Business Commons^™

Exploring The Intersection Between West Virginia Farmland Protection Boards, Landowners, And The West Virginia Agrarian Commons, Samuel W. Bayne, Joshua Lohnes

Undergraduate Scholarship

New Roots Community Farm (NRCF) came to life through the purchase of a piece of land by the Fayette County Farmland Protection Board in a buy-protect-sell model. NRCF then partnered with The Agrarian Land Trust, a New England based organization experimenting with land commons models across the United States, to purchase the property and create the West Virginia Agrarian Commons (WVAC), an entity that could advance land access for the next generation farmers in WV. The experience of NRCF and the WVAC and the vision for its operation and extension of the buy-protect-sell model in partnership with county farmland protection …

School Of Culinary Arts & Food Technology Newsletter - Winter Edition 2023, James Murphy

Other resources

The School of Culinary Arts and Food Technology, TU Dublin, Winter Newsletter captured the many events, sustainability, research, awards, significant contributions and special civic and community activities plus our school's committments to TU Dublin's SDGs which the students and staff members of the school across our (3) three campuses have successfully completed up to the Winter period of 2023. The successful completion of these activities would not be possible without the active and on-going support of the 'INSPIRED' friends of Culinary Arts (school supporters) and our school's industry association supporters.

Presentation - Scaft School Awards Ceremony 2023, James Murphy

Other resources

This presentation captured the School of Culinary Arts & Food Technology, TU Dublin Awards Ceremony 2023 held in the Central Quad building on it's Grangegorman Campus, Dublin 7. The awards ceremony celebrate the magnificent achievements of the students and staff across their professional practice, new publications, research, National and International competitions, seminars, conferences and community engagement. These achievements would not be possible without the active and ongoing support of the school's sponsors (who are highlighted in this presentation). The school also remembers colleagues, students and industry figures who sadly passed away in the last year. If you interested in supporting …

School Of Culinary Arts & Food Technology Autumn Newsletter 2023, James Murphy

Other resources

The School of Culinary Arts and Food Technology, TU Dublin, Autumn Edition Newsletter captured the many events, research, awards, significant contributions and special civic and community activities which the students and staff members of the school have successfully completed up to the Autumn period of 2023. The successful completion of these activities would not be possible without the active and on-going support of the 'INSPIRED' friends of Culinary Arts (school supporters) and our school's industry association supporters. If you would like to support our school and the next Generation of Food, Culinary and Horticulture students, contact us at e: scaft@tudublin.ie

The Pub Snug, Culture Night 2023, James Murphy

Other resources

James Murphy: ‘The Pub Snug’ . This presentation and talk explored the origins of pub snugs, their social and cultural contribution, their temporary demise and the renewed interest in pub snugs in 21st century Ireland. It was presented at Culture Night 2023 which took place again on Friday September 22nd as part of the School of Culinary Arts and Food Technology contributions to the overall event which was based in the new multi-disciplinary East Quad Arts Building on our Grangegorman Campus, TU Dublin. This event included exhibitions, performances, seminars and curated talks by students and staff of the Faculty …

Protecting Low-Income Consumers In The Era Of Digital Grocery Shopping: Implications For Wic Online Ordering, Qi Zhang, Priyanka Patel, Caitlin M. Lowery

Community & Environmental Health Faculty Publications

The Special Supplemental Nutrition Program for Women, Infants, and Children (WIC) is now expected to allow participants to redeem their food benefits online, i.e., via online ordering, rather than only in-store. However, it is unclear how this new benefit redemption model may impact participants’ welfare since vendors may have an asymmetric information advantage compared with WIC customers. The WIC online ordering environment may also change the landscape for WIC vendors, which will eventually affect WIC participants. To protect WIC consumers’ rights in the new online ordering model, policymakers need an appropriate legal and regulatory framework. This narrative review provides that …

Blockchain In The Food Industry: Integrating Machine Learning In A Systematic Literature Review, Juan M. Gómez, Omar H. Fares, Myuri Mohan, Seung Hwan Lee

Journal of International Technology and Information Management

This study provides a systematic literature review of blockchain technology in the food industry with a supply chain lens. We identify primary and sub-themes, discuss implications and applications in terms of delivering value and propose literature-informed future research directions. This review uncovered three primary themes: a) Value Creation; b) Supply Chain Digitization; and c) Transformation. It demonstrates that digitalizing food networks with blockchain technology may benefit from increased stakeholder involvement and data visibility to gain competitive advantage. Beyond the theoretical contributions, this research provides a methodological contribution by demonstrating the uses of machine learning techniques to perform systematic literature reviews.

