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The purpose of the present study is to reveal the antecedents of the new green product success (NGPS) of small and medium-sized enterprises (SMEs) that manufacture in Türkiye with a middle-income economy. To this end, a research model for the serial mediating role of green human capital (GHC) and green adaptive ability (GAA) in the relationship between green mindfulness (GM) and NGPS was developed and tested. Determining the driving forces of NGPS is essential due to the contributions of SMEs manufacturing, especially in middle-income economies, such as Türkiye, to the national economy.

The present study used partial least squares structural equation modeling (PLS-SEM) to test the hypothesized relationships. The study hypotheses were tested in a sample of 396 manufacturing enterprises, qualified as SMEs in Türkiye with ISO 14001 certificates.

Empirical evidence indicates that GM, GHC and GAA act as significant antecedents of NGPS. Furthermore, empirical evidence demonstrates that GHC and GAA, in turn, mediate the relationship between GM and NGPS.

Managers, especially in manufacturing SMEs, should be aware that they need to develop intangible resources to improve NGPS. Increased investment in GM results in higher levels of GHC and GAA, which collectively leads to improved NGPS.

The current literature has not previously explained the mechanism of the relationship between GM and NGPS. The originality of the present study, which discusses the relevant research gap, is to develop an integrated framework to investigate how GM impacts NGPS, specifically for SMEs, and to test it empirically.

This study aims to explore the role of green motive (GM) and green dynamic capabilities (GDC) in green innovation (GI) through green value co-creation (GVC). Moreover, this study investigates the moderation of top management support (TMS) to strengthen the mediation of specific constructs; GM, GDC, green value co-creation (GVC) and green innovation (GI).

In total, 337 respondents (executive level/chief executive officer (CEO)) of service organizations were approached using a convenience sampling technique to collect the data through the survey method. Of these, 294 (87% response rate) duly filled responses were used in the final data analysis. In SPSS (Statistical Package for Social Sciences) v-23, the Process Macro-Hayes was used to evaluate the study's conceptual framework empirically.

The study revealed that TMS strengthened the mediation framework of GM, GDC, GVC and GI. Moreover, all hypotheses related to direct and indirect associations of specific constructs used in the theoretical framework were statistically significant and proved.

The comprehensive framework for GI of service organizations, primarily in the context of developing countries like Pakistan, is deficient in literature. This study helps service organizations by providing a comprehensive GI model to put a central focus on the transformation of management philosophy and working approach for achieving GI in the services structure.

Recently tourist destinations are facing serious issues of environmental degradation and destination managers are developing strategies to achieve the sustainable destinations’ natural environment. The primary purpose of this study is to analyze the role of green destination brand equity (DBE) in shaping tourists’ environmentally responsible behavior (ERB). Green DBE is analyzed through green destination awareness (GDA), green destination image (GDI), green destination quality (GDQ) and green destination loyalty (GDL). Furthermore, perceived destination trust (PDT) is considered a mediator, and green perceived value is a moderator to explain the tourists’ ERB.

Respondents attending the green-certified destinations were approached physically, and data was gathered from 701 respondents through a self-administered survey method.

Results of the study indicated a significant effect of GDA on GDI and GDQ while an insignificant effect on GDL. Study found significant effect of GDI on GDQ and GDL. Study indicated significant effect of GDQ on GDL. Results of the study indicated significant effect of GDA, GDI, GDQ and GDL on tourists’ ERB. Furthermore, PDT significantly mediated the relationship between green DBE and tourists’ ERB. Finally, moderation results for green destination value (GPV) were significant between green DBE and tourists’ ERB.

Based on the theoretical perspectives of the simulation-organism-response model, a study has explained the influence of green DBE destinations on tourists’ ERB. The study has significantly used the concept of green DBE to explain tourists’ ERB and endorsed the importance of branding in achieving a sustainable tourist destination environment. Finally, the study has uniquely explained tourists’ ERB with the PDT and GPV. The study has highlighted the significance of green branding strategies in protecting the destination environment through shaping tourists’ ERB.

The purpose of this study is to focus on Pakistan’s food manufacturing enterprises and explore the knowledge and implications of green innovation, green intellectual capital (GIC) and green human resource management (GHRM) in achieving environmental performance and competitive advantage.

Using a quantitative approach, this research adopted a cross-sectional survey design to facilitate an objective and precise evaluation of the proposed relationships. The demographic comprised managers and supervisors from food manufacturing enterprises in Lahore, Pakistan. Through purposive sampling, 281 respondents were selected, ensuring representation from food enterprises.

