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Participants in leadership development programs take part in multiple developmental experiences that can influence the composition of their social network and enhance social capital. However, further investment in such practices may be limited because little is known about the relationship between leadership development approaches, networking ability, and social capital. This study explores how common developmental approaches may contribute to social capital, taking into consideration the role networking ability plays in this relationship. This descriptive, correlational study included a sample of graduates (N= 231) from 15 statewide agricultural-based leadership development programs. Our findings reveal that: 1) Networking is an antecedent to social capital, 2) skill building and personal growth approaches to leadership development are significant predictors of networking ability, and 3) networking ability is a significant predictor of social capital.

The purpose of this study is to provide a polemic on the evolution of universities and business schools over the past two decades. During this period, universities have increasingly adopted a self-interested stance using business-like practices and behaviours to justify their transformation. The authors provide recommendations aimed at enhancing universities’ contributions and relevance to society, increasing their sustainability broadly defined and better positioning them to help solve wicked problems in a post-COVID-19 world.

This polemic analyses prior literature relating to the evolution of universities and uses this to generate a framework for ways forward for their improvement.

The authors argue that the evolution of universities into entities with missions and operations designed to mimic business and commercial imperatives has yielded undesirable outcomes including the muddling of the core mission of universities, alienation of key stakeholders and an excessive focus on income growth. Business schools face a tension between forging their own, unique identities and simultaneously striving to meet university university objectives. We term this “the Business School identity paradox”. The authors contend that the way forward requires senior management to re-discover the essence of what it means to be a university, re-establish collegial decision-making within universities that includes built-in feedback loops and a fundamental emphasis on developing graduates with an enlightened perspective that goes beyond technical skills.

This paper is novel in that it analyses the evolution of the “Enterprise University” some 20 years after this term was first coined and in a radically changed environment following the COVID-19 pandemic. This analysis is also forward-looking as the authors re-imagine universities and business schools by identifying opportunities for renewal and improvement in their focus and societal impact. The authors also develop a schema that identifies major influences on universities and business schools, the impact of COVID-19 and strategies for them post-COVID-19.

The purpose of this paper is to study the consumer opinion towards the low-cost airlines or low-cost carriers (LCCs) (these two terms are used interchangeably) industry in Malaysia to better understand consumers’ needs and to provide better services. Sentiment analysis is undertaken in revealing current customers’ satisfaction level towards low-cost airlines.

About 10,895 tweets (data collected for two and a half months) are analysed. Text mining techniques are used during data pre-processing and a mixture of statistical techniques are used to segment the customers’ opinion.

The results with two different sentiment algorithms show that there is more positive than negative polarity across the different algorithms. Clustering results show that both K-Means and spherical K-Means algorithms delivered similar results and the four main topics that are discussed by the consumers on Twitter are customer service, LCCs tickets promotions, flight cancellations and delays and post-booking management.

Gaining knowledge of customer sentiments as well as improvements on the four main topics discussed in this study, i.e. customer service, LCCs tickets promotions, flight cancellations or delays and post-booking management will help LCCs to attract more customers and generate more profits.

This paper provides useful insights on customers’ sentiments and opinions towards LCCs by utilizing social media information.

Health impact assessment (HIA) is a systematic research and public engagement tool used to elevate health and equity in public policies. However, HIA practitioners often overlook potential mental health impacts. The purpose of this paper is to review the degree to which mental health is included in HIAs in the USA.

The authors conducted a systematic review of 156 HIAs that were completed between 1993 and 2013 for their inclusion of mental health. HIAs were subdivided to assess if mental health conditions or their determinants were measured, and if predictions or mitigation strategies were made in the scoping, assessment, or recommendations phases.

Overall, 73.1 percent of HIAs included mental health. Of the HIAs that included mental health (n=114), 85.1 percent also included the determinants of mental health and 67.6 percent included mental health outcomes. 37.7 percent of HIAs measured baseline mental health conditions and 64.0 percent predicted changes in mental health as the result of implementing the proposed policy, plan, or program. Among the HIAs that made predictions about mental health, 79.5 percent included recommendations for potential changes in mental health, while only 46.6 percent had measured mental health at baseline.

Although many HIAs included mental health in some capacity, this paper quantifies that mental health is not included in a robust way in HIAs in the USA. This presents a difficulty for efforts to address the growing issues of mental health and mental health inequities in the populations.

This paper represents the first academic endeavor to systematically assess the state of the field of HIA for its inclusion of mental health.

The purpose of this paper is to assess the determinants of state fragility in Sub-Saharan Africa (SSA) using hitherto unexplored variables in the literature.

The previously missing dimension of nation building is integrated and the hypothesis of state fragility being a function of rent seeking and/or lobbying by de facto power holders is tested.

