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Instructors at Francis Marion University developed a recycling course in an attempt to satisfy the students’ goals of increasing campus awareness about sustainability and recycling, and the teachers’ goals of using problem‐based learning approaches in class. Students enrolled in the course designed their own experiment, completed the experiment and presented the results at several national meetings. The focal point of the experiment was student apartments, where some students were provided with recycling bins, some were not, and some were provided with both bins and education about the importance of recycling. Results show that students living in campus apartments significantly reduced their waste stream when given recycling bins and some education about recycling. Although ANOVA tests showed that while the presence of recycling education did not result in significantly more recycling, students who received bins (opportunity) recycled more as time went on. Positive student feedback indicated the success of using project‐based learning to teach sustainability.

EVER since those far‐off days when life was represented on this planet by nothing except a few primitive protoplasts gliding in a quiet pool, the earth has been subject to changes. Some have been as transient and unimportant as a French fashion while others endured as vast orientations of man's way of living.

Introduces the special issue on environmental sustainability initiatives in higher education. Highlights the work accomplished by students on college and university campuses around the world. Notes that the papers illustrate the challenges and success students have encountered while working toward sustainability.

Wine choices are not always fully understood by academic researchers or the industry. This paper aims to outline and test a theoretical model proposing that wine consumption may be dependent on differences in consumer expertise, the hospitality situation, characteristics of the wine itself and an interaction of these variables.

Three empirical studies (total sample size = 356) tested these theoretical propositions. Consumers with varying levels of wine knowledge were presented with experimental vignettes showing videos of wine opening and pouring and were asked to pair wines with hospitality situations.

Study 1 found that consumers with low product knowledge were more sensitive to hospitality situations and extrinsic product attributes (closures) than were the experts. Study 2 found that wine hospitality situations fall into three predicted categories, namely, food, friends and formality, although contrary to prediction, the presence of food was the weakest predictors. Study 3 demonstrated the robustness of the three-dimensional structure of wine hospitality situations.

These studies provided important practical information because targeting various market segments requires the industry to know what product attributes are favored by different groups of consumers different situations.

Previous researchers have discussed the difficulty of measuring consumption situations. By limiting these studies to wine consumption within hospitality situations, the authors learned much about how consumers’ characteristics, product attributes and the situations interact to influence not only product assessments but also choices.

THE popular image of Ireland is of a land where one can enjoy the perfect holiday. If you are a golfer, fisherman, rambler or if you just enjoy good food and of course the black nectar for which it is famous, then Ireland is the place to go, take the word of TV Chef, Keith Floyd. Ireland however, unlike many small countries, is not content to base its economy on tourism.

In the present literature on fuzzy sets and fuzzy information, there is much confusion between entropies of fuzzy sets and fuzzy sets of entropies. After a thorough critical review of this question, proposes a unified approach based on the theory of deterministic functions. One must carefully distinguish between index of fuzziness, uncertainty of fuzziness and uncertainty of randomness on the one hand; and uncertainty of fuzzy sets and uncertainty of possibility on the other hand. This new framework could provide new approaches to management of uncertainty originating from both probability and possibility distributions.

The purpose of this paper is to review and discuss Luciano Floridi’s 2019 book The Logic of Information: A Theory of Philosophy as Conceptual Design, the latest instalment in his philosophy of information (PI) tetralogy, particularly with respect to its implications for library and information studies (LIS).

Nine scholars with research interests in philosophy and LIS read and responded to the book, raising critical and heuristic questions in the spirit of scholarly dialogue. Floridi responded to these questions.

Floridi’s PI, including this latest publication, is of interest to LIS scholars, and much insight can be gained by exploring this connection. It seems also that LIS has the potential to contribute to PI’s further development in some respects.

Floridi’s PI work is technical philosophy for which many LIS scholars do not have the training or patience to engage with, yet doing so is rewarding. This suggests a role for translational work between philosophy and LIS.

The book symposium format, not yet seen in LIS, provides forum for sustained, multifaceted and generative dialogue around ideas.

Wine tasting is an integral method for engaging consumers. Producers go to great lengths to educate consumers on evaluating quality based on taste and aroma. Understanding the sensory and perceptual processes of wine tasting may offer insight into how consumers at different levels of wine expertise use their senses to evaluate wine.

This study used functional near-infrared spectroscopy to examine processing in the frontal lobe of the brain during wine tasting and aroma evaluation. Sixty subjects evaluated the tastes and aromas of wine samples with various levels of sweetness, whereas 16 defined areas of their frontal lobes were measured with functional near infrared measurement.

The subjects’ orbitofrontal cortices were activated during both olfaction (smelling) and tasting. Further, larger areas of the frontal lobes showed significant activation during the olfaction task than during the tasting task. The level of the subjects’ wine knowledge did not predict differences in neural processing when participants evaluated aroma of wine; however, subjects with higher wine knowledge did show significantly higher activation in specific frontal lobe regions when tasting. Differences in levels of product involvement among the subjects were not significant for the tasting task, but were significant for the olfaction task.

Developing a better understanding of the biological processes involved in tasting may lead to understanding the differences in consumer preferences for wine. This, in turn, may assist tasting room managers to adjust their tasting procedure to be tailored to consumer-specific needs.