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Etymologically, the word “loss” means to be deprived, temporarily or permanently, of use of faculty or an advantage. Therefore, when businesses and entrepreneurs suffer large amount of losses, they can be attributed to a non-effective and non-efficient way of handling assets. Consequently, high levels of bad management can be the cause for food losses (FL) across the agri-food supply chain, food waste (FW) depends on consumers' behavior in organizing food basket. Food loss and food waste (FWL) negatively affect environment and global economy. The purpose of this paper is to propose a holistic 4Es (Ethical_Equity_Ecological_Economic) approach aimed at better managing and treating FLW along the agri-food chain from upstream to downstream stages by addressing entrepreneurs and consumers' approach.

The work focuses on the definition and designing of three possible tools: (1) the implementation of a FL_break-even point model; (2) the Hazard Analysis Critical Control Point (HACCP) procedures including a scheme for FL critical points and (3) a consumer's tax FW declaration model. Beginning with these tools, the work tries to define a holistic model by involving all the actors performing in a strictly inter- linked system.

Approaching the FLW issue in a holistic way can ensure the involvement of engaged and productive people at work, lead to strategies and policies aimed at enriching consumers' awareness and entrepreneurs' management approach, and can address the handling of FLW toward Ethical, Equity, Ecological_and Economic (that means effective and efficient) paths.

Monitoring and decreasing FLW by implementing the proposed tools from upstream to downstream of the food supply chain can certainly improve the reliability of firm production and investment decisions, and at the same time, behavior of people who feel to be part of an interrelated system. This can help to lighten FLW negative impacts on consumers' income and on pollution as well as indirectly on poverty.

This paper wants to make an innovative attempt to approach the FLW issue in a global and holistic way, while focusing on behavior and awareness of firms/entrepreneurs and consumers/citizens. In addition, the tools and approach defined pave the way for subsequent empirical works to follow.

This study aims to explore whether the blockchain technology (BCT), as a unique and distinctive resource, affects the development of unique capabilities and the integration and reconfiguration of internal physical and human resources necessary to gain a trusted competitive advantage.

A case study approach has been used to identify the internal resources and capabilities that affect the decision to implement BCT and to determine whether this new technology can become a strategic internal resource in the wine industry.

Results show the role of two strategic resources: human resources, such as IT specialists and software developers for BCT applications, and skills of companies’ management to grant sensitive and confidential data to IT specialists and the ability to read the analytics from the BCT application, becoming a distinctive enabling assets.

The main limitation of this study is related to the analysis of a single case, which, on the one hand, does not allow generalisation of the empirical findings but, on the other hand, is themost appropriatemethod for the explorative nature of this research.

Our findings have useful practical implications for wineries and agri-food companies in overall because they can support managers and entrepreneurs in effectively implementing these innovative digital technologies in their valuecreation process.

The study of this underexplored topic gives interesting insights into the resources needed for the successful adoption of this emerging technology, which can support wineries in improving the value-creating process. In particular, compared to the previous studies, this research analyses the adoption process under the resource-based theory lens.

The purpose of this paper is to understand whether the companies most involved in communicating their responsible behaviour externally are those most active on the social media (SM) platform, with a philanthropic purpose rather than strictly aimed at economic aspects.

The authors, first, assess firms’ efforts on the SM platform using the model proposed by Chung et al. (2014), and, second, the authors analyze the content of messages in order to verify what dimensions of the corporate social responsibility (CSR) they contain. A multivariate modelling has been performed in order to verify whether the wineries that take most care to communicate their responsible behaviour are those that are more involved in the management of Social Network. The wineries’ effort in SM platform was analyzed using the model proposed by Chung et al. (2014), which consider three dimensions named intensity, richness and responsiveness. In order to verify the relationship between the SM effort and their engagement in CSR initiatives, the Probit model has been utilized taking into consideration four CSR dimension (Green CSR, Ethical CSR, Community CSR and Cultural CSR).

The findings show that wineries most involved in corporate social responsibility initiatives and in the active communication of these initiatives on SM platforms are those that are most active on SM and in particular those that interact most with their web users, triggering in them some reactions that lead to the sharing of content and, therefore, having a significant impact on the dissemination of information through SM.

The main limitations of this study are related to the limited sample size, the time period considered.

This study provides insight and hints into wine entrepreneurs interested in improving the effectiveness of their CSR communication via SM showing the importance of the interactive dimension of SM, in order to reduce scepticism and gain greater credibility on the market.

This study uses four dimensions of the companies’ SM efforts’ built on the basis of a number of variables that are more explicative of the SM engagement.

As nowadays the knowledge economy puts a strong emphasis on the universities’ role in the present economy, the recent challenge focuses on the interrelations between entrepreneurship culture and academic engagement. This study aims to investigate the new role that universities are assuming as entrepreneurial entities and gather information taking place internal university stakeholders and students’ perception on entrepreneurship education. The research hypothesis stands entrepreneurship is mainly supposed as being professionally and educationally active rather than setting up a company.