The resulting interesting finding is that political interference, rent seeking and lobbying increase the probability of state fragility by mitigating the effectiveness of governance capacity. This relationship (after controlling for a range of economic, institutional and demographic factors) is consistent with a plethora of models and specifications. The validity of the hypothesis is confirmed in a scenario of extreme state fragility. Moreover, the interaction between political interferences and revolutions mitigates the probability of state fragility while the interaction between natural resources and political interferences breeds the probability of extreme state fragility.

There are two main policy implications. First, political interference, rent seeking and lobbying are likely to increase the fragility of SSA nations. Second, there is a “Sub-Saharan African specificity” in “nation building” and prevention of conflicts. Blanket fragility-oriented policies will be misplaced unless they are contingent on the degree of fragility, since “fragile” and “extreme fragile” countries respond differently to economic, institutional and demographic characteristics of state fragility.

The study is timely given the political strife, violence and conflicts issues currently affecting African development.

This paper aims to develop a deeper understanding of what (un)sustainable food behaviours and values are transmitted across generations, to what extent this transference happens and the sustainability challenges resulting from this for individuals and households.

A total of 25 semi-structured in-depth interviews are analysed regarding the value of inherited food, family food rituals, habits and traditions, aspects of food production and understanding of sustainability.

Intergenerational transferences are significant in shaping (un)sustainable consumption throughout life, and those passed-on behaviours and values offer opportunities for lifelong sustainable change and food consumption reappraisal in daily life, beyond early years parenting and across diverse households.

Participants were limited to British families, although the sample drew on multiple ethnic heritages. Future research could study collectivist versus more individualistic cultural influence; explore intergenerational transference of other diverse households, such as multigeneration or in rural and urban locations, or whether sustainable crossover derived from familial socialisation continues into behaviours and values beyond food.

The findings show the importance of families and intergenerational transference to the embedding of sustainable consumption behaviours. Mundane family life is a critical source of sustainable learning, and marketers should prioritise understanding of the context and relationships that drive sustainable consumer choices. Opportunities for intentional and unintentional sustainable learning exist throughout life, and marketers and policymakers can both disrupt unsustainable and encourage sustainable behaviours with appropriate interventions, such as nostalgic or well-being communications. The paper sheds light on flexible sustainable identities and how ambivalence or accelerated lives can deflect how policy messages are received, preventing sustainable choices.

The findings provide greater understanding about the mechanisms responsible for the sustainable transformation of consumption habits, suggesting intergenerational transferences are significant in shaping (un)sustainable food consumption throughout life. The study shows secondary socialisation can play a critical role in the modification of early behaviour patterns of food socialisation. The authors found individuals replicate food behaviours and values from childhood, but through a process of lifelong learning, can break formative habits, particularly with reverse socialisation influences that prioritise sustainable behaviours.

