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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.

Recently emerged Packaging-as-a-Service (PaaS) systems adopt aspects of access-based services and triadic frameworks, which have typically been treated as conceptually separate. The purpose of this paper is to investigate the implications of blending the two in what we call “access-based triadic systems,” by empirically evaluating intentions to adopt PaaS systems for takeaway food among restaurants and consumers.

We derived relevant attributes of PaaS systems from a qualitative pre-study with restaurants and consumers. Next, we conducted two factorial survey experiments with restaurants (N = 176) and consumers (N = 245) in Germany to quantitatively test the effects of those system attributes on their adoption intentions.

This paper highlights that the role of access-based triadic system providers as both the owners of shared assets and the operators of a triadic system is associated with a novel set of challenges and opportunities: System providers need to attract a critical mass of business and end customers while balancing asset protection and system complexity. At the same time, asset ownership introduces opportunities for improved quality control and differentiation from competition.

Conceptually, this paper extends research on access-based services and triadic frameworks by describing an unexplored hybrid form of non-ownership consumption we call “access-based triadic systems.” Empirically, this paper addresses the need to account for the demands of two distinct target groups in triadic systems and demonstrates how factorial survey experiments can be leveraged in this field.

The purpose of this study is to examine the development of environmental performance (EP) through sustainable practices (SPs), environmental corporate social responsibility (environmental CSR) and behavioural intentions (BIs) among Pakistan’s small and medium enterprises (SMEs).

In this study, the researchers applied a quantitative approach which involved significant cross-sectional data. The authors used an online survey to serve the aim of this study. The survey’s respondents are top managers of Pakistan’s manufacturing firms. The authors received 196 valid cases to obtain suitable outcomes from the data.

By using the structural equation model, the path analysis shows that green practices (GPs) have a positive and significant effect on SPs and environmental CSR. This study’s findings also demonstrate that environmental CSR plays a substantial role in developing the SPs, BIs and EP. The results of this study also show that SP plays a positive and significant role towards BIs and EP. Finally, BI predicts the EP.

This study's findings provide planners and policymakers with guidelines to create EP through environmental CSR, SPs and BIs. This study's findings are valuable results in identifying green practices’ significant role in establishing environmental CSR and SPs. Finally, this study's findings offer a new perception of integrating these factors and their contribution to EP.

This study examined the development of EP in the challenging situation of the COVID-19 pandemic. Therefore, in terms of the empirical findings, this study provides original value.

The zero-waste lifestyle (ZWL) is considered a reasonable step towards controlling waste generation and minimizing the consequences of human activities on the environment. The main aim of this study is to examine the behavioral antecedents of ZWL.

The study draws on the theoretical underpinnings of the theory of planned behavior (TPB) and the norm activation model (NAM) to develop a conceptual framework to understand the antecedents to ZWL. A cross-sectional survey among 349 randomly-selected consumers provided data analyzed with the partial least square-structural equation modeling (PLS-SEM) methodology.

The results demonstrate that personal norms, attitude, subjective norms and perceived behavioral control positively influenced the intention to adopt ZWL. Additionally, the study showed that the awareness of consequences influenced personal norms, attitudes and subjective norms. However, the study identified an intention–behavior gap in adopting ZWL.

This study serves as a pioneering exploration of the behavioral factors that impact the adoption of ZWL. Additionally, the paper endeavors to elucidate the underlying reasons behind the intention–behavior gap within this particular context. Consequently, the study offers substantial theoretical and practical implications aimed at promoting and fostering greater adoption of ZWL practices.

The number of young people using e-cigarettes (commonly referred to as vaping) has grown at an alarming rate, creating the need for urgent action. This paper demonstrates rapid step-by-step iterative application of the Co-create, Build and Engage (CBE) framework to showcase how marketing was applied in response to emerging trends that have negative health and environmental consequences. This paper aims to demonstrate how CBE is applied iteratively, ensuring student feedback leads module development.

In Study 1, a pure seven-step co-design implementation, 19 high school students were invited to co-design a vaping prevention approach that would work for them and other people like them. During the sensitisation phase of co-design, students completed one Blurred Minds Vaping module. Feedback grids were provided, with students identifying likes, dislikes and ideas. This likeability data was used, together with input from technical experts and pedagogical best practice, in a 12-week research and development project that aimed to develop a new online learning module focused on vaping and their environmental impacts for the Blurred Minds Academy. The new module was tested with 20 high school students. Feedback grids were provided once again, allowing a comparison of results.

