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The efficiency of an educational program on entrepreneurial competence, Training the Potential Entrepreneur. Generation of an Educational Model for Entrepreneurial Identify (PEIEO) is evaluated in this study.

Pre and post intervention tests were administered to an Experimental Group (EG) and a Control Group (CG). Moreover, four hypotheses are proposed (H1, H2, H3, H4) and tested on a sample of 1036 Spanish students. The following instruments were applied: Attitude Towards Entrepreneurship-Spanish adaption; Measurement Scale of Personal Initiative in Educational Settings and Scale of General Self-Efficacy. ANCOVA and the Student's t-test were applied to the results.

The results show that training in entrepreneurial identity increases the entrepreneurial potential of young people (H1). A notable increase in proactivity and being a self-starter was observed with regard to personal initiative within the EG, and for self-efficacy (H3) both of which were predictors of entrepreneurial identity. Gender was likewise a predictor (H4).

Young people attending the PElEO training program in entrepreneurial potential increased their levels of entrepreneurial identity, thereby confirming the effectiveness of the program.

The program (PEIEO) is based on the development of entrepreneurial potential, a dimension that generates entrepreneurial identity (creativity, leadership, achievement and personal control).

Disaster management practices depend on societies' knowledge. As climate change rapidly reshapes knowledge, questions arise about how knowledge for disaster management is produced and (re)shaped in modern world and how effective it is to withstand the ever-growing frequency and magnitude of disasters. This paper discusses the dynamics of knowledge creation and its use for disaster management in Chokwe district, southern Mozambique.

The study reviews historical archives to identify how disaster management knowledge has changed from pre-colonization to the present.

Before colonization, local knowledge associated with traditions of asking gods and ancestors for rain and blessings in life prevailed. With colonization, around the 1500s, Portuguese rulers attempted to eliminate these local practices through an inflow of European settlers who disseminated scientific knowledge, built dams and irrigation schemes, which changed the region’s knowledge base and regimes of flooding and drought. After independence in 1975, the new government nationalized all the private property, expelled the settlers and imposed a socialist order. All knowledge on disaster management was dictated by the new government; those against this new order were sent to re-education centers implanted nationwide. Centralization of knowledge and power was, therefore, implanted. Socialism collapsed by the 1990s, and over time, there has been an amalgam of different knowledge bases and attempts to recognize local disaster management practices.

The Chokwe case shows that knowledge for disaster management evolves with local socioeconomic, political and environmental changes.

This study aims to identify how Spanish consumers’ extrinsic preferences for food have evolved by examining the extant literature on food preferences in Spain, focusing on food-related attributes and food-related values.

This study is based on a synthetic review of the extant academic literature on Spanish consumer preferences for food-related attributes and food-related values from the mid-20th to the 21st century. This study uses key economic and social milestones that are most likely to influence food value chain actors to show how consumer preferences have evolved over the study period.

Spanish consumer food attribute preferences expanded as the food sector of the nation continued to grow, and value preferences showed a similar pattern from the mid-20th to the 21st century. The drivers of these preferences were trust, lifestyle, education (campaigns), sociodemographic factors and purchasing power.

Evaluating the extant literature’s contribution to consumer preferences for food-related attributes and values is important because it can aid in understanding the hierarchy and variety of consumers’ food preferences as well as the factors that drive these preferences. To the best of the authors’ knowledge, this study is the first to explore how Spanish consumer preferences evolved between the mid-20th and 21st centuries.