CSR business models and change trajectories in the retail industry; A Dynamic Benchmark Exercise (1995-2007)

Sustainability or Corporate Social Responsibility (CSR) is an important societal issue that also gains momentum in the food retail industry. Companies apply different strategies towards sustainability and can alter these over time. This report presents the findings of RSM research on (changes in) business models of CSR strategies within three leading Dutch food retailers as well as three leading European food retailers. The research reveals the level of internal and external alignment as important factors to understand the design and the development of the companies' CSR business model

Consumer Power to Change the Food System? A Critical Reading of Food Labels as Governance Spaces: The Case of Acai Berry Superfoods

This article argues that the marketing claims on food labels are a governance space worthy of critical examination. We use a case study of superfood açaí berry products to illustrate how marketing claims on food labels encapsulate dominant neoliberal constructions of global food systems. These marketing claims implicitly promise that by making careful choices consumers can resist and redress the ravages of unbridled global capitalism. Food labels suggest that consumers can use market signals to simultaneously govern our own selves and the market to ensure sustainable, fair, and healthy consumption. In response, this article develops, justifies and applies a socio-legal approach to researching food chain governance which uses the food label as its unit of analysis and traces from the micro level of what the everyday consumer is exposed to on a food label to the broader governance processes that the food label both symbolizes and effects. We demonstrate our approach through a “label and chain governance analysis” of açaí berry marketing claims to deconstruct both the regulatory governance of the chain behind the food choices available to the consumer evident from the label and the way in which labels seek to govern consumer choices. Our analysis unpacks the nutritionist, primitivist undertones to the health claims made on these products, the neo-colonial and racist dimensions in their claims regarding fair trade and rural socio-economic development, and, the use of green-washing claims about biodiversity conservation and ecological sustainability. Through our application of this approach to the case study of açaí berry product labels, we show how food labels can legitimize the market-based governance of globalized food chains and misleadingly suggest that capitalist production can be adequately restrained by self-regulation, market-based governance and reflexive consumer choices alone. We conclude by suggesting the need for both greater deconstruction of the governance assumptions behind food labels and to possibilities for collective, public interest oriented regulatory governance of both labelling and the food system

The Future of Humanoid Robots

This book provides state of the art scientific and engineering research findings and developments in the field of humanoid robotics and its applications. It is expected that humanoids will change the way we interact with machines, and will have the ability to blend perfectly into an environment already designed for humans. The book contains chapters that aim to discover the future abilities of humanoid robots by presenting a variety of integrated research in various scientific and engineering fields, such as locomotion, perception, adaptive behavior, human-robot interaction, neuroscience and machine learning. The book is designed to be accessible and practical, with an emphasis on useful information to those working in the fields of robotics, cognitive science, artificial intelligence, computational methods and other fields of science directly or indirectly related to the development and usage of future humanoid robots. The editor of the book has extensive R&D experience, patents, and publications in the area of humanoid robotics, and his experience is reflected in editing the content of the book

Novel Techniques in Sensory and Consumer Research Applied to Understand Gluten-Free Products Perception

