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As the International Organization for Standardization (ISO) has stated in their original definition of quality (ISO 8402:1994), quality is “the totality of characteristics of an entity that bear on its ability to satisfy stated and implied needs.” The authors consequently believe that not only learning from challenges – the relevant entity – should be intended as a task aimed to satisfy the needs of both challenged learners and challenged businesses, but also that not all the entity's needs are stated from the beginning of the process.

These were the methodological assumptions of a workshop on destination management held from October 2020 to February 2021 in the frame of tourism studies at the University of Bergamo. Though the workshop was entirely run through digital channels in a time of pandemic, it successfully provided five destination management organizations (DMOs) and an association among hosts in the Bergamo Alps with a variety of digital communication products.

The workshop was special in terms of satisfaction expressed by participants as well as the involved DMOs. The participants' deliveries became active components of the destinations' policies. A professional video came as a welcome addition.

Implied needs which the workshop came across – namely, doubts on the reliability of tourism data, cooperation among local actors, prerequisites in building a new website, the role of food and recipes in promoting a destination identity, best practices in guiding guests through planned itineraries, and the role of a city administration in controlling overtourism – were identified while researching and producing.

Purpose: This paper aims to present the case study of the SHE (Šibenik Hub for Ecology) hub project, ecofeminist business practice in Croatia. The SHE hub is a sustainable tourism project based around issues of ‘ethical consumerism’ and sustainable development and shows that is possible to implement ecofeminist ideas in business.

Method: Paper is divided into two parts. The first part is theoretical and presents an overview of relevant literature regarding ecofeminism, sustainable development, corporate social responsibility and green consumerism. The second part is a case study of the SHE hub project, based on analysis of the project website, content analysis of the media coverage regarding the project and an in-depth interview with project initiator.

Findings: The results show that strengthening of the ethical consumerism movement has given a new impetus to the realisation of ecofeminist projects in real life and that SHE hub is a good example of this. Although the SHE hub has insufficient transformative social potential, it is important to notice that sustainable change always begins with small steps.

Originality/value: The topic of the relationship between social corporate responsibility and ecofeminism has not been researched, so this case study represents a valuable contribution to the research of this relationship.

This study aims to explore how knowledge management (KM) influences the intellectual capital (IC) of organizations operating in health care and how IC and knowledge-sharing (KS) can contribute to the achievement of sustainable development in health systems. Notably, this study focuses on telemedicine, investigating how relational capital contributes to KS in the context of remote care services.

To comply with the paper’s aim, the authors use a qualitative research method based on a polar case study suitable for IC in health-care studies. More precisely, this study analyzes a nonprofit organization that, for over 15 years, has offered a free multispecialist teleconsultation service to answer medical questions from the most disadvantaged places in the world.

The findings show that the KM significantly contributes to the IC of organizations. Indeed, it improves the data management and transmission system, it increases performance flexibility in times of resource scarcity without compromising business objectives and it can attract new human resources even when not motivated by selfish goals (volunteer physicians).

This research contributes to studies on IC in health care by focusing on the contribution of telemedicine to the creation of IC. In particular, this work emphasizes the ability of telemedicine to develop and share knowledge in disadvantaged areas of the world. Moreover, in the current context, still strongly permeated by the health emergency generated by the pandemic and recently by the war in Eastern Europe, the importance of such assistance and diagnosis grows.

The conclusions the research findings lead may guide policymakers toward a policy supporting telemedicine. It would alleviate general health-care costs and completely revolutionize light health care’s role. Moreover, reducing socioeconomic distances, improving access to care and applying innovative technologies for sharing outcomes foster balanced socioeconomic development and knowledge dissemination.

This research has shown how telemedicine represents a new successful business model even in times of crisis. The organizational model makes it possible to offer cutting-edge specialized care, contain costs, easily reach disadvantaged areas of the planet, strengthen the skills and autonomy of the most backward countries through a process of KS and push the structures operating there to interact with those in advanced countries.

According to the dietary needs of celiac people and very limited variety of commercially available foodstuff, the demand for gluten-free products is increasing every day. Keeping this in view, the present study aims to develop healthier gluten-free chicken products by using different cereal sources and to determine the effect of substitution of wheat flour with gluten-free flours on quality of chicken products.

Buckwheat, chickpea and rice flours were used as gluten-free flours for the production of chicken products. The physical (yield parameters, crust colour), chemical (proximate composition, caloric value, pH) and sensorial properties of coated chicken products were measured. Duncan's multiple range test and principles component analysis were performed.

Gluten-free flours were significantly effective on yield parameters, colour, moisture, protein, lipid and caloric value of the samples (p < 0.05). The results showed that gluten-free chicken products had better pickup, lighter appearance, higher cooking yield and moisture, lower cooking loss, oil absorption, lipid and caloric values compared to commercial wheat flour coated control. Regarding the overall impression rank sums, the panellists were more preferred gluten-free products than control group. The samples coated with chickpea flour were best rated by the panellists. The results of the study suggested that the use of chickpea coating flour could be best nutritionally and sensorially suitable option for producing gluten-free chicken product.

This study offers potential healthy alternatives to increase the variety of gluten-free products that celiac people desperately need today.