Common insect pests in homes and cultural heritage sites by Bouthaina Hasnaoui, Fabien Fohrer, Philippe Parola, Jean-Michel Berenger

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Understanding the dynamics of compliance to smoke-free policy regulations: Exploring the perspectives of venue owners and staff in Türkiye by Ezgi Baltacı, Aslı Çarkoğlu, Sejal Saraf, Toker Ergüder, Gül Ergör, Mutlu Hayran, Connie Hoe

“…Methods A qualitative open-ended survey was conducted in Istanbul and Ankara in 2021 with 58 respondents from 3 different districts in each city from four types of venues: restaurants, traditional coffee and waterpipe houses, and European-style cafés. …”
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Optimizing Coastal Management: A Comprehensive Value Chain Analysis Approach for Sustainable Economic Development in Java, Indonesia by Zuhud Rozaki, Ahmad Shabudin Ariffin, Mona Fairuz Ramli, Elvina Nurrohma, Novara Nurvinka Ramadhani, Winda Ismah Setyoasih, Masateru Senge

“…The study involved 48 respondents, including small and medium-sized enterprises (SMEs), farmers, fishermen, wholesalers, middlemen, retailers, restaurants, and consumers. The analysis techniques used in this study included Porter's value chain, Hayami's added value, Return/Cost (R/C) Ratio, and marketing margin analysis. …”
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Limitations of temporal (forehead) temperature readings as a screening method for covid-19 by Luis Fernando Aragón-Vargas

“…., 2020; Sainati & Biffi, 2020); this type of screening is also commonly observed in TV reports before people are admitted to health care clinics, restaurants, worksites, or public transportation. Finally, screening for fever is part of the World Health Organization recommendations for management of ill travelers at international borders (World Health Organization [WHO], 2020). …”
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Isolating the net effect of multiple government interventions with an extended Susceptible-Exposed-Infectious-Recovered (SEIR) framework: empirical evidence from the second wave of... by Jie Liu, Boya Gao, Helen Xiaohui Bao, Zhenwu Shi

“…We also identified important moderators and mediators for the effect of certain government interventions, such as closure of shopping mall and restaurant in the medium-risk level areas, etc. Linking the COVID-19 epidemiological dynamics with the implementation timing of government interventions, we detected that the earlier implementation of some specific government interventions (including targeted partial lockdown, tracing, tracking and 14-day centralised quarantining close contacts) achieved the strongest and most timely effect on controlling COVID-19, especially at the early period of local outbreak.Conclusions These findings provide important scientific information for decisions regarding which and when government interventions should be implemented to fight against COVID-19 in China and beyond. …”
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Differential impact of minimum unit pricing on alcohol consumption between Scottish men and women: controlled interrupted time series analysis by Peter Anderson, Eileen F S Kaner, Jakob Manthey, Jürgen Rehm, Amy O'Donnell, Eva Jané Llopis

“…Objective To assess the immediate impact of the introduction of minimum unit pricing (MUP) in Scotland on alcohol consumption and whether the impact differed by sex, level of alcohol consumption, age, social grade and level of residential deprivation of respondents.Design Primary controlled interrupted time series analysis and secondary before-and-after analysis of the impact of introducing MUP in Scotland using alcohol consumption data for England as control.Setting Data from Kantar Worldpanel’s Alcovision survey, a continuous retrospective online timeline follow-back diary survey of the previous week’s alcohol consumption.Participants 53 347 women and 53 143 men.Interventions Introduction of a minimum price of 50 pence per UK unit (6.25 pence/g) for the sale of alcohol in Scotland on 1 May 2018.Main outcome measures Number of grams of alcohol consumed per week, in total, in off-trade (eg, at home) and in on-trade (eg, in pubs, restaurants).Results Primary interrupted time series analyses found that the introduction of MUP was associated with a drop in reported weekly total alcohol consumption of 5.94 g (95% CI 1.29 to 10.60), a drop in off-trade consumption of 3.27 g (95% CI −0.01 to 6.56) and a drop in on-trade consumption of 2.67 g (95% CI −1.48 to 6.82). …”
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The Role of Different Emotional States of Customers on Food Preferences by Mahmood Ghanbari, Kambiz Heidarzadeh Hanzaee, Behnaz Khodayari, Maryam Khalili Araghi

