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Amid the current global crisis, biodiversity remains a topic that is often relegated to a few disciplines. Many issues related to the relationship between organizations and the ecosystem remain unexplored. This study aims to fill this gap by examining the characteristics of the interrelationship between these two complex and dynamic systems.

This research is conducted using a constructivist approach, with an interpretivist perspective and a case study methodology. Through this research perspective and an exploratory multiple case study (holistic), the authors assess the implications related to the concept of biodiversity and the impacts that organizational choices could have on the consideration and management of this complex concept.

The desire of these entrepreneurs to change their ways of doing things and try to produce in a way that respects the ecosystem and enhances natural genetic diversity, while simultaneously drawing value from it in a healthy and sustainable manner, is evident. The orientation toward a sustainable and ecologically innovative business brings the concept of profit into the background on several occasions, leading these bakery entrepreneurs to be visionary green entrepreneurs (or ecopreneurs). The desire to be sustainable and to change the ways of “business as usual” makes these companies and their entrepreneurs an example of “sustainability-as-flourishing.”

By adopting the systems thinking approach and multiple case studies, this study examines the interrelation between some innovative small companies (bakeries) and biodiversity, their motivations to actively engage in biodiversity protection and their roles in protecting agrobiodiversity as well as the natural wealth of the ecosystem.

The purpose of this paper is to examine students’ attitudes toward sustainable dining. It aims to identify the level of importance that students place on specific on-campus sustainable dining initiatives and the factors that affect their attitudes and behaviors.

A random sample of 197 undergraduate students completed an online survey in the spring semester of 2020. The survey was divided into four sections: demographic and background information; familiarity with on-campus dining, specifically with sustainable on-campus dining initiatives; the level of importance placed on these sustainable practices; and practiced sustainable behaviors.

Many students placed a high level of importance on common sustainable dining behaviors and practices such as recycling, waste reduction techniques and the use of eco-friendly utensils. Sex was found to be a significant factor in determining students’ attitudes and behaviors. While men had a higher level of knowledge of on-campus sustainable practices at the dining facilities, women consistently placed a higher level of importance on almost all sustainable dining practices. Additionally, the study also found that signage was not an effective method of influencing behavior.

Previous studies that have explored this topic have been limited. Additional research is needed to ascertain if better knowledge of on-campus sustainable dining initiatives can influence students’ inclinations to act more sustainably.