Revitalization Through Food: Bringing Back Smalltown, Usa, Alyssa Chavez

Honors Projects

What makes a small town in the middle of nowhere USA unique, and what does food have to do with it? The following paper will discuss the impact of food on the revitalization process of small towns in the United States. This paper will attempt to answer questions concerning the revitalization process, how to measure the success of revitalization, and how food turns a town into a destination. Sidney Alive, a non-profit downtown revitalization group located in Sidney, Ohio, will be presented as a case study to discuss what could be a real-life success story. This case study will evaluate …

School Of Culinary Arts & Food Technology Newsletter (Autumn Edition 2022), James Murphy

Other resources

The School of Culinary Arts and Food Technology, TU Dublin, Autumn Newsletter captured the many events, research, awards, significant contributions and special civic and community activities which the students and staff members of the school across our (3) three campuses have successfully completed up to the Autumn period of 2022. The successful completion of these activities would not be possible without the active and on-going support of the 'INSPIRED' friends of Culinary Arts (school supporters) and our school's industry association supporters.

Presentation-School Of Culinary Arts & Food Technology Awards Ceremony 2023, James Murphy

Other resources

This presentation captured the School of Culinary Arts & Food Technology, TU Dublin Awards Ceremony 2022 held in the Central Quad building on it's Grangegorman Campus, Dublin 7. The awards ceremony celebrate the magnificent achievements of the students and staff across their professional practice, new publications, research, National and International competitions, seminars, conferences and community engagement. These achievements would not be possible without the active and ongoing support of the school's sponsors (who are highlighted in this presentation). The school also remembers colleagues, students and industry figures who sadly passed away in the last year. If you interested in supporting …

Local Food In The Menus: The Case Of Denizli, Sule Demirbas, Serkan Bertan

University of South Florida (USF) M3 Publishing

Local cuisine is an important element in the destination selection of tourists. In this study, the place of local dishes in the menus of restaurant businesses was examined. Semi-structured interviews were conducted with hotel and restaurant business managers and chefs in Denizli. As a result of this study, it is seen that businesses partially include local dishes in their menus, and businesses take into account profitability, price, value and customers' taste while determining their menus. It has been determined that customers prefer familiar dishes more, they tend to other dishes instead of local dishes due to the fast à la …

Gastro-Tourism Well-Being: The Interplays Of Salient And Enduring Determinants, Muhammet Kesgin, Irfan Onal, Ihsan Kazkondu, Muzaffer Uysal

Articles

Purpose-This research developed and tested an integrated structural gastro-tourism well-being model consisting of food-related lifestyle and leisure attitude as precursor of the consumption enjoyment of the gastro-tourism experience with satisfaction, life domain outcomes, tourism autobiographical memory and life satisfaction as outcomes of the consumption enjoyment. Design/methodology/approach – The conceptual model was assessed with quantitative data collected from tourists based on their deliberate and incidental gastro-tourism experiences (N=617). Findings – Findings indicated that enjoyment of gastro-tourism consumption experience significantly influences satisfaction, life domain outcomes, life satisfaction, and tourism autobiographical memory. Life domain outcomes and tourism autobiographical memory have enduring influence on …

The Rise Of American Food In China, Shiyan Wang

Master's Projects and Capstones

Over the years, American food has become more and more popular in China. Today, the Chinese are more open to trying new cuisines. To fully understand the forces that have catalyzed the growing presence of American foods in China, my research project demonstrates the complex web of factors that shape how American food businesses’ presence in China has changed over the last decade. Examining a diversity of sources, including existing trend data, my analysis focuses on the domestic and global factors that have facilitated the growing presence of American food restaurants in China. Using this research as a jumping off …

Nlr Eats: A Nonprofit To Feed Hungry Kids, Sydney Eagan

Accounting Undergraduate Honors Theses

Organization Description: Dog-Town Eats is a not-for-profit organization set up in North Little Rock, Arkansas, for the purpose of providing nutritious meals to underprivileged children on the weekends. The organization will also strive to provide meals when children are not in school over the summer months.

Specific Concept: Dog-Town Eats would like to purchase a food truck as well as supplies to offer meals. The organization will progressively expand to the areas surrounding North Little Rock and then eventually the entire state of Arkansas.

