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The initial transition into work has become less predictable. Therefore, emerging adults should take charge and be proactively engaged in their careers during the preparation stage of the school-to-work transition (STWT). We explored which behaviors emerging adults display during the STWT to foster their happiness, health, and productivity, how various contextual factors enable or hinder these behaviors, and to what extent these behaviors can be considered proactive.

Taking a qualitative approach, we conducted 44 semi-structured interviews with undergraduate students at an Applied Sciences University in the Netherlands six months before graduation. Additionally, we held nine focus groups (n = 55) and four interviews (n = 6) with contextual stakeholders (i.e. parents, faculty/staff, employers, the board of the university, higher education policymakers, and the Ministry of Education).

The students mentioned three main behaviors to foster their health, happiness, and productivity, namely, eating healthy food, maintaining social contacts, and reflecting on their motivations. Our analysis shows that, conceptually, none of these behaviors can be considered truly proactive. Moreover, the findings revealed multiple systemic underlying contextual hindrances to portray these behaviors, such as educational system characteristics, which make proactive behaviors less likely.

As the STWT is affected by multiple contexts, adopting a multi-stakeholder perspective is imperative when studying the phenomenon. We adopted the sustainable careers framework as a lens to uncover how emerging adults may build early career sustainability—additionally, we nuance current research on proactivity by concretizing the conceptualization of proactive behaviors.

Fresh vegetables contain advantageous phytochemical components, making them one of the most significant sources of nutrition. The threat of harmful bacteria still exists because these vegetables are not heated in restaurants before being consumed. Therefore, this study aimed to evaluate the microbial quality of fresh vegetables in restaurants of different levels.

A total of 499 fresh vegetable samples (from sandwiches and fresh-cut vegetable salads) were collected from 3 different types of food service establishment: 201 from international restaurants (IRs), 210 from national restaurants (NRs), and 88 from cafeterias (CAs). The samples were prepared and inoculated on specific growth media. The aerobic mesophilic bacteria (AMB) Campylobacter spp., Staphylococcus aureus (S. aureus), Enterobacteriaceae, Escherichia coli (E. coli) and yeast and molds were counted, and Listeria monocytogenes, Salmonella spp. and Escherichia coli O157 were detected using specialized medium.

High counts of S. aureus, above 3 log cfu/g, suggested that 71.5% of samples collected from NRs and 77.3% from CA were not accepted, whereas 81.6% of samples collected from IRs were accepted. The low population of E. coli, less than 2 log cfu/g, suggested that 99.0, 97 and 92.0 % of samples collected from IRs, NRs and CA, respectively, were accepted. Listeria monocytogenes and Escherichia coli O157 were absent from every sample. One sample was positive for Salmonella spp. in each of the NR and CA sample groups.

RIs adhere to health and hygiene standards better than NRs and CAs, according to the findings of vegetable contamination tests.