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The author develops a bilateral Nash bargaining model under value uncertainty and private/asymmetric information, combining ideas from axiomatic and strategic bargaining theory. The solution to the model leads organically to a two-tier stochastic frontier (2TSF) setup with intra-error dependence. The author presents two different statistical specifications to estimate the model, one that accounts for regressor endogeneity using copulas, the other able to identify separately the bargaining power from the private information effects at the individual level. An empirical application using a matched employer–employee data set (MEEDS) from Zambia and a second using another one from Ghana showcase the applied potential of the approach.

The pressing issues of climate change and environmental degradation call for a reevaluation of how we approach economic activities. Both leaders and corporations are now shifting their focus, toward adopting practices and embracing the concept of circular economy (CE). Within this context, the Food and Beverage (F&B) sector, which significantly contributes to greenhouse gas (GHG) emissions, holds the potential for undergoing transformations. This study aims to explore the role that Artificial Intelligence (AI) can play in facilitating the adoption of CE principles, within the F&B sector.

This research employs the Best Worst Method, a technique in multi-criteria decision-making. It focuses on identifying and ranking the challenges in implementing AI-driven CE in the F&B sector, with expert insights enhancing the ranking’s credibility and precision.

The study reveals and prioritizes barriers to AI-supported CE in the F&B sector and offers actionable insights. It also outlines strategies to overcome these barriers, providing a targeted roadmap for businesses seeking sustainable practices.

This research is socially significant as it supports the F&B industry’s shift to sustainable practices. It identifies key barriers and solutions, contributing to global climate change mitigation and sustainable development.

The research addresses a gap in literature at the intersection of AI and CE in the F&B sector. It introduces a system to rank challenges and strategies, offering distinct insights for academia and industry stakeholders.

This study aims to analyze lean wastes for the poultry sector in Turkey and link lean tools to this study, focusing on identifying each lean waste that affects poultry production and proposing solutions for preventing these lean wastes in the sector. The proposed solutions aim to improve processes by suggesting different lean tools and their applications for the poultry sector.

The study consists of two different applications. First, the waste relationship matrix (WRM) was created to reveal the relationship between seven lean wastes and their importance order. Then, after determining lean tools for eliminating lean wastes, the optimum weight ranking and consistency ratio of the most suitable lean tools were calculated for these wastes and ranked with the best-worst method (BWM).

Results showed that overproduction is the most critical waste that impacts other wastes, followed by defect waste. Due to the nature of the sector, these wastes not only result in economic loss for the company but also in food waste and loss and issues related to animal welfare. Furthermore, the Kaizen approach and 5S implementation are the methods to eliminate these wastes. Detailed discussion on the link between lean tools and lean wastes is provided for the poultry sector.

This is the first study that theoretically and empirically identifies the potential lean waste affecting the poultry sector and provides lean tools for eliminating these wastes. Sector-specific explanations and discussions are presented in the study to show the applicability of lean approaches in the poultry sector to eliminate waste. In addition, this study is the first to integrate the WRM and BWM.

This study aims to provide a salt ready-mix to instant fried noodles manufacturers.

Response surface methodology was used to get optimized salt ready-mix based on carbonate salt, disodium phosphate, tripotassium phospahte, sodium hexametaphosphate and sodium chloride. Peak viscosity of flour and yellowness, cooking loss and hardness of noodles were considered as response factors for finding optimized salt formulation.

The results showed that salts have an important role in governing quality of noodles. Optimum levels of five independent variables of salts, namely, carbonate salt (1:1 mixture of sodium to potassium carbonate), disodium phosphate, sodium hexametaphosphate, tripotassium phosphate and sodium chloride were 0.64%, 0.29%, 0.25%, 0.46% and 0.78% on flour weight basis, respectively.

To the best of the authors’ knowledge, this is the first study to assess the effect of different combinations of different salts on the quality of noodles. These findings will also benefit noodle manufacturers, assisting in production of superior quality noodles.

