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This study aims to investigate the integration of education for sustainable development (ESD) into landscape architecture (LA) programs in North American universities to understand its benefits and challenges and provide insights into the implementation of sustainability principles, pedagogies and teaching methods.

This study analyzed survey data from 128 LA faculty members from 85 Council of Educators in Landscape Architecture member schools. The survey assessed the implementation of sustainability principles, pedagogies, teaching benefits and challenges to integrating sustainability into their courses. To complement the survey data, 62 LA course syllabi were analyzed using a grounded theory approach to identify the topics covered, learning objectives and learning activities.

The study revealed that LA programs incorporate sustainability topics in various courses using project-based and interdisciplinary learning approaches. Integrating ESD into LA curricula promotes sustainability literacy, improved understanding of sustainability concepts and the development of sustainability skills. The study also found positive correlations between teaching methods, the enhancement of sustainability literacy and the development of design and planning skills.

This research examined the effects of teaching methods on student learning outcomes and the challenges instructors faced, providing practical insights into the integration of ESD in LA education. It offers recommendations to enhance the ESD knowledge of future LA practitioners, considering the inclusion of ESD as a core value of the standard by the Landscape Architectural Accreditation Board.

The purpose of this paper is to examine the efficacy of microbial elimination using different sanitizers in raw vegetables (cherry tomatoes, spring onions, Chinese chives, and chicory) and to analyze the efficacy of Escherichia coli O157:H7 reduction by type of sanitizer and vegetable.

To assess the sanitizing effects of microbial elimination by variety of vegetable, the samples were grouped into four different washing methods: control (no sanitizer), 100 ppm chlorine, 100 ppm electrolyzed water, and 200 ppm electrolyzed water after prewashing. Subsequently, quantitative microbiological experiments were conducted to assess aerobic mesophilic plate count (APC), coliform, E. coli, and Bacillus cereus, and sensory changes of the sanitized vegetables were tested. Thereafter, measurement of the sanitizing effects on bacterial reduction after inoculation with E. coli O157:H7 was conducted.

The microbial levels of four types of vegetables ranged from 3.37 to 5.24 log CFU/g for APC, 2.41 to 5.57 log CFU/g for E. coli, 0.25 to 5.40 log CFU/g for coliform, and 0.83 to 5.44 log CFU/g for B. cereus. After three types of sanitizing treatments, microbial reduction effects showed 0.94-1.84 log CFU/g for APC, 0.56-1.00 log CFU/g for E. coli, 0.18-1.26 log CFU/g for coliform, and 0.56-1.23 log CFU/g for B. cereus (p<0.05). In sensory evaluation, there were no significant differences in taste and flavor between with and without sanitizing treatments. Regarding bacterial reduction after inoculation with E. coli O157:H7, the microbial reduction on vegetables was shown to be in the range of 0.27-1.57 log CFU/g with 100 ppm sodium hypochlorite, 0.66-3.07 log CFU/g with 100 ppm electrolyzed water, and 0.79-2.55 log CFU/g with 200 ppm electrolyzed water. Chicory, cherry tomato, and spring onion showed significant reduction levels of E. coli O157:H7 after sanitation (p<0.05).

This study revealed that different sanitization methods are required for different types of vegetables. Electrolyzed water treatment (100 ppm) is a more effective and safe method of washing raw vegetables. Given that the main purpose of sanitizing fresh-cut produce is to maximally reduce microorganism levels, different methods of sanitizing fresh-cut produce with an adequate washing method should be used according to vegetable type.

The purpose of this study is to examine the effect of perceived value of recommended product on consumer’s e-loyalty, based on the proposition of expectation confirmation theory. Vendors’ reputation is tested as the mediator in the perceived value of recommended product and e-loyalty relationship, whereas shopping enjoyment is predicted as the moderator that conditions the perceived value of recommended product and e-loyalty relationship through vendors reputation.

Data were collected via an online survey platform and through a QR code. Partial least squares analysis, confirmatory factor analysis and structural equation modeling were used to verify the research proposed model.

The findings revealed that the perceived value of recommended product had a significant positive effect on E-loyalty; in addition, the perceived value of the recommended product and e-loyalty link was partly explained by e-shopper’s confidence in vendor reputation. Therefore, the study established that the direct and indirect relationship between the perceived value of the recommended product and e-loyalty was sensitive and profound to shopping enjoyment.

This study has established that the perceived value of a recommended product can result in consumer loyalty. This has successively provided the e-shop manager and other stakeholders with novel perspectives about why it is necessary to understand consumers’ pre- and postacquisition behavior before recommending certain products to the consumer.

The purpose of this paper is to advance a theoretical framework that incorporates the relationship between market challenge and learning and customer orientations, and the influence of these orientations on innovativeness in an international joint venture (IJV) context.

The authors estimate a structural equation model utilizing survey data collected from 199 IJVs in the Republic of Korea.

The authors found that while market challenge does not influence learning orientation in IJVs, it does have a significant positive influence on customer orientation. Further, the authors’ findings support that both learning orientation and customer orientation have positive impacts on IJV innovativeness. Another interesting finding shows that the impact of learning orientation on IJV innovativeness is significant only when IJVs have high levels of interaction with parent firms. The study also reveals that having a strong learning orientation amplifies the impact of customer orientation on innovativeness in IJVs.

Despite increased interest in IJVs, there has been relatively little work linking IJV innovativeness with learning and customer orientations. The study contributes to recent streams of research that seek to understand the role of these orientations in IJV innovativeness.