“…The statistical population of the research in the qualitative part includes 26 people from the food consumers of restaurants and food courts in shopping centers of Tehran (Arg, Kurosh, Palladium, Sana, Iran Mall, etc.), and sampling was done in the targeted manner; and the quantitative part includes 448 persons who, like the qualitative part, were selected randomly available from the consumers of food. …”
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A qualitative study on facilitators and barriers to adoption and implementation of nutrition interventions in higher education settings in Flanders by Evelyn Fonderie, Wendy Van Lippevelde, Benedicte Deforche, Maïté Verloigne, Lotte Braeckman, Jolien Plaete, Tom Deliens

“…., staff of student services and student restaurants) from ten Flemish higher education institutions with varying food policy quality scores, and one external catering company which provides catering in higher education institutions. …”
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Human exploitation of adult horseshoe crab and public awareness campaign in Hong Kong SAR, China by Pui Yi Tang, Hei Wut Fong, Shan Yee Lee, Wing Tung Chang, Lee Yan Pang, Tin Yan Hui, Kelvin Jun Yin So

“…The market survey recorded a total of 80 adult horseshoe crabs for sale in seafood restaurants or fish stalls out of the 98 shops surveyed. …”
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Could the Next Platform be the Transformational Platform and Tourism? A Platform Based Expansion Model in the Context of Global Sustainable Tourism by Zeki Akıncı, Gülseren Yurcu, Ayşe Himmetoğlu, Dilara Bahtiyar Sarı

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World informatization in conditions of international globalization: Factors of influence by V. Babenko, I. Perevozova, O. Mandych, T. Kvyatko, O. Maliy, I. Mykolenko

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Women Entrepreneurs and Economic Development Nyagatare Sector, Nyagatare District. by Donatile, Nyirandikubwimana

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Leisure activities of young drug users and non-drug users: association with five personality factors by B. O. Bazyma, O. O. Serdiuk

“…Individual sports activities, reading books, going to cafes and restaurants with friends, playing computer games, and working or having a part-time job are of medium prevalence. …”
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Impacts of Tax Laws on the Performance of Small and Medium Enterprises: A Case Study of Kabale Municipality Kabale District. by Abaasa, Ruth

“…Additionally, 25 (16.9%) worked in hotels and restaurants, 12 (8.1%) in metal fabrication, 10 (6.8%) as technical revenue officials, and the remaining worked in manufacturing entities. …”
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Beyond the screen: Exploring the dynamics of social media influencers, digital food marketing, and gendered influences on adolescent diets. by Ashley Amson, Mariangela Bagnato, Lauren Remedios, Meghan Pritchard, Soulene Sabir, Grace Gillis, Elise Pauzé, Christine White, Lana Vanderlee, David Hammond, Monique Potvin Kent

“…Water (27% of posts) was the primary food category for influencers popular with females, while restaurants (24% of posts) dominated for males. Influencers popular with males more commonly posted less healthy food products (89% vs 54%). …”
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After biopolitics: True democracy as 21st century "lifeworld" by Koljević-Griffith Bogdana

“…In such a way, the life of the people as democratic life par excellence, with all its particularities, opens the space for horizons of new humanism in the 21st century that is also constituted as the final foundation for restauration of homo politicus.…”
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Investigating Escherichia Coli (E. Coli) Contamination of Street Foods in Manjari Kabale District. by Unasi, Daniel

“…In general, street foods are less expensive than restaurant meals and fall under the categories of both finger food and fast food. …”
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Green tourism business as marketing perspective in environmental management by O. Gryshchenko, V. Babenko, O. Bilovodska, T. Voronkova, I. Ponomarenko, Z. Shatskaya

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Un manifeste patrimonial pour la gastronomie by Marie-Hélène Bénetière, Isabelle Chave, Julie Faure, Michaël Vottero

“…From objects to monuments, gastronomy, in its heritage sense, is linked to a wide range of specialized spaces: gardens, vegetable gardens and orchards, conservatories of food and horticultural plants, restaurants, cafés, food production plants, shops selling food products, kitchens, dining rooms, party rooms, collective catering places..., the typology of the places associated, in various ways, with the concept is one of the most rich. …”
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Business Development Strategy of Beverage Powder Company by M. Zaenal Mahasin, Hartoyo, Rokhani Hasbullah

“…The priority strategies involve addition of new partnerships to cooperate with, such hotels, restaurants and cafes (horeca). Another priority is addition of Frezzo outlets and retailers in considerable towns. …”
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