How corporate social responsibility contributes to strengthening brand loyalty, hotel positioning and intention to revisit?

This study aims to investigate if the visitors’ perception of corporate social responsibility influences both hotel brand positioning and intention to revisit. Furthermore, it examines the indirect impact of corporate social responsibility on hotel brand positioning and intention to revisit through other major factors (identification, satisfaction, and loyalty). In total, 348 valid questionnaires were collected from customers reserved a hotel room in the UK within the last six months at the time of this investigation. Structural equation modeling was conducted to advance insight into the various influences and relationships. The results showed that there is a significant direct relationship between CSR with hotel brand positioning and indirect relationship between CSR and intention to revisit through identification, loyalty. However, surprisingly there are no relationships between CSR with satisfaction and satisfaction with loyalty. This study contributes to the existing literature on CSR in hotel management by investigating the impact of the customers’ perception of a hotel’s CSR on both hotel brand positioning and customers’ intention to revisit. Moreover, this study also contributes to hotel management literature by investigating the indirect impact of identification, satisfaction, and loyalty on the relationship between CSR with hotel brand positioning and intention to revisit

An Evaluation of the COVID-19 Pandemic and Perceived Social Distancing Policies in Relation to Planning, Selecting, and Preparing Healthy Meals: An Observational Study in 38 Countries Worldwide

Objectives: To examine changes in planning, selecting, and preparing healthy foods in relation to personal factors (time, money, stress) and social distancing policies during the COVID-19 crisis. Methods: Using cross-sectional online surveys collected in 38 countries worldwide in April-June 2020 (N = 37,207, Mage 36.7 SD 14.8, 77% women), we compared changes in food literacy behaviors to changes in personal factors and social distancing policies, using hierarchical multiple regression analyses controlling for sociodemographic variables. Results: Increases in planning (4.7 SD 1.3, 4.9 SD 1.3), selecting (3.6 SD 1.7, 3.7 SD 1.7), and preparing (4.6 SD 1.2, 4.7 SD 1.3) healthy foods were found for women and men, and positively related to perceived time availability and stay-at-home policies. Psychological distress was a barrier for women, and an enabler for men. Financial stress was a barrier and enabler depending on various sociodemographic variables (all p < 0.01). Conclusion: Stay-at-home policies and feelings of having more time during COVID-19 seem to have improved food literacy. Stress and other social distancing policies relate to food literacy in more complex ways, highlighting the necessity of a health equity lens. Copyright 2021 De Backer, Teunissen, Cuykx, Decorte, Pabian, Gerritsen, Matthys, Al Sabbah, Van Royen and the Corona Cooking Survey Study Group.This research was funded by the Research Foundation Flanders (G047518N) and Flanders Innovation and Entrepreneurship (HBC.2018.0397). These funding sources had no role in the design of the study, the analysis and interpretation of the data or the writing of, nor the decision to publish the manuscript.Scopu

The Faces of Fungi database: fungal names linked with morphology, phylogeny and human impacts

