Florian Kragulj, Anna Katharina Grill, Raysa Geaquinto Rocha and Arminda do Paço
Sustainable management requires companies to build up new knowledge to acquire the competencies needed for action. This chapter aims to deliver knowledge about sustainability and…
Abstract
Sustainable management requires companies to build up new knowledge to acquire the competencies needed for action. This chapter aims to deliver knowledge about sustainability and knowledge for sustainability. Firstly, we systematically analyse the sustainability literature in the social sciences through a bibliographic analysis and topic modelling using VOSviewer and Mallet software. We outline research directions, themes and critical contributions for each research cluster identified. Additionally, we categorise over 30 definitions of sustainability identified by Meuer, Koelbel, and Hoffmann (2020). Secondly, we enumerate knowledge types needed for effective sustainability transitions of organisations. We trace typologies of sustainable business models and their distinct evaluations of sustainability. In this chapter, we argue that integrating the triad of social, ecological and economic goals is central for sustainability attempts as well as long-term thinking. Therefore, our research offers a comprehensive overview of sustainability in the social sciences supporting researchers and practitioners to navigate this miscellaneous and scattered field. Accordingly, our study is precious to young scholars researching sustainability who want to use the term in an informed and meaningful way.
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Lauren Hunter, Sarah Gerritsen and Victoria Egli
This literature scoping review aims to investigate if, how and why eating behaviours change after a crisis event such as a natural disaster, financial crisis or pandemic in…
Abstract
Purpose
This literature scoping review aims to investigate if, how and why eating behaviours change after a crisis event such as a natural disaster, financial crisis or pandemic in high-income countries.
Design/methodology/approach
The COVID-19 pandemic and resulting “lockdowns” and social distancing measures have changed access to food, the types of food consumed and usual eating behaviours. Early research on the effect of the COVID-19 pandemic is compared with existing literature on other high-impact crises in high-income countries around the world, such as Hurricane Katrina and the Global Financial Crisis. A search of four electronic databases in August 2020 of literature from 2000 to 2020 yielded 50 relevant publications that were included in the qualitative thematic analysis.
Findings
The analysis found that crisis events made accessing food more difficult and led to increased food insecurity. Home cooking, sharing food and eating together (within households during the pandemic) all increased during and after a crisis. Resources often reduced and needed to be pooled. Crises had a multi-directional impact on dietary patterns, and the motivators for dietary pattern change differ between populations and crises.
Originality/value
In conclusion, eating behaviours impacted by crises because of the disruption of food systems, increased food insecurity and changes in daily routines. Community networks were a strong protective factor against adverse outcomes from food insecurity.
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Soo Jeoung Han, Lei Xie, Michael Beyerlein and Rodney Boehm
As a cornerstone of team performance, learning depends on each member’s mindset. Drawing on implicit theories of intelligence, the purpose of this study is to investigate the…
Abstract
Purpose
As a cornerstone of team performance, learning depends on each member’s mindset. Drawing on implicit theories of intelligence, the purpose of this study is to investigate the relationships among individual members’ mindsets and shared leadership (SL) behaviors in design teams and the mediation role of team growth mindset (TGM) on that relationship.
Design/methodology/approach
The authors analyzed survey results based on individuals who participated in an international design competition. To test the hypothesized model, the data was analyzed by using SEM using Mplus 7.
Findings
The results indicated that an individual growth mindset (IGM; but not an individual-fixed mindset) has significant and positive direct effects on a team growth mindset and SL behaviors. In addition, a TGM mediates the relationship between an IGM and SL.
Originality/value
The research discusses several theoretical and practical implications for human resource development professionals and scholars to improve understanding of a TGM and its influence on individual mindsets and SL behaviors.
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Early in one’s career in psychology, certainly starting in graduate school, if not sooner as a psych major in college, a choice point gradually emerges between seeking a career as…
Abstract
Early in one’s career in psychology, certainly starting in graduate school, if not sooner as a psych major in college, a choice point gradually emerges between seeking a career as a scholar, a scientist, and perhaps as an academic versus pursuing the life of a practitioner, one who applies the work of the former, the scholar. We faculty will often cast this choice in the form of a “tension” between science and practice. Ironically, I have never felt such tension. The purpose of this chapter is to explore choices we make in life and career, the consequences of these choices, and what we can learn in the process, that is, along the way and the implications for organization change and development.
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The value which can be placed upon the rights of property in a name of a commodity, a food or drink, perhaps famous all over the world, which has come down to us through the…
Abstract
The value which can be placed upon the rights of property in a name of a commodity, a food or drink, perhaps famous all over the world, which has come down to us through the centuries, is incalculable. Most of such foods and drinks have a regional association, and are prepared according to methods, often secret, handed down from one generation to another and from locally grown and produced materials. Nowhere are such traditions so well established as in cheese‐making and the wine industry. The names do not signify merely a method of manufacture, since this can be simulated almost anywhere, nor even the raw materials, but differences in climate, the soil and its treatment, its produce, harvesting, even in the contaminants of environment. Rochfort cheese, for example, is made from ewe's milk, but most important, with mould growths found only in the caves of that part of France where it is stored.