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The present study investigates the effect of foreign direct investment (FDI) and governance quality on carbon emissions in the Economics Community of West African States (ECOWAS).

To achieve the objective of this research, panel data for dependent and explanatory variables over the period 2005–2016, collected in the World Development Indicators (WDI) database and World Governance Indicators (WGI), are analyzed using the generalized method of moments (GMM). Also, the panel-corrected standard errors (PCSE) method is applied to the four segments of the overall sample to analyze the stability of the results.

The findings of this study are (1) FDI inflows have a negative effect on carbon emissions in ECOWAS and (2) The interaction between FDI inflows and governance quality have a negative effect on carbon emissions. These results show the decreasing of environmental damage by increasing institutional quality. However, the estimation results on the country subsamples show similar and non-similar aspects.

This study suggests that policymakers in the ECOWAS countries should strengthen their environmental policies while encouraging FDI flows to be environmentally friendly.

The subject has rarely been explored in West Africa, with gaps such as the lack of use of institutional variables. This study contributes to the literature by drawing on previous work to examine the role of good governance on FDI and the CO2 emission relationship in the ECOWAS, which have received little attention. However, this research differs from previous work by subdividing the overall sample into four groups to test the stability of the results.

Social practices of work humor among engineering workers are a lesser studied phenomenon. We examine the social practices of an engineering work team through acts of a peculiar form of humorous expression we identify as installation humor. In these cases of installation humor, an anonymous member of the team created a temporary, inappropriate, yet neutral installation of a physical object to amuse the other members of the team. We provide three mini-cases of installation humor; these installations appeared as the team subtly resisted a managerial initiative. We contribute knowledge to the practices of engineers at work and to the practices of resistive humorous expression.

Qualitative, full-participant ethnographic research with multiple data collection methods and utilizing abductive analysis. During the data collection, one of the researchers was a full member of the engineering team.

We identified anonymous, artefact-based enactments of resistive humorous expression, which we named installation humor. We identify and describe installation humor, which occurred at the intersectionality of work and self-expression and served as momentary artefacts symbolic of engineering worker resistance in a high-tech environment.

Managerial awareness of the unfolding forms of worker-led, fleeting signals of resistance, such as acts of installation humor, would provide another dimension of perception for identifying salient signals surrounding the phenomenon of resistance to managerial-led change initiatives. Further research is needed on engineering humor in the R&D workplace to better understand the complexity and dynamics of phenomena such as worker resistance through humorous acts. We suggest future studies on forms of humor in the engineering workplace, including incidences of installation humor as they exist in other professional work environments and organizations, to understand common and shared practices across professional boundaries.

We advance and extend the understanding of humor as a social practice in the context of professional engineers in their R&D workplace and we identify humorous acts serving as a response to negative emotions (Huber, 2022) toward the organization related to a newly instated form of managerial control. This paper contributes to the studies of social practices of humor and emotions (Fine and De Soucey, 2005) in the engineering workplace (Buch and Andersen, 2013; Buch, 2016; Mazzurco et al., 2021) as unsupervised activity at work (Gabriel, 1995), with the social practice of humor adopting a non-verbal form that we identified as installation humor. We named this specific form of humor that we observed as installation humor and defined its specificity and differences from more traditional methods of humor (t. ex. Fine and De Soucey, 2005; Martin and Ford, 2018), shop floor humor (t. ex. Roy 1959), workplace humor (t. ex. Rosenberg et al., 2021) and engineering student humor (Holmila et al., 2007; Bender, 2011; Berge, 2017).The results of this study also suggest that ethnography for studying humor as a social practice is useful in identifying micro-level occurrences of unfolding engineering humor, including humor as a form of resistance.

The study of humor in high-tech engineering settings enhances the literature of engineering work (t. ex. Mazzurco et al., 2021) and emerging humorous phenomena (Jarzabkowski and Lê, 2017). This case study highlights and extends the understanding of the non-technical competencies of engineers and the role of peer-to-peer humor in the engineering workplace as a form of resistance during managerial initiatives within an organization.

The study extends and contributes new knowledge to research on emotions and humor by engineers at work, including the identification of a peculiar form of humor used by the engineers. This study also contributes to nascent research on the social practices of engineers at work. The research material was gathered as a full-member ethnography, increasing methodological knowledge of researching a site from within.

This study aims to increase knowledge of the ability of nutrition labels to guide consumer choices in real-life environments.

Food consumption and plate waste data were collected from two self-service restaurants (SSR) with different customer groups over six observation days: three control and three intervention (with nutrition labelling) periods. Study Group 1 consisted of vocational school students, mostly late adolescents (N = 1,710), and Group 2 consisted of spa hotel customers, mostly elderly (N = 1,807). In the experimental restaurants, the same food was served to the buffets during the control and intervention periods.

The nutrition label in the lunch buffet guides customers to eat fewer main foods and salads and to select healthier choices. Increased consumption of taste enhancers (salt and ketchup) was observed in the study restaurants after nutritional labelling. Nutrition labelling was associated with a reduction in plate waste among the elderly, whereas the opposite was observed among adolescents.

The results provide public policymakers and marketers with a better understanding of the effects of nutrition labelling on consumer behaviour. Future studies should further evaluate the effects of nutrition labelling on the overall quality of customer diets and the complex environmental, social, and psychological factors affecting food choices and plate waste accumulation in various study groups.