This study explores that GIC is vital for implementing sustainable technologies in Pakistan’s food sectors. GIC and human resource management are identified as accelerators for green innovation, potentially providing an enhanced environmental performance and competitive edge.

By recognizing the potential of green practices as strategic resources, managers in the Pakistani food sector invest in fostering intangible resources and GIC. This approach leads to sustainable market dominance and efficient operations through continuous green innovation and effective stakeholder communication.

This research offers a consolidated view of the function of GIC in encouraging green innovations in Pakistan’s food enterprises, emphasizing the importance of GHRM procedures and sustainable business methods. This study also provides insights into the strategic management of green projects from a managerial perspective, emphasizing the need for alignment with company strategy and stakeholder communication.

To support digital humanities research more effectively and efficiently, this study develops a novel Knowledge Graph Analysis Tool of People and Organizations (KGAT-PO) for the Digital Humanities Research Platform for Biographies of Chinese Malaysian Personalities (DHRP-BCMP) based on artificial intelligence (AI) technology that would not only allow humanities scholars to look at the relationships between people but also has the potential for aiding digital humanities research by identifying latent relationships between people via relationships between people and organizations.

To verify the effectiveness of KGAT-PO, a counterbalanced design was applied to compare research participants in two groups using DHRP-BCMP with and without KGAT-PO, respectively, to perform people relationship inquiry and to see if there were significant differences in the effectiveness and efficiency of exploring relationships between people, and the use of technology acceptance between the two groups. Interviews and Lag Sequential Analysis were also used to observe research participants’ perceptions and behaviors.

The results show that the DHRP-BCMP with KGAT-PO could help research participants improve the effectiveness of exploring relationships between people, and the research participants showed high technology acceptance towards using DHRP-BCMP with KGAT-PO. Moreover, the research participants who used DHRP-BCMP with KGAT-PO could identify helpful textual patterns to explore people’s relationships more quickly than DHRP-BCMP without KGAT-PO. The interviews revealed that most research participants agreed that the KGAT-PO is a good starting point for exploring relationships between people and improves the effectiveness and efficiency of exploring people’s relationship networks.

The research’s limitations encompass challenges related to data quality, complex people relationships, and privacy and ethics concerns. Currently, the KGAT-PO is limited to recognizing eight types of person-to-person relationships, including couple, sibling, parent-child, friend, teacher-student, relative, work, and others. These factors should be carefully considered to ensure the tool’s accuracy, usability, and ethical application in enhancing digital humanities research.

The study’s practical implications encompass enhanced research efficiency, aiding humanities scholars in uncovering latent interpersonal relationships within historical texts with high technology acceptance. Additionally, the tool’s applications can extend to social sciences, business and marketing, educational settings, and innovative research directions, ultimately contributing to data-driven insights in the field of digital humanities.

The research’s originality lies in creating a Knowledge Graph Analysis Tool of People and Organizations (KGAT-PO) using AI, bridging the gap between digital humanities research and AI technology. Its value is evident in its potential to efficiently uncover hidden people relationships, aiding digital humanities scholars in gaining new insights and perspectives, ultimately enhancing the depth and effectiveness of their research.

This study aims to understand the role of the creative entrepreneur in the development of his business.

For the development of this study, primary data were collected through semi-structured interviews with five creative entrepreneurs in the Douro region. To triangulate the information, interviews were also carried out with four heads of local institutions, namely, a university, two municipalities and a business incubator.

The results obtained suggest that creative entrepreneurs play an important role in the development of their business, since creativity and innovation are fundamental for the sustainability of their business. However, the results suggest that the main difficulties experienced by this type of entrepreneurs are related to poor knowledge and interest in management. As a rule, poor management knowledge leads to the emergence of several obstacles, related to sales, stocks, production costs and bureaucracy.

This study contributes to the existing literature by providing new insights into the main difficulties of creative entrepreneurs, how they overcome these obstacles.

The results obtained provide important information for policymakers. The creation of management training programs and cooperation incentives can be important for the growth and development of this type of company. In addition, it shows that it is necessary to create specific policies to encourage and support creative entrepreneurs, since they have different specifications than most entrepreneurs.