Market Description: Children who do not have the means of finding and or providing themselves …

Supply Chain Disruptions During The Pandemic And Ways Food And Beverage Companies Are Looking To Find Stability, Jacob Merz

Supply Chain Management Undergraduate Honors Theses

In March 2020, the world was impacted by the Covid-19 pandemic and is still dealing with its repercussions. This paper examines how the pandemic has had an impact on the food and beverage industry. In this study, there are three disruptions highlighted by industry professionals and online articles. The professionals within the supply chain industry cited in this research are Jane Gringer-Flinn, Director of Customer Solutions at Coca-Cola, Whit Calhoun, Senior Director of Logistics at The Fishin’ Company, Judy Thorne, Senior Director Distribution Services at Tyson Foods, and Bill Carver, Senior Director at J.B. Hunt Transport Services Inc. The three …

School Of Culinary Arts And Food Technology Newsletter-Spring Edition 2022, James Murphy

Other resources

The School of Culinary Arts and Food Technology, TU Dublin, Spring Newsletter captured the many events, research, awards, significant contributions and special civic and community activities which the students and staff members of the school have successfully completed up to the Spring period of 2022. The successful completion of these activities would not be possible without the active and on-going support of the 'INSPIRED' friends of Culinary Arts (school supporters) and our school's industry association supporters.

The Relationship Between Food Retailers And Distributors, Madison Seigler, Julia Anderson, Aidan Morton, Cassandra Williams, Victoria Bloomgren, Jacob Tutty

Undergraduate Theses, Professional Papers, and Capstone Artifacts

Our understanding of the science of anthropogenic climate change and its immediate and indirect impacts has grown within the last decade.Alongside anincrease in concern for the inequities within the industrialized food system, climate change is impacting agriculture and the communities that depend on it in myriad ways. These challenges have catalyzed investment in sustainable agriculture, “eat local” food movements, and rethinking of all aspects of food systems, including consumers, producers, retailers, and distributors. The body of literature on food systems primarily focuses on the connection between consumers and retailers; however, there is a notable absence of literature on the relationships …

Optimising Cold Chain Asset Locations With Real-Estate Considerations: A China Perspective, Chaik Ming Koh

Dissertations and Theses Collection (Open Access)

This thesis explores the logistics costs optimization of a cold chain logistics network with a real estate perspective. This study draws on data and experience of a cold chain player in China. This study seeks to help users who are currently renting large amounts of warehouse space to quantitatively and systematically evaluate if they should construct their own warehouses and then do a sale-and-leaseback to achieve economic benefits. Using a computing optimization model, the study was able to find the optimized parameters of warehouse capacity, warehouse quality to build as well as the recommended existing network warehouses to use, to …

Sustainably Feeding The World In The 21st Century, Ren Hua Ho, Husodo Angkosubroto, Oi Hian Lee

Perspectives@SMU

Managing investor expectation, exploiting low-hanging fruit, and farmer education will be key

School Of Culinary Arts & Food Technology - Summer Newsletter 2021, James Murphy

Other resources

The School of Culinary Arts and Food Technology, TU Dublin, Summer Newsletter captured the many events, research, awards, significant contributions, special civic, community and sustainability activities which the students and staff members of the school have successfully completed up to the Summer period of 2021. The successful completion of these activities would not be possible without the active and on-going support of the 'INSPIRED' friends of Culinary Arts (school supporters) and our school's industry association supporters. We thank you all, consider getting involved in our New Campus (Central Quad, Grangegorman, Dublin 7).

Food Policies And Issues In The United States, Europe, And Asia, Bendegul Okumus

Journal of Hospitality Financial Management

This study examines global and local food policies in United States, Europe, and Asia and discusses possible challenges and gaps for public and food actors, particularly from an economic perspective. In this paper, food policies and regulations are assessed by reviewing global reports, documents, and scholarly journals. The paper emphasizes the possible risks and disjunctions between theory and application of economic food policies in the foodservice industry. Food regulations, inspection challenges, food insecurities, and food safety issues are summarized. Regardless of the level of strict food policies and facilities, unsatisfactory results still exist in developed and developing countries and have …

2021 School Of Culinary Arts And Food Technology, Spring Newsletter, Tu Dublin., James Murphy

Other resources

The School of Culinary Arts and Food Technology, TU Dublin, Spring Newsletter captured the many events, research, awards, significant contributions and special civic and community activities which the students and staff members of the school have successfully completed up to the Spring period of 2021. The successful completion of these activities would not be possible without the active and on-going support of the 'INSPIRED' friends of Culinary Arts (school supporters) and our school's industry association supporters. In this issue we also fondly remember Cathal Brugha Street, Dublin 2 (as the school now prepares to move to our new campus facilities …