Taxonomic names are key links between various databases that store information on different organisms. Several global fungal nomenclural and taxonomic databases (notably Index Fungorum, Species Fungorum and MycoBank) can be sourced to find taxonomic details about fungi, while DNA sequence data can be sourced from NCBI, EBI and UNITE databases. Although the sequence data may be linked to a name, the quality of the metadata is variable and generally there is no corresponding link to images, descriptions or herbarium material. There is generally no way to establish the accuracy of the names in these genomic databases, other than whether the submission is from a reputable source. To tackle this problem, a new database (FacesofFungi), accessible at www.​facesoffungi.​org (FoF) has been established. This fungal database allows deposition of taxonomic data, phenotypic details and other useful data, which will enhance our current taxonomic understanding and ultimately enable mycologists to gain better and updated insights into the current fungal classification system. In addition, the database will also allow access to comprehensive metadata including descriptions of voucher and type specimens. This database is user-friendly, providing links and easy access between taxonomic ranks, with the classification system based primarily on molecular data (from the literature and via updated web-based phylogenetic trees), and to a lesser extent on morphological data when molecular data are unavailable. In FoF species are not only linked to the closest phylogenetic representatives, but also relevant data is provided, wherever available, on various applied aspects, such as ecological, industrial, quarantine and chemical uses. The data include the three main fungal groups (Ascomycota, Basidiomycota, Basal fungi) and fungus-like organisms. The FoF webpage is an output funded by the Mushroom Research Foundation which is an NGO with seven directors with mycological expertise. The webpage has 76 curators, and with the help of these specialists, FoF will provide an updated natural classification of the fungi, with illustrated accounts of species linked to molecular data. The present paper introduces the FoF database to the scientific community and briefly reviews some of the problems associated with classification and identification of the main fungal groups. The structure and use of the database is then explained. We would like to invite all mycologists to contribute to these web pages.Fil: Jayasiri, Subashini C.. Mae Fah Luang University. Center of Excellence in Fungal Research; TailandiaFil: Hyde, Kevin D.. Mae Fah Luang University. Center of Excellence in Fungal Research; Tailandia. World Agro forestry Centre East and Central Asia Office; China. King Saud University. College of Science. Botany and Microbiology Department; Arabia SauditaFil: Ariyawansa, Hiran A.. Mae Fah Luang University. Center of Excellence in Fungal Research; Tailandia. Guizhou Academy of Agricultural Sciences. Guizhou Key Laboratory of Agricultural Biotechnology; ChinaFil: Bhat, Jayarama. Goa University. Department of Botany; IndiaFil: Buyck, Bart. Museum National D; FranciaFil: Romero, Andrea Irene. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Micología y Botánica. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Micología y Botánica; ArgentinaFil: Taylor, Joanne E.. Royal Botanic Gardens; Reino UnidoFil: Tsui, Clement K. M.. University Of British Columbia; CanadáFil: Vizzini, Alfredo. University of Turin. Department of Life Sciences and Systems Biology; ItaliaFil: Abdel wahab, Mohamed A.. Sohag University. Faculty of Science. Department of Botany and Microbiology; EgiptoFil: Wen, Tingchi. Guizhou University. Ministry of Education. Engineering Research Center of Southwest Bio-Pharmaceutical Resources; ChinaFil: Boonmee, Saranyaphat. Mae Fah Luang University. Center of Excellence in Fungal Research; TailandiaFil: Dai, Dong Qin. Mae Fah Luang University. Center of Excellence in Fungal Research; Tailandia. World Agro forestry Centre East and Central Asia Office; ChinaFil: Daranagama, Dinushani A.. Mae Fah Luang University. Center of Excellence in Fungal Research; Tailandia. Chinese Academy of Sciences. Institute of Microbiology. State Key Laboratory of Mycology; ChinaFil: Dissanayake, Asha J.. Mae Fah Luang University. Center of Excellence in Fungal Research; Tailandia. Beijing Academy of Agriculture and Forestry Sciences. Institute of Plant and Environment Protection; ChinaFil: Ekanayaka, Anusha H.. Mae Fah Luang University. Center of Excellence in Fungal Research; TailandiaFil: Fryar, S. C.. Flinders University. School of Biology; AustraliaFil: Hongsanan, Sinang. Mae Fah Luang University. Center of Excellence in Fungal Research; TailandiaFil: Jayawardena, Ruvishika S.. Mae Fah Luang University. Center of Excellence in Fungal Research; Tailandia. Beijing Academy of Agriculture and Forestry Sciences. Institute of Plant and Environment Protection; ChinaFil: Li, Wenjing. Mae Fah Luang University. Center of Excellence in Fungal Research; Tailandia. World Agro forestry Centre East and Central Asia Office; ChinaFil: Perera, Rekhani H.. Mae Fah Luang University. Center of Excellence in Fungal Research; TailandiaFil: Phookamsak, R.. Mae Fah Luang University. Center of Excellence in Fungal Research; TailandiaFil: Silva, Nimali I. de. Chiang Mai University. Faculty of Science. Department of Biology; TailandiaFil: Thambugala, Kasun M.. Mae Fah Luang University. Center of Excellence in Fungal Research; Tailandia. Guizhou Academy of Agricultural Sciences. Guizhou Key Laboratory of Agricultural Biotechnology; ChinaFil: Tian, Qing. Mae Fah Luang University. Center of Excellence in Fungal Research; Tailandia. World Agro forestry Centre East and Central Asia Office; ChinaFil: Wijayawardene, Nalin N.. Mae Fah Luang University. Center of Excellence in Fungal Research; Tailandia. Guizhou University. Ministry of Education. Engineering Research Center of Southwest Bio-Pharmaceutical Resources; ChinaFil: Zhao, Ruilin. Chinese Academy of Sciences. Institute of Microbiology. State Key Laboratory of Mycology; ChinaFil: Zhao, Qi. World Agro forestry Centre East and Central Asia Office; China. Yunnan Academy of Agricultural Science. Biotechnology and Germplasm Resources Institute; ChinaFil: Kang, Jichuan. Guizhou University. Ministry of Education. Engineering Research Center of Southwest Bio-Pharmaceutical Resources; ChinaFil: Promputtha, Itthayakorn. Chiang Mai University. Faculty of Science. Department of Biology; Tailandi