The body design of the lorry was then modified to be of the “cupboard” type, with the refrigerant in the storage chamber for the goods. A revolutionary step was taken by the introduction of solid carbon dioxide as refrigerant. This material is made by supercooling liquid carbon dioxide by its own evaporation until a “snow” is formed and then compressing this “snow” to a specific gravity of 1·5. The solid block so formed has a greater refrigerating effect per pound than ice, and a much lower temperature (=108° F.). It evaporates without passing through the liquid stage and on account of this property it has been called “Dry‐Ice” in America and “Dri‐Kold” in England. It is clean in use, but relatively expensive (about 2d. a lb.), and its low working temperature is a disadvantage, as it makes difficulties in controlling the temperature of the refrigerated space. Its use has eliminated all corrosion and enabled the insulation design and body building design to be simplified and made more efficient. The presence of carbon dioxide gas in the refrigerated space is often a disadvantage; when this occurs the solid carbon dioxide has to be held in a separate container and the heat from the refrigerated chamber led to it by conductor plates, or by a secondary refrigerant, or by a moving air stream. The high price of solid carbon dioxide and the difficulty of controlling the temperature with it have led many engineers to seek other solutions of the problem of refrigerating vehicles. The use of a small compressor outfit, which has its own motive power (either internal combustion engine or electric motor) or is driven from the axle of the vehicle, has been developed and has a following. The small size of these units causes inefficiency and uneconomical running, and the possibility of breakdown, with consequent loss of refrigerating power and spoiling of the load, is a nightmare to the operator. Most recently of all a return has been made to the eutectic tank method. This method suffered from the necessity of removing the tanks on the return of the empty vehicle and replacing them by a fresh set which had been freezing in a special equipment. This took time and two sets of tanks were needed besides the freezing equipment. Now the tanks are fixed in the vehicle; they have internal pipes which, when the vehicle is docked, are connected to a main refrigerating system, and flooded with liquid ammonia. This ammonia is evaporated by the compressor and freezes the eutectic solution which in turn refrigerates the vehicle when it is on the road. The system has the advantage of a stable, readily‐controlled temperature, absence of all mess, and the reliability and cheap running costs of a fixed large capacity refrigerating plant. The amount of eutectic used is such as to provide about 36 hours refrigeration on the road, so that no breakdown can result in the loss of the load. Mr. Milner Gray, in a section of his lecture in 1939 to the Royal Society of Arts on “The History and Development of Packaging” has already pointed out how social and economic changes in recent years have affected the distribution of foodstuffs. Smaller families and residences, and the increased pace of living have made popular the packaged food unit, which is easily purchased, handled and stored. The lecture dealt with the subject from the point of view of the designer of artistic packages, but the food manufacturer is obviously concerned with the effect of the package itself on the food it contains. It is a matter of commercial necessity for the large food factories of to‐day (with sales areas covering the whole of the United Kingdom) to ensure that their products shall reach all their customers in a satisfactory condition. The period which elapses between the goods leaving the factory and their reaching the customer varies, but the package must be such that the quality of the foodstuff is maintained for the desired period or “life” of the goods. A packaged foodstuff may be made or marred by its wrappings. Generally speaking, the main causes of spoiling in manufactured foodstuffs are mechanical damage, temperature effects, insect infestation, putrefaction, moisture‐exchange (dependent upon weather conditions), flavour contamination, and chemical changes such as development of rancidity and metallic contamination. The package can be constructed to give reasonable protection against all these factors, and a few illustrations will be given of how this is done. A package must necessarily be strong enough to prevent physical distortion of the product wrapped, but the question of functional designing of packages is not germane to the present lecture: the general principles of the strength of bulk containers was explained in lectures to the Royal Society of Arts by Mr. Chaplin and his colleagues from the Container Testing Laboratory at Princes Risborough. Prevention of insect infestation from outside sources is, of course, simply a matter of proper closure and choice of materials. Prevention of putrefaction, or spoiling by micro‐organisms is one of the chief purposes of a food wrapping, and bound up with the question of prevention of access to the food of putrefying organisms is that of prevention of infection of the food by organisms which might not themselves spoil it but which are harmful to human beings if eaten with the food. Medical Officers of Health have been concerned with the latter aspect for many years, and the present public demand for milk in individual containers, such as cartons or bottles, and for the large quantities of bread sold in sealed wrappers is no doubt due largely to their education of public opinion. Wrapped bread is usually sold in a sealed waxed paper packing, which, in addition to keeping the bread clean, also delays drying of crumb through moisture loss. The baker must, however, guard against the actual spoiling of his bread through wrapping. If the bread is packed too warm, mould growth in or on it may be promoted by the high moisture content of the atmosphere inside the waxed wrapper which is impermeable to moisture vapour. This impermeability has other effects, which will be considered later. Various proposals have been made to prevent mould growth on foods inside wrappers by impregnating the latter with compounds which volatilise slowly and inhibit the development of moulds and micro‐organisms. Compounds of the type of chloramine T (liberating chlorine in a damp atmosphere) have been patented for treating bread wrappers, while iodine, diphenyl and many other compounds have been proposed for treating wrappers to be placed round fruit. Some years ago a wrapper marketed to prevent meat spoiling was found to depend on the liberation of formaldehyde. Wrappers of these types cannot, however, be used on account of the danger of infringement of the Foods and Drugs Regulations if the foodstuff should absorb any of the volatile compound. The loss or gain of moisture by manufactured foodstuffs are two very important causes of food spoiling. Sponge cakes, under ordinary conditions of storage, soon become dry and unpalatable, while boiled sweets and toffee can be kept in good condition for a considerable time by the use of a suitably selected wrapper. Different types of wrappers allow the passage of moisture vapour at different rates, but for practical purposes they can be considered as either permeable or practically impermeable to moisture vapour. The rate of passage of moisture vapour through a wrapper has not necessarily any connection with the “airtightness.”

The purpose of this present paper is twofold: (1) to study the role of gender in food preferences and (2) to study the change in food choice due to climate change in Chandigarh, India. Thus, the hypothesis developed are that (1) there is a significant effect of environmental change on the dietary habits of the women and (2) gender norms are significant in the selection of foods in Chandigarh.

The literature review was done with the help of NVivo 11, and for quantitative data analysis, SPSS version 22 is used.

The study concluded that societal gender norms were not significant for women in the choice of food. Also, climate change and women are an essential factor in food preferences at the household level.

While framing the adaptation policy and programs at the institutional level, the cultural and traditional knowledge gets little attention. Hence, the present paper will contribute in the policy-making from a gender perspective.