scholarly journals Nanoplastics as a Potential Environmental Health Factor: From Molecular Interaction to Altered Cellular Function and Human Diseases

2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Sandra Nikolić ◽  
Suzana Živanović ◽  
Miloš Papić ◽  
Marina Gazdić Janković ◽  
Miodrag Stojković ◽  
...  
Keyword(s):  
Environmental Health ◽  
Molecular Interaction ◽  
Current Knowledge ◽  
Plastic Pollution ◽  
Uptake Mechanism ◽  
Beverage Industry ◽  
Food And Beverage Industry ◽  
Starting Point ◽  
Depth Analysis ◽  
Food And Beverage

Abstract The problem of plastic pollution is becoming increasingly important and has attracted great interest in the last few years. Polystyrene is one of the most used plastic types in the food and beverage industry, medical and laboratory devices. Increased plastic production and increased food, water, and air pollution and contact with nanoplastics may cause long-lasting changes and predispose to adverse developmental and degenerative diseases through mechanisms that are not yet understood. The aim of this article is to provide an overview of current knowledge to plastics, especially polystyrene, and their impact on the human health. In particular, we discuss the major sources of plastic waste, polystyrene surface chemistry, as well as mechanisms by which plastics degrade in the environment. We also provide an insight into cellular uptake mechanism and the molecular interaction of polystyrene nanoparticles and human cells. This review offers scientists and clinicians useful information and could be used as a starting point for more in-depth analysis of nanoplastics as a potential environmental health factor.

scholarly journals Can business model innovation help SMEs in the food and beverage industry to respond to crises? Findings from a Swiss brewery during COVID-19

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Enzo Bivona ◽  
Margarita Cruz
Keyword(s):  
Business Model ◽  
Current Knowledge ◽  
Uncertain Environments ◽  
Content Type ◽  
Future Evolution ◽  
Study Approach ◽  
Strategic Resources ◽  
Beverage Industry ◽  
Food And Beverage Industry ◽  
Food And Beverage

PurposeThe purpose of this paper is to show how different business model innovations (BMIs) help small and medium-sized enterprises (SMEs) in the food and beverage industry to navigate turbulent and uncertain environments such as the coronavirus economic crisis (COVID-19).Design/methodology/approachThe paper adopts an in-depth case study approach and uses a dynamic business modeling (DBM) approach to analyze how a pioneer craft brewery in Switzerland implemented innovative actions undertaken during the COVID-19 pandemic.FindingsThe paper offers a novel framework describing three processes helping SMEs to implement innovations in their business model (BM) to respond in an effective way to crises, such as the COVID-19 pandemic. The first process refers to SMEs' ability to leverage readily available resources and allows SMEs to rapidly use their current knowledge to react to the changing environment amid the crisis. The second process points at SMEs' ability to transform existing resources into novel products or solutions. Finally, by mobilizing distant resources from their network, SMEs can obtain new resources and knowledge that facilitate the implementation of major changes in their BM.Originality/valueUnlike previous studies, this research adopts a cause-and-effect perspective to make explicit how SMEs' BM changes affect strategic resources, key drivers and processes, thereby impacting performance. The analysis of the multiple reinforcing and balancing feedback loops resulting from the DBM approach can help SME entrepreneurs learn how and what changes are required in their BM to effectively face turbulent times, such as the COVID-19 crisis. From such an analysis, it emerged that the ability of SMEs to effectively implement innovations amid a crisis depends in large part on their collaborations with business partners and their ability to use and transform internal and external knowledge. In addition, as the future evolution of the COVID-19 crisis is still ongoing and uncertain, this study offers a unique perspective for SMEs in the food and beverage industry as the situation unfolds rather than after the fact.

