• Fashion & Textile Research Journal
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• v.24 no.4
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• pp.357-371
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• 2022

With the expansion of the vegan fashion industry and increasing consumer interest in vegan goods, the first inaugural Vegan Fashion Week was held in LA in 2019. However, there are no studies examining the sustainability of vegan fashion brands; this study underlines the necessity to close this research gap. This study aimed to ascertain how these issues are handled by vegan fashion brands. Using the "sustainable criterion of fashion brands," we investigated the companies that participated in Vegan Fashion Week. This study analyzed the featured brands, conducted case studies, and examined each brand's sustainability strategies and procedures. Press releases, news articles, official websites, and web magazines served as raw data for this study. Analyses of individual networks were performed and brands' approaches to veganism and sustainability were evaluated; eco-friendly material, fair trade, local production, and vegan inspiration were among these techniques. Every brand had put at least one of these requirements into practice for their business, with vegan inspiration being the most popular approach. Additionally, it was discovered that vegan fashion brands deliberately employed vegan messaging that aligns with their corporate values. After its initial launch, VFW continues to advance the discourse on vegan fashion both within the industry and with the general public. The study's implications include the analysis of vegan fashion brands' ethical manufacturing, environmental practices, and overall sustainability.

• Nutrition Research and Practice
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• v.17 no.5
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• pp.1019-1027
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• 2023

BACKGROUND/OBJECTIVES: Sustainability has become one of the top priorities in the foodservice industry. With an increase in consumer interest in sustainability and educational opportunities in higher education, it is important to know what sustainable practices are implemented in campus dining and how sustainable practices affect consumers' responses. This study aims to identify the key sustainable practices in the campus dining context, and investigate the relationship by applying the stimulus-organism-response framework to determine whether the key sustainable practices influence consumers' perception and behavioral intentions. SUBJECTS/METHODS: The self-administered online survey was distributed to college students in 8 dining halls at a large southeastern university in the United States from September 20-October 10, 2019. A total of 382 valid questionnaires were collected, and factor analysis and multiple regressions were utilized to test the research model. RESULTS: This study identified 4 dimensions of campus sustainability with a total of sustainable practices: sustainable food, waste management, energy/water conservation, and recycling/reuse. Three dimensions of sustainable campus practices (i.e., sustainable food, waste management, recycling/reuse) played a significant role in consumers forming a perceived value while energy/water conservation did not significantly influence the consumers' perceived value toward the campus dining. Waste management was identified as the most important practice to enhance consumers' perceived value (β = 0.330). Using sustainable food and recycling/reuse were ranked second and third, respectively (β = 0.262, β = 0.154). The findings confirmed the significant positive relationship between perceived value and revisit intentions. CONCLUSIONS: The findings support the inclusion of dining sustainability as a critical component in explaining college students' perceived value and revisit intention toward campus dining. Furthermore, this study provides practical implications for university administrators and foodservice operators to consider the key sustainable practices to meet the consumers' value and revisit intentions.

• Journal of the Korean Society of Food Culture
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• v.38 no.5
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• pp.314-325
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• 2023

This study was to identify the effects of education on Korean foods preferred by elementary students and their sustainability. A survey was conducted on 5th-grade elementary school students. Korean food preferences were classified by exploratory factor analysis as creative, healthy, or considerate, and the effects of education on Korean dietary life were classified as cognitive or emotional. Dietary life sustainability was evaluated separately. Results showed that creative and considerate preferences had significant impacts on cognitive and emotional education effects and that a healthy preference type significantly impacted the emotional effect of education. Analysis showed that creative and considerate food preference types significantly influenced dietary life sustainability and that cognitive and emotional education effects mediated these relationships. Sex was not found to have a significant moderating effect. The study shows that Korean dietary life sustainability is influenced by education on topics that promote the value and excellence of Korean food and suggests that experiential education combining practice and theory should be used to increase interest in Korean food among elementary students. Additional studies are required to determine Korean food preferences to facilitate the development of a dietary life education program that enables students to understand and maintain healthy dietary practices.

• Journal of the Korean Geographical Society
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• v.36 no.4
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• pp.382-401
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• 2001

This paper intends to set up a standard sets of indicators based on system-orientor framework, in assuming urban place as a self-organizing system within which several subsystems are interlinked together. Also, The application guideline composed of normative-analytical-practical dimensions, is proposed how to put into practice a standard set of indicators according to the regional characteristics. In practice, Seongnam in Gyeonggi Province in Korea and St. Paul in Minnesota in US are selected for case studies in order to measure and evaluate urban sustainability. Both data availability for measured variables and establishment of minimum level and satisfactory level of sustainability are requested for furthermore researches.

• Journal of the Korea Fashion and Costume Design Association
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• v.24 no.3
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• pp.169-184
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• 2022

This study aims to discuss sustainable fashion trends and sustainable design directions that fashion companies are practicing with ESG in the post-corona new normal era. As a research method, this study examined sustainable fashion trends and ESG practices through empirical case studies focusing on each fashion brand's website, including previous research and literature research, using materials such as newspapers and magazines. As for ESG practice plans, they were divided into four categories: technology orientation, design orientation, consumption orientation, and social value pursuit orientation. The sustainable fashion trends were also divided into four categories. First, the trend exhibits cyclical sustainability using pro-environmental materials, such as pro-environmental fibers, recycled fibers, biodegradable fibers. Second, high sensitivity and rare value sustainability were shown using reuse and upcycling. Third, consumption-oriented trends were promoted through slow fashion. Fourth, in order to realize eco-friendly sustainable fashion and ESG as practical ways to pursue social values, there is a trend of integrating sustainability through changes in perception considering people, society, and the environment. Beyond spreading concern about value consumption trends and the environment, it presents a direction for future industries concerning core values with social roles, responsibility, and ethical awareness from various perspectives.

