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This study aims to collect real-time, in situ data from polymer melt extrusion (ME) 3D printing and use only the collected data to non-destructively identify printed parts that contain defects.

A set of sensors was created to collect real-time, in situ data from polymer ME 3D printing. A variance analysis was completed to identify an “acceptable” range for filament diameter on a popular desktop 3D printer. These data were used as the basis of a quality evaluation process to non-destructively identify spatial regions of printed parts in multi-part builds that contain defects.

Anomalous parts were correctly identified non-destructively using only in situ collected data.

This methodology was developed by varying the filament diameter, one of the most common reasons for print failure in ME. Numerous other printing parameters are known to create faults in melt extruded parts, and this methodology can be extended to analyze other parameters.

To the best of the authors’ knowledge, this is the first report of a non-destructive evaluation of 3D-printed part quality using only in situ data in ME. The value is in improving part quality and reliability in ME, thereby reducing 3D printing part errors, plastic waste and the associated cost of time and material.

Of all industries, agri-food has one of the largest environmental impacts. Reducing the production and consumption of meat, dairy and seafood, and moving to predominantly plant-based diets, is key to lowering our environmental footprint. Veg-friendly restaurants play a key role in this transition as they have the capacity to build a greener dining scene (e.g. positively change consumer opinions towards vegan food). Hence, the purpose of this paper is to understand the entrepreneurial journey of veg-friendly restaurateurs.

The authors employed an inductive-qualitative approach to analyse 12 veg-friendly restaurants in three countries (Spain, Australia and Colombia). In addition to inspecting available data on the restaurants and their menus, semi-structured interviews were conducted with the restaurateurs to uncover (1) the impact of their venture for customers and society, (2) the drivers to establishing their businesses and (3) the challenges faced and strategies used in the management of veg-friendly restaurants.

This work recognises veg-friendly restaurateurs as key actors in building a sustainable future through a greener dining scene. The authors uncover the main drivers of the entrepreneurial journey and propose a multi-dimensional approach to identity and passion as key antecedents of entrepreneurial intention. The authors also discuss how social and sustainable entrepreneurship may be the expression of an activist behaviour. Finally, challenges and strategies to manage veg-friendly restaurants are discussed with directions that contribute to both theory and practice.

A switch towards vegan and vegetarian diets has important implications for ecology, society and the economy. While most research has focused on the consumer side, this paper is unique in understanding how veg-friendly restaurants emerge. This is quite distinctive in the literature regarding sustainable restaurants, which until now, has focused on the managers' adoption of sustainable practices rather than the restaurateurs' entrepreneurial journey. This work additionally builds new insights in the entrepreneurship literature, through uncovering the motivations, experiences and challenges of entrepreneurs that, in most cases, show activist attributes.