scholarly journals Sustainable organisational learning in sustainable companies

2020 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Cinzia Battistella ◽  
Lucia Cicero ◽  
Nadia Preghenella
Keyword(s):  
Organisational Learning ◽  
Content Type ◽  
Beverage Industry ◽  
Food And Beverage Industry ◽  
Depth Analysis ◽  
Food And Beverage ◽  
New Ideas ◽  
Multiple Case

Purpose The purpose of this study is to extend the knowledge on sustainable organisational learning (OL) in sustainable companies. Design/methodology/approach Sustainability is examined from an OL perspective and was based on Edward’s integral cycle of learning. An in-depth analysis of the literature was carried out, and a list of OL characteristics, such as openness to new ideas and participative policymaking, were compiled. To identify which OL characteristics are used for sustainability, a multiple-case study was designed for sustainable companies operating in the food and beverage industry. Findings This study found a wide variety of sustainable practices, such as experimentation and information-sharing systems, related to learning processes, and learning leadership appears to be the least developed dimension. It was also found that sustainable companies learn through social rather than reflective learning, in relationships with internal and external stakeholders, and by concrete actions to implement environmental and social impacts. Originality/value This study is one of a few that explore sustainable OL and contributes to categorising OL characteristics that sustainable companies use to facilitate and support sustainability in the mid–long term.

Influencing Factors on Customer Satisfaction towards American Brands in the Food and Beverage Industry in Malaysia

2016 ◽  
Vol 2 (2) ◽  
pp. 69 ◽  
Author(s):  
Nur Atiqah Rochin Demong ◽  
Abdul Kadir Othman ◽  
Salmi Bawasa
Keyword(s):  
Customer Satisfaction ◽  
Influencing Factors ◽  
Perceived Value ◽  
Perceived Quality ◽  
Kuala Lumpur ◽  
Customer Expectation ◽  
Beverage Industry ◽  
Food And Beverage Industry ◽  
Food And Beverage ◽  
Convenience Sampling

Customer satisfaction is the ultimate aim to food and beverage F&B industry as it ascertains that satisfied customers will stay loyal and reduce the amount of complaints towards their brand of choice. The main purpose of the research is to understand the influencing factors on customer satisfaction towards American brand in F&B industry in Malaysia. Convenience sampling method was used involving the respondents that consist of customers and shoppers within five mega malls in Kuala Lumpur to represent the total population of the study. The researcher used a multiple regression analysis to analyze 384 data from customers. The results indicate a positive and significant influence of all influencing factors (perceived quality, perceived value and Customer Expectation) on customer satisfaction. Customer expectation is seen to be the factor that was highly influential towards satisfaction, followed by perceived quality and perceived value. The implications of the study are discussed in the paper.

scholarly journals The Influence of the Digital Supply Chain on Operational Performance: A Study of the Food and Beverage Industry in Indonesia

2021 ◽  
Vol 13 (9) ◽  
pp. 5109
Author(s):  
Mohammad Agung Saryatmo ◽  
Vatcharapol Sukhotu
Keyword(s):  
Supply Chain ◽  
Cost Reduction ◽  
Manufacturing Industry ◽  
Operational Performance ◽  
Quantitative Methodology ◽  
Chain Management ◽  
Digital Era ◽  
Beverage Industry ◽  
Food And Beverage Industry ◽  
Food And Beverage

In this rapidly developing digital era, digital transformations take place within every industry, and they have effects on the management of the supply chains. The aim of this study is to delve into the influence of the digital supply chain on the quality, productivity, and cost reduction aspects of operational performance. This study relies on quantitative methodology and data collected from the food and beverage industry of Indonesia. Data from a survey comprising a total of 209 responses were selected for investigation. PLS-SEM was used to perform the analysis. The investigation reveals that the digital supply chain has significant effects on operational performance in terms of quality, productivity, and cost reduction performance. This study contributes to the understanding of supply chain management by addressing the knowledge gap associated with the digital supply chain. In particular, it has concentrated on the hitherto unresearched effect of operational performance in the context of the Indonesian manufacturing industry.

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