The present study carries out a study on the perception of entrepreneurship education conducted among students of the University of Economics in Krakow in the winter semester of the academic year 2017/2018. The selected target group meets the criteria of the different national country origin of the respondents. Another criterion for selecting the target group was diversity in the field of students’ academic interests.

The results of the study give a clear view of the still valid confirmation of the growing academic role in terms of entrepreneurship culture development that appears necessary to address the demand for global competitiveness. In particular, it is possible to categorize two groups of people, moderate and strong supporters of recognition that entrepreneurship is not only about starting a company but also at the same time that it is an expression of its own dynamic and entrepreneurial attitudes.

As the importance of entrepreneurship in the context of an entrepreneurial university is rising and the definition of entrepreneurship goes beyond its understanding of starting a business, universities and academic engagement can and have to better address and focus their planning of the courses and their contents.

The study sheds some light and gives some interesting perspectives on the issue of different levels of entrepreneurship education expectations against different levels at which this education should be provided. In addition, it is in line with the EU entrepreneurship competence framework (EntreComp) aimed at defining tools to improve the entrepreneurial capacity and culture of EU citizens and organizations by means of consensus among stakeholders and by establishing a bond between education and study.

Healthy and safety food issues are more and more becoming the purchasing process core of conscious consumer. “Type 1” wheat flour means higher protein and ash content. The purpose of this paper is to investigate the attributes usually referred to the characteristics of wheat flour known to consumers and at implementing a predictive model of purchasing that allows to make correct decisions without the necessary experience of a real human expert.

In order to investigate the research aims of the paper, an online survey was carried out and conducted by means of the Google Forms in the detection time January-April 2016. The online survey collected responses from 467 Italian respondents asked to give feedback about their buying habits of various types of flour. The responses were analyzed through a data mining approach. This paper implements predictive analytics to create a statistical model of future behavior by means of a machine learning algorithms.

In line with recent healthy and dynamic trends in the food industry, conscious consumer seems to be willing to pay a price for “type 1” wheat flour that is four times higher than the price related to the basic types of wheat flour.

Consumer seems not to know well the “type 1” wheat flour and its healthy characteristics; then, it should be crucial to implement promotional strategies and marketing hand in hand. Promotion can be a key element in putting across the health benefits of special kinds of wheat flour.

Highlighting health issues about the “type 1” wheat flour gives insights and sheds some light on the crucial need of changing eating and purchasing behavior. Then, originality of this paper can be found in the used predictive algorithm of the artificial intelligence.

Wine, fruits, vegetables and whole grains are the main products of a healthy diet. The purpose of this paper is to scrutinize the existence of an interesting and evocative bond among moderate intake of wine, health and well-being.

By means of a fuzzy cluster analysis, the authors try to investigate the existence of groups of regions similar in wine consumption, subjective well-being, health and social relations. The latter are expressed through composite indicators, built and developed by Istat within the Italy ESW project’s activities (equitable and sustainable well-being). The analysis also investigates how this link has evolved over time. Data are related to refer to the situations in 2010 and 2017 in 21 regions of Italy.

Results obtained in 2010 seem to confirm the hypothesis of the existence of a link among moderate wine consumption, hedonism well-being and health, and in addition, findings highlight the so-called North‒South gap, that is the strong differences and economic issues among the different areas of the country. Then, outcomes obtained for 2017 appear in line with 2010 results.

Several authors from medicine, economics and chemistry domain strongly suggest and demonstrate that regular and moderate intake of wine reduces the incidence of heart disease, diabetes mellitus and hormonal problems, and correlatively increases longevity. In this work, the authors develop further research step including the aspects related to personal well-being and social relations under the umbrella of a hedonism approach. Finally, results highlight the existence of an amazing tie among moderate intake of wine consumption, well-being and health.

The purpose of this paper is to investigate different profiles of honey consumers in Slovakia and Romania by using a segmentation approach, thus supporting honey producers from both countries and promoting the consumption of honey for both food and health benefits.

A paper and online survey was conducted in two representative regions of Slovakia (n=2,138) and Romania (n=1,100), between November 2017 and February 2018. By carrying out a two-step cluster analysis, several segments of honey consumers based on consumption patterns, demographic profile, purchasing behaviour and honey preferences were defined.

In both countries, honey is mostly consumed as food product and medicine and the majority of consumers think honey has healing effects. Based on the data, the authors identified similar segments in Slovakia and Romania, in terms of frequency and annual consumption (“maniacs” or “loyal consumers”, “regular consumers”, “occasional consumers” or “sporadic consumers” and “irregular consumers”), but, at the same time, those segments are different in terms of the way in which honey is consumed (multipurpose or direct consumption, spreads, beverages and ingredients for cooking).

The findings provide honey producers–beekeepers a wider information base, which can increase effectiveness of price, distribution and marketing communication strategies. Furthermore, knowledge from results will allow producers to specialise and place the production by designing different marketing strategies in different segments.