Perspective Chapter: Beyond Delicious – The Hidden Functional Benefits of Cheese

Cheese; a diverse and healthy milkproduct with a long history that stretches back thousands of years. It is available worldwide in varying forms and is valued for its delicious taste and superior nutritional content. Classification of cheese is dependent on texture or moisture content, method of coagulation or coagulating agent, maturation or ripening, type of milk and manufacturing techniques. Cheese is comprised of macronutrients, micronutrients and functional nutrients; major macronutrients in cheese are proteins and fats, major micronutrients in cheese include vitamins and minerals and functional nutrients in cheese include cheese bioactive peptides, polyphenols, probiotic, prebiotic, conjugated linoleic acid, sphingolipids, phytanic acid, lactoferrin, γ aminobutyric acid and organic acids. Other than its great taste and flavor cheese is responsible for providing many health benefits i.e. gut protecting activity, antioxidative activity, anticariogenic activity, antihypertensive, antihyperglycemic, cardioprotective and osteoprotective activity to the body. This chapter will focus on the classification, nutritional composition and health benefits of cheese

Bridging Generative Leadership and Green Creativity: Unpacking the Role of Psychological Green Climate and Green Commitment in the Hospitality Industry

The purpose of this study is to examine the role of Generative leadership (GL) in fostering employees toward green creativity (GrCRT) in tourism and hospitality industry. The present study theorized a model with the help of the theory of componential creativity to investigate GL, PGC, and GC as precursors of GrCRT. In addition to positing the direct associations, the model anticipates the mediation effect of PGC and GC on the association between GL and GrCRT. The data collected from a sample of 380 frontline workers in the hospitality industry of Pakistan assessed by their respective 112 supervisors is analyzed using Process macro. Empirical results confirm that GL significantly fosters employees toward GrCRT. Furthermore, results confirm that psychological green climate (PGC) and green commitment (GC) partially mediate the link between GL-GrCRT. Moreover, the results show that serial mediation is positive and significant. This is maidan study to empirically examine a new construct, such as Generative leadership on green creativity in tourism and hospitality. Further, this study is the first one to study the mediating role of psychological green climate and green commitment on the said relationship and validating the theory of componential creativity. Furthermore, this study would be among the few ones that has examined the serial mediation of psychological green climate and green commitment between GL-GrCRT. This study also make valuable contributions to policy makers in the tourism and hospitality industry to understand how they can reduce the environmental footprints through generative leaders who can encourage employees toward green creativity