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Legislation in many developed nations allows for the video‐recorded interview of a witness made during the investigation to be used as his or her evidence‐in‐chief at trial. The purpose of this paper is to discuss the challenges for the criminal justice system of trying to make one interview meet both investigative and evidential purposes.

Advances in effective police interviewing strategies are outlined and evaluated with regards the implications of presenting evidence elicited in this manner in court.

As with any significant change, the move towards this method of evidence presents challenges. However, using this video record as evidence will ensure that the best evidence is preserved and the jury has access to a transparent record that is more accurate and complete than previously experienced.

The paper acknowledges that concerns over any extra time taken by using video recording must be taken into account, but also balanced against the likely long‐term benefits, not only in fairness to the proceedings but also by easing the process for victims and witnesses.

This article develops an econometric valuation methodology that is applied to identifying value in South African red wines. It is found that quality, as simultaneously measured by Wine magazine and Platter star ratings, is the dominant factor in explaining the cross‐section of prices. However, together with a varietal dummy these factors are only able to explain about 40% of the variation in wine prices. This implies that there is considerable value that may be gleaned through informed bargain seeking using this tool. Indeed, at certain levels of value there is more than a 50% differential in price.

Food fraud as intentional deception for economic gain relies on a low-tech food value chain, that applies a ‘paper-and-pencil approach’, unable to provide reliable and trusted data about food products, accompanied processes/activities and actors involved. Such approach has created the information asymmetry that leads to erosion of stakeholders and consumers trust, which in turn discourages cooperation within the food chain by damaging its ability to decrease uncertainty and capability to provide authentic, nutritional, accessible and affordable food for all. Lack of holistic approach, focus on stand-alone measures, lack of proactive measures and undermined role of customers have been major factors behind weaknesses of current anti-fraud measures system. Thus, the process of strong and fast digitalisation enabled by the new emerging technology called Industry 4.0 is a way to provide a shift from food fraud detection to efficient prevention. Therefore, the objective of this chapter is to shed light on current challenges and opportunities associated with Industry 4.0 technology enablers' guardian role in food fraud prevention with the hope to inform future researchers, experts and decision-makers about opportunities opened up by transforming to new cyber-physical-social ecosystem, or better to say ‘self-thinking’ food value chain whose foundations are already under development. The systematic literature network analysis is applied to fulfil the stated objective. Digitalisation and Industry 4.0 can be used to develop a system that is cost effective and ensures data integrity and prevents tampering and single point failure through offering fault tolerance, immutability, trust, transparency and full traceability of the stored transaction records to all agri-food value chain partners. In addition, such approach lays a foundation for adopting new business models, strengthening food chain resilience, sustainability and innovation capacity.

This study aims to investigate the trends in existing studies in the field of ethnic entrepreneurship in the context of growing markets in terms of definitions, theories, themes, methodologies and settings.

This study used bibliometric analysis and used Publish or Perish software with Google Scholar as the database. A total of 183 articles published in 122 journals from 1988 to 2018 were selected. This study used systematic data to reveal trends in growing markets and qualitative inductive analysis to define relevant themes within the topic.

The results show that ethnic entrepreneurship is defined as involving immigrants from developing countries. From a theoretical point of view, socio-cultural theories, socio-economic theories and combinations of both have been used to explain the phenomenon. Six research themes have been developed indicating potential explorative and exploitative research themes. This study identified the dominance of the qualitative approach in ethnic entrepreneurship research and found that the typical research subjects are Asian immigrants, especially Chinese, in developed countries. The articles reviewed were mainly conducted in developed countries (68.85%) and a lesser portion in developing countries (13.66%), particularly Asian countries.

This study provides future directions for research on ethnic entrepreneurship, such as gender studies of ethnic entrepreneurs and factors affecting the opening of new businesses in new locations.

This study reveals trends in the ethnic entrepreneurship field based on the country in which the study was conducted, the definition of ethnic entrepreneurship, the theories, the research themes, the methodologies, the research setting and the ethnicity studied. It also used the framework of input–process–output to establish a generic road map of the ethnic entrepreneurship research area.

Food consumption impacts heavily on the environment. It is therefore highly relevant to study food‐purchasing processes and needs for environmental information in the food supply chain. The objective of this article is to report findings from a study identifying practices in using environmental information when making decisions on what food to procure and purchase.

Using a phenomenographic approach, professional purchasing managers at food production companies and wholesalers in public and commercial food services as well as retailing were interviewed with the aim of identifying practices when using environmental information in decisions on what food to procure for purchasing.

The findings show that purchasers are dependent on corporate policy when it comes to environmental considerations related to food. Purchasers are mainly guided by business parameters with respect to price, quality and service. These factors are given priority over co‐operation along the food supply chain. Such co‐operation has been shown to have the potential to encourage environmentally friendly purchasing decisions.

The study places the issue of the use of and need for environmental information in the food supply chain on the national agenda in Sweden. Thus, the study contributes to increasing the awareness of the importance of professional food purchasers as actors for change towards more environmentally friendly food consumption.

The purpose of this paper is to investigate the influences of smallholder farmers’ motivations, opportunities and abilities on their satisfactions of non-certified organic farming practices in Southern China based on the motivation–opportunity–ability (MOA) model.

The sample covers 314 smallholders from Nanning region in Southern China who have engaged in non-certified organic farming. Judgmental and convenient sampling are applied to collect data. Data analysis consists of confirmatory factor analysis, structural equation modelling and mediation test.

