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The purpose of this study is to analyze the affordability and sustainability of residential water consumption in Ecuador, a developing country.

To determine affordability, the authors assess water consumption and its distribution across different income levels of the population in the three main cities: Cuenca, Guayaquil and Quito. The authors then simulate the effects of a pricing policy on sustainability by deriving demand elasticities through a quadratic almost ideal demand system (QUAIDS).

Results show that Ecuador has low water tariffs with respect to other cities in Latin America, which points to its affordability. However, sustainability might not be guaranteed since consumption is overall higher than the level suggested by the World Health Organization. From an economic point of view, this could be motivated by the low tariffs. Indeed, the simulation of a pricing policy shows that higher prices can significantly reduce demand for most of the sample. However, in low-income households this reduction may compromise vital consumption.

This research has important implications in terms of stimulating the discussion of how water affordability and sustainability can be achieved. For the case study, Ecuador, the results indicate that sustainability may not be guaranteed and that policies need to be designed to encourage it. Another implication is that population income levels should be considered to avoid negative effects for the most vulnerable groups. The main limitations of this study are methodological. First, the QUAIDS model is based on a conditional demand model (Zhen et al., 2013), which does not take into account spending on other goods. Second, data availability is limited and prevents a deeper analysis.

To the best of the authors' knowledge, this is the first study to analyze these issues in Ecuador, a country that recognizes the human right to water at the constitutional level.

This study aims to elaborate on the interface between water scarcity and consumption and, specifically to focus on, how consumers’ perceptions and views towards (un)sustainable water consumption can inform the development of sustainable water practices and environmental policies.

A qualitative methodology was adopted, consisting of 34 in-depth interviews with consumers, in four cities in the United Kingdom (UK). The semi-structured interviews sought to examine sustainable water consumption practices in more depth within an unexplored context, and secondary data were also used to explore the phenomenon in more depth.

The findings provide novel theoretical and empirical insights around the invisibility and imperceptibility of (un)sustainable water consumption. The findings suggest how interdisciplinary and collaborative practices can enhance more responsible and sustainable consumption of water resources in the UK.

The study can inform marketing strategies on community engagement with localised water sustainable actions and encourage policymakers to develop concrete marketing communications and increased public awareness regarding water scarcity.

Considering the slow growth of water scarcity, the findings can prompt marketing scholars to explore similar phenomena, within seemingly unaffected countries, urban centres, industries and marketplaces.

Previous studies focused on the measurement of household water consumption in the water-scarce context of the Southern Hemisphere. Challenging geographical perceptions of water shortage, this study focuses on the UK and highlights how the multidimensional, finite and invisible nature of water consumption requires collaborative efforts in tackling water scarcity.

As a measure against plastic waste, Coca-Cola and Evian have begun introducing label-free plastic bottles. Food labels have long been recognized as an important marketing tool, but there is a lack of research on label-free products. To address this gap, this study examined the influence of label-free design on product attractiveness in the Japanese green tea market.

If existing products are used in an experiment, respondents would be subject to brand image bias. Hence, by mechanically combining the main design elements (cap shape, bottle style, decoration line, logo and label) with an orthogonal array, the conditions for bottles with and without labels are completely aligned. The authors conducted an online survey and applied the chi-square test to the attractiveness of 18 designs presented in random order.

Label-free designs were more attractive to consumers than labeled designs. The effect was higher among female, middle-aged and older adults; those with higher annual income and low-frequency purchasers.

Practitioners should adopt a label-free design that can satisfy both environmental considerations and customer value. It would be a formidable challenge to change the longstanding emphasis placed on label design, but this study demonstrates the value of doing so.

This is the first study in the package design literature on the advantages of label-free plastic bottles. The authors also applied an orthogonal array used for many years to optimize objective numerical values in marketing research.

This study aims to identify and analyze research that promotes sustainable consumption among university students, understand what areas of consumption were addressed, how consumption was intended to become more sustainable and what results were reported.

A systematic literature review was conducted using the Scopus and Web of Science databases and the Preferred Reporting Items for Systematic Reviews and Meta-Analyses methodology. Main criteria for inclusion were focus on changing the consumption behavior of university students, not just diagnosing them, and that students were directly involved in the efforts.

A total of 1,619 articles were extracted, and 34 were included in the study. These selected investigations conducted between 2012 and 2022 focused on areas of consumption such as food, plastic waste, fashion, energy and water. Sustainable consumption was promoted through training programs ranging from one-hour seminars to full-semester courses, marketing and communication campaigns and direct experimentation and interventions. Most articles reported positive results.

This study is limited to research carried out to reduce current consumption by university students; it does not include research aimed at improving students’ professional skills for promoting sustainable consumption.

This study compiles previous research on reducing consumption by university students in a structured manner according to the consumption area, applied strategy and the results obtained.

This research is unique and will serve as a source of inspiration and consultation for academics and university managers concerned about human consumption. It presents successful projects and strategies that can be implemented in their own universities to make their students’ consumption more sustainable.

This study aims to assess the effect of water variation on bioethanol production from cassava peels (CP) using Saccharomyces cerevisiae yeast as the ethanologenic agent.

The milled CP was divided into three treatment groups in a small-scale flask experiment where each 20 g CP was subjected to two-stage hydrolysis. Different amount of water was added to the fermentation process of CP. The fermented samples were collected every 24 h for various analyses.

The results of the fermentation revealed that the highest ethanol productivity and fermentation efficiency was obtained at 17.38 ± 0.30% and 0.139 ± 0.003 gL⁻¹ h⁻¹. The study affirmed that ethanol production was increased for the addition of water up to 35% for the CP hydrolysate process.