• Journal of Computing Science and Engineering
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• v.2 no.1
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• pp.74-97
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• 2008

A scheduling policy or a schedulability test is defined to be sustainable if any task system determined to be schedulable remains so if it behaves "better" than mandated by its system specifications. We provide a formal definition of sustainability, and subject the concept to systematic analysis in the context of the uniprocessor scheduling of periodic and sporadic task systems. We argue that it is, in general, preferable engineering practice to use sustainable tests if possible, and classify common uniprocessor schedulability tests according to whether they are sustainable or not.

• International Journal of Advanced Culture Technology
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• v.9 no.4
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• pp.1-8
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• 2021

Since the late 20th century, various projects in the public domain where local communities and art organizations collaborate have been attempted in miscellaneous ways. In terms of anticipating an active attitude of the community, socially engaged project focuses on proactively changing everyday life and environment of people. An art collective, Assemble who won the Turner Prize in 2015 for one of their projects named Granby Four Streets (2013) has been admitted as an exemplary of this phenomenon, and it appears frequently in discussions about community-led projects. We investigate Granby Four Streets, as well as the documentation formed by the perspective of third parties based on the surveillance and criticism aspects. It asserts that the limitation of socially engaged projects that are kept ephemerally and easily forgotten could be overcome with the concept of documentation and its practice.

• International conference on construction engineering and project management
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• 2013.01a
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• pp.437-443
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• 2013

Recently, sustainable building design, a growing field within architectural design, has been emerged in the construction industry as the practice of designing, constructing, and operating facilities in such a manner that their environmental impact, which has become a great concern of construction professionals, can be minimized. A number of different green rating systems have been developed to help assess that a building project is designed and built using strategies intended to minimize or eliminate its impact on the environment. In the United States, the widely accepted national standards for sustainable building design are known as the LEED (Leadership in Energy and Environmental Design) Green Building Rating System. The assessment of sustainability using the LEED green rating system is a challenging and time-consuming work due to its complicated process. In effect, the LEED green rating system awards points for satisfying specified green building criteria into five major categories: sustainable sites, water efficiency, energy and atmosphere, materials and resources, and indoor environmental quality; and sustainability of a project is rated by accumulating scores (100 points maximum) from these five major categories. The sustainability rating process could be accelerated and facilitated by using computer technology such as BIM (Building Information Modeling), an innovative new approach to building design, engineering, and construction management that has been widely used in the construction industry. BIM is defined as a model-based technology linked with a database of project information, which can be accessed, manipulated, and retrieved for construction estimating, scheduling, project management, as well as sustainability rating. This paper will present a framework representing the building knowledge contained in the LEED green building criteria. The proposed building knowledge framework will be implemented into a BIM platform (e.g. Autodesk Revit Architecture) in which sustainability rating of a building design can be automatically performed. The development of the automated sustainability rating system and the results of its implementation will be discussed.

• Journal of the Korean Society of Food Culture
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• v.32 no.6
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• pp.513-526
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• 2017

The purpose of this study is to identify the guideline's contents for dietitians' knowledge, attitudes, and practices (KAP) for the sustainability management at school foodservice. The contents for the guideline were determined by the Delphi technique of two rounds. The Delphi panels of experts were consisted of sixteen school dietitians and fourteen professors of food and nutrition with more than 10 years of experiences by convenience sampling method. Based on the literature, knowledge, attitudes, and practices required for dieticians were classified into menu management, procurement, food production, facility and energy management, waste management, personnel management, and nutrition education. Data were analyzed using SPSS for Windows version 24 and EXCEL to calculate descriptive statistics, content validity ratio, degree of agreement, and degree of convergence. As a result of the second round, the validity scores of 'knows eco-friendly certification standards and labeling systems (4.53 point)' in the knowledge category, and 'tries to purchase local agricultural products (4.87 point)' in the attitude category were the highest. From that round in the practice category, the validity scores of 'plan menus for students' health', 'purchases eco-friendly food', and 'conserves energy in pre-processing and cooking process' were the highest with 4.73 point. Applying the criteria for securing the validity of the contents, the contents of 25 knowledge items, 20 attitude items and 30 practice items were confirmed. The findings of the study can be used to develop the guideline for dietitians required for the sustainability management.

• The Journal of Asian Finance, Economics and Business
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• v.7 no.12
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• pp.365-376
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• 2020

This study explores whether the implementation of sustainability disclosure can trigger or stimulate the change in the roles of management accountants in adopting organizations in Vietnam as business partners. To do so, it explores the roles of management accountants in integrated reporting (IR) adopting organizations and sustainability reporting (SR) adopting organizations based on the use of the pragmatic constructivism (PC) theoretical framework. In addition, qualitative semi-structured interviews were used to provide an in-depth investigation of management accountants' work in both IR and SR adopting organizations. The empirical findings suggest that the adoption of the IR framework has triggered changes in management accountant roles toward the new business partner roles to support the decision-making process within their organizations. On the other hand, management accountants from SR adopting organizations still work as traditional "bean-counter" roles. Our paper concludes by indicating several propositions based on our empirical findings that can be tested by future researchers from the domain by collecting relevant data. Our study can be seen as a response to the recent call for a more in-depth examination of the practice of sustainability disclosure from the practitioners' perspectives in adopting organizations.