Examination of feedback grid data demonstrates that the newly developed Vaping and the Environment module was improved. Considerations taken on board in the new module design (e.g. increased variability within the module) overcame criticisms expressed previously (e.g. it was boring and too long). Other criticisms remained evident, albeit at a much lower proportion suggesting the new Vaping and the Environment module, and future Blurred Minds module development, would benefit from iterative CBE application.

Conduit et al. (2022) note that marketing academia has been criticised for having an increasingly less relevant managerial agenda. This paper outlines a rapid step-by-step application of marketing in response to one of society’s most pressing health challenges – vaping. The iterative application of CBE is outlined, demonstrating that the student experience can be enhanced when marketing’s continual improvement mindset is used. This is the first vaping prevention programme that has included substantive information around the negative impacts of vaping on the environment.

This study aims to assess green food packages’ role in sustaining a restaurant’s curbside pickup service on three stages of consumer experiences: choosing a restaurant, evaluating their experiences of a recent purchase and weighing their post-consumption behavioral intentions after the recent purchase.

The service encounters framework and relevant literature guided the development of the questionnaire. A Qualtrics panel data of 314 valid questionnaires were collected and analyzed with choice experience, ordinary least squares regression and PROCESS modeling.

First, word-of-mouth (WOM) and function encounters significantly influence consumers’ first-time curbside pickup purchasing decisions. Then, service results encounter (besides distributor encounter) most significantly affects consumers’ overall curbside pickup experience. Finally, green food packages increase consumers’ shares of future purchases through their positive WOM intentions and extra efforts of revisiting the restaurant. Consumers’ perceived importance of green restaurant practices strengthens green food packages’ positive impact on extra efforts.

This study provides operational and marketing insights for restaurants to use food packages and sustain their curbside pickup service.

Besides assessing consumers’ evaluations and behavioral intentions for an off-premises restaurant service expected to stay beyond the pandemic, this research uniquely focuses on green food packages, a sustainability issue lacking research attention. The findings add new empirical insights to studies about sustainability and restaurant/food–retail operations.

This article assesses the degree of adoption of the circular economy model in the tourist accommodation sector. Additionally, the study aims to understand whether the type of accommodation, size and year of construction or remodelling have an impact on the adoption of circular economy practices.

The study is based on a survey administered to directors and owners of tourist accommodation facilities in Portugal. The questionnaire was developed based on an extensive literature review of circular economy practices in the accommodation sector.

Accommodation companies currently operate in a linear economy model and are still in the early stages of transitioning to a more circular economic model. Among the most commonly implemented practices are those that represent expenditure savings for accommodation companies. The findings also suggest a growing awareness and commitment to sustainability and circular economy practices in the tourist accommodation sector, particularly in more recently constructed or renovated accommodation.

To the best of the authors' knowledge, this study is the first to evaluate the accommodation characteristics that impact the adoption of sustainability and circular economy practices in the tourist accommodation sector. It contributes to the literature by providing primary quantitative data supporting the adoption of such practices.

Smart cities in India are going to be a reality very soon by turning challenges into opportunities for the society. However, due to rapid increase in population burden, fast urbanization and growing demand of advanced services in the smart cities, the quantity of per capita municipal solid waste (MSW) has escalated. Moreover, the COVID-19 pandemic has further challenged the municipal solid waste management (MSWM) system with the increasing amount of infectious wastes coming from households (HHs), quarantine centers, healthcare facilities, vaccination centers, etc. Therefore, the present study attempts to explore and analyze the various dimensions of sustainable MSWM system in the smart cities.

The study identifies 13 factors of sustainable MSWM system from the literature, field surveys and stakeholders' opinions. Thereafter, stakeholders' opinions are collected and analyzed using total interpretive structural modeling (TISM) approach to explore the interrelationships among the factors of sustainable MSWM system. These relationships are further validated through the empirical investigation of the real-life case study of Rourkela Municipal Corporation (RMC), Odisha, India.

The TISM approach places all 13 factors into six levels in the hierarchical digraph depending upon the inputs received from the various stakeholders on their interrelationships. Study also validates the proposed TISM model by collecting the data of RMC, Odisha, on the development of MSWM system over the period of 2015–2021.

The study also highlights various implications for the other developing cities and stakeholders to set up the roadmap for developing the sustainable MSWM system. Study defines “IT platform” and “awareness among citizens” as the base of the sustainable MSWM system in any smart city.

The present study is the first of its kind to explore the interrelationships among the factors of sustainable MSWM system by using TISM approach. Moreover, the proposed TISM framework is further validated through the empirical journey of one of the smart cities in India.