Tesis por compendio[ES] El trabajo de investigación realizado en esta tesis se ha centrado en la aplicación de técnicas recientes e innovadoras en el estudio de la percepción de productos sin gluten. Primero, se estudió cómo tratar la información que hay en Twitter para conocer las opiniones de los consumidores sobre "sin gluten". Los temas más relevantes fueron 5 productos (pan, tarta, galleta, pizza, cerveza), situaciones de consumo, recomendaciones, lugares y aspectos relacionados con la celiaquía. Para explorar automáticamente la información de Twitter, se estudió utilizar redes de co-ocurrencia, que fueron útiles para interpretar los tweets, representar los aspectos más relevantes (ocurrencia) y ponerlos en contexto y en relación con otros (co-ocurrencia). Se observó que es posible automatizar sin un pre-tratamiento manual, permitiendo analizar de forma efectiva gran cantidad de información disponible online. Después, se estudiaron diferentes panes comerciales sin gluten en cuanto al comportamiento en boca para entender mejor los factores involucrados en la percepción de textura. Los panes (5 sin gluten; 2 normales) se caracterizaron en cuanto a propiedades mecánicas, estructura, fragmentación, saliva incorporada y consistencia y adhesividad del bolo. Las sensaciones de textura variaron a lo largo de la masticación, dependiendo de su estructura inicial, propiedades mecánicas, fragmentación, formación de bolo o actividad oral. Posteriormente, se estudió cómo los cambios en la estructura de panes sin gluten obtenidos por modificaciones en panificación (tiempo de fermentación e hidratación) afectan al procesamiento y actividad oral y las sensaciones de textura, que variaron principalmente según el tiempo de fermentación. Especialmente al principio, las diferencias en las sensaciones de textura se explicaron por las diferencias en la estructura y fragmentación en boca. Por último, se estudió la atención visual (con eye-tracking) y la respuesta de consumidores celíacos a paquetes de pan sin gluten, observando que el tipo de marca y la presencia del logo de certificación sin gluten influían en lo que miran. Todos los panes les dieron confianza, sin afectar la presencia del logo, pero condicionando lo que miran. El tipo de marca afectó la confianza y la expectativa de aceptabilidad, que fueron más altas para marcas específicas de sin gluten. La aceptabilidad también se explicó por otras características de cada pan. Se estudió la atención visual (eye-tracking) y las motivaciones de niños celíacos y sus padres al comprar galletas en comparación con los no celíacos. El patrón de fijación cambió en niños y padres: los niños celíacos se fijaron más en ingredientes, palabras y símbolos sin gluten, y menos en la imagen de las galletas; los padres de niños celíacos se fijaron más en ingredientes y símbolo sin gluten, y menos en la imagen de la galleta, nombre, dibujo e información nutricional. Para todos los niños y padres, lo más importante fue elegir una galleta que les gustara, pero solo los niños celíacos mostraron interés en la marca y por probar un producto nuevo. Otro motivo importante para los padres fue la salud, pero por diferentes atributos (padres de celíacos: certificación sin gluten o lista corta de ingredientes; padres de no celíacos: bajo en azúcar o grasa). El precio o la confianza fueron relevantes solo para los padres de niños celíacos. Esta Tesis ha aportado conocimiento sobre el uso y la practicidad de técnicas recientes en ciencia sensorial y del consumidor. La investigación confirma que se puede conseguir una comprensión plena de la compleja respuesta del consumidor recabando información desde perspectivas muy distintas. Sin embargo, para responder a cuestiones específicas en investigación, cada una de estas técnicas (análisis de las redes sociales, estudio del procesado oral de los alimentos o la técnica eye-tracking) puede contribuir de forma individual a entender mejor la aceptabilidad o la elección de alimentos del consumidor.[CA] El treball de recerca realitzat en esta tesi s'ha centrat en l'aplicació de tècniques recents i innovadores en l'estudi de la percepció de productes sense glútens. Primer, es va estudiar com tractar la informació que hi ha en Twitter per a conéixer les opinions dels consumidors sobre "sense glútens". Els temes més rellevants van ser 5 productes (pa, pastís, galeta, pizza, cervesa), situacions de consum, recomanacions, llocs i aspectes relacionats amb la celiaquia. Per a explorar automàticament la informació de Twitter, es va estudiar utilitzar xarxes de co-ocurrència, que van ser útils per a interpretar els tuits, representar els aspectes més rellevants (ocurrència) i posar-los en context i en relació amb uns altres (co-ocurrència). Es va observar que és possible automatitzar sense un pre-tractament manual, permetent analitzar de manera efectiva gran quantitat d'informació disponible en línia. Després, es van estudiar diferents pans comercials sense glútens quant al comportament en boca per a entendre millor els factors involucrats en la percepció de textura. Els pans (5 sense glútens; 2 normals) es van caracteritzar quant a propietats mecàniques, estructura, fragmentació, saliva incorporada i consistència i adhesivitat de la bitla. Les sensacions de textura van variar al llarg de la masticació, depenent de la estructura inicial, propietats mecàniques, fragmentació, formació de bitla o activitat oral. Posteriorment, es va estudiar com els canvis en l'estructura de pans sense glútens obtinguts per modificacions en panificació (temps de fermentació i hidratació) afecten el processament i activitat oral i les sensacions de textura, que van variar principalment segons el temps de fermentació. Especialment al principi, les diferències en les sensacions de textura es van explicar per les diferències en l'estructura i fragmentació en boca. Finalment, es va estudiar l'atenció visual (amb eye-tracking) i la resposta de consumidors celíacs a paquets de pa sense gluten, observant que el tipus de marca i la presència del logotip de certificació sense gluten influïen en el que