• The Journal of Asian Finance, Economics and Business
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• v.8 no.7
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• pp.235-244
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• 2021

This study aims to determine the behavior of consumer interest in sustainable fashion products in Indonesia and the factors that influence it. Personal values, Green Trust, and attitude toward green products are studied to get a proper picture of the ethical behavior of consumers. The method used is the Structural Equation Model (SEM) technique using AMOS 23 software. A sample of 103 participants used the convenience sampling technique. The study results show that green trust and attitude toward green products successfully mediate personal value and green purchase intention on ethical fashion products in Indonesia. In this study, it was found that personal values cannot directly influence the purchase intention of sustainable fashion products. The influence of Personal Value must first be mediated by green trust or attitude toward green products to further influence green purchase intention of ethical fashion products in Indonesia. This is not in line with previous studies. Indicators of personal values such as self-transcendence, self-enhancement, conservation, and openness directly cannot predict the behavior of purchase intentions for sustainable fashion products in Indonesia. From the descriptive conclusion of the data obtained, there are various types of meanings of individual values, and fashion consumers in Indonesia are more affected by contextual factors.

• Journal of Environmental Science International
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• v.32 no.8
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• pp.573-583
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• 2023

This study was conducted to verify the effectiveness of improving indoor environmental awareness, relieving stress, and improving learning efficiency in school indoor green space, and suggest desirable ways to develop indoor green space in the future. As part of the study, a survey was conducted among 225 individuals across six schools in a metropolitan area with garden and panel-type indoor gardens inside the school building. The survey comprised the current status and use of indoor green spaces, the perception of indoor green spaces, improvement measures in indoor green spaces, and basic properties. Semantic Differential (SD) was used to investigate the impression of school indoor spaces. Resultantly, the more frequent the use of green spaces in the school, the more they feel the positive effects of indoor green spaces, such as improving the school's indoor environment, reducing stress, and improving learning efficiency. In addition, it appears that the more frequent contact with the natural environment, the more they feel the positive effects provided by indoor green space at school. Therefore, it is suggested that educational conditions must be improved by revitalizing various green welfare, including indoor green areas, at the school level.

• International conference on construction engineering and project management
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• 2015.10a
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• pp.527-531
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• 2015

With the mounting concerns over environmental issues, green construction is gaining a place in the global construction industry. However, rare research has been conducted to analyze green construction projects, especially in the aspect of project schedule performance. As a result, this study aims to investigate the degree of project delay in green building construction, analyze the factors affecting schedule delay of green building projects, and finally provide recommendations to improve schedule performance of green building project. To achieve the objectives, a comprehensive literature review was carried out, followed by a survey conducted with 30 companies that provided data from 220 traditional and 96 green building projects. The analysis of the responses identified that 15.9% of the traditional building projects were delayed while 32.3% of the green building projects were completed behind schedule. Furthermore, the amount of the delays in green building projects was an average of 4.8% of their planned schedule. The top 5 critical factors that can cause delay in green building projects were identified as: (1) speed of decision-making by clients; (2) speed of decision-making involving all project teams; (3) communication/coordination between key parties; (4) level of experience of consultants; and (5) difficulties in contractors' project financing. Lastly, a list of recommendations was introduced, aiming to reduce schedule delay in green building construction projects based on the observations. This study will serve as s a base for further research on the enhancement of green building project schedule performance.

• International conference on construction engineering and project management
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• 2015.10a
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• pp.503-507
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• 2015

Sustainability continues to gain traction in all industry sectors as people become aware of the advantages of green products. The voluntary use of green products in buildings in the United States continues to grow due to long-term cost saving and the ecological benefit to nature. The voluntary installation of green products is associated with end-users' expectations and perceptions including cost saving, sustainable behavior, and social responsibility. Although involuntary use of green products has similar expectations and perceptions, the installation decision is not based on the goodwill from end-users. This paper surveys college students to capture current experience levels, expectations, and perceptions in regard to green products and/or sustainability and to understand their attitudes about involuntary use of a green product. The installation of low water pressure showerheads in a dormitory provides data to support perception, expectation, and future direction of adoption of green products in public buildings. This information may be used to facilitate sustainable behaviors among involuntary groups regarding to the adoption of green products. The primary objective of this paper is to investigate the college students' perception of a green product, particularly when the students are involuntarily exposed to the green products. As a secondary objective, the paper also attempts to address the college students' general understanding on sustainability and green products. The findings of this study could support the growing importance of sustainable behavior among higher education beyond social responsibility and provide a benchmark against which to improve future change while fostering sustainable behaviors over time among the public.