Four reputed leaders for the coming years in the field of special education for individuals with emotional and behavioral disorders (EBD) each with a slightly different perspective on the field were asked to respond independently to a prompt asking what does special education mean for students with EBD and what is being done and how do we maintain tradition? The contributors' responses to the prompt are presented and then summarized across the essays. A remarkable consistency emerges across the independent essays. In addition to the tradition of providing a free and appropriate education in the least restrictive environment, the contributors identify needs to support teachers serving this population. Needs in teacher training and the expertise required to meet the needs of individuals with EBD are outlined as well as potential contributions of technology to carry out specific tasks. We conclude with a call for increased advocacy for use of the knowledge that we currently possess and that which will soon be discovered to support students with EBD as well as their teachers. We also note that the contributors' names are listed alphabetically to acknowledge the equality of each person to the final product.

An abundance of techniques has been presented so forth for waste classification but, they deliver inefficient results with low accuracy. Their achievement on various repositories is different and also, there is insufficiency of high-scale databases for training. The purpose of the study is to provide high security.

In this research, optimization-assisted federated learning (FL) is introduced for thermoplastic waste segregation and classification. The deep learning (DL) network trained by Archimedes Henry gas solubility optimization (AHGSO) is used for the classification of plastic and resin types. The deep quantum neural networks (DQNN) is used for first-level classification and the deep max-out network (DMN) is employed for second-level classification. This developed AHGSO is obtained by blending the features of Archimedes optimization algorithm (AOA) and Henry gas solubility optimization (HGSO). The entities included in this approach are nodes and servers. Local training is carried out depending on local data and updations to the server are performed. Then, the model is aggregated at the server. Thereafter, each node downloads the global model and the update training is executed depending on the downloaded global and the local model till it achieves the satisfied condition. Finally, local update and aggregation at the server is altered based on the average method. The Data tag suite (DATS_2022) dataset is used for multilevel thermoplastic waste segregation and classification.

By using the DQNN in first-level classification the designed optimization-assisted FL has gained an accuracy of 0.930, mean average precision (MAP) of 0.933, false positive rate (FPR) of 0.213, loss function of 0.211, mean square error (MSE) of 0.328 and root mean square error (RMSE) of 0.572. In the second level classification, by using DMN the accuracy, MAP, FPR, loss function, MSE and RMSE are 0.932, 0.935, 0.093, 0.068, 0.303 and 0.551.

The multilevel thermoplastic waste segregation and classification using the proposed model is accurate and improves the effectiveness of the classification.

Every day, small and big incidents happen all over the world, and given the human, financial and spiritual damage they cause, proper planning should be sought to deal with them so they can be appropriately managed in times of crisis. This study aims to examine humanitarian supply chain models.

A new model is developed to pursue the necessary relations in an optimal way that will minimize human, financial and moral losses. In this developed model, in order to optimize the problem and minimize the amount of human and financial losses, the following subjects have been applied: magnitude of the areas in which an accident may occur as obtained by multiple attribute decision-making methods, the distances between relief centers, the number of available rescuers, the number of rescuers required and the risk level of each patient which is determined using previous data and machine learning (ML) algorithms.

For this purpose, a case study in the east of Tehran has been conducted. According to the results obtained from the algorithms, problem modeling and case study, the accuracy of the proposed model is evaluated very well.

Obtaining each injured person's priority using ML techniques and each area's importance or risk level, besides developing a bi-objective mathematical model and using multiple attribute decision-making methods, make this study unique among very few studies that concern ML in the humanitarian supply chain. Moreover, the findings validate the results and the model's functionality very well.

This research aims to investigate how manufacturing flexibility can address the challenges of an ever-changing and unpredictable business environment in Bangladesh’s labor-intensive ready-made garment (RMG) industry, which is underserved and situated in a developing country.

Using Partial Least Square Structural Equation Modeling, this study empirically evaluated the relationships between manufacturing flexibility, environmental uncertainty and firm performance. The analysis utilized 320 survey responses from potential RMG experts, representing 95 organizations.

The study achieved a decision-making model for implementing manufacturing flexibility in the RMG industry of Bangladesh with acceptable model fit criterion. The research pinpointed that workforce flexibility plays the maximum mediating among different types of manufacturing in coping with demand and supply uncertainty in the RMG sector.