This study provides empirical evidence on the ability to explore the intersection between individual entrepreneur creativity and business success. Furthermore, this study demonstrates: i) how your creative entrepreneur management knowledge affects your business; ii) the main difficulties of this type of entrepreneurs; iii) how they have overcome these difficulties; iv) how creative entrepreneurs cooperate with each other.

An important global issue is the harm that businesses are posing to the environment. However, the impact of small and medium enterprises’ (SMEs) operations on the environment often goes unnoticed, and their willingness to adopt green innovations is limited. Therefore, this study aims to examine the factors influencing the adoption of green innovation among SMEs in Indonesia.

The research used a survey to investigate SMEs operating in the pineapple-based food sector, which is a leading commodity in Riau Province, Sumatera, Indonesia. Specifically, the research focused on the districts of Kampar, Siak and Dumai, with data collecting taking place from April to August 2022. SMEs were selected purposively based on a minimum operational tenure of 10 years. A total of 225 respondents met the selection criteria and participated in this study. The research data were collected through a questionnaire. To analyse the data, the study used structured equation modelling with partial least squares.

There are three categories of factors influencing SMEs to adopt green innovations: technological, environmental and organizational. Of these factors, organizational factors emerge as the primary determinant of green innovation adoption among SMEs in the country.

The generalizability of the findings in this study is limited due to the specific focus on food sector SMEs in Riau Province. To obtain more generalized results, it is recommended that future research be conducted on SMEs across different sectors in other cities and countries.

This study provides a deeper understanding of the specific dimensions of organizational factors that play a crucial role in driving green innovation adoption, especially within the context of SMEs in the food sector in Indonesia.

We investigate how green transformational leadership (GTL) influences green innovative service behavior (GISB), particularly in the hospitality sector, which faces significant environmental challenges. Drawing from social identity theory (SIT), we introduce green organizational identity (GOI) as a mediating mechanism through which GTL fosters GISB. Furthermore, we propose a moderated mediation model whereby a green knowledge-sharing climate (GKSC) serves as a first-stage moderator to further understand how and when GTL fosters GISB through GOI.

We employed a multi-study design (i.e. two independent studies across China) to test the hypothesized relationships. Study 1 involved full-time employees from the service industry in China, including healthcare, telecommunication, and insurance sectors (N = 313). Study 2 employed a time-lagged dyadic design, collecting responses from employees and their managers at three different time points in the hospitality sector (N = 419).

In Study 1, the simple mediation results demonstrate that GTL positively influences GISB through the mediating role of GOI. Moreover, in Study 2, the moderating effect of GKSC was supported, showing that in organizations with strong green knowledge-sharing climate, the indirect effect of GTL on GISB via GOI is amplified.

In our work, we address a critical gap in the literature by identifying both the mechanisms and contextual factors that explain how GTL influences GISB. By introducing GOI as a mediator and GKSC as a first-stage moderator, the study advances understanding of how leadership, organizational identity, and a green-supportive climate interact to promote eco-friendly innovation in service organizations. This contributes both theoretically and practically to the development of effective strategies for advancing green initiatives in the service sector.

This research aims to explore the mechanisms and conditions that motivate diners to engage in foodstagramming. It focuses on intrinsic versus extrinsic motivations, and the role of the dining environment in facilitating social connection and social commerce intention.

Two scenario-based experiments were conducted among Chinese participants. Experiment 1 (n = 219) used a one-factor between-subjects design to test the effect of foodstagramming incentives (intrinsic vs extrinsic) on social commerce intention. Experiment 2 (n = 529) used a 2 (foodstagramming incentive: extrinsic vs intrinsic) × 2 (environmental attractiveness: low vs high) between-subjects design to examine the mediation of social connection and the moderation of environmental attractiveness.

Intrinsic incentives more effectively enhance tourists’ social commerce intention than extrinsic incentives. The attractiveness of the dining environment moderates this relationship. Extrinsic incentives significantly boost social commerce intention and social connection in low-attractiveness environments, but not in high-attractiveness environments. Social connection serves as a conditional mediator.

Restaurant managers should prioritize superior service and culinary offerings, and invest in appealing dining environments to encourage tourists to share their dining experiences, leveraging word-of-mouth promotions. In less attractive settings, external incentives like coupons or discounts can promote food selfie-taking and sharing, driving social commerce intention.

This study offers new insights into foodstagramming motivations, highlighting the effectiveness of economic incentives and the role of the service environment in influencing social commerce behaviors. It expands the literature on service environments by explaining their effect on tourists’ sharing, commenting, liking and repurchasing behaviors.

