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Drawing from experiential theory and decision-making theory, this article aims to posit that workplace aesthetics acts as a driver for job choice when included with an employment offer. Whilst organisational literature has recognised that office experiential cues in general, and aesthetics in particular, affect employee performance and well-being, employer attractiveness scales have not yet incorporated office aesthetics as a component of job-offer choice.

A choice-based conjoint (CBC) experiment was conducted to estimate the weighted utilities of three aesthetic and three non-aesthetic employer attributes. Subsequently, the attributes' importance in the job choice decision was estimated.

The results indicate that aesthetic attributes in the workplace can be equally important in the decision-making process as non-aesthetic attributes and that aesthetic attributes deliver as much utility as non-aesthetic attributes in driving job choice.

These conclusions are relevant for Human Resource (HR) managers engaged in crafting job offers, who should consider that employees may improve their assessment of a job offer as a result of superior organisational aesthetics demonstrated during the recruitment process as well as in contexts where employees would be expected to combine remote and office-based work.

The present study represents a novel approach to understanding job applicants' preferences for aesthetic elements in the workplace. The results suggest that the workplace experience is relativistic and that considering applicants' latent preferences is crucial when designing efficient job offers.

In this chapter, the authors explore collective entrepreneurship through the lens of how public entrepreneurship boosts collective action towards a common good. The role of public entrepreneurs and the collaborative nature of innovation community members evidence a collective action that pursues a socio-political change. Through a case study contextualized during the COVID-19 pandemic crisis in Spain, the authors explore how a public entrepreneur triggered a collective action that led to the creation of the innovation community: The Coronavirus makers. This collaborative network groups more than 20,000 researchers, developers, and engineers. They altruistically put their knowledge and resources at the service of the community to provide solutions for one of the healthcare system’s main problems at that time – the shortage of medical supplies to cope with the increasing number of COVID-19 cases. The collective action of the Coronavirus makers has impacted the health and wellbeing fields, the community and the values that should define social change and allow the construction of a more open, equitable and sustainable society. Potentially, our findings confirm that collective entrepreneurship derives from a function of collective action.

This paper analyzes how an infertile body is shaped by social discourses and reproductive technologies. Reproductive governances are articulated in this context by ideas and social values regarding family and motherhood, the binomial of infertility-TRA, legislation and norms and health professionals' practices. In addition, it shows how diverse infertile bodies experience (and withstand) these reproductive governances. Various sources have been consulted, including newspapers, biographical books, bibliographic sources from specialized literature and interviews carried out by the author.

This study aims to identify how Spanish consumers’ extrinsic preferences for food have evolved by examining the extant literature on food preferences in Spain, focusing on food-related attributes and food-related values.

This study is based on a synthetic review of the extant academic literature on Spanish consumer preferences for food-related attributes and food-related values from the mid-20th to the 21st century. This study uses key economic and social milestones that are most likely to influence food value chain actors to show how consumer preferences have evolved over the study period.

Spanish consumer food attribute preferences expanded as the food sector of the nation continued to grow, and value preferences showed a similar pattern from the mid-20th to the 21st century. The drivers of these preferences were trust, lifestyle, education (campaigns), sociodemographic factors and purchasing power.

Evaluating the extant literature’s contribution to consumer preferences for food-related attributes and values is important because it can aid in understanding the hierarchy and variety of consumers’ food preferences as well as the factors that drive these preferences. To the best of the authors’ knowledge, this study is the first to explore how Spanish consumer preferences evolved between the mid-20th and 21st centuries.

The purpose of this paper is to identify the main research fields concerning food label designs and build a topic overview. To this end, the literature review method was chosen.

A sample of 121 papers was identified and analyzed using bibliometric analysis. Journals, articles, authors of the sample and the term co-occurrence map, which represents the recurring themes and organizes them in clusters, were defined. To recognize the main research fields, starting from analyzing the terms that compose each cluster, the results were discussed in a focus group composed of five experts.

Food labelling theories are distinctly related to eight research fields: consumer behaviour analysis, consumer willingness evaluation, consumer product evaluation, nutrition and health, daily foodstuff and meal effects, food industry and related products, impacts on market and society and child nutrition.

Several stakeholders could be interested in the results of this paper. Food companies could identify the best practices in food labelling theories to improve their products and labels. Governments could understand how social policies are acknowledged by consumers and how to create new policies. Researchers could identify new issues to investigate. The results could also facilitate bibliographical referencing for those who approach this topic for the first time.

To the best of the authors’ knowledge, studies on food label theories explore the themes from the consumer’s perspective. The authors’ study, in contrast, focused on recognizing the research fields where food label designs are addressed.

“When James Boswell returned from a tour of Corsica in 1765 he wrote: ‘It is indeed amazing that an island so considerable, and in which such noble things have been doing, should be so imperfectly known.’ The same might be said today of Puerto Rico.” Thus began Millard Hansen and Henry Wells in the foreword to their 1953 look at Puerto Rico's democratic development. Four decades later, the same could again be said about the island.

The purpose of this paper is to analyse how the nutritional traffic light can reduce consumers’ intention to purchase unhealthy food by eliciting negative emotions (i.e. fear and guilt). The work also examines the moderating role of income in the above-mentioned relationships.

The empirical study was conducted in Ecuador. In an initial phase, exploratory research was carried out with two focus groups. Then a quasi-experiment was conducted with 330 participants following a 3×2 design, in which the nutritional traffic light for a dairy product (green, yellow, red) and the variable income (high and low income) were manipulated.

Traffic light colours (red, yellow and green) significantly influence consumers’ levels of fear and guilt as well as their intention to purchase. Income has also been found to have a moderating effect on the above relationships.

Further understanding of how nutritional labels influence consumer behaviour may have beneficial effects for public authorities attempting to improve citizens’ health and for society as a whole. It may also help firms that produce and market packaged foods to be aware of what type of foods new consumers want and adapt their offering in consequence.

The main contribution of this work is the analysis of the influence of the nutritional traffic light on emotions, namely, fear and guilt and how these emotions lead consumers to control their consumption of unhealthy foods. In addition, the present work proposes the moderating effect of income on the influence of colour on emotions and purchase intention.

Attempts to shed light on the mental health needs of ethnic minorities and the inadequacies of the existing mental health needs for them. Considers the drawbacks in the delivery system and provides guidelines for improved assessment, treatment, treatment strategies and preventative measures. Uses analysis of recent psychological and sociological developments in the field of mental health.