miren. Tots els pans els van donar confiança, sense afectar la presència del logotip, però condicionant el que miren. El tipus de marca va afectar la confiança i l'expectativa d'acceptabilitat, que van ser més altes per a marques específiques de sense glútens. L'acceptabilitat també es va explicar per altres característiques de cada pa. Es va estudiar l'atenció visual (eye-tracking) i les motivacions de xiquets celíacs i els seus pares en comprar galetes en comparació amb no celíacs. El patró de fixació va canviar en xiquets i pares: els xiquets celíacs es van fixar més en ingredients, paraules i símbols sense glútens, i menys en la imatge de les galetes; els pares de xiquets celíacs es van fixar més en ingredients i símbol sense gluten, i menys en la imatge de la galeta, nom, dibuix i informació nutricional. Per a tots els xiquets i pares, el més important va ser triar una galeta que els agradara, però només els xiquets celíacs van mostrar interés en la marca i per provar un producte nou. Un altre motiu important per als pares va ser la salut, però per diferents atributs (pares de celíacs: certificació sense gluten o llista curta d'ingredients; pares de no celíacs: baix en sucre o grassa). El preu o la confiança van ser rellevants solo per als pares de xiquets celíacs. Esta Tesi ha aportat coneixement sobre l'ús i la practicitat de tècniques recents en ciència sensorial i del consumidor. La investigació confirma que es pot aconseguir una comprensió plena de la complexa resposta del consumidor recaptant informació des de perspectives molt diferents. No obstant això, per a respondre a qüestions específiques en investigació, cada una d'estes tècniques (anàlisis de les xarxes socials, estudi del processament oral dels aliments o la tècnica eye-tracking) pot contribuir de manera individual a entendre millor l'acceptabilitat o l'elecció d'aliments del consumidor.[EN] The research of this thesis is focused on the application of recent and innovative techniques to study the perception of gluten-free products. First, it was studied how to manage the information available on Twitter to get consumers' opinions about "gluten-free". The most relevant topics when talking about gluten-free on Twitter were five products (bread, cake, cookie, pizza, beer), situations of consumption, recommendations, places, and aspects related to coeliac condition. To automatically explore the information from Twitter, the possibility to use co-occurrence networks was studied. Co-occurrence networks were useful for interpreting tweets' content, representing the most relevant aspects mentioned (occurrence) and putting them into context and in relation to others (co-occurrence). It was found that automated without manual pre-treatment of text is possible, as an efficient analysis of big amounts of online data. Secondly, different commercial gluten-free breads were studied in terms of in-mouth behaviour to better understand the factors involved in texture perception. The breads (5 gluten-free; 2 regular) were characterised regarding mechanical properties, structure, fragmentation, saliva incorporated, and bolus consistency and adhesiveness. Texture sensations varied along mastication, depending on their initial structure, mechanical properties, fragmentation pattern, bolus formation or oral activity. Subsequently, it was studied how changes in structure of gluten-free breads achieved by modifications in breadmaking (fermentation time and hydration) affect oral processing, oral activity and texture sensations. Oral behaviour and texture perception varied mostly according to the fermentation time. Especially at the beginning, differences in texture sensations were explained by the differences in structure and how it fragmented in mouth. Lastly, visual attention (with eye-tracking technique) and response of coeliac consumers to gluten-free bread packages were studied, finding that the type of brand and presence of gluten-free certification logo influenced the visual behaviour. All gluten-free breads were perceived as trustworthy, not being affected by the presence of gluten-free certification logo, but conditioning the visual behaviour. The type of brand affected trust and expected acceptability, being both higher for brands specific of gluten-free. Liking was also explained by other individual characteristics of breads. Visual behaviour and motivations of coeliac children and their parents when purchasing biscuits were studied in comparison to non-coeliac ones. Eye-tracking showed that fixation pattern changed for coeliac children and their parents. Coeliac children fixated more on ingredients, gluten-free words and symbols, and less on biscuit image. Parents of coeliac children fixated more on ingredients and the gluten-free symbol, and less on biscuit image, product name, cartoon, and nutritional information. For all children and parents, liking was the most important reason for choosing a biscuit, but only coeliac children showed interest in brand and unknown products. Other important motivation for parents was health, but the attributes were different (parents of coeliac group: having gluten-free certification or a short ingredients list; parents of non-coeliac group: low sugar or fat contents). Price or trust were relevant motivations only for parents of celiac children. On overall, this Thesis provided knowledge about the usage and practicality of recent techniques or approaches in sensory and consumer science. This investigation confirms that a full understanding of complex consumer's response can be achieved by gathering consumer's information from different perspectives. However, for answering specific research questions, these different tools (social media exploration, food oral processing approach or eye-tracking technique) can individually contribute to better understand consumer acceptability or food choice.Puerta Gil, P. (2022). Novel Techniques in Sensory and Consumer Research Applied to Understand Gluten-Free Products Perception [Tesis doctoral]. Universitat Politècnica de València. https://doi.org/10.4995/Thesis/10251/182293TESISCompendi

