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This study aims to explore the intricate relationship between housing prices and transaction volumes in Tehran, a city with diverse socioeconomic and regional characteristics. This research addresses a critical gap in understanding the role of local spatial factors, which previous studies have often overlooked, focusing instead on macroeconomic variables.

Using a data set of housing transactions of Metropolitan Tehran from 2010 to 2020 sourced from secondary data, this study uses generalized linear mixed models and spatial clustering techniques. These methods enable an examination of geographical clustering and the effects of local contextual variables on the dynamics between housing prices and transaction volumes.

Results indicate significant spatial heterogeneity within Tehran’s housing market. Higher prices and transaction volumes are concentrated in the northern and western regions, influenced by factors such as employment rates, rental housing supply and the physical attributes of the housing stock. The findings suggest that macroeconomic policies alone are insufficient to address housing challenges in Tehran; targeted, localized interventions are necessary.

This study’s reliance on secondary data and its focus on a single urban environment may limit the generalizability of the findings. Further research incorporating a wider range of local and macro variables could strengthen the applicability of the results across different contexts.

This study underscores the need for region-specific housing policies that consider local economic, social and spatial conditions. Policymakers could improve housing affordability and accessibility in Tehran by implementing tailored strategies to address the distinct needs of different districts.

This study offers a novel perspective by integrating spatial and contextual factors in housing market analysis, providing insights that challenge the traditional macroeconomic focus. The use of advanced statistical and spatial analysis techniques contributes to a deeper understanding of urban housing market dynamics.

This paper aims to investigate an integrated approach that aims at enhancing the application process of value stream mapping (VSM) method. It also proposes an extended VSM called Economic and Environmental VSM(E-EVSM). The proposed approach highlights the improvement of economic and environmental performances.

The proposed approach has studied the integration of VSM, fuzzy decision-making trial and evaluation laboratory (DEMATEL) and fuzzy quality function deployment (QFD) to improve the economic and environmental performances of manufacturing processes. The VSM method is used for data collection and manufacturing process assessment, whereas fuzzy DEMATEL is used to analyse the current state map. Finally, fuzzy QFD is used to organize the improvement phase of VSM method.

The clear findings of this research prove the effectiveness of VSM method on the environmental and economic performances of manufacturing processes. In addition, the proposed approach will show the advantages of fuzzy DEMATEL and fuzzy QFD approaches in improving the application of the VSM method.

The limitation of this study includes the lack of consideration of other dimensions such as social, technological and managerial. In addition, the proposed approach studied an average set of environmental and economic indicators.

The novelty of the proposed approach is proved by the development of an extended VSM method (E-EVSM). Also, the proposed approach contributes by a new methodology for analysing and improving the current state map of manufacturing processes.

Food tourism, integral to the travel experience, reflects deep cultural and traditional identities, fostering local development and heritage preservation. This chapter explores the evolving characteristics of the post-COVID-19 food tourist, drawing on interviews with food tourism travellers to understand the pandemic’s impact on travellers’ preferences and the role of food tourism in promoting social sustainability and justice in destination communities. Through food tourists’ narratives, this study reveals a growing emphasis on authentic, regional culinary experiences and their significance in advancing social sustainability. The findings enable the identification of the post-pandemic food tourist, who is driven by a dedication to health, sustainability, and cultural education.

The purpose of this paper is to develop a model for sustainable manufacturing by adopting a combined approach using AHP, fuzzy TOPSIS and fuzzy EDAS methods. The proposed model aims to identify and prioritize the sustainable factors and technical requirements that help in improving the sustainability of manufacturing processes.

The proposed approach integrates both AHP, Fuzzy EDAS and Fuzzy TOPSIS. AHP method is used to generate the weights of the sustainable factors. Fuzzy EDAS and Fuzzy TOPSIS are applied to rank and determine the application priority of a set of improvement approaches. The ranks carried out from each MCDM approach is assessed by computing the spearman's correlation coefficient.

The results reveal the proposed model is efficient in sustainable factors and the technical requirements prioritizing. In addition, the results carried out from this study indicate the high efficiency of AHP, Fuzzy EDAS and Fuzzy TOPSIS in decision making. Besides, the results indicate that the model provides a useable methodology for managers' staff to select the desirable sustainable factors and technical requirements for sustainable manufacturing.

The main limitation of this paper is that the proposed approach investigates an average number of factors and technical requirements.

This paper investigates an integrated MCDM approach for sustainable factors and technical requirements prioritization. In addition, the presented work pointed out that AHP, Fuzzy EDAS and Fuzzy TOPSIS approach can manipulate several conflict attributes in a sustainable manufacturing context.

This study investigates how tourists’ local food consumption value, local food experiential value and food culture differences influence food destination image, with food destination attractiveness acting as the mediator. The moderating role of social media influencers is also analysed within this interrelationship.

This study employed a quantitative research design and purposive sampling to collect data. Partial least square-structural equation modelling (PLS-SEM) was employed to test the research hypotheses, with 312 food tourists participating.

The results indicate that tourists’ local food consumption value, tourists’ local food experiential value and tourists’ food culture differences positively influence food destination attractiveness, which, in turn, mediates their impact on food destination image. However, the moderating role of social media influencers has a significant but negative effect on the relationship between food destination attractiveness and food destination image.

The research findings indicate that, by considering factors such as overall consumption experiences, cultural differences and social media management, destination stakeholders can capitalise on local food to enhance destination attractiveness and image significantly.