The purpose of this study is to determine the viability of Lacticaseibacillus rhamnosus GR-1 (L. rhamnosus GR-1) in five yogurt samples with or without quinoa, chickpea, soybean and rice flour over various fermentation periods and refrigerated storage durations, with a focus on exploring the potential of functional foods, which provide health benefits beyond nutritional value. Additionally, the study aimed to evaluate consumer acceptance of yogurt fortified with functional flour. Using a nine-point hedonic scale, from 1 (dislike extremely) to 9 (like extremely), participants rated appearance, flavour, texture and overall acceptability.

The samples were inoculated with the probiotic strain L. rhamnosus GR-1 and fermented for 0, 2, 4 and 6 h at 38°C, followed by refrigerated storage at 4°C for 1, 15 and 30 days, respectively. Microbial enumeration was performed throughout fermentation and storage to assess the viability of L. rhamnosus GR-1. A sensory evaluation involving 86 participants was conducted to assess the consumer acceptability of the yogurt samples.

Notably, L. rhamnosus GR-1 achieved viable counts of 108 colony-forming units per mL in all treatments at all fermentation time points. Over the 30-day storage period, no statistically significant differences (p < 0.05) in average pH values were observed among the five treatments, and within each treatment, pH levels remained stable, with an overall mean of 4.2 ± 0.64. Treatment 4, which featured rice flour fortification, received higher hedonic scores from sensory panellists in terms of appearance, flavour, texture and overall acceptability. These findings indicate that incorporating functional flours in conjunction with cow’s milk effectively promotes and preserves the viability of L. rhamnosus GR-1 in yogurt.

Exploring the potential of probiotic yogurt enriched with diverse functional flours to enhance nutritional content and health benefits as well as attract new consumers, this study addressed a critical gap in understanding consumer perceptions and generated insights for creating innovative and health-promoting dairy products.

International outbreak of the SARS-CoV-2 infection has fostered the Italian government to impose the FFP2 protective facial masks in closed environments, including bar, restaurants and, more in general, in the food sector. Protective facial masks are rocketing, both in mass and in costs, in the food sector imposing efforts in fostering reuse strategies and in the achievement of sustainable development goals. The scope of the present paper is to depict possible strategies in manufacturing and reuse strategies that can reduce the carbon footprint (CF) of such devices.

To implement circular economy strategies in the protective facial masks supply chain, it was considered significant to move towards a study of the environmental impact of such devices, and therefore a CF study has been performed on an FFP2 facial mask used in the food sector. Different materials besides the mostly used polypropylene (PP) (polyethylene (PE), polycarbonate (PC), poly (lactic acid) (PLA), cotton, polyurethane (PUR), polystyrene (PS) and nylon 6,6) and different sanitisation alternatives as reuse strategies (both laboratory and homemade static oven, ultraviolet germicidal irradiation) readily implemented have been modelled to calculate the CF of a single use of an FFP2 mask.

The production of textiles in PP, followed by disposal was the main contributor to CF of the single-use FFP2 mask, followed by packaging and transportations. PP and PE were the least impacting, PC, cotton and Nylon 6-6 of the same weight results the worst. PLA has an impact greater than PP and PE obtained from crude oil, followed by PUR and PS. Static laboratory oven obtained an 80.4% reduction of CF with respect to single use PP-made FFP2 mask, whereas homemade oven obtained a similar 82.2% reduction; UV cabinet is the best option, showing an 89.9% reduction.

The key strategies to reduce the environmental impacts of the masks (research for new materials and reuse with sanitisation) should ensure both the retention of filtering capacities and the sanitary sterility of the reused ones. Future developments should include evaluations of textile recycling impacts, using new materials and the evaluation of the life cycle costs of the reused masks.

This paper intends to provide to stakeholders (producers, consumers and policy makers) the tools to choose the best option for producing and reuse environmentally friendly protective facial masks to be used in the food sector, by using both different materials and easily implemented reuse strategies.

The reduction of the CF of protective facial masks in the food sector surely will have relevant positive effects on climate change contributing to reach the goals of reducing CO₂ emissions. The food sector may promote sustainable practices and attract a niche piece of clients particularly sensible to such themes.

The paper has two major novelties. The first one is the assessment of the CF of a single use of an FFP2 mask made with different materials of the non-woven filtering layers; as the major contribution to the CF of FFP2 masks is related to the non-woven textiles manufacturing, the authors test some other different materials, including PLA. The second is the assessment of the CF of one single use of a sanitised FFP2 mask, using different sanitation technologies as those allowed in bars or restaurants.