Call for emergency action to restore dietary diversity and protect global food systems in times of COVID-19 and beyond: results from a cross-sectional study in 38 countries

The COVID-19 pandemic has revealed the fragility of the global food system, sending shockwaves across countries' societies and economy. This has presented formidable challenges to sustaining a healthy and resilient lifestyle. The objective of this study is to examine the food consumption patterns and assess diet diversity indicators, primarily focusing on the food consumption score (FCS), among households in 38 countries both before and during the first wave of the COVID-19 pandemic. A cross-sectional study with 37 207 participants (mean age: 36.70 ± 14.79, with 77 % women) was conducted in 38 countries through an online survey administered between April and June 2020. The study utilized a pre-tested food frequency questionnaire to explore food consumption patterns both before and during the COVID-19 periods. Additionally, the study computed Food Consumption Score (FCS) as a proxy indicator for assessing the dietary diversity of households. This quantification of global, regional and national dietary diversity across 38 countries showed an increment in the consumption of all food groups but a drop in the intake of vegetables and in the dietary diversity. The household's food consumption scores indicating dietary diversity varied across regions. It decreased in the Middle East and North Africa (MENA) countries, including Lebanon (p < 0.001) and increased in the Gulf Cooperation Council countries including Bahrain (p = 0.003), Egypt (p < 0.001) and United Arab Emirates (p = 0.013). A decline in the household's dietary diversity was observed in Australia (p < 0.001), in South Africa including Uganda (p < 0.001), in Europe including Belgium (p < 0.001), Denmark (p = 0.002), Finland (p < 0.001) and Netherland (p = 0.027) and in South America including Ecuador (p < 0.001), Brazil (p < 0.001), Mexico (p < 0.0001) and Peru (p < 0.001). Middle and older ages [OR = 1.2; 95 % CI = [1.125–1.426] [OR = 2.5; 95 % CI = [1.951–3.064], being a woman [OR = 1.2; 95 % CI = [1.117–1.367], having a high education (p < 0.001), and showing amelioration in food-related behaviors [OR = 1.4; 95 % CI = [1.292–1.709] were all linked to having a higher dietary diversity. The minor to moderate changes in food consumption patterns observed across the 38 countries within relatively short time frames could become lasting, leading to a significant and prolonged reduction in dietary diversity, as demonstrated by our findings