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This study aims to discuss the possible consequences of food crises caused by unsustainable food production and distribution, as well as how the rapid depletion of food resources may affect human life, destinations and the food tourism industry.

To address the lack of research examining the impact of sustainability issues and food crises on food tourism, this study conducted a critical review of the literature and reports related to agriculture, food production and sustainability.

Global conflicts, climate change and supply disruptions result in the reduction of food availability and quality. The high price of food and energy in such circumstances will further exacerbate poverty and delay destination development, which will negatively impact food tourism's economic sustainability. Furthermore, local businesses will be limited in their ability to offer a variety of culinary experiences, which will negatively impact the overall experience of food tourism. In this context, there is a pressing need to investigate the experiential aspects of food tourism as well as today's challenges relating to food crises at multiple levels, sustainable approaches, food quality and food services.

The United Nations, FAO, WHO, UNICEF and other regional and international organizations refer to unsustainable practices and food crises on a variety of levels. Several sectors, including the food tourism industry, are predicted to be negatively affected by the current situation. However, governments have not adopted an emergency code to address this issue, except in some regions experiencing extreme inflation and food shortages. Besides promoting sustainable practices, responding to global crises and enhancing culinary and cultural tourism experiences, food crisis management and sustainability efforts can have a significant impact on future research, practical applications and societal outcomes.

As one of the first studies conducted in this field, this study examines the effects of declines in food production and issues in the supply chain on the food tourism industry.

本文讨论了不可持续的粮食生产和分配造成的粮食危机的可能后果, 以及粮食资源的快速枯竭如何影响人类生活、目的地和食品旅游业。

为了解决缺乏研究可持续性问题和粮食危机对食品旅游的影响问题, 本研究对与农业、粮食生产和可持续性相关的文献和报告进行了批判性回顾。

全球冲突、气候变化和供应中断导致粮食供应和质量下降。在这种情况下, 粮食和能源的高昂价格将进一步加剧贫困, 阻碍目的地的发展, 这将对食品旅游的经济可持续性产生负面影响。此外, 当地企业提供各种烹饪体验的能力将受到限制, 这将对美食旅游的整体体验产生负面影响。在此背景下, 迫切需要了解食品旅游的体验, 以及当今在多个层面上与粮食危机、可持续方法、食品质量和食品服务相关的挑战。

联合国、粮农组织、世界卫生组织、儿童基金会和其他区域和国际组织在各种层面上提到了不可持续的做法和粮食危机。包括食品旅游业在内的几个部门预计将受到当前形势的负面影响。然而, 除了一些经历极端通货膨胀和粮食短缺的地区外, 各国政府还没有通过紧急代码来解决这个问题。除了推广可持续实践、应对全球危机、增强烹饪和文化旅游体验外, 粮食危机管理和可持续发展工作还可以对未来的研究、实际应用和社会成果产生重大影响。

作为该领域最早进行的研究之一, 本研究考察了食品产量下降和供应链问题对食品旅游业的影响。

Este artículo analiza las posibles consecuencias de las crisis alimentarias provocadas por la producción y distribución insostenibles de alimentos, así como el modo en que el rápido agotamiento de los recursos alimentarios puede afectar a la vida humana, a los destinos y a la industria del turismo gastronómico.

Para abordar la falta de investigaciones que examinen el impacto de las cuestiones de sostenibilidad y las crisis alimentarias en el turismo gastronómico, este estudio realizó una revisión crítica de la literatura y los informes relacionados con la agricultura, la producción de alimentos y la sostenibilidad.

Los conflictos mundiales, el cambio climático y las interrupciones en el suministro provocan la reducción de la disponibilidad y la calidad de los alimentos. El elevado precio de los alimentos y la energía en tales circunstancias agravará aún más la pobreza y retrasará el desarrollo de los destinos, lo que repercutirá negativamente en la sostenibilidad económica del turismo gastronómico. Además, los negocios locales verán limitada su capacidad de ofrecer una variedad de experiencias culinarias, lo que repercutirá negativamente en la experiencia global del turismo gastronómico. En este contexto, existe una necesidad acuciante de investigar los aspectos experienciales del turismo gastronómico, así como los retos actuales relacionados con las crisis alimentarias a múltiples niveles, los enfoques sostenibles, la calidad de los alimentos y los servicios alimentarios.

Las Naciones Unidas, la FAO, la OMS, UNICEF y otras organizaciones regionales e internacionales se refieren a las prácticas insostenibles y a las crisis alimentarias en diversos niveles. Se prevé que varios sectores, entre ellos la industria del turismo alimentario, se verán afectados negativamente por la situación actual. Sin embargo, los gobiernos no han adoptado un código de emergencia para abordar esta cuestión, excepto en algunas regiones que experimentan una inflación extrema y escasez de alimentos. Además de promover prácticas sostenibles, responder a las crisis mundiales y mejorar las experiencias turísticas culinarias y culturales, la gestión de las crisis alimentarias y los esfuerzos de sostenibilidad pueden tener un impacto significativo en la investigación futura, las aplicaciones prácticas y los resultados sociales.