A Research Agenda For (Gender) Troubled Times: Striving For A Better Tomorrow, Catherine Coleman, Eileen Fischer, Linda Tuncay Zayer

School of Business: Faculty Publications and Other Works

As we gathered on Zoom to begin this editorial, a typical COVID-19 experience unfolded. Working from our living rooms, kitchens, or closets (Eileen) we checked in as to how each of us was coping, knowing that we were navigating multiple responsibilities and uncertainties. Having assured ourselves that we were all “fine, really, okay,” we proceeded to get down to work, only to have Linda’s kids start vying for her attention because—of course—she’s not just trying to write an editorial, she’s also overseeing the online learning they are supposed to be doing. If we needed it, our shared experience was living …

Closing Up Shop, Rachel Green

Capstones

The pandemic has wreaked havoc across the world. One of the hardest hit types of business was restaurants. New York City is a hub for restaurants and bars. Many restaurateurs and bar owners have been struggling to survive throughout the year. This capstone will look at specific examples of struggling business owners and see what happened when COVID-19 hit the city. https://capstone-rachel-green.webflow.io/

The Pandemic Is Ending, But Its Boost To The Online Farmer’S Market Will Last, Min Ji Koo

Capstones

The pandemic has boosted organic and local food sales with attention to healthy lifestyles. Now, the pandemic is close to the end but its boost to the organic and local food movement will be long-lasting, especially in one retail channel: the online farmer’s market. Here is the full story: https://www.mj-koo.com/online-farmers-market

School Of Culinary Arts & Food Technology - Winter Newsletter 2020, James Murphy

Other resources

The School of Culinary Arts and Food Technology, TU Dublin, Winter Newsletter captured the many events, research, awards, significant contributions and special civic, community and sustainability activities which the students and staff members of the school have successfully completed up to the Winter period of 2020. The successful completion of these activities would not be possible without the active and on-going support of the 'INSPIRED' friends of Culinary Arts (school supporters) and our school's industry association supporters.

Crisis Management And The Impact Of Pandemics On Religious Tourism, William Mosier, Tariq Elhadary, Ismail A. Elhaty, Mehdi Safaei

International Journal of Religious Tourism and Pilgrimage

The spread of the novel coronavirus (COVID-19) has caused a worldwide shockwave of fear and much misinformation leaving chaos in its wake. Holy shrines and other religious sites have a special place in the hearts and minds of many people. For example, the mosques in Makkah and Medina, Saudi Arabia typically accommodate over one hundred thousand Muslims daily. Due to the spread of COVID-19, both mosques were forced to shut their doors to pilgrims for health and safety reasons. This situation has saddened millions of Muslims all over the globe. The same situation applies to Qom City in Iran, Bethlehem …

School Of Culinary Arts And Food Technology, Tu Dublin, Autumn Newsletter 2020, James Murphy

Other resources

The School of Culinary Arts and Food Technology, TU Dublin, Autumn Newsletter captured the many events, research, awards, significant contributions and special civic and community activities which the students and staff members of the school have successfully completed up to the Autumn period of 2020. The successful completion of these activities would not be possible without the active and on-going support of the 'INSPIRED' friends of Culinary Arts (school supporters) and our school's industry association supporters.

Secret Ingredients: A Comparative Analysis Of Fine-Dining Experience Design For Selected Michelin Star Restaurants, Spencer Green

Experience Industry Management

The elevated nature and intentional design of fine dining set it apart from the normalcy of eating food and create an environment where guests are valued. The purpose of this study was to compare the fine-dining experience design practices of selected Michelin star restaurants. Restaurants Azurmendi and Per Se were selected for examination in this study. Both restaurants’ Yelp and Tripadvisor reviews were analyzed using an instrument developed by the researcher. Conclusions were drawn from the findings, indicating that Azurmendi and Per Se have well-executed experience design practices with few areas for improvement in customer service, atmosphere, and food and …

Feeding The Need For Instagram, Nicole Caplan

Hospitality Graduate Student Scholarship

This research evaluated psychological motives of Instagram influencers to give insight on what elements a small independent restaurant may utilize to draw attention. A closer look into the connection of those motives and a comparison between the importance of aesthetics versus product quality was done, to aid small restaurants to maximize their efforts for more profitable decisions. Information within contains both quantitative and qualitative data, the latter being majority of the material. There is a myriad of motivators and reasons why and how millennial influencers use social media. Depending on a restaurants target market, specific considerations may be more helpful …