This study provides new insights into the significance of food consumption experiences and their values in tourism while highlighting the critical role of local food culture differences in enhancing each destination’s attractiveness and image. Additionally, it emphasises the subtle influence of social media influencers in promoting destinations, particularly within the context of food tourism.

This chapter explores the emergence of niche food tourists, who prioritise ‘passion products’ like, for example wine, beer, olive oil, and cheese, and choose destinations and experiences accordingly. Academic and market studies reveal that niche food tourists constitute a growing segment, embracing an ‘omnivore’ approach to food and beverage products and experiences. Destinations and stakeholders must prioritise tourism strategies focused on ‘passionate products’, innovate and diversify offerings, and foster public–private collaborations to attract these discerning travellers. Addressing digitalisation gaps and increasing the visibility of related tourism experiences can enhance accessibility. By effectively managing these strategies, destinations can benefit economically and culturally, stimulating food heritage preservation and increasing overall income.

This research aims to examine Generation Z's perspectives of sustainable consumption in food tourism experiences, considering the drivers on food tourists' behavioural intents and basing its analysis on the value-attitude-behaviour model of norm activation theory.

Using a qualitative design, 27 qualitative online surveys were conducted with Generation Z travellers who are also active on social media.

Results show that while they are aware of environmental knowledge and ethical food choices and think that sustainable food consumption improves individual and social wellbeing, the sustainability of food consumption is limited by factors such as time and budget. Also, results reveal that the eating habits of Generation Z people are more sustainable when they eat at home than when they travel. Theoretical and practical implications for food tourism management and marketing are described.

While food tourism has been largely investigated in recent years, little previous research has focused on the relationships between daily eating behaviours and sustainable consumption in food tourism experiences, especially from the perspective of Generation Z individuals and the influence of social media on individual and social food decisions.

This study explores the tourists' behavioral intention toward tasting ethnic food by proposing 'enjoyment’ as an indirect mechanism in improvising the model of Wang. In other words, when affective and cognitive components are triggered positively while reading online gastronomy reviews on social media platforms, enjoyment is aroused, subsequently enhancing the desire to taste ethnic foods displayed online.

Data from 385 visitors from Kashmir, India, were gathered using a purposive sample technique. The research model was put to the test using PLS-SEM.

Direct and indirect mechanisms influence Behavioral Intention. Enjoyment acts as a mediator. Overall, the results validated the presence of three direct and full mediation paths.

This study will help tourism practitioners justify their promotional activities on social networking sites, particularly in endorsing regional ethnic dishes. For example, tourism authorities could collaborate with bloggers on social media and offer incentives to promote attractive images of ethnic food. Similarly, ethnic food outlets can improve online exposure and interactivity by encouraging travelers to leave feedback after visits.

Unlike other studies, this research broadens our understanding by focusing on direct and indirect mechanisms. The inclusion of a mediator enhanced the total variance of the dependent variable.

The present study investigates the impact of perceived enjoyment, blogger credibility and homophily on readers' engagement. Moreover, the study investigates the role exerted by blog engagement on intentions to follow blogger's recommendations. Despite the growing relevance of these issues, past studies have neglected the relevance of a joint analysis of such dimensions within the context of food blogs.

The empirical research builds on an online survey with a sample of 821 blog readers (353 Italian and 468 American). The proposed model was tested through structural equation modelling.

Results from a survey on Italian and American consumers show that perceived enjoyment and homophily have a significant effect on blog engagement, which, in turn, positively influences both intention to taste and visit. Moreover, blogger credibility does not show a significant influence on blog engagement for Italian and American followers.

The study contributes to a better understanding of the influence exerted by blog engagement on intention to follow blogger's recommendations. The study also examines perceived enjoyment, credibility and homophily as antecedents of engagement, which have not been extensively researched in the past with respect to food blogs.

The primary purpose of this study is to reveal how the local food consumption intentions of international tourists are influenced by core variables of the theory of planned behavior (TPB). The secondary purpose is to explore the moderating role of responsible tourist behavior in these relationships.

The present research was conducted on international tourists visiting Antalya, Turkey. The research data, collected from a total of 457 respondents, were tested and analyzed via partial least squares-structural equation modeling (PLS-SEM).

Attitudes toward local food and perceived behavioral control have a positive and significant impact on local food consumption intention. Also, responsible tourist behavior has a moderating effect on both the relationship between attitude toward local food and local food consumption intention and the relationship between subjective norms and local food consumption intention.

In their advertising campaigns, destination management organizations (DMOs) and local restaurants should prepare more sentimental advertising content by further focusing on nonrenewable limited resources of the destination and addressing tourists’ role in consuming the limited resources in question. Thus, tourists’ sense of responsibility toward destinations may be increased, possibly stimulating enhancement in their local food consumption intentions.

This study explores the role of responsible tourist behavior in the construct of local food consumption through the lens of TPB. Said construct was included in the local food consumption intention model. This endeavor has paved the way for unraveling the interaction between responsible tourist behavior, attitudes and subjective norms, all of which are fundamental elements of the TPB toward increasing local food consumption intentions. This constitutes a remarkable contribution in understanding the local food consumption behavior of tourists. Moreover, because local food will be consumed in local restaurants located in the destinations, understanding the local food consumption intentions of tourists will enable local restaurants to develop innovative products by focusing on local food.