Como uno de los primeros estudios realizados en este campo, este estudio examina los efectos de la disminución de la producción de alimentos y los problemas de la cadena de suministro en la industria del turismo gastronómico.

The aim of this study is to offer valuable insights to businesses and facilitate better understanding on transformer-based models (TBMs), which are among the widely employed generative artificial intelligence (GAI) models, garnering substantial attention due to their ability to process and generate complex data.

Existing studies on TBMs tend to be limited in scope, either focusing on specific fields or being highly technical. To bridge this gap, this study conducts robust bibliometric analysis to explore the trends across journals, authors, affiliations, countries and research trajectories using science mapping techniques – co-citation, co-words and strategic diagram analysis.

Identified research gaps encompass the evolution of new closed and open-source TBMs; limited exploration across industries like education and disciplines like marketing; a lack of in-depth exploration on TBMs' adoption in the health sector; scarcity of research on TBMs' ethical considerations and potential TBMs' performance research in diverse applications, like image processing.

The study offers an updated TBMs landscape and proposes a theoretical framework for TBMs' adoption in organizations. Implications for managers and researchers along with suggested research questions to guide future investigations are provided.

The purpose of this study is to describe peer support work in a men’s mental health unit from a lived experience and service user’s perspective. The intertwining of process (a lived experience perspective) and subject (the therapeutic value of peer support) leads to greater knowledge and insight into peer support for people with mental health problems.

This service user narrative draws on the extracts from a reflective journal of interactions and conversations with people with mental health problems as well as feedback from service users and staff about the value of peer support. These methods allow a first-person, service user’s, reflective and narrative account of peer support work.

Peer support work, particularly hearing voices sessions, are found to be highly therapeutic and worthwhile. They promote insight and create feelings of safety and hope in what can sometimes be a frightening and hostile ward environment. Peer support provides emotional and practical support. Sharing stories and experiences of mental illness with people leads to trust, feelings of being valued, heard and accepted as well as better experiences of care and being seen as a person first. Due to their shared experiences, peer support workers are able to befriend people with mental health problems on the ward. Peer support work bridges the gap and vacuum of care between people with mental health problems and staff. It compensates for understaffing to provide more holistic and person-centred care and support.

Lived experience/ service user perspectives and narratives on peer support are rare, particularly in a hospital setting. This article provides a rich, perhaps overlooked and hidden narrative on the nature of peer support work. People with mental health problems, like Ben, are often excluded from society, health and social care, education, employment and research. This narrative opens up a pathway to understanding peer support from a service user perspective.

This study assesses the impact of online grocery shopping and food delivery services on food insecurity before and during the COVID-19 pandemic.

This study uses an online survey of 1,532 respondents. Respondents’ sociodemographics, food consumption, purchasing behavior, food security status, food insecurity coping mechanisms and concerns associated with food safety were asked before and during COVID-19.

Online grocery shopping and food delivery services increase food insecurity. Moreover, households with female primary shoppers were less likely to be food insecure than households with male primary shoppers. Furthermore, households with children were more likely to be food insecure. Minority households, such as Black, Hispanic, Native American and younger households, were more likely to be food insecure.

Panel data with the same households surveyed before and after COVID-19 would be a better approach. Similarly, the impact of online shopping on food insecurity needs further research, as many factors could be associated with online shopping that impact food insecurity, especially during a crisis like the COVID-19 pandemic. Additionally, a study of the long-term impact of online shopping on food insecurity would be interesting and could present broader and more generalizable results.

The impact of online shopping on food insecurity before and during COVID-19 has yet to be studied sufficiently. Given the increase in popularity of online grocery shopping, its impact on food insecurity still needs to be discovered. Besides online grocery shopping, we also study online food delivery services whose demand has gained momentum over the past few years, including during the pandemic.

This study aims to investigate the effect of high-performance HR practices (HPHRP) on the innovative work behaviour (IWB) of employees. Drawing on social exchange theory, when employees perceive their exchange relationship in terms of HPHRP and leadership support as fair, we hypothesize that employees will demonstrate greater IWB. However, drawing on social identity theory, we hypothesize that when the attitude of employees towards their employer with best employer practices is favourable, the impact of HPHRP mediated by organizational pride and organizational identification, has a greater impact on employee IWB.

Survey research was used to empirically validate the study involving employees (n = 370) who belong to the best employer brands in India. The data was analysed using Process Macro Models 7 for moderated mediation and Model 6 for serial mediation using bootstrapping procedures.

The results suggest that perceived leadership support moderated the indirect effect of HPHRP on IWB through organizational pride. Again, organizational pride and identification partially and serially mediated the impact of HPHRP on IWB.

Organizations must invest in HPHRP, with supportive leadership practices that can foster an emotional attitude of pride and a cognitive attitude of organizational identification to be an employer of choice resulting in employees’ IWB.

The study investigating the mediating impact of the emotional and cognitive attitudes of pride and organizational identification has not been previously explored, in the relationship between HPHRP and IWB, from a social identity perspective.