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This chapter highlights the collaborative efforts of committed partners engaged in four distinct yet inter-related programs designed to build leadership capacity across schools serving rural Alaska. The Rural Alaska Principal Preparation and Support (RAPPS) program has built a comprehensive system of leadership development programs that develop aspiring leaders, induct and coach new principals, promote the professional learning of practicing principals, and support the school improvement efforts of the state education department. Each program is described in detail with special attention devoted to the unique elements of the program designs, including summer institutes; cohort models; distance learning offerings; targeted coaching; blended learning models using webinars; critical friends’ conversations; and a festival of ideas. Lessons learned are highlighted, and impact and evaluation results are also detailed.

Josh Bendickson is a Ph.D. student at Louisiana State University in the E. J. Ourso College of Business. He teaches principles of management in the Rucks Department of Management and is also involved in the Stephenson Entrepreneurship Institute. His research interests include strategy, entrepreneurship, and management history.

The pressure on the food industry and society as a whole to evolve towards more sustainable production and consumption has increased in recent years. There are a number of drivers that can help reduce environmental impacts including legislative instruments, retail marketing and consumer choices and demand. One driver that has received attention recently is the use of product labels, either on a single issue or on multiple issues (using omni‐labelling). The purpose of this paper is to report on a framework that emerged from a wider study exploring effective approaches to environmental labelling of food products.

Techniques for assessing the environmental impacts of food production were reviewed and a consultation was undertaken with industry and consumer experts to ascertain their views (using multi‐criteria mapping) on the practicality and efficacy of environmental labels.

The wider study found that although the science is not sufficiently robust to develop an outcome‐based, environmentally broad, omni‐label at this time, there is a role for environmental labelling in conjunction with other initiatives to improve the sustainability of food production and consumption. The framework presented aims to support this role and help improve the practicality and efficacy of environmental labels. It provides a series of interrelated guidelines which provide a basis for developing more effective, robust, credible and practical environmental labels for food.

The framework can be used to design new, or evaluate existing labelling schemes and to identify opportunities for improvements. The process is illustrated with an application to four existing schemes.

Eco‐labelling of food products is gaining interest globally, but there are numerous issues that need to be fully understood in order to develop credible and robust labelling systems.

The current paper aims to explore the attitudes of decision makers in restaurants in Puerto Rico toward vegetarian food, and examine the restaurants' orientation toward vegetarianism and the challenges they face in catering to vegetarian patrons.

A survey instrument was developed to include 21 items representing the various attitudes and views toward vegetarian food; restaurant characteristics; and participant's demographic information. A total of 92 face-to-face structured interviews were conducted among various independent family restaurants located in the metropolitan area of San Juan, Puerto Rico.

The findings suggest that although the participants certainly recognize the value of vegetarian food for their restaurants, they are still unaware or uninformed about many issues related to vegetarianism and vegetarian customers. Moreover, the study also raises some worrying concerns as to the attentiveness of restaurants to the needs of vegetarians.

The study raised important practical implications for restaurants in San Juan and, potentially, for restaurants in other destinations that share the same challenges. Perhaps the most important implication that emerges is the need to educate the decision makers in restaurants (i.e. owners, managers and chefs) regarding critical issues related to vegetarians and vegetarian food.

Family businesses feature prominently in economies, including the South African wine industry, using websites to convey their family identity. This research paper aims to explore the family identity elements that family wineries use on their websites, their alignment and how these are communicated online.

Based on Gioia’s methodology, a two-pronged approach was used to analyze 113 wineries’ websites’ text using Atlas. ti from an interpretivist perspective.

South African wineries use corporate identity, corporate personality and corporate expression to illustrate their familiness on their websites. It is portrayed through their family name and heritage, supported by their direction, purpose and aspirations, which emerge from the family identity and personality. These are dynamic and expressed through verbal and visual elements. Wineries described their behaviour, relevant competencies and passion as personality traits. Sustainability was considered an integral part of their brand promise, closely related to their family identity and personality, reflecting their family-oriented philosophy. These findings highlight the integration that exists among these components.

Theoretically, this study proposes a family business brand identity framework emphasising the centrality of familiness to its identity, personality and expression. Using websites to illustrate this familiness is emphasised with the recommendation that family businesses leverage this unique attribute in their identity to communicate their authenticity.

This study contributes to understanding what family wineries communicate on their websites, specifically by examining the elements necessary to create a family business brand based on the interrelationship between family identity, personality and expression with familiness at its core, resulting in a proposed family business brand identity framework.