The study made valuable contributions to theoretical and practical knowledge in the context of manufacturing flexibility in Bangladesh’s RMG and other underserved labor-intensive sectors in developing economies. It suggests that managers should shift from defensive and risky business strategies to more aggressive and proactive approaches by utilizing workforce flexibility resources adaptively to enhance manufacturing capabilities and align with dynamic market demand. Additionally, the study offers recommendations for future research to build upon its findings.

This study is unique in its approach because it presents a decision model for implementing manufacturing flexibility in a labor-intensive industry in a developing economy, specifically the RMG industry in Bangladesh, whereas previous research has primarily focused on high-tech industries in developed economies.

Reducing aircraft fuel consumption has become a paramount research area, focusing on optimizing operational parameters like speed and altitude during the cruise phase. However, the existing methods for fuel reduction often rely on complex experimental calculations and data extraction from embedded systems, making practical implementation challenging. To address this, this study aims to devise a simple and accessible approach using available information.

In this paper, a novel analytic method to estimate and optimize fuel consumption for aircraft equipped with jet engines is proposed, with a particular emphasis on speed and altitude parameters. The dynamic variations in weight caused by fuel consumption during flight are also accounted for. The derived fuel consumption equation was rigorously validated by applying it to the Boeing 737–700 and comparing the results against the fuel consumption reference tables provided in the Boeing manual. Remarkably, the equation yielded closely aligned outcomes across various altitudes studied. In the second part of this paper, a pioneering approach is introduced by leveraging the particle swarm optimization algorithm (PSO). This novel application of PSO allows us to explore the equation’s potential in finding the optimal altitude and speed for an actual flight from Algiers to Brussels.

The results demonstrate that using the main findings of this study, including the innovative equation and the application of PSO, significantly simplifies and expedites the process of determining the ideal parameters, showcasing the practical applicability of the approach.

The suggested methodology stands out for its simplicity and practicality, particularly when compared to alternative approaches, owing to the ready availability of data for utilization. Nevertheless, its applicability is limited in scenarios where zero wind effects are a prevailing factor.

The research opens up new possibilities for fuel-efficient aviation, with a particular focus on the development of a unique fuel consumption equation and the pioneering use of the PSO algorithm for optimizing flight parameters. This study’s accessible approach can pave the way for more environmentally conscious and economical flight operations.

This study aims to assess Brazilian adult consumers’ behavior, aged 18–70, when purchasing ready-to-eat food during the first months of the Coronavirus disease 2019 (COVID-19) pandemic.

Participants answered an online questionnaire about behaviors related to the purchase of ready-to-eat food from food services: changes in usage frequency during the pandemic, reasons for altering purchase habits, types of food and beverages bought before and during the pandemic and the frequency of on-site (consumption in food services) and off-site (delivery, take-away and drive-through) service utilization at lunch and dinner.

Out of 970 individuals who participated in the study, during the pandemic, 38% of participants reduced their food service usage, whereas 18% stopped using it. The main reasons given by participants who reduced and stopped food service usage were cooking at home (52% and 59%, respectively) and feeling afraid of contracting COVID-19 (26% and 22%, respectively). The reduction was more frequent among divorced/widowed/single individuals (p = 0.001) and in total social distancing, that is, all day long (p = 0.03). A significant reduction in on-site consumption frequency occurred for lunch and dinner (p < 0.001), whereas an increase in the off-site consumption frequency service for lunch (p = 0.016) and a reduction for dinner (p = 0.01) occurred compared to pre-COVID-19. However, 48% of participants used these services at least once a week in both periods. Most consumed foods and drinks before and during the pandemic were pasta/pizza (74% and 64%, respectively), snack/burgers (66% and 59%, respectively), soft drinks (41% and 37%, respectively) and alcoholic beverages (37% and 25%, respectively).

Knowledge about food choices away from home during the pandemic is scarce. High consumption of food away from home has been associated with a greater risk of developing chronic non-communicable diseases, such as obesity, diabetes and others. Eating behavior is influenced by the cultural, social, economic and personal characteristics of each individual. Understanding the main changes related to the consumption of ready-to-eat food and what the affected consumers profile in a time of unprecedented crisis, it is important to provide scientific knowledge that allows one to anticipate the implications for the future of individuals’ health and food systems and, consequently, to develop public policy or awareness and promotion actions of public health that encourage adopting healthier and balanced eating habits.