Adi Wolfson, Dorith Tavor and Shlomo Mark
The authors aim to describe the mutual perspectives of sustainability and service science and characterize them for the design and development of more sustainable services and to…
Abstract
Purpose
The authors aim to describe the mutual perspectives of sustainability and service science and characterize them for the design and development of more sustainable services and to promote an overall shift toward sustainability.
Design/methodology/approach
The paper presents a novel model for the design of services that fulfill customer demands and that can be continued for long periods of time without having a negative impact on either the natural or the social environment. Sustainability was therefore incorporated into the service supply chain not only as a primary value, but also as a super value that enables the customer to deliver sustainability to the next generation.
Findings
The authors' findings suggest that a sustainable service should both imbue the core‐value of the service with sustainability and recruit the customer as a supplier of sustainability to future generations. Thus, sustainable service should mimic natural processes, in so doing achieving energy efficiency, using future‐oriented and life cycle perspectives, and evolving to smoothly adapt to changes in its environment. Moreover, sustainable service should account for the rational use of natural resources, technologies, and information and knowledge and integrate environmental, social, and economic elements together with the inclusion of services and of manufacturing and agricultural processes.
Originality/value
The authors present a novel approach and a model that conceptualizes sustainability as a service while exploring the benefit of doing so, both for sustainability and for service science.
Details
Keywords
Adi Wolfson, Dorith Tavor and Shlomo Mark
The paper aims to describe a novel framework for service design to achieve the overall goal of sustainability and to characterize it while exploring the benefit of doing so for…
Abstract
Purpose
The paper aims to describe a novel framework for service design to achieve the overall goal of sustainability and to characterize it while exploring the benefit of doing so for both sustainability and service. This novel framework also proposes new opportunities for sustainability-oriented innovation.
Design/methodology/approach
The paper presents a novel approach to design and implement services that will lead to a reduction in the production of goods and will offer alternatives that will reduce whatever production process is involved in its creation, i.e. clean service – CleanServ.
Findings
The authors’ findings suggest that a CleanServ is a service that is competitive with, if not superior to, its conventional tangible or intangible counterparts and one that reduces the use of natural resources and cuts or eliminates emissions and wastes. CleanServs can be categorized into five different groups based on their fundamental contribution to sustainability: prevention, reduction, replacement, efficiency and offset. While the service sector continuous to grow in size and importance, CleanServs will play a key role in improving the sustainability of our society and in preserving the environment.
Practical implications
The CleanServ concept offers a new framework and novel opportunities for sustainability-oriented innovation in the service sector. Implementing CleanServs will enable services to be imbued with sustainability and will promote the exchange of the production of goods with the delivery of services that will supply the same solution more sustainably.
Social implications
CleanServs are expected to change how we consume both products and services and will, therefore, promote a more rational use of natural resources and will reduce the discharge of pollution to the environment. Implementation of the CleanServ concept will, thus, advance the current state of the art in sustainable development and improve quality of life on a global scale.
Originality/value
This paper presents a novel approach and a framework that conceptualizes clean services, which we term CleanServs, while exploring the benefit of doing so, both for sustainability and for service science.
Details
Keywords
Isobel Claire Gormley and Thomas Brendan Murphy
Ranked preference data arise when a set of judges rank, in order of their preference, a set of objects. Such data arise in preferential voting systems and market research surveys…
Abstract
Ranked preference data arise when a set of judges rank, in order of their preference, a set of objects. Such data arise in preferential voting systems and market research surveys. Covariate data associated with the judges are also often recorded. Such covariate data should be used in conjunction with preference data when drawing inferences about judges.
To cluster a population of judges, the population is modeled as a collection of homogeneous groups. The Plackett-Luce model for ranked data is employed to model a judge's ranked preferences within a group. A mixture of Plackett- Luce models is employed to model the population of judges, where each component in the mixture represents a group of judges.
Mixture of experts models provide a framework in which covariates are included in mixture models. Covariates are included through the mixing proportions and the component density parameters. A mixture of experts model for ranked preference data is developed by combining a mixture of experts model and a mixture of Plackett-Luce models. Particular attention is given to the manner in which covariates enter the model. The mixing proportions and group specific parameters are potentially dependent on covariates. Model selection procedures are employed to choose optimal models.
Model parameters are estimated via the ‘EMM algorithm’, a hybrid of the expectation–maximization and the minorization–maximization algorithms. Examples are provided through a menu survey and through Irish election data. Results indicate mixture modeling using covariates is insightful when examining a population of judges who express preferences.
The scientific basis of MAFF′s policy on the chemical safety offood is described. Examples are provided of the independent advisorycommittee structure which depends on scientific…
Abstract
The scientific basis of MAFF′s policy on the chemical safety of food is described. Examples are provided of the independent advisory committee structure which depends on scientific information and advice in formulating proposals to Government. This science takes the form of pre‐market evaluations of chemical products such as food additives, pesticides and veterinary products and subsequently extends to the monitoring of their presence in the diet as part of a wide‐ranging surveillance programme of the UK′s food supply for food additives, nutrients and contaminants.