Business Commons^™

Congregating As A Social Phenomenon; The Social Glue That Binds, Martin Maccarthy, Ashlee Morgan, Claire Lambert

Research outputs 2022 to 2026

Purpose:

This study aims to consolidate and hone existing spectating and crowd theory. This is achieved by marrying socio-cultural ideas and concepts from related disciplines.

Design/methodology/approach:

This conceptual review examines what people do when they congregate at an event, and in doing so, answers the question of what they forgo when denied a crowd. Concepts are teased from the literature as to what happens during participatory congregation (in company, in situ), punctuated by relegation without it.

Findings:

Related concepts are organised into a typology. The metamodel is the essence of the paper and includes four themes: (1) identity construction, (2) …

How Do Ethical Consumers Utilize Sharing Economy Platforms As Part Of Their Sustainable Resale Behavior? The Role Of Consumers’ Green Consumption Values, Teck Ming Tan, Hannu Makkonen, Puneet Kaur, Jari Salo

Research outputs 2022 to 2026

Past research has extensively studied the antecedents and consequences of consumers’ green consumption values, as well as the psychological mechanisms that underlie an ethical consumer. Yet a frustrating paradox remains, indicated by the consumers’ intention–behavior gap for their sustainable behavior. To address this gap, the present study focuses on the consumption values that lead to using a sharing economy platform. Our study draws on the theory of consumption values and altruistic–egoistic values, as well as spillover effect psychology, to examine associations between context-specific values, green consumption values, and sustainable resale behavior. By collaborating with a Nordic second-hand peer-to-peer platform brand, …

Developing A Food And Beverage Corporate Sustainability Performance Structure In Indonesia: Enhancing The Leadership Role And Tenet Value From An Ethical Perspective, Tat Dat Bui, Hania Aminah, Ching Hsin Wang, Ming Lang Tseng, Mohammad Iranmanesh, Ming K. Lim

Research outputs 2022 to 2026

The food and beverage industry is the second largest contributor to Indonesia’s economy; however, most industry firms significantly, and negatively, impact ecological and economic performance, and corporate sustainability performance is considered an area that can be significantly improved. This study aims to measure the causal interrelationships among the hierarchical attributes, as well as the decisive attributes that force successful corporate sustainability. Further, there are also other factors that have a negative impact, such as poor social justice and firms’ responsibilities and identities. Hence, emphasizing the ethics role to ensure a better sustainable performance in addition to focusing on the traditional …

Access To Urban Leisure: Investigating Mobility Justice For Transgender And Gender Diverse People On Public Transport, Shahin Shakibaei, Oscar Vorobjovas-Pinta

Research outputs 2022 to 2026

Literature on mobility justice suggest that socially disadvantaged people experience uneven access to movement. The theme of diversity in terms of gender and its interplay with mobility and leisure have attracted some scholarly attention. However, research into transgender and gender diverse mobilities and its impact to leisure access remains limited, particularly from non-Western perspectives. This paper endeavors to fill this gap by investigating transgender and gender diverse mobilities in Istanbul, Turkey. Drawing upon 49 qualitative interviews with gender diverse and transgender public transport users in Istanbul, this study contributes to a scholarly discussion exploring the relationship between gender diversity, mobility, …

Food Tourism Experience And Changing Destination Foodscape: An Exploratory Study Of An Emerging Food Destination, Eerang Park, Andy Widyanta

Research outputs 2022 to 2026

This research investigates how and the extent to which co-creation activities of food tourism in the context of the commercial tourism sector shape and influence the foodscape in an emerging food tourism destination. An exploratory qualitative study conducted in Yogyakarta, Indonesia discovers how and where co-creative food activities take place through the mode of interaction, customisation, and co-production. Moreover, this research uncovers how the act of negotiation and the creation of food experiences co-created by tourists and suppliers contributes to the evolving destination foodscape. These processes contribute to the invention of new food offerings; the inclusion of tourists in the …