The results show opportunity as dominant impact factor of smallholder farmers’ satisfaction followed by motivation and ability. Also, their commitment to further non-certified organic farming is positively influenced by their satisfactory level. Mediation test reveals that satisfaction partially mediates the relationships between motivation, ability and commitment.

First, due to the limited sample size in a single region, the findings cannot represent even Southern Chinese farmers as an entirety. Second, the study only limited itself in the scope of the MOA model.

Apart from providing updated empirical results for existing studies, this study also highlights the importance of farmer association, supporting scheme as well as the relevant training for the smallholder farmers to size the opportunities, promote their motivations and strengthen their abilities.

As little attention has been given to small-scale farmer who are involved in organic farming practice in China, this paper presents findings based on the MOA framework.

The study aims to define a research agenda for creating resource-efficient supply chains (RESCs) by identifying and analysing their key characteristics as well as future research opportunities.

We follow a systematic review method to analyse the literature and to understand RESC, taking a substantive theory approach. Our approach is grounded in a specific domain, the agri-food sector, because it is an intensive user of an extensive range of resources.

The review shows that works of literature has looked at the use of resources primarily from the environmental impact perspective. There is a need to explore whether or not and how logistics/supply chain decisions will affect the overall configuration of future food supply chains in an era of resource scarcity and depletion and what the trade-offs will be.

The paper proposes an agenda for future research in the area of RESC. The framework proposed along with the key characteristics identified for RESC can be applied to other sectors.

Our research should facilitate further understanding of the implications and trade-offs of supply chain decisions taken on the use of resources by supply chain managers.

The paper explores the interaction between supply chains and natural resources and defines the key characteristics of RESC.

The hotel industry is one of the leading producers of waste worldwide, and more than one-third of that waste is food. The purpose of this study is to investigate hotel managers' awareness of sustainable and circular practices, with a focus on their attitude toward and perception of food waste in Apulia, Southern Italy. The region has a tourist vocation, accounts for 3.3 million tourists per year and plays a key role in the Italian tourism.

The study was conducted using a questionnaire administered to ten hotel managers located in Apulia. In light of the Checkup Tool Speditivo, a sustainability score indicates managers' awareness of and attitude toward sustainability and circularity, distinguishing between “beginner” (0–25 points), “concerned” (26–50 points), “proactivist” (51–75 points) and “sustainable” (76–100 points). The results have been analyzed using descriptive statistic tools.

The average sustainability score indicating the level of awareness of sustainable and circular practices among hotel managers in Apulia was 84, whereas the average score associated with their attitude toward food waste management strategies was 65. The greater the number of stars, the higher the sustainability scores. However, the greater the number of rooms, the lower the attitude toward food waste management strategies.

The study sheds light on the main opportunities, barriers and trends in the field of food waste management, highlighting the food commodities which are wasted the most and proposing further strategies to improve circularity and sustainability in hotels. To the best of the authors' knowledge, this study is the first on such topics in Southern Italy and could represent the basis for future research on the topic.

The purpose of this paper is to quantify household food waste by using two different methods. A comparison of the results highlights a divergence between the perceived contribution to the problem and more objective measurements.

Self-reported quantities, collected by means of a postal survey sent out to a random sample of the French- and German-speaking Swiss population, were compared to extrapolations from a national waste compositional analysis report.

The results of the self-reported survey showed 8.9 kg of avoidable and possibly avoidable household food waste per capita per year, whereas calculations based on the second method resulted in a total of 89.4 kg of mostly avoidable household food waste per capita per year.

This striking tenfold discrepancy between the two sets of results highlights the extent of under-reporting in self-assessment and speaks in favour of using more objective methods to quantify food waste, building on the example of the second method used in this study.

The discrepancy highlighted here could be used as a hook in an awareness-raising campaign to highlight everyone’s contribution to the food waste issue and encourage citizens to reconsider their behaviour and adopt recommended behavioural changes.

By highlighting the divergence between self-reported and actual waste management facts and figures, this paper justifies the need to develop measures to encourage citizens to reconsider their attitudes and practices.

This paper offers quantitative evidence on how surplus food, i.e. safe food that is not sold to the intended customers, is generated and recovered within Italian manufacturing and retail firms. The purpose of this paper is to enlighten the process through which the food supply chain firms come to donate surplus food-to-food banks.

Surplus food and recoverability were defined as the key terms of the problem. In total, 12 exploratory case studies were conducted to segment the manufacturing and retail sectors, to assess recoverability in each segment, and to establish the protocols for descriptive case studies. A multiple case-study approach was used and 83 firms were investigated.

The primary source of surplus food is shown to result from products reaching the internal sell-by date, i.e. the date by which manufacturers and warehouses must supply perishable products. Donation to food banks is found to be a relevant management practice in the ambient and chilled manufacturing segments and at retail distribution centres, while frozen food companies and retail stores are found to rely nearly exclusively on waste disposal.

The degree to which our findings are specific to Italy is an issue to investigate. Future research should target surplus food management in farming and food services, and assess the cost effectiveness of alternative management channels.

The paper highlights the changes required to increase the amount of food recovered by food banks. It also summarises the steps for establishing a structured procedure for managing surplus food within firms.

The paper offers quantitative evidence on a relatively untapped yet socially relevant topic, i.e. the upstream process of food recovery and donation.