Sustainable forest management in Iran: a factor analysis

Since 1996, several Forest Resources Management Plans (FRMPs) have been launched by the Iranian government in order to approach sustainable forest management in the Zagros area in west and south-west Iran. This survey study aimed to provide some policy recommendations in order to launch more successful FRMPs. Using a proportional cluster random sampling method, data were collected from 208 forest-dwellers (beneficiaries) and 90 practitioners. The results showed that the FRMPs are far from satisfactory. There are several reasons for this failure. First, the financial resources allocated to these plans are being used for other purposes. Second, the inputs and supplies needed for effective forest management interventions were not in place in a timely manner. Third, the forest management in the area is far from being decentralized. Both the beneficiaries and practitioners believe that forest-dwellers play a weak role in forest management interventions. Factor analysis revealed that three main factors influencing the Zagros management effectiveness are "the management capabilities of forest-dwellers", "the professional capabilities of practitioners in forest management", and "public support for forest-dwellers". The correlation analysis revealed that all the three factors are also positively and significantly associated with the success of the government's forestry programs. Accordingly, the main recommendation of this study was to reformulate forest management policies in the Zagros area by highlighting participatory approaches, not only as a tool, but also as a goal of FRMPs

More food or better distribution? Reviewing food policy options in developing countries

Peer Revie

Factors Influencing Sustainable Entrepreneurship in Small and Medium-Sized Enterprises in Iran: A Case Study of Food Industry

This study sought to establish the social and environmental factors that influence sustainable entrepreneurship (SE) in Small- and medium-sized enterprises (SMEs). It also attempted to identify whether the demographic background of the entrepreneur influences the SE in SMEs of the Iranian food industry. A mixed method approach, employing the use of questionnaires and interviews from a sample size of approximately 130 participants and 12 owner-managers of SMEs in food industry, was used to collect data. Data were analyzed using descriptive statistics and several inferential analyses. Findings showed that certain characteristics of the entrepreneur, including work experience and education, have a significant impact on SE. Furthermore, out of the eight identified factors, according to the participants’ perception, the most important factors towards sustainable performance of SMEs in food industry are social factors, including customer orientation, as well as human resources and environmental factors, including recycling and the future of Earth. This research paper concludes that considering the social and environmental aspects of sustainability and employing experienced staff would majorly contribute to the pursuit of SE in SMEs of food industry

Gap Analysis of Current and Desired Situations in Application of Entrepreneurship Ecosystems Knowledge-Based Enterprise Agriculture in Hamadan and Kermanshah Provinces

Entrepreneurship is a multi-faceted phenomenon, which, on the one hand, is affected by all economic, social, cultural and political dimensions and, on the other hand, affects these dimensions. Therefore, the development of entrepreneurship depends on the different aspects of the angles and the various aspects that necessitate the application of the ecosystem approach. This research was essentially aimed at examining the existing and desired status of the components of the ecosystem of entrepreneurship in knowledge companies. The statistical population of the research consisted of the members of knowledge societies in Kermanshah and Hamedan provinces. Using the Pontoon chart, 335 of them were selected through a sampling procedure. The main tool of the research was questionnaire, the reliability of the questionnaire was calculated by sequential alpha coefficient (88% -86% = α). The collected data were analyzed using SPSS software. The results showed that the greatest gap between the existing and the optimal level of the dimensions of the business ecosystem in the knowledge-based companies, in terms of support, financially, is visible and the smallest gap in the human resources, as well as the components related to the market and financial dimensions according to the amount z have the most differenc

A Pathology of Entrepreneurial Value Chain in Rural Businesses (Case Study: Rural Cooperatives of Kermanshah Province)

This descriptive-analytical study The purpose of pathological evaluation of Porter value chain From the perspective of rural cooperative activists in Kermanshah province, using fuzzy TOPSIS technique. The statistical population of the study consisted of 145 top activists (Administration Cooperatives, Work and Social Welfare  Kermanshah Province and Industry, Mine & Trade office) and Provincial Co-operative formed.Data were analyzed using fuzzy TOPSIS technique.The ranking results showed that out of the five categories of barriers to the value of rural cooperative businesses,, the Lack of proper financing mechanism  in the field of rural cooperative businesses is the most important challenge of this chain. According to the results of the Spider Diagram, entrepreneurs in the service activists lacked entrepreneurial skills training, livestock sector activists lack of policy making and lack of proper government support and agricultural entrepreneurs lacked specialized counseling and lack of specialized consultants in the field. Proper financing mechanism  in  identified as the most important barriers to value chain development in rural cooperative businesses

Factors Influencing Sustainable Entrepreneurship in Small and Medium-Sized Enterprises in Iran: A Case Study of Food Industry

This study sought to establish the social and environmental factors that influence sustainable entrepreneurship (SE) in Small- and medium-sized enterprises (SMEs). It also attempted to identify whether the demographic background of the entrepreneur influences the SE in SMEs of the Iranian food industry. A mixed method approach, employing the use of questionnaires and interviews from a sample size of approximately 130 participants and 12 owner-managers of SMEs in food industry, was used to collect data. Data were analyzed using descriptive statistics and several inferential analyses. Findings showed that certain characteristics of the entrepreneur, including work experience and education, have a significant impact on SE. Furthermore, out of the eight identified factors, according to the participants’ perception, the most important factors towards sustainable performance of SMEs in food industry are social factors, including customer orientation, as well as human resources and environmental factors, including recycling and the future of Earth. This research paper concludes that considering the social and environmental aspects of sustainability and employing experienced staff would majorly contribute to the pursuit of SE in SMEs of food industry