Finance, Economics and Business
• /
• v.8 no.7
• /
• pp.215-224
• /
• 2021

This article emphasizes the consequences of exploring the relationship between sustainable development practices and non-financial performing factors. Also, it investigates the combined effects of the transformational leadership style on the relationship between sustainable development practices and non-financial performing factors. Using primary data sources, this study reviews the literature on the relationship between the factors of the effectiveness of sustainable development practices of Jordanian contractors and non-financial performance. A total of 290 questionnaires were personally distributed to contractors in the Amman district in Jordan. Only 253 questionnaires were returned and usable for further analysis, which represents a response rate of 87%. Data was collected from October 2020 until April 2020. Hypotheses were tested through multiple regression analysis, and hypotheses for interacting effect were examined through hierarchical multiple regression analysis. Based on the results of the analysis obtained there is a significant effect on the relationship between sustainable development and non-financial performances. It shows that construction companies involved in sustainability practices will able to improve their performance, which contributed significantly toward the overall firm's performance. Whereas, results from hierarchical multiple regressions showed that transformational leadership had no moderation effect on the non-financial performance in such a way that reaches a higher firm performance level.

• Journal of Agricultural Extension & Community Development
• /
• v.9 no.1
• /
• pp.11-27
• /
• 2002

The objectives of this study were to categorize agriculture, to analyze perception of sustainable agriculture and to suggest the directions for improving farming practices in Korea. This study was conducted by review of literature and mail survey. The data was collected from 225 purposively sampled agricultural students by questionnaire. Major findings of the study were as follows; 1) According to the respondents, sustainable agriculture may bring positive effects on the betterment of land conservation, water management and animal protection. 2) The respondents expected that the sustainable agricultural practices may diminish the use of agricultural chemicals and increase safe agricultural products. 3) Sustainable agriculture needs more labor power, however, the number of small and middle-size farms in Korea would not be increased. 4) Even though the price of sustainable agriculture products increases, the respondents expected that rural economic condition would not be much improved because of sustainable agriculture. 5) Agricultural students responded that number of farmers in sustainable agriculture would be increased in the future.

• Journal of Contemporary Eastern Asia
• /
• v.21 no.1
• /
• pp.53-71
• /
• 2022

The overall purposes of this study are to identify actions taken to counter predatory publishing practices as well as to propose an ICT-based model to detect such practices. The need to raise quantitative performance metrics to support career goals has created immense pressure on researchers to publish in the literature as frequently as possible. This "publish or perish" syndrome appears to be fueling a rise in scholarly journals and conferences that provide quicker and easier routes to publication. However, such avenues sometimes involve questionable academic practices with important ethical ramifications. One notable example is the proliferation of predatory publishing, including predatory journals and fake conferences. The widening impact of such activities is beginning to prompt academic societies, publishers, and institutions to take measures. This paper discusses the issues on predatory publishing practices, and some of the actions taken by various stakeholders to address these practices. In order to build a transparent and sustainable scholarly publishing ecosystem, this study highlights multi-dimensional and specific solutions, including reforms to research ethics codes, research management rules, and legal protection from exploitative practices. This paper proposes an ICT-based cooperative model for monitoring of predatory publishers as a potential solution to create a sustainable and transparent infrastructure for a scholarly publication system guarding against misconduct in publishing practices.

• Asian Journal of Business Environment
• /
• v.14 no.2
• /
• pp.1-10
• /
• 2024

Purpose: The purpose of this study is to investigate the essential factors contributing to the growth and success of smart cities, providing a comprehensive analysis of key elements that are crucial in fostering the development of smart cities. This study explored the impacts of technology-driven applications, corporate involvement, the role of experts, citizen co-creation, city-led strategy governance, and sustainable urban practices on overall attitudes towards smart cities. Additionally, the study examined the impact of overall attitude on the growth trajectory of the smart cities and satisfaction. Research design, data and methodology: To collect data, this study employed an online survey conducted by a reputable research organization. Data analysis involved the use of factor analysis, ANOVA, and regression analysis. Results: This study unveiled significant impacts of technology-driven applications, corporate involvement, the role of experts, citizen co-creation, city-led strategy governance, and sustainable urban practices on the overall attitudes. Furthermore, it demonstrated that the overall attitude significantly influences the growth trajectory of smart cities. Conclusions: This study identified key driving factors for smart city development, suggesting that the consideration of sustainable urban practices emerges as the most significant factor influencing the growth of the smart cities.

• Journal of the Korean Dietetic Association
• /
• v.21 no.2
• /
• pp.140-153
• /
• 2015

Considering the importance of institutional foodservice in modern dietary life and its influence on the environment, sustainable development in institutional foodservice industry carries great significance. The current study was conducted to investigate dietitians' perceptions of sustainable business-and-industry foodservice and their intentions to perform sustainable practices by applying a mixed methodology. For the quantitative study, an online survey was conducted on 362 dietitians who had worked at a contact foodservice company for more than 1 year. The survey was performed from December 15th, 2011 to January 30th, 2012, and 202 responses were used for the analysis. For the qualitative a study, a focus group interview was conducted during May, 2012 with representative employees of the company. According to the results, dietitians seemed to be unfamiliar with the terms "sustainability" or "sustainable development," whereas they understood related contents and practices. Dietitians' awareness and perceived need in terms of sustainable business-and-industry foodservice were not significantly different across general characteristics. Dietitians seemed to be highly aware of the impacts of business-and-industry foodservice on economy, whereas they appeared to lack understanding of its impacts on society and environment. Cost increase and levy on work in daily operations were considered as main obstacles hampering dietitians' intentions to perform sustainable practices. A total of 88.1% of responding dietitians expected that the meal price at a sustainable business-and-industry foodservice should be higher than the supposed standard price of 4,000 won, with an average reaching 5,270 won. Findings from this study could be used as baseline information for vitalizing sustainable business-and-industry foodservice in Korea.