Managing innovation in the real estate industry : a theory of disruptive innovations

Thesis (S.M.)--Massachusetts Institute of Technology, Dept. of Urban Studies and Planning, 2000.Includes bibliographical references (leaves 101-105).Management teams in real estate firms are in a precarious position as they struggle to manage innovation without much experience in planning and executing technology-driven strategies. Real estate technology is in its infancy. The growth trajectories of innovations and the impacts of novel technologies on the future of the real estate industry have yet to be seen. This is an important time for board members and senior managers of leading real estate firms because innovation is a double-edged sword. A sound technology policy can be highly lucrative, while a failed technology strategy can prove positively fatal. This thesis studies the complexities of managing innovation in the real estate industry. It builds on the study of innovation and strategic management in other industries to provide insight into the future of the real estate industry. Managing innovation is not a new problem - there is a significant body of scholarship on the topic that has been developed through rigorous study of several industries ranging from disk drives to retailing. Researchers have produced a set of analytical frameworks and detailed case studies that explore the interaction between innovation and firm-level strategic management. This paper applies some of these analytical tools to study the nature of innovation in the real estate industry and uncover potential opportunities and pitfalls facing managers in the future.by Andre Navasargian & Tyler D. Thompson.S.M

The development of a human-robot interface for industrial collaborative system

Industrial robots have been identified as one of the most effective solutions for optimising output and quality within many industries. However, there are a number of manufacturing applications involving complex tasks and inconstant components which prohibit the use of fully automated solutions in the foreseeable future. A breakthrough in robotic technologies and changes in safety legislations have supported the creation of robots that coexist and assist humans in industrial applications. It has been broadly recognised that human-robot collaborative systems would be a realistic solution as an advanced production system with wide range of applications and high economic impact. This type of system can utilise the best of both worlds, where the robot can perform simple tasks that require high repeatability while the human performs tasks that require judgement and dexterity of the human hands. Robots in such system will operate as “intelligent assistants”. In a collaborative working environment, robot and human share the same working area, and interact with each other. This level of interface will require effective ways of communication and collaboration to avoid unwanted conflicts. This project aims to create a user interface for industrial collaborative robot system through integration of current robotic technologies. The robotic system is designed for seamless collaboration with a human in close proximity. The system is capable to communicate with the human via the exchange of gestures, as well as visual signal which operators can observe and comprehend at a glance. The main objective of this PhD is to develop a Human-Robot Interface (HRI) for communication with an industrial collaborative robot during collaboration in proximity. The system is developed in conjunction with a small scale collaborative robot system which has been integrated using off-the-shelf components. The system should be capable of receiving input from the human user via an intuitive method as well as indicating its status to the user ii effectively. The HRI will be developed using a combination of hardware integrations and software developments. The software and the control framework were developed in a way that is applicable to other industrial robots in the future. The developed gesture command system is demonstrated on a heavy duty industrial robot

Virtual Reality

At present, the virtual reality has impact on information organization and management and even changes design principle of information systems, which will make it adapt to application requirements. The book aims to provide a broader perspective of virtual reality on development and application. First part of the book is named as "virtual reality visualization and vision" and includes new developments in virtual reality visualization of 3D scenarios, virtual reality and vision, high fidelity immersive virtual reality included tracking, rendering and display subsystems. The second part named as "virtual reality in robot technology" brings forth applications of virtual reality in remote rehabilitation robot-based rehabilitation evaluation method and multi-legged robot adaptive walking in unstructured terrains. The third part, named as "industrial and construction applications" is about the product design, space industry, building information modeling, construction and maintenance by virtual reality, and so on. And the last part, which is named as "culture and life of human" describes applications of culture life and multimedia-technology