Modeling the adoption enablers of blockchain technology–based supply chain financing: An integrative dual DOI–TOE analysis
Journal of the International Council for Small Business,
Journal Year:
2025,
Volume and Issue:
unknown, P. 1 - 22
Published: Jan. 15, 2025
This
study
focuses
on
the
adoption
enablers
of
blockchain
technology–based
supply
chain
financing
(BcTSCF)
using
an
integrative
dual
diffusion
innovation
theory
and
technology–organization–environment
(DOI–TOE)
analysis.
As
a
quantitative
correlational
study,
purposive
sampling
technique
is
used
to
collect
data
from
522
manufacturing
small
medium-sized
enterprises
in
Ghana.
Employing
partial
least
squares–structural
equation
modeling,
results
show
relative
advantage,
compatibility,
trialability,
regulatory
support,
market
dynamics
are
positive
statistically
significant
enablers.
Complexity
cost
negatively
impact
BcTSCF.
Observability,
competitive
pressures,
manager/owner
while
positively
influencing
BcTSCF,
not
significant.
From
importance–performance
analysis,
cost,
pressure,
observability,
support
low-importance,
high-performance
attributes.
Compatibility,
complexity,
advantage
high-importance,
Theoretically,
DOI–TOE
framework
integrated
propose
model
explain
BcTSCF
perspectives
developing
countries,
especially
sub-Saharan
Africa.
Practically,
this
will
help
government
other
manufacturing-sector
stakeholders
make
corresponding
policy
arrangements.
Language: Английский
YOUNG PROFESSIONALS' ATTITUDES TOWARD FOOD WASTE: A GLOBAL STUDY ON AWARENESS, BEHAVIOR, AND REGIONAL DIFFERENCES
International Journal of Gastronomy and Food Science,
Journal Year:
2025,
Volume and Issue:
unknown, P. 101110 - 101110
Published: Jan. 1, 2025
Language: Английский
ECO-INNOVATION IN THE FOOD SECTOR: NAVIGATING ENTREPRENEURIAL PRACTICES AND FUTURE CHALLENGES FOR SUSTAINABLE ADVANCEMENT
International Journal of Innovative Technologies in Economy,
Journal Year:
2025,
Volume and Issue:
1(49)
Published: March 30, 2025
The
intersection
of
sustainability
and
innovation
within
the
food
industry
presents
a
critical
research
area,
particularly
as
global
environmental
challenges
increase.
Sustainable
transformative
innovations
refer
to
significant
advances
that
fundamentally
alter
systems
practices
production,
distribution
consumption,
advancing
towards
minimize
ecological
impact
while
promoting
economic
viability
social
equity.
These
cover
variety
practices,
including
regenerative
agriculture,
vertical
plant
-based
technology
waste
reduction
initiatives,
all
aimed
at
establishing
more
resistant
system.
Language: Английский
Sustainability in the industrial catering menus: Nutritional and environmental impact assessment
Journal of Industrial Ecology,
Journal Year:
2025,
Volume and Issue:
unknown
Published: April 25, 2025
Abstract
This
study
aimed
to
evaluate
the
nutritional
composition
and
environmental
impact
of
catering
menus.
In
study,
30
most
frequently
prepared
lunch
menus
a
company
serving
mostly
factory
workers
were
examined.
Nutritional
values
calculated
using
national
international
food
databases,
while
water
carbon
footprints
assessed
established
literature
benchmarks.
The
results
revealed
that
main
dishes,
particularly
those
based
on
animal
protein,
exhibited
highest
energy
protein
levels
alongside
largest
footprints.
Moreover,
findings
showed
dishes
in
evaluated
footprint
(1056.85
L/serving)
(1592.6
g
CO
2
e/serving),
reflecting
resource‐intensive
nature
animal‐based
production.
Fat
was
major
macronutrient,
contributing
44.46%
total
intake.
addition,
had
57.84%
daily
needs.
It
determined
average
calorie
intake
quite
strong.
On
other
hand,
positive
correlations
between
footprint,
content
These
indicated
need
for
sustainable
menu
design,
especially
use
plant‐based
alternatives,
provide
both
balanced
nutrition
reduce
impacts.
Language: Английский