本研究探讨了激励食客进行“美食打卡”行为的机制与条件, 重点分析了内在与外在激励, 以及用餐环境在促进社交联系和社交商务意图中的作用。

研究基于两个场景实验, 实验对象为中国参与者。实验1（n = 219）采用单因素组间设计, 以测试美食打卡激励（内在 vs. 外在）对社交商务意图的影响。实验2（n = 529）采用2（美食打卡激励：外在 vs. 内在）× 2（环境吸引力：低 vs. 高）的组间设计, 考察了社交联系的中介作用以及环境吸引力的调节作用。

内在激励比外在激励更有效地提升游客的社交商务意图。餐饮环境的吸引力对该关系具有调节作用。在低吸引力环境中, 外在激励显著增强了社交商务意图和社交联系, 而在高吸引力环境中则不然。社交联系作为一个有条件的中介发挥作用。

餐厅经理应优先提供优质服务和高水平餐饮, 同时投资于吸引人的用餐环境, 以鼓励游客分享他们的用餐体验, 借此促进口碑传播。在吸引力较低的环境中, 优惠券或折扣等外在激励可以有效促进美食自拍和分享行为, 进而推动社交商务意图。

本研究为美食打卡动机提供了新见解, 突显了经济激励的效果以及服务环境在社交商务行为中的作用。研究扩展了关于服务环境的文献, 阐释了其对游客分享、评论、点赞和复购行为的影响。

Esta investigación explora los mecanismos y condiciones que motivan a los comensales a participar en foodstagramming. Se centra en las motivaciones intrínsecas frente a las extrínsecas, así como en el papel del entorno gastronómico para facilitar la conexión social y la intención de comercio social.

Se realizaron dos experimentos basados en escenarios con participantes chinos. En el Experimento 1 (n = 219) se utilizó un diseño de un factor entre sujetos para comprobar el efecto de los incentivos de foodstagramming (intrínsecos vs. extrínsecos) en la intención de comercio social. En el Experimento 2 (n = 529) se empleó un diseño 2 (incentivo de foodstagramming: extrínseco vs. intrínseco) × 2 (atractivo del entorno: bajo vs. alto) entre sujetos para examinar la mediación de la conexión social y la moderación del atractivo del entorno.

Los incentivos intrínsecos mejoran de manera más efectiva la intención de comercio social de los turistas que los incentivos extrínsecos. El atractivo del entorno gastronómico modera esta relación. Los incentivos extrínsecos incrementan significativamente la intención de comercio social y la conexión social en entornos poco atractivos, pero no en entornos muy atractivos. La conexión social actúa como un mediador condicional.

Los gerentes de restaurantes deben dar prioridad a un servicio y una oferta culinaria superiores, e invertir en entornos gastronómicos atractivos para animar a los turistas a compartir sus experiencias gastronómicas, aprovechando la promoción boca a boca. En entornos menos atractivos, los incentivos externos, como cupones o descuentos, pueden animar a los clientes a hacerse selfies y compartirlos, impulsando así la intención de comercio social.

Este estudio ofrece nuevos conocimientos sobre las motivaciones para el foodstagramming, destacando la eficacia de los incentivos económicos y el papel del entorno del servicio en la influencia sobre los comportamientos de comercio social. Amplía la literatura sobre entornos de servicio explicando su efecto en los comportamientos de los turistas de compartir, comentar, dar “me gusta” y realizar compras repetidas.

In 2016, Kingdom of Saudi Arabia (KSA) initiated Saudi Vision 2030, an ambitious plan to lessen the country's dependency on fossil fuels and increase economic diversification. The Vision 2030 framework strives to establish a thriving economy, a vibrant society and an ambitious nation. This study aims to investigate the role of green service innovation (SI) and green work engagement (WE) in mediating the nexus between green human resource management (HRM) and green creativity (GC) under conditional role of spiritual leadership (SL).

A survey was done of 300 female intrapreneurs working in the organization within Saudi Arabia. This study has collected data via stratified random sampling technique. The framework was tested using PLS-SEM software.

The findings reveal that WE fully intervenes the nexus between green HRM and GC. Moreover, SL positively moderates the nexus between green HRM and SI.

Thus, based on findings, it is recommended that female intrapreneurs prioritize environmentally responsible operations to gain and sustain competitive edge over rivals in Saudi competitive market.