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The study aims to add to the existing literature on food supply chains by specifically taking into the redesigning of the alignment of storage, packaging and distribution practices in the modern complex supply chain. The redesign of the food supply chain’s storage, distribution and packaging is a transformative endeavor ultimately aimed at enhancing efficiency, sustainability and reliability.

In order to identify, classify and prioritize the main challenges, this study conducted an extensive analysis of the literature and experts’ opinions in the areas of academia, information technology and the food supply chain (FSC) using combined compromise solution method (CoCoSo) and complex proportional assessment (COPRAS).

The top three classes of key indicators revealed in this study are dynamic route optimization and on-demand delivery pods (RD4), implementation of active packaging with nanotechnology (RP3) and collaborative last-mile (RD2). The findings reveal that dynamic route optimization and on-demand delivery pods (RD4) and collaborative last-mile (RD2) are maintaining a balance between collaborative delivery networks through route optimization which is a very discussable theme in recent literature.

The research provides fresh insights into how perishable food shelf life parameters and the use of distribution networks within the short supply chain can be taken into consideration when redesigning the storage, packaging and distribution system for food supply chains.

Adopting sustainable practices is highly required in hotels. This study aims to assess consumer behaviour towards adopting sustainable practices in hotels. In addition, mediating role of consumer attitude (CAtt) is assessed between consumer awareness (CA) and willingness to pay.

An empirical study was carried out to analyse the integrative research model of CA, CAtt and willingness to pay premium price (WTPPP) for sustainable practices adoption in five-star hotels in emerging economies. Responses from 447 respondents were collected and analysed. Structural equation modelling was performed using SPSS 21.0.

The research outcomes indicate the partial mediation of CAtt between CA and WTPPP. Furthermore, consumer satisfaction has been found to have a moderating effect on the relationship between CAtt and willingness to pay a premium price.

The research results add to the literature by analysing prominent factors affecting willingness to pay premium for adopting sustainable practices in five-star hotels.

Organic food is getting attention these days from consumers and producers, in pursuit of safe and chemical-free food. In India, there is an upsurge in entrepreneurs in the organic food sector, with women entrepreneurs signalling higher numbers. Women entrepreneurs have the potential to contribute significantly to the field of organic food; the only requirement is to address the challenges faced by them. This paper aims to attempt at exploring and modelling the challenges faced by women entrepreneurs in the organic food sector.

Significant challenges were identified through literature review, primary data collection and expert opinions. The identified challenges were then modelled through total interpretive structural modelling and fuzzy-matriced impact cruises multiplication applique techniques to give a meaningful contextual relationship.

This study identified “poor government support” and “less awareness” amongst the stakeholders, as the most strategic challenges with the highest driving power to influence other challenges. In contrast, “low funding options” and “fewer buyers” emerged as the most dependent challenges for organic food women entrepreneurs in India.

The model proposed in the study gives a roadmap for different stakeholders in the food industry to scale up organic food women entrepreneurs in India.

India's agri-food industry is rapidly expanding to keep up with the country's growing population. With the help of the fourth Industrial Revolution (Industry 4.0), modernization is creating a new revolution in the agri-food sector. Its applications in the food supply chain as a supply chain 4.0 (SC 4.0) have made it convenient to deliver products efficiently from farms to consumers. The various technologies such as the internet of things (IoT), artificial intelligence (AI), big data analytics and blockchain, etc., have impacted emerging supply chains. But many challenges are perceived by stakeholders toward the adoption of SC 4.0 technologies in India. The authors identified the challenges of adopting SC 4.0 for the agri-food sector and used the Total Interpretive Structural Modeling (TISM) tool to analyze those challenges. Based on literature research, nine major issues were diagnosed and then simulated using expert opinion. Primary data were also gathered with the help of a questionnaire to identify the status of acceptance level of these technologies. This study highlights the importance of government support, availability of sources of funds, customer orientation toward food safety, the commitment of management toward modernization, aware and well trained and motivated employees are a few of the major factors impacting the adoption of SC 4.0 technologies.

In this introduction to the special issue, ‘Marxist Thought in South Asia’, we detail the long history of Marxist politics and theorizing in South Asia and highlight the unique contributions and perspectives of South Asian Marxists to global Marxism. Three contributions we find particularly significant are (1) South Asian Marxists' approach to thinking about questions of capitalism, colonialism and imperialism, (2) the treatment of agrarian and feudal continuities in Marxist theories from South Asia and (3) unique South Asian contributions to theorizing caste from a Marxist perspective.

This study aims to identify and analyse the interactions among drivers of anti-food waste behaviour at the consumer level. By understanding the mutual interactions among the drivers, an effort is made to identify the most driving and most dependent drivers through the total interpretive structural modelling (TISM) approach. Modelling offers inputs to propose focused interventions for reinforcing the identified drivers of anti-food waste consumer behaviour using the theoretical lens of social practices theory.

A proposed model of factors affecting anti-food waste behaviour is arrived at to suggest the most effective anti-food waste behavioural interventions. The factors were identified through an extensive literature search. A hierarchical structure of identified factors has been developed using TISM and MICMAC analysis through expert opinion. Focused marketing strategies towards promoting the identified factors for encouraging anti-food waste behaviour were suggested further.

This study identifies nine drivers based on extensive literature review, brainstorming and expert opinion. The TISM hierarchical model portrays the most important and least important drivers of household anti-food waste behaviour. It establishes that fundamental knowledge and socio-cultural norms are the most critical factors to drive the consumers. Marketers can focus on designing effective interventions to enhance the essential knowledge of the consumers and orient the socio-cultural norms towards anti-food waste behaviour.

This study offers implications for practitioners, policymakers and cause-driven marketing campaigns targeting anti-food waste behaviour. It provides an indicative list of critical factors relevant to household food waste behaviour, which can be used to drive effective marketing campaigns to nudge anti-food waste behaviours.

The proposed food waste behaviour management model was developed through modelling technique (TISM) and Cross-Impact Matrix Multiplication Applied to Classification (MICMAC) analysis, and relating them to marketing interventions is a novel effort in the food waste domain.

When customers decide to dine out, they choose a restaurant for both physiological and psychological reasons. The psychological reasons include the hedonic/enjoyment goal of the consumer. The purpose of this paper is to investigate whether dining experiences that provide a positive or negative hedonic value will influence positive word of mouth (PWOM), switching intentions (SI) and willingness to pay (WTP).

Two survey-based experiments using student (N = 112) and general restaurant consumer samples (N = 270) were conducted to test the proposed theoretical model. The student sample provided internal validity, whereas the general consumer sample provided external validity for the study. Two types of manipulations were used to manipulate positive and negative restaurant service encounters. The second study randomly assigned participants into positive or negative scenarios.

The results suggest that positive (negative) service encounters lead to higher (lower) hedonic value. Higher hedonic value leads to PWOM, WTP and reduced SI. The findings of this study would assist restaurant managers and service scholars by bridging the gap between experiential and relationship marketing.

The current research investigates the dining out experience with a holistic lens.