The finding of this study demonstrates that S. cerevisiae is the key player in industrial ethanol production among a variety of yeasts that produce ethanol through sugar fermentation. In order to design truly sustainable processes, it should be expanded to include a thorough analysis and the gradual scaling-up of this process to an industrial level.

This paper is an original research work dealing with bioethanol production from CP using S. cerevisiae microbe.

1. Hydrolysis of cassava peels using 13.1 M H₂SO₄ at 100 ^oC for 110 min gave high Glucose productivity

2. Highest ethanol production was obtained at 72 h of fermentation using Saccharomyces cerevisiae

3. Optimal bioethanol concentration and yield were obtained at a hydration level of 35% agitation

4. Highest ethanol productivity and fermentation efficiency were 17.3%, 0.139 g.L⁻¹.h⁻¹

Hydrolysis of cassava peels using 13.1 M H₂SO₄ at 100 ^oC for 110 min gave high Glucose productivity

Highest ethanol production was obtained at 72 h of fermentation using Saccharomyces cerevisiae

Optimal bioethanol concentration and yield were obtained at a hydration level of 35% agitation

Highest ethanol productivity and fermentation efficiency were 17.3%, 0.139 g.L⁻¹.h⁻¹

The search for luxurious hospitality experiences increasingly coincides with the imperative to mitigate negative impacts in the pursuit of greater sustainability. This is a task often understood as being complex particularly in the context of luxury hospitality which often resonates with conspicuous consumption. This chapter uses a case study approach to analyze the complex relationship between luxury tourism and sustainability. The study focuses on the development of “luxury” from a materialistic perspective toward an experience economy and relates this to the concept of sustainability and agreements relevant to the tourism industry. The environmental impact of luxury hospitality is then discussed. The case study on properties in Costa Rica, South Africa, the Maldives, Vietnam, and French Polynesia focuses on philosophy, facilities, energy and waste consumption, food and beverage, conservational and educational activities, and alignment to the United Nations Sustainable Development Goals (UN SDGs). The focus is on the properties and shows limitations in that it is not applicable to the whole tourist journey and experience. All properties understand luxury as based on experiences and involvement in nature. Measures to mitigate environmental impact and foster conservational and educational activities are mainstream practices. Comparing the cases with academic literature on luxury, sustainability, ecotourism, and environmental policies underline that sustainability-driven luxury hospitality shows valuable steps toward a more sustainable product but is ultimately faced with the dilemma of taking into consideration and ultimately mitigating the impacts of the entire travel value chain.

This paper aims at assessing the role of authenticity of local food in contributing to tourism as an ecosystem service in a small mountain tourism destination, i.e. Alagna Valsesia (North-West of Italy).

A mix method approach has been adopted. The research has been carried out by using both CAWI (Computer Assisted Web Interview) and PAPI (Paper And Pen Interview) methodologies for surveys on the accommodation facilities managers and tourists. In addition, an analysis of electronic word-of-mouth platforms (TripAdvisor and Google) was implemented to understand more in-depth the local foodservice.

Findings show that Alagna Valsesia embodies its authenticity with the tradition of the local culture, characterised by natural heritage and Walser uses. Some tools are identified to improve the attractiveness of the tourist destination.

The main limitation of this study can be found in the study' application to a rather limited and geographically restricted area.

The results provided by this study can help local policy-makers in driving local policies and public funds in implementing ecotourism based practices.

Although the role of local food has been much studied in relation to the tourism sector, to the knowledge of the authors, this contribution represents a first attempt to analyse local food's role in terms of local food's crossover contribution to supporting cultural tourism.

Educational institutions have a special social responsibility to initiate processes of sustainability transformation in society, nevertheless, activities that effectively address students as well as employees are rather moderate. To initiate change alongside strategic and political decisions, this paper aims to present findings of a gamification intervention (hereafter referred to as climate duel), which was implemented in a field study and tested to assess its potential as a supporting and transformative approach in a university context.

A three-month field study was conducted with two universities of applied sciences. The study included an environmental impact analysis of the two participating university departments, the conception and testing of the intervention and associated surveys to evaluate the effectiveness of the intervention in order to and to obtain feedback that would allow the duel to be scaled up at other universities or institutions.

Three hundred seventy-five people took part and saved 2.6 tons of greenhouse gas emissions through their participation in the climate duel and their corresponding behavioural changes. In addition, feedback from the participants yielded positive results in terms of behavioural changes and generated valuable evidence for future implementations. Nevertheless, there is still room for improvement, especially in terms of supporting communication activities that promote social relatedness to motivate each other, share experiences or deal with implementation difficulties in everyday life.

Building on the promising effects of gamification, the study is a showcase for applied science. With the possibility of testing a theory-based intervention in practice, an implementable, effective and scalable measure for universities that helps to accelerate the transformation process is available.

The purpose of this study is to provide a nuanced understanding of the marketing placebo effect (MPE) of products with reduced sugar labeling and how it forms certain perceptual underpins (perceived healthiness (PH) and perceived tastiness (PT)), with the potential effect of product category and social class in consideration.

The proposed model is tested using a sample of 822 participants by employing partial least squares structural equation modeling (PLS-SEM). Hypothetical relationships among MPE, PH, PT, purchase intention (PI) and social class are examined for both hedonic and utilitarian products.

The results highlight the positive role of MPE in leveraging consumer PI through the parallel mediation of PH and PT. The positive effect of MPE on PH and PT was more pronounced for the utilitarian product. In addition, social class negatively moderated the relationship between PH and PI only in the case of the utilitarian product.

This paper contributed to the MPE literature in the food industry by challenging the conventional intuition of “Unhealthy = Tasty” and highlighting the potential of perceived food healthiness to positively influence perceived food tastiness under the effect of MPE. An upper social class would attenuate the positive effect of perceived food healthiness on PI.