• Korea Trade Review
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• v.47 no.5
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• pp.161-179
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• 2022

This paper aims to examine the role of government's support in facilitating small and medium sized enterprises (SMEs)' green dynamic capabilities and green SCM practices in a global market. It also investigates whether government support, green dynamic capabilities, and green SCM practices affect export competitiveness. To develop those hypotheses, prior studies and in-depth interviews were conducted and data was collected from Korean manufacturing companies that export abroad and then developed the structural equation model. The hypotheses test results revealed that green dynamic capabilities through government support positively affect export competitiveness and green SCM practices through green dynamic capabilities have positive effects on export competitiveness. Finally, this study is valuable in that it directly and indirectly confirmed the effect of eco-friendly government support on export competitiveness.

• Journal of the Korean Society of Food Science and Nutrition
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• v.12 no.3
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• pp.259-263
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• 1983

This experiment was carried out to investigate the effect of pH at coagulation on fatty acid and sterol composition of green LPC. Green juice of Italian ryegrass, red clover, oats and alfalfa was adjusted at pH 4, 6, 8 and heated at $85^{\circ}C$ for ten minutes. Green LPC was taken from the above green juice. The results obtained were as follows. 1. Green LPC of Italian ryegrass, oats and alfalfa contained much on the order of linoleic acid, palmitic acid and linolenic acid. Methyl ester of these three fatty acid accounted for 70.4% to 86.2% of total fatty acid methyl ester. Green LPC of red clover contained much palmitic acid, linoleic acid, and linolenic acid. These three fatty acid methyl ester accounted for 82.5% to 86.2% of total fatty acid methyl ester. 2. Linolenic acid was highest in the green LPC of red clover, oats and alfalfa which was adjusted at pH 8 and heated and coagulated, and next at pH 6, and pH 4, respectively. Linolenic acid was highest in the green LPC of Italian ryegrass which was adjusted at pH 6, next pH 8, and pH 4. 3. Green LPC of red clover and alfalfa contained cholesterol. The all green LPC contained campesterol, stigmasterol and sitosterol. 4. Sterol was highest in the green LPC of Italian ryegrass, red clover and oats which was adjusted at pH 8 and next at pH 4, and pH 6, respectively. Sterol was highest in the green LPC of alfalfa which was adjusted at pH 8, and next at pH 6, and pH 4, respectively.

• 우리들 숲
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• s.25
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• pp.3-9
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• 2007

• 우리들 숲
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• s.27
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• pp.10-11
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• 2007

• 우리들 숲
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• s.28
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• pp.10-13
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• 2007

• Journal of the Korean Society of Food Culture
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• v.16 no.2
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• pp.170-179
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• 2001

Green Tea consists of 15-30% catechins (a type of polyphenol), which act as super antioxidants, inhibitory action against aging process. Antioxidants fight radical-free oxygen, an agent which can begin the process of cancer by damaging essential body chemicals and harming DNA. This study was peformed to develop the elderly diet using Green Tea as an inhibitory action against aging process. Nokchaborijook (Baley gruel added rice powder and Green Tea) was manufactured by various levels of Green Tea(1, 4, 7%) and the grinding period(15, 30, 45 sec). The optimum levels of added Green Tea and grinding periods on Nokchaborijook were determined with the results of sensory evaluation by response surface methodology and analysis of composition. The Anti-oxidant Vitamin A, C, E and Flavonoid were increased with increased levels of Green Tea and grinding periods be decreased. As the levels of Green Tea and grinding periods were increased, the green color and penetrated force became stronger. Among the sensory attributes, Bitterness, Green Tea Flavor and Hashness were greater depending on increasing Green Tea. Jujube flavor was greater relying on decreasing Green Tea. Greenness and spreadability of particles were increased as both the amounts of Green Tea and the grinding period were increased. This result was used to determine the optimum conditions of adding levels of Green Tea and grinding periods. The optimum conditions of Nokchaborijook was established as adding of 5.8% Green Tea grinded for 15 seconds.